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Recipes
Creamy Chic
By franny-2
Chicken, dried tomato pesto and olive, Cream Cheese Burger
- 1 1/3 lb (600 g) ground chicken
- ¼ cup (60 ml) dried tomato pesto de
- 1 egg
- 1/2 cup (125 ml) breadcrumbs
- Salt and freshly ground pepper to taste
- Garnish
- 1/3 cup (80 ml) Canadian Cream Cheese, softened
- 2 tbsp (30 ml) sliced green olives
- 4 to 6 small olive ciabatta or olive focaccia loaves
- 4 to 6 lettuce leaves, washed and pat-dried
Pecan and Banana Cake with Buttered Rum Glaze
By franny-2
This moist cake is bursting with the flavour of toasted pecans
- Butter, to grease pan
- 2 cups (500 mL) pecan halves, toasted, cooled and finely chopped
- ½ cup (125 mL) unsalted butter, softened
- ¾ cup (175 mL) packed light brown sugar
- ½ cup (125 mL) sugar
- 3 large eggs
- ¾ cup (175 mL) mashed banana
- 1 tbsp (15 mL) golden rum
- 1 tsp (5 mL) grated lemon rind
- 1 ½ cups (375 mL) all purpose flour
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) salt
- Glaze
- ½ cup (125 mL) unsalted butter
- 1 cup (250 mL) sugar
- ¼ cup (50 mL) water
- ½ cup (125 mL) golden rum
Green Beans with Shiitakes & Onions
By franny-2
Mushrooms, onions, a splash of wine and toasted hazelnuts elevate the humble green bean to something special
- 1 lb (500 g) green beans, trimmed
- Salt
- ½ cup (125 mL) hazelnuts
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) olive oil
- 4 oz (125 g) shiitake mushrooms, stems removed,
- caps sliced
- 1 onion, halved lengthwise and thinly sliced
- Freshly ground pepper
- ¼ cup (50 mL) dry white wine
BBQ Bacon Sliders
By franny-2
Preheat a grill pan on the stove top over medium heat, or heat an outdoor grill to medium
- 1 1/2 lb. ground Angus beef
- 1/2 cup Kansas City BBQ Sauce
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 9 small white dinner rolls or Hawaiian sweet rolls, split and toasted, if desired
- 1/2 cup Garlicky Blue Cheese Spread
- 9 leaves crisp lettuce
- 9 slices crisp-cooked bacon
- Crispy Shoestring Onions
Almond-Crusted Apricot-and-Brie-Stuffed Chicken
By franny-2
Brie creates a luxurious creamy filling in these stuffed chicken breasts that keeps the chicken moist and requires...
- 4 boneless, skinless chicken breasts with wing bone still attached
- 2 oz (60 g) brie cheese, rind removed and sliced
- 4 dried apricots, finely chopped
- ½ cup (125 mL) sliced almonds, divided
- 1 tsp (5 mL) minced fresh rosemary
- 1 tsp (5 mL) each coarse salt and freshly cracked pepper
- ½ cup (125 mL) fresh bread crumbs
- 1 egg, lightly beaten
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) olive oil
Chocolate Mint Candy Cake
By franny-2
This will definitely be a family favourite
- 2 1/2 cups (625 mL) 35% Real Whipping Cream, divided
- 8 oz (250 g) bittersweet chocolate, finely chopped
- 1 tsp (5 mL) peppermint extract
- 1 7 g envelope gelatin
- 1/4 cup (50 mL) water
- 1/2 cup (125 mL) sour cream
- 1/2 cup (125 mL) granulated sugar, divided
- 2 9' (23 cm) round chocolate cake layers
- miniature candy canes or chopped hard mint candies
Baked Baby Carrot Gratin with Horseradish Crumbs
By franny-2
Ideal for a buffet dinner or a family celebration, this can-do-ahead vegetable gratin combines numerous textures an...
- 2 lbs (1 kg) baby carrots
- Velouté Sauce
- 2 tbsp (25 mL) butter
- 1 small onion, finely chopped
- 3 tbsp (45 mL) flour
- 2 1/2 cups (625 mL) vegetable or chicken stock
- 2 tsp (10 mL) lemon juice
- 1 tsp (5 mL) Dijon mustard
- Crumb Topping
- 1 cup (250 mL) fresh white bread crumbs
- 1/2 cup (125 ml) grated Parmesan cheese
- 1 tbsp (15 mL) horseradish, squeezed dry
- 2 tsp (10 mL) chopped fresh thyme
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 tbsp (25 mL) butter, melted
Ginger-Crusted Pork Tenderloin with Maple Mustard Sauce
By franny-2
Pork tenderloin is one of the most simple meats to prepare and is melt-in-your-mouth tender and juicy when properly...
- Maple Mustard Sauce
- 1 tbsp (15 mL) butter
- 1 small onion, finely chopped
- 1 tbsp (15 mL) all-purpose flour
- 1 cup (250 mL) chicken stock
- 2 tbsp (25 mL) Dijon mustard
- 2 tbsp (25 mL) pure maple syrup
- 1 tbsp (15 mL) soy sauce
- Salt and freshly ground pepper
- Ginger-Crusted Pork
- 1 cup (250 mL) Panko or coarse dry bread crumbs
- 1 tbsp (15 mL) ground ginger
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) freshly ground pepper
- 3 tbsp (45 mL) Dijon mustard
- 1 tbsp (15 mL) pure maple syrup
- 4 pork tenderloins (each about 12 oz/375 g)
Spaghetti with Roasted Peppers, Plum Tomatoes, Goat Cheese and Fresh Basil
By franny-2
Serve a little taste of the lingering summer―tomatoes, peppers and basil
- 2 tbsp (25 mL) olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 plum tomatoes, chopped
- ½ tsp (2 mL) salt
- ½ pkg (227 g) spaghetti or spaghettini
- 2 roasted red peppers, preferably home-roasted, cut into thin strips
- ⅓ cup (75 mL) black olives, pitted
- ¼ tsp (1 mL) hot chili flakes
- One 130 g pkg creamy goat cheese, crumbled
- ⅓ cup (75 mL) shredded basil
- Salt to taste
Sticky Oven Ribs
By franny-2
Flavour builds up in layers on these meaty back ribs, which are the equal of any ribs fresh off a BBQ
- BRAISE
- 2 racks meaty pork back ribs, together about
- 4 to 5 lbs (2 to 2.2 kg)
- 1 cup (250 mL) chicken broth or stock
- RUB
- 1 tbsp (15 mL) onion powder
- 2 tsp (10 mL) each of paprika and garlic powder
- 1 to 2 tsp (5 to 10 mL) cayenne
- 1 tsp (5 mL) freshly ground black pepper
- 1 tsp (5 mL) salt
- SLATHER
- 1/2 cup (125 mL) fancy molasses
- 1/2 cup (125 mL) ketchup
- 2 large garlic cloves, minced
- 1 1/2 tsp (7 mL) Dijon mustard
- 1 tbsp (15 mL) cider vinegar