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Recipes
Peach and Blue Cheese Salad
By franny-2
Preheat the oven at 400 degrees F
- 4 slices prosciutto
- Vinaigrette
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 2 tablespoons balsamic vinegar
- 1/2 cup canola oil
- Salt and freshly ground black pepper
- Salad
- 2 hearts Romaine lettuce
- 2 peaches, cut in 6 wedges
- 1 shallot, thinly sliced
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup crumbled firm blue cheese
- 3 tablespoons finely chopped fresh chives
Cauliflower-Cheddar Bake
By franny-2
HEAT oven to 350°F. MIX dressing and milk in large bowl
- 1/2 cup Miracle Whip Dressing
- 1 cup Milk
- 6 cups frozen cauliflower florets, thawed at room temperature, drained
- 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
- 1-1/2 cups Kraft Old Cheddar Shredded Cheese
Rosemary-Skewered Mediterranean Grilled Chicken
By franny-2
This chicken uses branches of rosemary as the skewers
- Thirty 3-inch (8-cm) sprigs of rosemary
- 2 tbsp (25 mL) olive oil
- 2 tbsp (25 mL) Dijon mustard
- 1 tbsp (15 mL) soy sauce
- 1 tbsp (15 mL) chopped garlic
- ½ cup (125 mL) orange juice
- 2 tsp (10 mL) chopped jalapeño pepper
- Salt to taste
- 1 ½ lb (750 kg) boneless, skinless chicken breasts
Spicy Pumpkin Hummus
By franny-2
What to do with the leftover canned pumpkin? Yes, you could freeze it—never to be found again—or use it in this...
- 1 can (540 mL) chickpeas, rinsed and drained well
- 2 garlic cloves, minced
- 1/4 cup (60 mL) each lemon juice and water
- 3 tbsp (45 mL) tahini
- 1/2 cup (125 mL) canned unsweetened pure pumpkin
- 1 tsp (5 mL) cumin
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) cayenne or to taste
- 1/3 cup (80 mL) olive oil
- CRACKERS Flour tortillas, large or small
- Olive oil
- Garam masala, cumin seed and kosher salt
Frozen Peanut Butter Turtle Pie
By franny-2
Paula Chatterbox made this and it was delicious
- 1 1/4 cups Oreo Crumbs
- 1/4 cup butter melted
- 1 tub cream cheese 250 g
- 1/3 cup peanut butter
- 1/2 cup sugar
- 1 3/4 cups thawed cool whip
- 1/4 cup butterscotch topping
- 1/4 cup peanuts or pecans
- 2 sq Bakers Semi Sweet chocolate
Nacho Popcorn
By franny-2
Served warm, this popcorn concoction offers the satisfaction of a plate of nachos without being as heavy or as mess...
- 8 cups (2 L) warm popcorn
- 2 tbsp (25 mL) butter
- ½ tsp (2 mL) dried chives (optional)
- ½ tsp (2 mL) finely grated lime or lemon zest
- ½ tsp (2 mL) ground cumin
- ½ tsp (2 mL) chili powder
- ¼ tsp (1 mL) each salt and black pepper
- ⅓ cup (75 mL) finely shredded Monterey Jack or cheddar cheese
Shrimp and Water Chestnut Nibbles
By franny-2
Smoky bacon infuses the shrimp with a delectable flavour; crispy water-chestnut slices add a crunchy punch
- One 10 oz (184 mL) can water chestnuts
- 1 lb (500 g) large raw fresh shrimp
- 1 lb (500 g) sliced bacon
Southern-Style Pulled Pork Pies with Buttermilk-Chive Biscuits
By franny-2
These rib-sticking pies feature tender pulled pork in a sweet-tangy barbecue sauce under a lid of fluff y chive-fle...
- FILLING
- 2 1/2 lbs (1.25 kg) boneless pork shoulder roast
- Kosher salt and freshly ground black pepper
- 2 tbsp (30 mL) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 mL) chili powder
- 2 tsp (10 mL) sweet smoked paprika
- 1 tsp (5 mL) ground cumin
- 1/4 tsp (1 mL) cayenne
- 2 cups (500 mL) canned diced tomatoes
- 1 cup (250 mL) water
- 1/3 cup (80 mL) cider vinegar
- 1/3 cup (80 mL) molasses
- 2 tbsp (30 mL) Worcestershire sauce
- 2 cups (500 mL) frozen corn kernels, thawed and drained
- 1/4 cup (60 mL) finely chopped parsley
- BUTTERMILK BISCUITS
- 1 cup (250 mL) all-purpose flour
- 1/2 cup (125 mL) cornmeal
- 2 tsp (10 mL) granulated sugar
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) table salt
- 1/3 cup (80 mL) cold unsalted butter, cubed
- 1/4 cup (60 mL) finely chopped chives
- 3/4 cup (175 mL) buttermilk (shake carton well before measuring)
- Additional buttermilk for glaze
Fusilli with Gorgonzola, Walnuts and Sage
By franny-2
This rustic pasta dish makes a comforting supper over the holidays when you’re craving something simple
- DEEP-FRIED SAGE LEAVES
- 3 cups (750 mL) vegetable oil (approx.)
- 12 medium sage leaves, washed and dried
- PASTA
- 1/4 cup (60 mL) extra virgin olive oil
- 2 large cloves garlic, thinly sliced
- 1/2 cup (125 mL) dry white wine
- 1/2 lb (250 g) Gorgonzola, cubed
- 2 tbsp (30 mL) fi nely shredded fresh sage leaves
- 1/2 tsp (2 mL) freshly grated nutmeg
- 1/2 tsp (2 mL) freshly ground black pepper
- 12 oz (375 g) fusilli pasta, about 4 cups (1 L)
- 1/2 cup (125 mL) coarsely chopped walnuts, toasted
- Kosher salt to taste
- Freshly grated Parmesan cheese to serve
Savoury Halloween Cheddar Cookies
By franny-2
These crispy little cheese bites are perfect with cocktails
- 1 cup (250 mL) all-purpose flour
- ½ tsp (2 mL) baking powder
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) cayenne pepper
- ½ cup (125 mL) cold butter, cut into small pieces
- 2 cups (500 mL) grated extra-old orange cheddar cheese
- 3 to 4 tbsp (45 to 60 mL) ice-cold water
- ¼ cup (50 mL) poppy seeds or black sesame seeds