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Recipes
Sticky Oven Ribs
By Bexter
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
- ½ cup (125 mL) fancy molasses
- ½ cup (125 mL) ketchup
- 2 large garlic cloves, minced
- 1½ tsp (7 mL) Dijon mustard
- 1 tbsp (15 mL) cider vinegar
Leg of lamb with red wine gravy
By Bexter
Using a sharp knife, remove fell (thin membrane) and most of the fat from lamb
- 1 (4 pound) leg of lamb
- 3 gloves garlic, slivered
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried rosemary
- 4-5 bacon slices
- Red Wine Gravy
- 1 small onion, minced
- 1/2 cup red wine
- 1 cup beef stock
- 1 tablespoon cornstarch
- 1 teaspoon tomato paste
- Salt and pepper
Warm fingerling potato salad
By Bexter
1. Place potatoes in a 1-1/2-quart microwave-safe casserole dish
- 1 lb. fingerling or new potatoes, halved
- 1 cup fresh green beans, trimmed and cut into 2-inch pieces
- 1/4 tsp. salt
- 3 Tbsp. olive oil
- 1 shallot, chopped
- 2 Tbsp. white or red wine vinegar
- 2 Tbsp. snipped fresh parsley
- 2 tsp. Dijon-style mustard
- 1 tsp. snipped fresh rosemary or 1/4 tsp. dried rosemary, crushed
- 1/8 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1/4 cup pitted Nicoise olives, halved
Crescent Bacon-Cheese Tartlets
By Bexter
1Heat oven to 375°F 2
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/3 cup shredded Swiss cheese
- 1/4 cup chopped cooked bacon
- 1 tablespoon chopped green onion
- (1 medium)1 egg
- 3 tablespoons whipping cream
Warm German Potato Salad
By Bexter
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 ...
- 3 pounds small red-potatoes (about 2 inches in diameter), washed well
- 10 slices bacon, cut crosswise into 1/4-inch strips (about 1/2 pound)
- 1 large onion, chopped (about 1 1/2 cups)
- 1/2 teaspoon sugar
- 3 tablespoons cider vinegar
- 3/4 cup beef broth
- 2 tablespoons chopped fresh parsley leaves
- Garnish: chopped fresh parsley leaves
- Read More http://www.epicurious.com/recipes/food/views/Warm-German-Potato-Salad-13094#ixzz1VsAo0sTL
Baby Spinach with Blue Cheese Buttermilk Dressing
By Bexter
Blue Cheese Buttermilk Dressing: In bowl, whisk together buttermilk, mayonnaise, chives, vinegar, mustard, hot pepp...
- Blue Cheese Buttermilk Dressing:
- 1 bag (10 oz/284 g)fresh baby spinach, (about 10 cups/2.5 L), trimmed
- 2 cups thinly sliced mushrooms (500 mL)
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds, toasted
- 1/2 cup buttermilk
- 2 tbsp light mayonnaise
- 1 tbsp chopped fresh chives
- 1 tsp wine vinegar
- 1 tsp Dijon mustard
- 4 tsp hot pepper sauce
- 1 clove garlic , minced
- 1/4 cup shredded blue cheese
Rosemary-Skewered Mediterranean Grilled Chicken
By Bexter
This chicken uses branches of rosemary as the skewers
- Thirty 3-inch (8-cm) sprigs of rosemary
- 2 tbsp (25 mL) olive oil
- 2 tbsp (25 mL) Dijon mustard
- 1 tbsp (15 mL) soy sauce
- 1 tbsp (15 mL) chopped garlic
- ½ cup (125 mL) orange juice
- 2 tsp (10 mL) chopped jalapeño pepper
- Salt to taste
- 1½ lb (750 kg) boneless, skinless chicken breasts
Spicy Chicken Thighs with Rhubarb-Cucumber Salsa
By Bexter
4 servings active: 15 minutes total: 45 minutes
- 1 habanero, Scotch bonnet, or Thai chile, with seeds, stemmed
- 2 garlic cloves
- 2 scallions, thinly sliced, white and green parts divided
- 1 tablespoon soy sauce
- 1/4 cup olive oil
- 6 large skin-on, bone-in chicken thighs
- Kosher salt
- 1 1/2 cups 1/4-inch cubes rhubarb
- 1 cup 1/4-inch cubes unpeeled seeded English hothouse cucumber
- 1/2 cup coarsely chopped fresh cilantro
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 teaspoon fresh lime juice
- Freshly ground black pepper
Goat cheese quiche with hashbrown crust
By Bexter
1.Preheat oven to 375 degrees
- 2 tablespoons butter, softened, plus more for pan
- 1 package (1 pound) frozen hash brown potatoes, thawed
- 12 large eggs
- Coarse salt and ground pepper
- 1 1/2 cups reduced-fat sour cream
- 1 package (4 to 5 ounces) soft goat cheese, room temperature
- 4 scallions, thinly sliced
Spanish Green Peppers
By Bexter
This is a very easy dish to make with lots of flavour and low in fat and calories
- 1 lb lean ground chicken or turkey
- 1 cup cooked quinoa
- 1 small onion diced
- 1/2 can chopped green olives
- 1 can of Ro*tel diced tomatoes and green chili
- shredded cheese for the top