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Recipes
Mushroom Bruschetta with Crispy Onion Haystack
By franny-2
A sprinkle of fresh coriander on a heap of fragrant curried onions simply looks alluring, but once you taste these ...
- CRISPY ONIONS:
- 1 medium to large Spanish or sweet onion, thinly sliced, about 3 cups
- 1/2 cup all-purpose flour
- 2 tablespoon hot or medium curry powder
- 3/4 teaspoon salt
- 2 cups peanut oil
- BRUSCHETTA:
- 3 portobello mushrooms, about 1 pound or 1 (12-ounce) package button mushrooms
- 1 small carrot
- 1 tablespoon of butter
- 1/4 teaspoon of salt
- Pinch of cayenne or black pepper
- 1 1/2 teaspoons of freshly squeezed lemon juice
- 2 tablespoons of chopped fresh cilantro or parsley, plus extra for garnish
- 1 baguette
- 2 to 3 tablespoons of butter, melted
Rhubarb and berry compote
By franny-2
Rhubarb is a sure sign of spring
- 300 * 300 g pkg chopped frozen or 3 cups (750 mL) chopped fresh rhubarb
- 1/4 * 1/4 cup (50 mL) granulated sugar
- 1/4 * 1/4 cup (50 mL) seedless strawberry or raspberry jam
- 2 * 2 tbsp (30 mL) orange-flavoured liqueur
- 1/2 * 1/2 tsp (2 mL) ground ginger
- 1/4 * 1/4 tsp (1 mL) cinnamon or ground cardamom or anise seeds, crushed
- 1/2 * 1/2 pint strawberries
Fried Egg Sandwiches with Peameal, Chipotle & Avocado
By franny-2
This recipe is inspired by a hockey weekend in Muskoka, where a hungry crowd needed to be fed quickly
- 3 tbsp (45 mL) mayonnaise
- ½ to 1 tsp (2 to 5 mL) chipotle hot pepper sauce
- or finely chopped chipotle in adobo sauce
- 1 small ripe avocado
- 2 tbsp (25 mL) butter
- 4 thin small slices peameal bacon
- or 4 strips cooked regular bacon
- 4 eggs
- Salt and pepper
- 4 English muffins
- ¼ cup (50 mL) grated cheddar cheese
Feta, Lemon & Dill Slather
By franny-2
1. Place feta, oil, garlic, peel, juice and black pepper in a food processor
- 8 oz (250 g) feta cheese, crumbled
- 3 tbsp (45 mL) olive oil
- 2 garlic cloves, minced
- Finely grated peel of 1 lemon
- 1 tbsp (15 mL) lemon juice
- Generous grinding black pepper
- 3 tbsp (45 mL) freshly chopped dill
- 2 tbsp (25 mL) snipped chives or 1 small green onion, thinly sliced
Nanaimo Bar Ice-Cream Cake
By franny-2
We've translated Canada's favourite bar into a frozen True North dessert
- 1/4 cup butter
- 2 tbsp granulated sugar
- 1 egg yolk
- 3/4 cup chocolate wafer cookie crumbs
- 1/2 cup shredded sweetened coconut
- 1/3 cup finely chopped hazelnuts
- 4 cups vanilla ice cream
- 1/2 cup whipping cream
- 3 oz semisweet chocolate, chopped
My Favorite Mexican Casserole
By franny-2
For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole
- Garnishes:
- 1 1/2 cups crushed tortilla chips
- 1 pound shredded cooked chicken meat (from a small roasted chicken)
- 1 can (15 1/2 ounces) garbanzo beans, drained
- 1 can (15 1/2 ounces) kidney beans, drained
- 1 can (15 1/4 ounces) corn kernels, drained
- 1 can (8 ounces) tomato sauce
- 1 cup prepared salsa
- 1 cup chopped red onion
- 1 green bell pepper, cut into 1/4-inch dice
- 1/4 cup chopped fresh cilantro leaves
- 1 tablespoon minced garlic
- Salt and freshly ground black pepper, to taste
- 6 ounces grated Monterey Jack cheese
- 6 ounces grated sharp Cheddar cheese
- 2 cups diced (1/4-inch) ripe tomatoes
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro leaves
Stuffed Sourdough with Roast Beef, Taleggio, Marinated Tomatoes & Arugula
By franny-2
If you’re having a party this certainly simplifies the sandwich making
- 1 round sourdough loaf, 8 inches (20 cm)
- 1/4 cup (60 mL) mayonnaise
- 2 garlic cloves, minced
- Freshly ground black pepper
- 2 medium heirloom tomatoes, cut into 1/2 inch (1 cm) pieces
- 1 tsp (5 mL) each balsamic vinegar and olive oil
- 1/4 tsp (1 mL) each salt and hot chili flakes
- 2 handfuls baby arugula
- 4 oz (125 g) piece Taleggio cheese or provolone, thinly sliced
- 4 oz (125 g) thinly sliced home-roasted or butcher-quality rare roast beef
Peanut Butter Pretzel Tart with Caramel Drizzle
By franny-2
1.Preheat the oven to 350 degrees
- 2 cups broken salted pretzel sticks
- 1/2 cup brown sugar
- 3/8 teaspoon salt
- 1 stick (4 ounces) plus 3 tablespoons unsalted butter--6 tablespoons melted and cooled, 3 tablespoons softened and 2 tablespoons chilled
- 4 ounces cream cheese, softened
- 1/2 cup peanut butter
- 1 1/4 cups heavy cream, chilled
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
Hastings House Oven-Roasted Rack of Lamb
By franny-2
Trim racks. Combine 2 tbsp (25 mL) oil with garlic and herbs and brush over racks
- Mustard Sauce:
- 2 rack of lamb, about 1 lb (500 g) each
- 1/4 cup (50 mL) olive oil
- 2 tbsp (25 mL) chopped garlic cloves
- 2 tbsp (25 mL) fresh rosemary, chopped
- 2 tbsp (25 mL) fresh thyme, chopped
- Salt and freshly ground pepper
- 2 cups (500 mL) lamb or beef stock
- 1/4 cup (50 mL) red wine
- 2 tsp (10 mL) grainy mustard
- 1 tsp (5 mL) Dijon mustard
- 1/4 cup (50 mL) mixed chopped rosemary, thyme and parsley
- Salt and freshly ground pepper
- A few drops hot pepper sauce
- A few drops Worcestershire sauce
Roasted Onion and Cheddar Dip
By franny-2
Nothing starts off a fun event like a warm dip that everyone will love
- 1 small onion, finely chopped
- 2 tbsp (25 mL) cider vinegar or beer
- 1 tsp (5 mL) butter
- ¼ tsp (1 mL) freshly ground black pepper
- 4 oz (125 g) cream cheese, softened
- 1 cup (250 mL) shredded aged cheddar cheese
- ½ tsp (2 mL) dry mustard or Dijon
- 1 tsp (5 mL) chopped fresh thyme, or ¼ tsp (1 mL) dried
- Thick pretzels, for dipping