Franny-2's profile page
Recipes
Mexi-Mozza
By franny-2
Beef, salsa-and-chili, Mozzarella Cheeseburger
- Patties
- 1 1/3 lb (600 g) lean ground beef
- 1 clove garlic, chopped
- ¼ cup (60 ml) chopped red onion
- 1 tbsp (15 ml) chili powder
- 1 tsp (5 ml) ground cumin
- ¼ cup (60 ml) salsa
- 1 egg
- 2/3 cup (160 ml) breadcrumbs
- Salt and freshly ground pepper to taste
- Grilled Peppers
- 2 tbsp (30 ml) olive oil
- 1 clove garlic, chopped
- 2 tsp (10 ml) lemon juice
- 1 tsp (5 ml) lemon zest
- Salt and freshly ground pepper to taste
- 1 red pepper, quartered
- 1 yellow pepper, quartered
- Garnish
- 4 to 6 onion buns
- 8 slices of Canadian Mozzarella
- 1/3 cup (80 ml) homemade or store-bought guacamole
- 2 tbsp (30 ml) sour cream
- 2 tbsp (30 ml) chopped fresh coriander
Hearty Beef Chili
By franny-2
Brown and drain the ground beef
- 1-1/2 lb extra lean ground beef
- 2 cans mixed beans
- 2 cups salsa
- 1 can tomato sauce
- 1 cup frozen corn
- 1 large chopped onion
- 1 or 2 chopped peppers
- 2 tbsp chili powder
- 2 tsp. cumin
- 1/4 cup shredded Cheddar cheese
- 1/4 cup shredded Swiss cheese
- 1/4 cup shredded Monterey jack cheese
- 1/4 cup shredded mozzarella cheese
Blueberry Brittle with White Chocolate Ice Cream
By franny-2
Demerara sugar is an unrefined, coarse-grained brown sugar that gives an extra crunch to this excellent dessert
- 3 3 3 cups (750 mL) blueberries
- 1/4 1/4 1/4 cup (50 mL) granulated sugar
- 2 2 2 tbsp (25 mL) all-purpose flour
- 1 1 1 tsp (5 mL) grated lemon rind
- Topping
- 3/4 3/4 3/4 cup (175 mL) all-purpose flour
- Pinch Pinch salt
- 1/2 1/2 1/2 tsp (2 mL) ground cinnamon
- 1/2 1/2 1/2 cup (125 mL) packed Demerara sugar
- 1/4 1/4 1/4 cup (50 mL) unsalted butter
- White Chocolate Ice Cream
- 1 1 1 cup (250 mL) grated white chocolate
- 2 2 2 tbsp (25 mL) whipping cream
- 2 2 2 cups (500 mL) vanilla ice cream, softened
Watercress, fennel & mandarin salad
By franny-2
1.Preheat oven to 350F. Place nuts in an even layer on a baking sheet
- 1/4 cup pine nuts
- 8 cups watercress, about 2 bunches
- 1/2 fennel bulb, thinly sliced
- 8 slices prosciutto
- 2 284-ml cans mandarin orange segments, drained
- 2 tbsp extra-virgin olive oil
- 2 tbsp white-wine vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
Carrot-Shaped Cheese Spread Recipe
By franny-2
Cultivate compliments with this quick cracker spread coated with crushed tortilla chips
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup (4 ounces) shredded cheddar cheese
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 3 green onions, chopped
- 1 jar (2 ounces) diced pimientos, drained
- 5 teaspoons taco seasoning
- 3/4 cup finely crushed nacho tortilla chips
- Celery leaves
- Assorted crackers
Spring Pea Soup with Toasted Almonds
By franny-2
The brilliant green colour of new spring leaves and shoots in the garden comes to the table with this light and fre...
- 2 tbsp (25 mL) butter
- 1 cup (250 mL) chopped shallots
- 1 cup (250 mL) diced peeled potatoes
- 1 tbsp (15 mL) fresh thyme leaves
- 6 cups (1.5 L) vegetable broth
- 4 cups (1 L) green peas, about 1 lb (500 g)
- 1 tbsp (15 mL) freshly squeezed lemon juice
- Salt and freshly ground black pepper
- 1/4 cup (50 mL) sliced almonds, toasted
- Fresh thyme leaves
Pork and Mushroom Stew
By franny-2
Serve this stew with creamy mashed potatoes or crusty Italian bread
- 3 lb lb(1.4 kg) boneless shoulder butt pork roastboneless shoulder butt pork roasts
- 1/3 cup (75 mL) all purpose flour
- 2 tsp tsp((10 mL) Italian herb seasoning
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 3 tbsp (45 mL) vegetabIe oil
- 2 chopped onions
- 4 minced garlic clove
- 2 cups peeled pearl onion
- 2 cups(500 mL) beef stock or chicken stock
- 1 bay leaves
- 4 cups(1 L) trimmed oyster mushroomoyster mushrooms or button mushrooms
- 1/2 cup(125 mL) frozen peas
Shrimp and Caramel Sauce
By franny-2
This recipe is a take on the caramelized dishes served in many of the Asian restaurants in Australia
- 1 lb (500 g) large shrimp
- 2 tbsp (25 mL) lime juice
- 2 tbsp (25 mL) fi sh sauce
- 2 tsp (10 mL) sugar
- Freshly ground black pepper
- CARAMEL BASE
- 1/4 cup (50 mL) sugar
- 1/2 cup (125 mL) water
- SAUCE
- 1 tbsp (15 mL) vegetable oil
- 2 tsp (10 mL) chopped garlic
- 2 tbsp (25 mL) fi sh sauce
- 1 tbsp (15 mL) lime juice
- 1/2 tsp (2 mL) grated lime rind
- 1 tsp (5 mL) Asian chili sauce
- 1 tsp (5 mL) sugar
- GARNISH
- Boston or iceberg lettuce leaves
Maple peach sauce
By franny-2
For your next Sunday brunch, pick the ripest peaches for this short-order pancake sauce
- 4 * 4 ripe peaches, peeled
- 2 * 2 tbsp (30 mL) butter
- 1/2 * 1/2 cup (125 mL) maple syrup
- 2 * 2 tbsp (30 mL) orange juice or 1 tbsp (15 mL) orange-flavoured liqueur or a squeeze of lemon juice
- 1 * 1 tsp (5 mL) ground ginger (optional)
Cucumber and Shrimp Soup
By franny-2
Bursting with the fresh flavour and fragrance of cucumber, this soup has a light and creamy texture
- 1 English cucumber (about 10 inches/ 25 cm long)
- 1 cup vegetable stock
- 2 tbsp chopped fresh chives or green onion
- 1 cup light sour cream
- 6 oz frozen large cooked shrimp, thawed chopped
- Save 4 for garnish