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Recipes
Backyard Clambake
By franny-2
A slam-dunk dinner for a crowd
- 16 small red skinned mini-potatoes
- 2 chorizo sausages, thickly sliced
- 2 tbsp (25 mL) olive oil
- 6 lobster tails
- 2 heads garlic, cloves separated
- but not peeled
- 6 peeled shallots, quartered
- 2 lbs (1 kg) clams
- 2 lbs (1 kg) mussels
- 6 ears corn, shucked and
- cut into thirds
- 1 ⁄2 cup (125 mL) butter, melted
- 1 ⁄2 cup (125 mL) white wine
- 1 tbsp (15 mL) lemon juice
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) peppercorns
- 1 tsp (5 mL) coriander seeds
- 1 bay leaf
- 2 tsp (10 mL) herbes de Provence
- 2 tbsp (25 mL) chopped parsley
Crunchy Baked Barbecue Chicken
By franny-2
When your chips turn to crumbs, use them up in this slightly spicy chicken dinner
- 1 egg
- 2 tsp (10 mL) hot sauce
- 4 cups (1 L) barbecue or all-dressed potato chips
- 4 bone-in chicken legs or breasts
- 2 tbsp (25 mL) Cajun or Tex-Mex Seasoning
Plum and Shortbread Swirls
By franny-2
Fresh baked plums and mascarpone swirl into shortbread to spectacular results
- 18 plums
- ¾ cup (175 mL) fresh orange juice
- 2 tbsp (25 mL) granulated sugar
- 1 ½ cups (375 mL) shortbread cookies
- 1/3 cup (75 mL) orange liqueur
- 1 cup (250 mL) whipping cream
- 1 cup (250 mL) mascarpone
- ½ cup (125 mL) plain yogurt
- 2 tbsp (25 mL) maple syrup
- 1 tsp (5 mL) grated orange rind
Pumpkin “Ravioli” Tossed with Bacon & Parsley
By franny-2
Pumpkin (zucca in Italian) is a traditional Italian filling for pasta
- 1 tbsp (15 mL) butter
- 1/4 cup (60 mL) finely diced onion
- 1 cup (250 mL) canned unsweetened pure pumpkin
- 1/2 tsp (2 mL) dried sage leaves, crumbled
- 1/4 tsp (1 mL) salt
- Pinches each nutmeg and pepper
- 1/2 cup (125 mL) finely grated Parmesan cheese
- 1/2 cup (125 mL) extra smooth ricotta cheese
- 2 eggs
- 2/3 About 2/3 of a 400-g pkg wonton wrappers
- SAUCE
- 4 strips bacon, thinly sliced
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) chopped parsley
- Pepper to taste
- Grated Parmesan for serving
Spiced Shrimp with Cucumber Dip
By franny-2
Think about sitting outside on a tranquil deck sipping your gin and tonic and popping these tasty treats into your ...
- 1 lb (500 g) large shrimp, shelled
- ½ tsp (2 mL) salt
- Marinade
- 1 tsp (5 mL) ground coriander
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) ground fennel
- 2 tbsp (25 mL) chopped fresh mint
- 2 tsp (10 mL) chopped garlic
- 1 tsp (5 mL) chili flakes
- ¼ cup (50 mL) yogurt
- Dip
- English cucumber
- ¾ cup (175 mL) yogurt
- 2 tbsp (25 mL) lemon juice
- 2 tbsp (25 mL) chopped fresh mint
- 1 tbsp (15 mL) whole coriander
- seeds, toasted (see Tip below)
- Salt to taste
- 2 tbsp (25 mL) vegetable oil
Friday night burgers
By franny-2
This is what we came up with when a craving hit for a pub meal with all our favourite things - Buffalo chicken wing...
- 1 * 1 lb (500 g) ground chicken or ground beef
- 4 * 4 hot Italian sausages
- 1/3 * 1/3 cup (75 mL) barbecue sauce
- * Tabasco sauce (optional)
Veggie Tortilla Roll-ups
By franny-2
Mix all ingredients, except tortillas Spread 2 tbsp
- 1 pkg. cream cheese softened
- 1/3 cup Kraft 3 cheese dressing
- 1 large carrot, finely chopped
- 2/3 cup fresh broccoli, chopped
- 8 7 inch flour tortillas
Chow Mein Clusters
By franny-2
In large heatproof bowl over saucepan of hot (not boiling) water, melt chocolate chips, butterscotch chips, butter ...
- 2 c. chocolate chips
- 3/4 c. butterscotch chips
- 1/2 c. butter
- 1/4 c. peanut butter
- 2 c. chow mein noodles
- 1 c. salted peanuts
Salmon Potato Salad with Horseradish Cream
By franny-2
Prepare this cold meal early in the day for dinner that's ready when you are
- 1 ½ lbs (750 g) salmon fillet, skin on or off
- 1 lemon, divided
- 3 lb (1.5 kg) large round new or boiling potatoes
- ¾ cup (175 mL) regular or light sour cream
- ¾ cup (175 mL) regular or light mayonnaise
- ¼ cup (50 mL) prepared horseradish, squeezed dry
- 3 to 4 tbsp (45 to 60 mL) capers, drained
- 1 tsp (5 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
- ½ cup (125 mL) thinly sliced green onions or chives
- ½ cup (125 mL) finely diced red onion
- 1 head Boston lettuce (optional)
Rum Butter Tarts with Toasted Pecans
By franny-2
The thin, flaky crust encases a generous filling, banishing memories of lesser butter tarts with thick pasty, paltr...
- Pastry
- 1 ¼ cups (300 mL) all-purpose flour
- ¼ tsp (1 mL) salt
- ¼ cup (50 mL) cold butter
- 2 tbsp (25 mL) cold lard or shortening
- ½ tsp (2 mL) lemon juice
- 2 to 3 tbsp (20 to 45 mL) ice cold water
- Filling
- 1 egg ½ cup (125 mL) brown sugar
- ¼ cup (50 mL) corn syrup
- 2 tbsp (25 mL) dark rum
- ½ tsp (2 mL) pure vanilla extract
- ¼ cup (50 mL) melted butter
- ¼ to ½ cup (50 to 125 mL) coarsely chopped toasted
- pecans or walnuts