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Recipes
Parmesan creamed spinach and corn
By franny-2
- 2 300g pkg chopped frozen spinach
- 4 cups frozen corn kernals
- 1 cup 18% cream
- 2 tbsp all-purpose flour
- 1/2 tsp each salt and pepper
- 1/4 cup dry breadcrumbs
- 2 tbsp finely grated parmesan
- 1 tbsp olive oil
Pumpkin Mousse with Walnut-Toffee Crunch
By franny-2
With no pastry crust to wrangle, these luscious parfaits of pumpkin mousse and cream are easier to make than pumpki...
- Crunch
- Vegetable oil
- 1 cup walnut pieces (about 4 ounces)
- 2/3 cup toffee bits (such as Skor; about 3 1/2 ounces)
- 4 teaspoons (packed) dark brown sugar
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter, melted
- Mousse
- 2 cups chilled heavy whipping cream, divided
- 3/4 cup sugar
- 5 large egg yolks
- 1 1/4 cups canned pure pumpkin
- 2 tablespoons dark rum
- 1 1/4 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 4 cinnamon sticks
Mango Chicken Salad
By franny-2
A quick lively salad with summery vegetables
- 1 small barbecue chicken, skin and bones removed
- 1 mango, peeled and slivered
- 1 cup (250 mL) snow peas, slivered
- 1 cup (250 mL) bean sprouts
- ½ cup (125 mL) green onions, slivered
- Dressing
- 2 tbsp (25 mL) lime juice
- 2 tbsp (25 mL) seasoned rice vinegar
- 2 tbsp (25 mL) vegetable oil
- 1 tsp (5 mL) sesame oil
- 1 tbsp (15 mL) hoisin sauce
- 1 tbsp (15 mL) soy sauce
- ½ tsp (2 mL) grated lime rind
- Salt to taste
- Garnish
- 3 cups (750 mL) baby spinach
- 1 cup (250 mL) crispy chow mein noodles
Greek Rice and Shrimp Bake with Feta Crumb Topping
By franny-2
This Greek spin on the classic baked rice casserole calls for shrimp, but chicken can also be used
- 2 1/2 cups (625 mL) chicken or vegetable stock
- 1 bay leaf
- 1 1/4 cups (300 mL) long-grain white rice
- 2 tbsp (25 mL) olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 tsp (5 mL) dried oregano leaves
- 1/4 tsp (1 mL) hot red-pepper flakes, or to taste
- 2 large tomatoes, seeded and chopped
- 1 large red or green bell pepper
- 1 lb (500 g) large raw shrimp, peeled and deveined, tails left on
- Feta Crumb Topping
- 3/4 cup (175 mL) soft fresh bread crumbs
- 3/4 cup (175 mL) crumbled feta
- 2 tbsp (25 mL) chopped fresh parsley
Sweet Marie Bars
By franny-2
Melt peanut butter, butter and corn syrup over med-low heat
- Icing:
- 1 c. peanut butter
- 2 tbsp. butter
- 1/2 c. corn syrup
- 1/2 c. brown sugar
- 1 c. salted peanuts
- 2 c. rice krispies
- 2 tbsp. butter
- 1 c. chocolate chips
Apple-Cranberry Crisp with Warm Toffee Sauce
By franny-2
Rich toffee sauce adds lavishness to this tart autumn-fruit crisp
- Toffee Sauce
- ¼ cup (50 mL) water
- 1 cup (250 mL) granulated sugar
- 1 tbsp (15 mL) butter
- ¾ cup (175 mL) whipping cream
- ½ tsp (2 mL) pure vanilla extract
- Apple Crisp
- 8 cups (2 L) peeled and sliced apples
- 1 ½ cups (375 mL) fresh or frozen whole cranberries, cut in half
- ¾ cup (175 mL) brown sugar
- ¾ cup (175 mL) all-purpose flour
- 1 tsp (5 mL) ground cinnamon
- 1 ½ cups (375 mL) quick-cooking rolled oats
- 6 tbsp (90 mL) melted butter
Posh French Mash
By franny-2
Not to be confused with Aligoté wine from Burgundy, this unctuous version of mashed potatoes is called aligot, and...
- 2 lb (1 kg) Yukon gold potatoes, peeled and cut into 2-inch (5-cm) chunks
- 4 cloves garlic, peeled
- ½ cup (125 mL) milk
- 3 tbsp (45 mL) butter
- 1 1/3 cups (325 mL) shredded Gruyère cheese
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) black pepper
- 2 tbsp (25 mL) chopped fresh parsley
Big-Red Pizza
By franny-2
Roasted red-pepper pesto, shrimp and red onion provide the crimson, not tomatoes!
- Pesto Sauce
- 1 large or 2 small sweet red peppers
- 1 large garlic clove, minced
- 2 tbsp (25 mL) olive oil
- ½ tsp (2 mL) balsamic vinegar
- ¼ tsp (1 mL) each of salt and freshly
- ground black pepper
- ⅔ cup (150 mL) freshly grated `Za hard-cheese blend or hard-cheese of choice
- ¼ cup (50 mL) chopped fresh basil or parsley
- Pizza
- 1 recipe pizza dough (recipe follows) or purchased dough, about 1 lb (500 g)
- 1 ½ lb (750 g) medium raw shrimp, defrosted
- 3 cups (750 mL) cubed `Za soft-cheese blend or soft-cheese of choice
- 1 cup (250 mL) thinly sliced red onion
- ¼ cup (50 mL) chopped fresh basil or parsley
- `Za Cheese Blend
- 12 oz (375 g) mozzarella
- 12 oz (375 g) mild provolone or unsmoked, fresh scamorza
- 12 oz (375 g) Friulano
- 4 oz (125 g) Parmesan
- 4 oz (125 g) Romano or Asiago
- 1 . Using a heavy chef’s knife, dice mozzarella, provolone and Friulano into scant ½-inch (1-cm) cubes. Toss to mix. There should be about 6 cups (1.5 L).
- 2 . Using food processor fitted with a medium grating blade or a hand grater, grate Parmesan and Romano or Asiago. There should be about 4 cups (1 L).
- 3 . Transfer cubed soft cheeses to a freezer-weight reclosable plastic bag. (Heavy-gauge bags prevent cheese from picking up refrigerator odors.) Grated cheese is best placed in a rigid-sided container to avoid clumping.
- 4 . Chilled, cheese keeps well for a week. Or better still, freeze and use on future pizzas directly from the freezer. (Cheese used for cooking suffers little loss of quality when frozen.)
Grilled Cheeseburger Wraps
By franny-2
Brown ground beef in large skillet and drain
- 1 lb ground beef
- 1 tablespoon Worcestershire sauce (I used a little more to taste)
- 1 tablespoon ketchup
- 1 teaspoon dried minced onion
- pepper and salt to taste
- 5 flour tortillas (the larger ones)
- shredded cheddar cheese
- sliced tomatoes
- yellow mustard
Pistachio-crusted roasted salmon
By franny-2
Our salmon fillets are ready for the oven in just five minutes
- * Vegetable oil
- 4 * 4 salmon fillets, each about 8 oz (250 g), preferably 1 inch (2.5 cm) thick
- 3 * 3 tbsp (45 mL) each grainy Dijon mustard and pure maple syrup
- * Generous pinches of salt and ground black pepper
- 1/4 * 1/4 cup (50 mL) finely chopped pistachios