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Recipes
Frozen Rhubarb Strawberry Loaf with White Chocolate Lime Drizzle
By franny-2
A key to entertaining is getting everything prepared in advance
- 4 cups (1 L) Rhubarb Strawberry Fool (recipe follows)
- 1 cup (250 mL) whipping cream
- ¼ cup (50 mL) granulated sugar
- 2 tbsp (25 mL) lemon juice
- 1 tbsp (15 mL) orange liqueur
- 3 to 6 ginger cookies, depending on size
- 4 oz (125 g) white chocolate, finely chopped
- ½ tsp (2 mL) ground ginger
- Pinch ground cardamom (optional)
- 1 tsp (5 mL) finely grated lime peel
- 1 tsp (5 mL) lime juice
- 1 cup (250 mL) whole strawberries, preferably small
- Serves 9
- Rhubarb Strawberry Fool
- 6 cups (1.5 L) ½-inch (1-cm) pieces rhubarb
- ½ cup (125 mL) granulated sugar
- 2 tbsp (25 mL) orange liqueur or orange juice
- 1 cup (250 mL) strawberries, coarsely chopped
- 1 tsp (5 mL) vanilla essence
- ¾ cup (175 mL) whipping cream
- 1 . Place rhubarb in a large saucepan with sugar and orange liqueur. Simmer, covered, over medium heat, stirring frequently for 15 minutes until very tender and rhubarb slices no longer have any shape.
- 2 . Stir in strawberries and continue to simmer very gently, uncovered, stirring occasionally, until strawberries are soft, about 10 minutes. Remove from heat and stir in vanilla. Mixture should be a thick purée. Turn into a large bowl and cool completely.
- 3 . Using an electric mixer, beat cream until stiff peaks form when beaters are lifted. Fold cream into rhubarb mixture only enough that it streaks the rhubarb and pink ripples show. Spoon into dessert bowls and serve with crisp cookies.
Balsamic Onion-Stuffed Pork Loin
By franny-2
This flavourful onion stuffing keeps the pork juicy and really tasty! Long slow barbecuing keeps the pork tender an...
- 2 tbsp (25 mL) extra-virgin olive oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 3 tbsp (45 mL) balsamic vinegar
- ½ red bell pepper, finely diced
- ½ cup (125 mL) fresh bread crumbs
- 1 egg yolk
- ¼ cup (50 mL) chopped fresh basil
- 1 tbsp (15 mL) chopped fresh oregano
- 1 tbsp (15 mL) grated Parmesan cheese
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) freshly ground black pepper
- 1 boneless single pork loin (about 2 lb/1 kg)
- 2 tbsp (25 mL) Dijon mustard
Leek, Chicken & Feta-Stuffed Pitas
By franny-2
The flavour of chicken marries delightfully with leeks and feta to produce a light meal that is perfect served ...
- 3 tbsp (45 mL) extra virgin olive oil
- 4 green onions, sliced
- 4 cloves garlic, minced
- 4 cups (1 L) thinly sliced leeks, white and
- light green part only (2 large or 3 small leeks)
- 12 oz (375 g) chopped boneless skinless
- chicken breasts (2 large or 3 small breasts)
- ¼ cup (50 mL) chopped fresh dill
- Salt and pepper
- ¾ cup (175 mL) crumbled feta cheese
- 3 tbsp (45 mL) freshly grated
- Parmesan cheese
- 1 egg
- ¼ cup (50 mL) chopped fresh mint
- 4 thick pocket pitas
Thai Basil Chicken Kabobs
By franny-2
These fragrant kabobs are a riff on the classic Thai Basil Chicken, with a side of creamy coconut dipping sauce
- 2 tbsp (25 mL) soy sauce
- 1 tbsp (15 mL) fish sauce
- 1 tbsp (15 mL) vegetable oil
- 1 ⁄4 cup (50 mL) finely chopped basil
- (preferably Thai basil)
- 1 tbsp (15 mL) grated ginger
- 1 tbsp (15 mL) grated garlic
- 1 tbsp (15 mL) dark brown sugar
- 2 lbs (1 kg) boneless skinless
- chicken breasts, cut into 1 to 2-inch
- (2.5 to 5-cm) chunks
- Coconut Dipping Sauce
- 1 can coconut milk, 400 mL
- 1 stalk lemon grass, tough outer
- leaves removed, smashed with the
- back of a knife, and roughly chopped
- 2 slices of ginger, 1⁄4 inch (5 mm) thick
- 1 tsp (5 mL) lime zest
- 1 tbsp (15 mL) lime juice
- 1 tsp (5 mL) fish sauce
- 6 bamboo skewers, 8-inch (20-cm)
- each, soaked in water for 30 minutes or more
Mushroom & cheese egg puffs
By franny-2
Instead of the usual quiche, our gorgeous-looking frittata-style puffs ? soaked in a muffin pan ? make pretty indi...
- 8 * 8 oz (227 g) pkg sliced button mushrooms
- 1 * 1 small red pepper, chopped
- 3 * 3 garlic cloves, minced
- 1 1/2 * 1 1/2 cups (375 mL) frozen hash browns
- 2 * 2 tsp (10 mL) paprika, preferably smoked
- * Generous pinches salt and pepper
- 8 * 8 eggs
- 1/3 * 1/3 cup (75 mL) milk
- 1 * 1 tbsp (15 mL) Dijon
- 2 * 2 green onions, sliced
- 1 * 1 cup (250 mL) crumbled feta
Sausage & Exotic Mushroom Stuffing
By franny-2
Use either mild or hot Italian sausage, or your favorite type of sausage in this versatile dressing recipe
- 1 pound fresh pork sausage
- 4 shallots, finely chopped
- 4 cloves garlic, minced
- 2 stalks celery, finely chopped
- 2 small carrots, finely chopped
- 3 tablespoons chopped fresh sage or 1 tablespoon dried sage
- 1/4 cup butter
- 2 cups sliced oyster mushrooms
- 2 cups small chanterelle mushrooms or sliced shiitake mushroom caps
- 1/2 cup dry white wine
- salt and freshly ground pepper
- 8 cups cubed rustic bread
- 1/4 cup chopped Italian parsley
- 3/4 cup chicken stock
Chow Mein Easter Nests
By franny-2
Ready for Easter?! These adorable and edible chocolate Easter Nests are a great treat for big and little bunnies al...
- 2 cups semisweet chocolate chips
- 1 cup peanut butter
- 2 cups chow mein noodles, cooked
- Jelly beans or chocolate easter eggs
Pizza Dip
By franny-2
Yummy and easy
- 1 (8-oz.) container soft cream cheese with chives and onions
- Small can chunky pizza sauce
- 1/2 cup chopped green bell pepper
- Small bag of finely chopped pepperoni
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Cheddar cheese
Hungry Girl Baked Ziti
By franny-2
Preheat oven to 375 degrees
- 5 oz. (about 1 1/2 cups) uncooked whole-wheat or high-fiber ziti or penne pasta
- 1 cup thinly sliced onion
- 2 cups chopped brown mushrooms
- 1 tbsp. chopped garlic
- 2 cups fresh spinach
- 3/4 cup low-fat/light ricotta cheese
- 2 tbsp. chopped fresh basil
- 1 1/2 cups canned crushed tomatoes
- 1/2 cup plus 2 tbsp. shredded part-skim mozzarella cheese, divided
- 2 tbsp. reduced-fat Parmesan-style grated topping
Fully Loaded Potato Skin Cakes
By franny-2
These cakes have all the flavour of potato skins and can be made ahead, perfect for a crowd
- 12 slices bacon
- 2 lb (1 kg) Yukon Gold potatoes, peeled and cubed
- 4 cloves garlic
- 1 ½ cups (375 mL) shredded old cheddar cheese
- 3 green onions, thinly sliced
- Pepper to taste
- 1 egg, lightly beaten
- ⅓ cup (75 mL) all-purpose flour
- ⅓ cup (75 mL) vegetable oil (approximately)
- Sour cream and salsa (optional)