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Moroccan-Style Beef Brochettes

Moroccan-Style Beef Brochettes

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Step 1: Combine 1/2 cup water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, ginger...

  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1/4 cup minced fresh cilantro
  • Grated rind and juice of 1 lemon
  • 2 tbsp mild curry paste
  • 4 tsp olive oil
  • 1 tbsp minced gingerroot
  • Pinch salt
  • 1 lb. top sirloin beef grilling steak (1" thick), trimmed and cut into 1" cubes
  • 1 cup whole wheat couscous
  • 1 each sweet red and green pepper, seeded and cut into 1-1/2" chunks
  • 1/2 cup low-fat plain yogurt
4.3/5 (18 Votes)

Pasta Bolognese

Pasta Bolognese

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Preparation If using whole tomatoes, in blender or food processor, purée tomatoes with juice

  • 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes
  • 3 tablespoons olive oil
  • 6 ounces pancetta or 6 slices bacon, finely chopped
  • 1/4 pound ground pork (not lean)
  • 1/4 pound ground beef chuck (not lean)
  • 1/4 pound ground veal
  • 1 small onion, finely chopped (about 1 cup)
  • 1 carrot, finely chopped (about 1 cup)
  • 1 cup dry red wine
  • 1 cup heavy cream
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound small pasta such as orecchiette or rotini
  • Garnish: Freshly grated Parmigiano-Reggiano cheese
0/5 (0 Votes)

Squash Brulée

Squash Brulée

By

Sprinkle brown sugar in the squash and then put it under the broiler giving the look of creme brulee

  • 2 lbs (1 kg) acorn or butternut squash, peeled and diced
  • 2 cups (500 mL) chicken stock or water
  • 1 tsp (5 mL) grated nutmeg
  • Salt and freshly ground pepper
  • 1 egg, beaten
  • 1/2 cup (125 mL) whipping cream
  • 1/4 cup (50 mL) grated Parmesan cheese
  • 2 tbsp (25 mL) butter
  • 2 tbsp (25 mL) brown sugar
0/5 (0 Votes)

Potato Cauliflower Salad

Potato Cauliflower Salad

By

1. Arrange potatoes in a single layer in microwave on clean white paper towels

  • 12 small fingerling or round new potatoes scrubbed
  • 1 medium head cauliflower, cut into bite-size pieces
  • 1 small onion, chopped
  • 2 stalks celery, sliced
  • 1/3 cup sour cream chive dip
  • 2 Tbsp. lemon juice
  • 2 Tbsp. salad oil
  • 1/4 to 1/3 cup blue cheese
  • 1/4 cup fresh Italian (flat-leaf) parsley
  • 2 slices bacon, crisp cooked and crumbled
  • 4 crisp breadsticks, broken
  • Sea salt or salt and freshly ground pepper
4/5 (1 Votes)

Grilled Halloom and Kielbassa summer skewer

Grilled Halloom and Kielbassa summer skewer

By

1. Preheat barbecue to medium-high heat

  • 1 pkg (250g) PC Halloom Semi-Soft Unripened Cheese
  • Half 300 g-pkg PC Polish-Style Kielbasa Smoked Sausage
  • Half PC French Demi-Baguette
  • 2 PC Long Sweet Peppers, stemmed and cored
  • 2 tbsp (25 mL) PC New World EVOO Extra-Virgin Olive Oil
  • 1 tbsp (15 mL) fresh lemon juice
  • 2 tbsp (25 mL) chopped fresh Italian parsley
4/5 (1 Votes)

Linguine in Pesto Cream Sauce

Linguine in Pesto Cream Sauce

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1.Bring a large pot of lightly salted water to a boil

  • 1 (16 ounce) package linguine pasta
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 8 cloves garlic, sliced
  • 1/2 cup butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 pinch salt
  • 1 pinch pepper
  • 1 1/2 cups grated Romano cheese
  • 1 cup prepared basil pesto
  • 1 pound cooked shrimp, peeled and deveined
  • 20 mushrooms, chopped
  • 3 roma (plum) tomato, diced
4.3/5 (4 Votes)

Slow Cooker Creamy Beef Stroganoff

Slow Cooker Creamy Beef Stroganoff

By

1.Stir the soup, water, Worcestershire sauce, mushrooms, onions, garlic and black pepper in a 6-quart slow cooker

  • 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup
  • 1/4 cup water
  • 2 tablespoons Worcestershire sauce
  • 1 (8 ounce) package sliced white mushrooms
  • 3 medium onions, coarsely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  • 1 (2 pound) boneless beef bottom round steak, cut into thin strips
  • 1 cup sour cream
  • 1 (12 ounce) package medium egg noodles, cooked and drained
  • Chopped fresh parsley
4.5/5 (61 Votes)

Butternut Squash Bake

Butternut Squash Bake

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1. Preheat oven to 425 degrees F

  • 1 1/2 pounds butternut squash, peeled, seeded, and cut in 1-inch cubes (3 cups)
  • 2 tablespoons olive oil
  • 8 ounces dried extra-wide noodles
  • 4 tablespoons butter
  • 6 shallots, chopped
  • 1 tablespoon lemon juice
  • 1 8 ounce cartonmascarpone cheese
  • 3/4 3/4
  • cup grated Parmesan cheese
  • 1/2 1/2
  • cup fresh Italian (flat-leaf) parsley, snipped
  • 1 cup panko (Japanese-style) bread crumbs or soft bread crumbs
5/5 (1 Votes)

Crustless Spinach Quiche

Crustless Spinach Quiche

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1.Preheat oven to 350 degrees F (175 degrees C)

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 5 eggs, beaten
  • 3 cups shredded Muenster cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
4.6/5 (43 Votes)

Roasted Beet Salad with Kale, Currants, and Monteforte Cheese

Roasted Beet Salad with Kale, Currants, and Monteforte Cheese

By

Preheat oven to 375 F degrees

  • Roasted Beet Salad with Kale, Currants, and Monteforte Cheese
  • INGREDIENTS
  • 2 lb (900 g) medium-sized red beets
  • 2 tsp (10 mL) dried currants
  • 1/2 oz (15 mL) water
  • 1/2 oz (15 mL) white wine vinegar
  • pinch salt
  • 2 medium shallots
  • 20 leaves lacinato/black kale
  • 1/2 oz (15 mL) honey
  • 1 1/2 oz (45 mL) olive oil
  • 1/2 oz (15 mL) red wine vinegar
  • salt and pepper
  • 1 oz (30 g) Monforte Toscano cheese (or aged sheep’s milk cheese, like manchego or pecorino)
4.4/5 (9 Votes)