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Recipes
Shrimp & Fresh Herb Salad Rolls
By franny-2
These fresh salad rolls are full of well seasoned shrimp, herbs and shredded vegetables, and make a cool and delici...
- Lime Dressing
- 2 tbsp (25 mL) fish sauce
- 1 tbsp (15 mL) brown sugar
- 3 tbsp (45 mL) lime juice
- 1 tsp (5 mL) lime zest
- 1 tbsp (15 mL) vegetable oil
- 18 peeled large shrimp
- (30- to 35-count pkg)
- Salt
- 1 tsp (5 mL) chopped garlic
- 2 carrots, peeled and julienned
- (1 cup/250 mL)
- 1 ⁄2 English cucumber, julienned
- (1 cup/250 mL)
- 1 green onion, julienned
- (1⁄4 cup/50 mL)
- 1 ⁄4 cup (50 mL) coriander leaves
- 12 large mint leaves
- 6 small rice paper wrappers (about
- 6.5 inches/16 cm in diameter)
Creamy Balsamic Dressing
By franny-2
Creamy Balsamic Dressing a la Mimi
- 1/2 cup sour cream
- 1 1/2 tablespoons balsamic vinegar (I added a bit more at the end)
- juice of one lemon
- 1 teaspoon VVorcestershirc sauce
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon sugar
- sip to taste
Grilled Vegetable Peanut Noodles
By franny-2
Loaded with grilled vegetables and tofu, this recipe makes a generous platter of savoury vegetarian noodles
- Dressing
- 1 ⁄4 cup (50 mL) soy sauce
- 1 ⁄4 cup (50 mL) natural smooth
- peanut butter
- 2 tbsp (25 mL) honey
- 2 tbsp (25 mL) rice wine vinegar
- 1 tbsp (15 mL) grated ginger
- 1 tbsp (15 mL) grated garlic
- 1 tsp (5 mL) Asian chili sauce
- 1 carton extra-firm tofu,
- cut into 1⁄2 inch thick (1 cm) slices
- 1 tbsp (15 mL) soy sauce
- 1 Asian eggplant, halved lengthwise
- 1 tbsp (15 mL) vegetable oil
- Salt
- 1 red pepper, halved, seeded
- 1 pkg dried Chinese noodles,
- 12 oz (375 g), or linguini
- 8 oz (250 g) snow pea pods,
- stem end trimmed, halved on the bias
- 1 ⁄4 cup (50 mL) sesame oil
- 3 ⁄4 cup (175 mL) thinly sliced green
- onions
- 1 ⁄4 cup (50 mL) coriander leaves
- 1 ⁄4 cup (50 mL) chopped salted
- peanuts
Lobster Thermidor in Parmesan Phyllo Baskets
By franny-2
Lobster, heavy cream and Parmesan cheese are combined here in a unique manner that is equally dramatic and infinite...
- SHELLS:
- 1 tablespoon unsalted butter, melted
- 1 tablespoon olive oil
- 4 sheets phyllo pastry
- 1/2 cup Parmesan cheese, very finely shredded
- RICE:
- 1 1/2 cups Indian basmati rice
- 2 cups water
- THERMIDOR:
- 1 can frozen lobster meat, tails and claws variety, defrosted
- 2 tablespoons unsalted butter
- 2 shallots, minced
- 1 tablespoon Dijon mustard
- 1/4 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 cup water
- 1/2 cup dry white wine
- 8 ounces white button mushrooms, sliced, about 3 1/2 cups
- 1 cup whipping cream
- 2 egg yolks
- 2 tablespoons Cognac or brandy
- 2 tablespoons finely chopped fresh parsley
Family Classic Meatloaf
By franny-2
PREHEAT oven to 350 F. Mix meat, 1/2 cup of the soup, stuffing mix, egg, onion and thyme
- 1-1 1/2 lb. extra lean ground beef
- 1 can (10-3/4 oz.) condensed tomato soup, divided
- 1 pkg. STOVE TOP Stuffing Mix for Chicken
- 1 egg, lightly beaten
- 1 onion, chopped
- 1 tsp. dried thyme leaves 1/4 cup chfli sauce
Majestic Mac ’n’ Cheese
By franny-2
One taste and you’ll know this sophisticated take on everyone’s standby pasta dish is a far cry from student fa...
- 1 cup (250 mL) diced pancetta,
- about 6 oz (175 g)
- 3 medium leeks (white parts only), finely chopped
- ½ tsp (2 mL) hot pepper flakes
- 1 cup (250 mL) dry white wine
- ⅓ cup (75 mL) unsalted butter
- 2 cups (500 mL) soft fresh bread crumbs
- (about half a kaiser)
- 2 cloves garlic, minced
- 5 cups (1.25 L) bow-tie pasta
- 4 cups (1 L) cold milk
- ¼ cup (50 mL) all-purpose flour
- 1 tsp (5 mL) powdered mustard
- 2 cups (500 mL) shredded Gruyère cheese,
- about 6 oz (175 g)
- ½ cup (125 mL) cubed Gorgonzola cheese,
- about 2 oz (60 g)
- Salt and freshly ground pepper
- 2 tbsp (25 mL) finely chopped parsley
Chocolate Almond Silk Pie
By franny-2
American Southerners adore rich desserts—and this decadent silk pie is certainly that
- Crust
- ½ cup (125 mL) toasted almond slices or slivers
- 1 ½ cups (375 mL) chocolate baking crumbs
- ¼ cup (50 mL) melted unsalted butter
- Filling
- 1 cup (250 mL) whipping cream
- 8 oz (250 g) semisweet or bittersweet chocolate
- ⅓ cup (75 mL) unsalted butter
- ¼ to ⅓ cup (50 to 75 mL) granulated sugar
- 2 eggs or ⅓ cup (75 mL) pasteurized eggs
- 1 tsp (5 mL) pure vanilla extract
- ½ cup (125 mL) toasted sliced or slivered almonds
- ½ pint (275 mL) fresh raspberries (optional)
Vampire Black Bean & Lots of Garlic Dip
By franny-2
We’ve added lots of garlic to ward away any vampires
- 1 1 1 tbsp (15 mL) olive oil
- ½ cup (125 mL) finely chopped onion
- 4 4 4 garlic cloves, minced
- 1 1 1 ½ tsp (7 mL) ground cumin
- 1 1 1 tsp (5 mL) leaf oregano
- 19 19 oz One 19 oz (540 mL) can black beans, rinsed, well drained
- 2 cup (50 mL) lime juice (about 2 large limes)
- 1 1 1 chipotle pepper in adobo sauce or
- to to 2 tsp (1 to 2 mL) cayenne pepper (to taste)
- ¼ cup (50 mL) sour cream
- ¼ cup (50 mL) chopped coriander
- 1 1 1 tsp (5 mL) salt
- Ghoulish Crisps
- ½ cup (125 mL) freshly ground Parmesan cheese
- 1 1 1 tsp (5 mL) chilli powder
- ¼ tsp (1 mL) cayenne pepper
- 3 3 3 large flour tortillas, preferably orange-coloured
- 2 2 2 tbsp (25 mL) butter, melted
- 1 1 to 350°F Preheat oven to 350°F (180°C).
Greek-Style Shrimp & Cannellini Beans Recipe
By franny-2
Place oven rack in center of oven
- 1 lb (16 to 20 per lb) peeled and deveined shrimp
- 1 can (about 15 oz) cannellini beans, rinsed and drained
- 1 pint cherry tomatoes, halved
- 6 oz fresh green beans, halved
- 1/4 cup Kalamata olives, sliced
- 2 Tbsp olive oil
- 2 tsp grated lemon zest
- 1 tsp minced garlic
- 1/4 tsp each pepper and dried oregano
- Garnish: crumbled feta cheese, lemon wedges
Hawaiian Carrot Cake With Coconut Icing
By franny-2
Coconut and pineapple create a sublime island flavour in this four-tiered beauty
- 1 cup (250 mL) chopped canned pineapple
- 4 cups (1 L) grated carrot
- 2 1/2 cups (625 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 2 tsp (10 mL) baking soda
- 1 tsp (5 mL) salt
- 2 tsp (10 mL) cinnamon
- 1 tsp (5 mL) nutmeg
- 1 cup (250 mL) butter, at room temperature
- 1 1/4 cups (300 mL) golden brown sugar
- 4 eggs
- 2 tsp (10 mL) vanilla
- 1/2 cup (125 mL) milk
- COCONUT ICING
- 2 pkgs (250 g each) regular cream cheese, at room temperature
- 1 cup (250 mL) butter, at room temperature
- 1/4 cup (50 mL) sour cream or natural yogurt
- 1 tsp (5 mL) vanilla
- 2 1/2 cups (625 mL) sifted icing sugar
- 1 cup (250 mL) sweetened flaked coconut
- GARNISH
- Fresh coconut curls (see TIP)