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Jerk Pork Chops with Tropical Salsa

Jerk Pork Chops with Tropical Salsa

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Made with sweet mango and pineapple, our colourful tropical salsa is a perfect match for flavourful, jerk-marinated...

  • 1/3 cup (75mL) Sensations by Compliments Carribean Jerk Marinade
  • 1 tsp (5mL) olive oil
  • 1 tbsp (15mL) fresh lime juice
  • 4 bone-in pork loin chops, cut 1 inch thick
  • 1/2 tsp (2mL) each salt and pepper
  • TROPICAL SALSA
  • 2 tbsp (30mL) extra virgin olive oil
  • 2 tbsp (30mL) Compliments Honey
  • 1 tbsp (15mL) Compliments Red Wine Vinegar
  • 1/2 cup (125mL) each diced mango, pineapple and red pepper
  • 1/4 cup (60mL) each diced red onion and finely sliced Compliments Organic Green Onions
  • 1 tbsp (15mL) chopped fresh cilantro
  • Salt & pepper, to taste
0/5 (0 Votes)

Layered Enchiladas Bake

Layered Enchiladas Bake

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Mexican dishes can be time consuming

  • 1 lb (500g) lean ground beef
  • 1 large onion, chopped
  • 2 cups chunky salsa
  • 1 can (540mL) black beans, drained, rinsed
  • 1/4 cup Kraft Zesty Italian Dressing
  • 2 tbsp chili powder
  • 6 flour tortillas (9 inch)
  • 1/2 cup sour cream
  • 1 cup Kraft Tex Mex Shredded Cheese
5/5 (2 Votes)

Butter Chicken

Butter Chicken

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Everyone's favorite Indian dish, butter chicken is rich and tender

  • GARLIC PUREE
  • Peel a whole head of garlic and place in mini chop or food processor. Process with the on/off method until garlic is chopped. Stir in 2 tbsp (25mL) vegetable oil and process until pureed. you can also chop this by hand.
  • GINGER PUREE
  • Peel and coarsely chop one 4-inch (10cm) piece ginger. Place in mini chop or processor and chop until fine. Stir in 2 tbsp (25mL) vegetable oil and process until pureed. You can also chop this by hand.
  • GARAM MASALA
  • Use a spice grinder or an old coffee grinder that you use only for spices to make this.
  • 1.5 tsp (7mL) cumin seeds
  • 6 green cardamom pods
  • 2 black cardamom pods
  • 1 inch (2.5cm) cinnamon stick
  • 8 cloves
  • 2 mace blades
  • 1 tbsp (15mL) black peppercorns
  • Combine cumin, green and black cardamom, cinnamon stick, cloves, mace and peppercorns in a spice grinder. Grinduntil spices form to a powder.
  • BUTTER CHICKEN
  • 1 tsp (5mL) Giner Puree
  • 1 tsp (5mL) Garlic Puree
  • Salt to taste
  • 1.5 tsp (7mL) cayenne pepper
  • 2 tbsp (25mL) lemon juice
  • 1 lb (500g) boneless, skinless chicken breast, cut into 1 inch (2.5cm) pieces
  • 1/2 cup (125mL) plain yogurt
  • 1/4 tsp (1mL) Garam Masala
  • SAUCE
  • 4 cups (1L) chopped fresh tomtatoes (or 2 cups/500mL canned, without juice)
  • 2 tsp (10mL) Ginger Puree
  • 2 tsp (10mL) Garlic Puree
  • 2 green cardamom pods
  • 2 cloves
  • 1 bay leaf
  • 1 cup (250mL) water (or chicken stock)
  • 1 tsp (5mL) cayenne pepper
  • 1/4 cup (50mL) cold unsalted butter, diced
  • 1 tsp (5mL) Ginger Puree
  • 1/3 cup (75mL) whipping cream
  • TO FINISH
  • 2 tbsp (25mL) fresh fenugreek leaves, optional
  • 1/2 tsp (2mL) Garam masala
  • 2 tsp (10mL) sugar
0/5 (0 Votes)

Asian Chicken with Asparagus

Asian Chicken with Asparagus

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1. Heat oven to 400F. 2

  • 4 small boneless skinless chicken breasts (1 lb/450g)
  • 8 fresh asparagus spears, trimmed
  • 1/2 cup Kraft 4 Cheese Italiano Shredded Cheese
  • 1/4 cup Kraft 100% Parmesan Grated Cheese
  • 1 pkg (120g) Stove Top Stuffing Mix for Chicken
0/5 (0 Votes)

Stilton Scalloped Potatoes

Stilton Scalloped Potatoes

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1. Heat oil over medium-high heat in saucepan

  • 2 tbsp (25mL) vegetable oil
  • 1/4 cup (50mL) all-purpose flour
  • 3 cups (750mL) skim milk, warmed
  • 1/2 cup (125mL) crumbled Stilton cheese
  • 1 tsp (5mL) Dijon mustard
  • 1/2 tsp (2mL) salt
  • 1/4 tsp (1mL) pepper
  • 3 Yukon Gold potatoes, peeled and thinly sliced
  • 2 small sweet potatoes, peeled and thinly sliced
  • 1 small onion, thinly sliced
0/5 (0 Votes)

Vindaloo Meatballs

Vindaloo Meatballs

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These spicy but not super-hot meatballs are a great change from ordinary supermarket fare

  • 1/2 lb (250g) ground lamb
  • 2 tbsp (25mL) dried unseasoned bread crumbs
  • 2 tbsp (25mL) store-bought or homemade raita or plain yogurt
  • 2 tbsp (25mL) finely chopped coriander
  • 4 tsp (20mL) Indian curry paste, preferably vindaloo
  • 1 green onion, finely minced
  • 1 tbsp (15mL) finely minced ginger
  • 1/4 tsp (1mL) salt
  • Raita and sweet mango chutney
0/5 (0 Votes)

Jerk Chicken Burger

Jerk Chicken Burger

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1. In a large bowl, stir together green onions, soy suace, pumpkin-pie spice, thyme, garlic and hot pepper flakes

  • 1/2 cup (125mL) chopped green onions
  • 3 tbsp (45mL) soy sauce
  • 2 tbsp (25mL) pumpkin-pie spice
  • 2 tsp (10mL) dried thyme
  • 2 cloves garlic, minced
  • 1/2 tsp (2mL) hot pepper flakes
  • 2 lbs (1kg) boneless, skiness chicken thighs
  • 6 burger buns
  • Shredded iceberg lettuce, sliced tomatoes, drained pickled hot peppers and mayonnaise to serve
0/5 (0 Votes)

Veal Scaloppine With Toscano Cheese and Tomato-Caper Sauce

Veal Scaloppine With Toscano Cheese and Tomato-Caper Sauce

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1. Place flour on a dinner plate

  • MAIN:
  • 1/4 cup (50mL) all-purpose flour
  • 2 eggs, lightly beaten with 1 tbsp (15mL) water
  • 1.5 cups (375mL) bread crumbs
  • 1.5 cups (375mL) Toscano cheese, finely grated
  • 1.5 tsp (7mL) dried oregano
  • 1 tsp (5mL) lemon zest, finely grated (preferably on a rasp)
  • 1.5 lbs (750g) veal scaloppine
  • salt and pepper to taste
  • SAUCE
  • 3 tbsp (45mL) unsalted butter
  • 1/2 cup (125mL) shallots, finely diced
  • 1/4 tsp (1mL) chili flakes
  • 1 tbsp (15mL) garlic, finely chopped
  • 3 cups (750mL) grape tomatoes, halved lengthwise
  • 2 tbsp (25mL) capers, drained
  • 1/2 cup (125mL) dry white wine
  • 1 tsp (5mL) sugar (optional)
  • 1/4 cup (50mL) fresh basil, coarsely chopped
  • 1/4 cup (50mL) extra virgin olive oil
0/5 (0 Votes)

Chicken with Honey & Lemon

Chicken with Honey & Lemon

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Cold chicken is delectable on a picnic

  • 2 large chickens, cut into quarters or 4 bone-in breasts and 8 bone-in thighs
  • 2/3 cup (150mL) liquid honey
  • 1 tbsp (15mL) fine lemon zest
  • 1 tbsp (15mL) dried herbes de Provence
  • Salt and freshly ground black pepper
  • 1/4 cup (50mL) chopped fresh parsley
  • 2 lemons, each cut into 8 wedges
0/5 (0 Votes)

Devilled Eggs

Devilled Eggs

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These eggs have a slightly Japanese undertone and the cucumber salad that accompanies them also has an Asian feel

  • Eggs:
  • 6 eggs
  • 1/4 cup (50mL) mayonnaise
  • 1/2 tsp (2mL) wasabi paste or to taste
  • 1 tbsp (15mL) finely chopped pickled ginger
  • 2 tbsp (25mL) chopped cihves
  • Salt & freshly ground pepper
  • Cucumber Salad:
  • 1 seedless cucumber, thinly sliced (preferably using a mandolin)
  • 1 tbsp (15mL) soy sauce
  • 2 tbsp (25mL) seasoned rice vinegar
  • 1 tsp (5mL) sugar
  • 1/2 tsp (2mL) wasabi paste
  • 2 tbsp (25mL) chopped chives
0/5 (0 Votes)