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Recipes
Baked Cream Cheese Spaghetti Casserole
By franny-2
Preheat oven to 350 F degrees
- 12 oz spaghetti
- 1 (28 ounce) jars prepared spaghetti sauce
- 1 lb lean ground beef
- 1 tsp Italian seasoning
- 1 clove garlic, minced
- 8 ounces cream cheese
- 1/2 cup parmesan cheese, grated
Tomato & Bocconcini-Stuffed Mushrooms with Mixed Greens
By franny-2
Here is a tasty first course for dinner or change up the presentation and serve it as an appetizer
- 1 pint (475 mL) grape tomatoes, quartered
- 1 cup (250 mL) mini-bocconcini, halved
- 2 tbsp (30 mL) chopped fresh parsley
- 1 tbsp (15 mL) minced capers
- 1 tsp (5 mL) dried oregano
- 2 anchovy fi llets, minced or 1 tsp (5 mL) anchovy paste
- 1/4 cup (60 mL) seasoned dry bread crumbs
- 1 lb (500 g) portobello mushroom caps, about 10 (2 1/2 inches/6 cm in diameter)
- Pinch each of salt and freshly ground black pepper
- 2 tbsp (30 mL) extra virgin olive oil
- MIXED GREENS
- 8 cups (2 L) mixed greens
- 2 tbsp (30 mL) extra virgin olive oil
- 2 tbsp (30 mL) balsamic vinegar
- Pinch each of salt and freshly ground black pepper
Herb Roasted Chicken with Paprika Potatoes
By franny-2
Use up those last fall herbs in this easy one-dish dinner
- 1 large sprig fresh rosemary
- 3 sprigs fresh thyme
- 2 tsp (10 mL) butter, at room temperature
- 1 clove garlic, minced
- Salt and freshly ground pepper
- 4 skin-on, bone-in chicken thighs
- 2 potatoes
- Olive oil
- ¼ tsp (1 mL) paprika, preferably smoked
- ½ cup (125 mL) grape tomatoes, halved
Icky Sticky Pile Of Bones
By franny-2
Skeletons beware! These ribs will have everyone digging in to the pile of bones and looking for more
- 3 racks pork back ribs
- 1 lime, thinly sliced
- 1 tsp (5 mL) whole black peppercorns
- 1 ¼ cups (300 mL) ketchup
- ¾ cup (175 mL) pure maple syrup
- ⅓ cup (75 mL) balsamic vinegar
- ¼ cup (50 mL) cider or red wine vinegar
- 2 tbsp (25 mL) soy sauce
- 2 tsp (10 mL) dry or Dijon mustard
- ¼ tsp (1 mL) cayenne pepper
Cider-Braised Sausage Pie with Scrunched Phyllo Crust
By franny-2
It’s important to seek out the best-quality sausages from a good butcher for this hearty pie
- FILLING
- 1 1/2 lbs (750 g) good-quality pork sausages
- 2 tbsp (30 mL) olive oil
- 1 large onion, thinly sliced
- 2 cups (500 mL) 1/2-inch (1-cm) cubes of mixed root vegetables (carrots, parsnips, rutabaga and/or celeriac)
- 2 cloves garlic, minced
- 1 tbsp (15 mL) finely chopped fresh thyme leaves
- 1/4 tsp (1 mL) each kosher salt and freshly ground black pepper
- 1/2 cup (125 mL) homemade or low-sodium beef or chicken stock
- 1 bay leaf
- 1 cup (250 mL) hard cider
- 1 tbsp (15 mL) cornstarch
- 1/4 cup (60 mL) crème fraîche or sour cream
- PHYLLO CRUST
- 4 sheets (16 x 12 inches/40 x 30 cm)
- frozen phyllo pastry, thawed
- 3 tbsp (45 mL) unsalted butter, melted
Pomegranate Clementine Frisée Salad
By franny-2
In skillet, toast walnuts over medium heat, turning occasionally, until lightly toasted, about 4 minutes; set asid...
- 3 tbsp(45 mL) (45 mL) walnut halves
- 4 clementines
- 3 tbsp(45 mL) (45 mL) extra-virgin olive oil
- 2 tbsp(25 mL) (25 mL) red wine vinegar
- 1 pinch granulated sugar
- 1 pinch salt
- 1 pinch pepper
- 4 cups frisée lettuce, coarsely chopped
- 2 cups(500 mL) (500 mL) boston lettuce, torn
- 1/4 sweet onion, sliced into rings
- 1/4 cup(50 mL) (50 mL) pomegranate seeds
Spiced Semifreddo
By franny-2
This frozen mousse-like dessert does not require an ice cream maker to prepare
- 4 large egg whites
- Pinch salt
- 1/2 cup (125 mL) icing sugar, sifted
- 2 cups (500 mL) whipping cream
- 1/2 cup (125 mL) pure maple syrup
- 2 tbsp (25 mL) fancy molasses
- 1 tsp (5 mL) vanilla extract
- 2 tsp (10 mL) ground ginger
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) ground allspice
- 18 to 24 Maple Gingerbread Cut-Out Cookies
Honey Butter Carrot Cake With Toasted Pecans and Citrus Cream Cheese Icing
By franny-2
Preheat oven to 350°F (180°C)
- Cake
- Butter or nonstick spray
- 2 cups (500 mL) all-purpose flour
- 1 1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground nutmeg
- 1/4 tsp (1 mL) ground clove or allspice
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) butter, softened
- 1/2 cup (125 mL) honey
- 2 eggs
- 1 cup (250 mL) granulated sugar
- 1 tsp (5 ml) vanilla
- 3 cups (750 mL) finely grated carrot
- 1 apple, peeled and grated
- 1 cup (250 mL) toasted pecans, coarsely chopped
- Icing
- One 250 g package regular cream cheese
- 1/2 cup (125 mL) butter, softened
- 2 tbsp (25 mL) honey
- 2 tbsp (25 mL) finely grated orange, lemon or lime zest (or a mixture of all three)
- 2 tsp (10 mL) lemon juice
- 3 1/2 sifted icing sugar
Mint Pesto Panna Cotta with Blackberry Sauce
By franny-2
An old but newly trendy dessert that is delicious after a large meal
- Mint Pesto
- 1 cup (250 mL) fresh mint leaves, lightly packed
- 2 tbsp (25 mL) macadamia nuts
- 2 tbsp (25 mL) butter
- 2 tbsp (25 mL) sugar
- Panna Cotta
- 1 cup (250 mL) milk
- 1 tbsp (15 mL) powdered gelatine
- 2 cups (500 mL) whipping cream
- 1/3 cup (75 mL) sugar
- 2 tsp (10 mL) grated lemon zest
- 1/2 cup (125 mL) Mint Pesto
- 2 tsp (10 mL) vegetable oil
Panini-style grilled chicken
By franny-2
This speedy main was inspired by the flavour combo of our fave Italian sandwich, with chicken breasts standing in f...
- 1/2 * 1/2 bunch asparagus, about 8 spears
- 4 * 4 oz (125 g) cheddar or Gorgonzola cheese
- 4 * 4 skinless, boneless chicken breasts
- 8 * 8 large fresh basil leaves
- * Toothpicks
- * Generous pinches of paprika and salt