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Recipes
Easy Chicken and Broccoli Divan
By franny-2
* 1. Arrange broccoli and chicken in 1
- 3 * 3 cups (750 mL)
- * hot cooked broccoli florets
- 2 * 2 cups (500 mL)
- * cubed, cooked, skinless chicken breast
- 1 * 1 can (284 mL)
- * CAMPBELL'S® Condensed Low Fat Cream of Broccoli Soup
- 1/3 * 1/3 cup (75 mL)
- 1 * 1% milk
- 1/2 * 1/2 cup (125 mL)
- * shredded light Cheddar cheese
- 2 * 2 tbsp (30 mL)
- * dry bread crumbs
- 1 * 1 tsp (5 mL)
- * butter or margarine, melted
- 3 cups uncooked tri-colour fusilli
Maple-Mustard Pork Medallions with Two Potatoes
By franny-2
Pork has a natural affinity for both tang and a touch of sweetness
- POTATOES
- 1 1/4 to 1 1/2 lbs (625 to 750 g) baking potatoes, about 3 to 4 large
- 1 1/4 to 1 1/2 lbs (625 to 750 g) sweet potatoes, about 2 large
- 1 tsp (5 mL) salt, divided
- 2 tbsp (25 mL) unsalted butter, divided
- 1/3 to 1/2 cup (75 to 125 mL) milk, heated
- PORK
- 2 small pork tenderloins, each 3/4 to 1 lb (375 to 500 g)
- Salt and freshly ground black pepper
- 2 tbsp (25 mL) unsalted butter
- 2 tbsp (25 mL) olive oil
- 1/4 cup (50 mL) grainy mustard
- 2 tbsp (25 mL) maple syrup
- 4 tsp (20 mL) balsamic vinegar
- 1/4 cup (50 mL) all-purpose flour
- 1 cup (250 mL) fi nely diced Vidalia or other sweet onion
- 2 cups (500 mL) low-sodium beef or chicken broth
- 2 to 3 tbsp (25 to 45 mL) thinly sliced green onions, snipped chives or chopped parsley
Peanut Butter Balls
By franny-2
Recipe from Amy Parker
- 1 cup chunky peanut butter
- 1 cup icing sugar
- chocolate chips
Thai Seafood Parcels
By franny-2
Three supposed aphrodisiacs from the piscine world—lobster, scallops and shrimp—combine in this elegant dish th...
- 2 lobster tails, 3 oz (90 g) each
- 1/2 cup (125 mL) white wine
- 1/2 cup (125 mL) unsweetened coconut milk
- 4 large scallops, about 7 oz (210 g)
- 4 extra-large shrimp in their shells, about 6 oz (175 g)
- 2 stalks lemon grass (bottom 4 inches/10 cm only), trimmed and coarsely chopped
- 2 green onions, coarsely chopped
- 4 leafy sprigs fresh coriander
- 1 large clove garlic, thinly sliced
- 1/2 inch (1 cm) fresh ginger, peeled and thinly sliced
- 1 tbsp (15 mL) toasted coriander seeds, coarsely crushed
- 1 small hot red chili, thinly sliced
- 1/4 tsp (1 mL) salt
- 1 tbsp (15 mL) olive oil
Mushroom and Tomato Flatbread Topped with Fresh Arugula
By franny-2
Preheat oven to 400°F (200°C)
- 2 cups (500 mL) cherry tomatoes, halved and seeded
- 1 lb (500 g) mixed mushrooms
- ¼ cup (50 mL) olive oil
- 2 tbsp (25 mL) balsamic vinegar
- Salt and freshly ground pepper
- Topping
- 2 tbsp (25 mL) olive oil
- 1 large flat bread
- 8 oz (250 g) Taleggio cheese, thinly sliced or chopped
- 2 cups (500 mL) arugula
- 2 tsp (10 mL) balsamic vinegar
- Kosher or Maldon salt for sprinkling
Endive and Apple Salad with Fried Camembert
By franny-2
To make an elegant first course for six or a main course for four, accompany this salad with a crisp baguette or a ...
- Vinaigrette:
- 4 cups chopped belgian endive
- 4 cups mâche or watercress
- 1 red-skinned apple, quartered, cored and thinly sliced
- 1/2 cup(125 mL) (125 mL) thinly sliced sweet onion
- 1 wheel Camembert cheese, (about 370 g)
- 1/4 cup(50 mL) (50 mL) all-purpose flour
- 1 egg, beaten
- 1-1/4 cups panko crumbs
- vegetable oil, for deep frying, enough for 1/2 inch deep skillet
- 2 tbsp cider vinegar
- 2 tsp Dijon mustard
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp vegetable oil
- 2 tbsp extra-virgin olive oil
Smoked Cheddar, Caramelized Onion & Apple Grilled Cheese
By franny-2
In a large frying pan, melt 4 tsp (20 mL) butter over medium-high heat
- 2 tbsp (25 mL) butter
- 1 small sweet onion, thinly sliced
- ¼ tsp (1 mL) salt
- Pinches of granulated sugar
- 4 to 6 slices walnut or raisin walnut bread
- 4 oz (125 g) Ontario smoked or regular cheddar,
- thinly sliced
- ½ tart apple, such as Spy or Granny Smith,
- thinly sliced
Easy pork curry
By franny-2
We flavoured this dish with chilies, ginger and authentic Indian spices such as garam masala and cumin seeds
- 4 * 4 large tomatoes or 28-oz (796-mL) can plum or diced tomatoes, drained
- 1 * 1 large onion, chopped
- 1 * 1 jalapeno pepper, seeded, or 1/2 tsp (2 mL) chili flakes
- 1 * 1 tsp (5 mL) finely grated fresh or bottled minced ginger
- 1 * 1 tbsp (15 mL) vegetable oil
- 1 * 1 tsp (5 mL) cumin seeds
- 2 * 2 tsp (10 mL) each chili powder and garam masala
- 1/2 * 1/2 tsp (2 mL) salt
- 1 * 1 tsp (5 mL) fennel seeds (optional)
- 1 * 1 pork tenderloin or 350-g pkg extra-firm tofu
- 2 * 2 cups (500 mL) squash pieces, such as butternut or buttercup
- 1 * 1 pepper, preferably yellow
PHILLY Cheesy Chili Dip
By franny-2
SPREADcream cheese onto bottom of microwaveable pie plate; top with chili and Cheddar
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 can (15 oz.) chili
- 1/2 cup KRAFT Shredded Cheddar Cheese
- 2 Tbsp. chopped cilantro
Provolone Prosciutto Packets
By franny-2
These neat little packets are quick to assemble and need less than 2 minutes on the barbecue
- 1 pkg (about 300 g) sliced prosciutto, about 20 slices
- 10 slices mild provolone, quartered
- 3 ⁄4 cup (175 mL) chopped fresh herb medley such as basil, oregano, thyme, rosemary or chives
- 4 to 5 large plum tomatoes, thinly sliced
- 1 to 2 fresh baguettes, preferably whole-grain
- Handful or two of baby arugula or spinach
- 1 garlic clove, flattened
- 1 ⁄4 cup (50 mL) olive oil