Trix's profile page
Recipes
Spiralized Greek Cucumber Salad
By Trix
Directions: Spiralize the cucumbers using the chipper blade on the Paderno spiralizer
- 1/2 seedless English cucumber (about 7 ounces)
- 1/4 of a green bell pepper, chopped
- 1/3 cup grape tomatoes, halved
- 5 pitted kalamata olives
- 1 tbsp red onion, sliced
- 1/2 fresh lemon
- 1 oz fresh feta, sliced thick
- 1/2 tablespoon extra virgin olive oil
- kosher salt and freshly ground black pepper
- 1/2 teaspoon fresh oregano leaves, minced
Party Italian Meatballs
By Trix
Italian sausage / costco recipe book
- 1/2 cup red or white wine
- 1/2 cup seasoned dry bread crumbs
- 1 pound italian sausage links hot or mild
- 4 tbsp vegetable oil
- 1 tbsp grated romano cheese
- 1 tbsp fresh parsley
Angel Cake with White Chocolate Ganache
By Trix
Inspired by the Pretty Blog
- Angel Cake
- 175 g cake flour
- 15 ml baking powder
- 5 ml cream of tartar
- 2 ml salt
- 45 g cornflour
- 12 XL egg whites
- 315 g caster sugar
- 2 ml almond essence
- Chocolate Ganache
- 160 g white chocolate (I used 2 x 80g slabs of Nestlé Milky Bar)
- 150 ml fresh cream
- Banana Cream
- 250 ml cream
- 15 ml caster sugar
- 5 ml vanilla essence (or 2 ml vanilla extract)
- 1 banana, mashed
Canada's Best Carrot Cake with Cream Cheese Icing
By Trix
By The Canadian Living Test Kitchen
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp nutmeg
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 3 eggs
- 3/4 cup vegetable oil
- 1 tsp vanilla
- 2 cups grated carrots
- 1 cup drained crushed canned pineapple
- 1/2 cup chopped pecans
- 1 8 oz (250g) package cream cheese , softened
- 1/4 cup butter , softened
- 1/2 tsp vanilla
- 1 cup icing sugar
Yorkshire Pudding
By Trix
Put these in the blender in the order listed and blend on speed 6
- 2 cups milk
- 6 eggs
- 1 tsp salt
- 4 tsp butter
- 2 cups flour
Ultimate Butter Tarts
By Trix
Combine all ingredients except raisons
- 3/4 cup raisons
- 1 egg slightly beaten
- 1/2 cup brown sugar(slightly packed)
- 1/4 cup butter
- 1 tsp vanilla
- 1/4 tsp salt
- 1/2 cup corn syrup
Mushroom Madeira In Phyllo Purses
By Trix
Rest of ingredients for purse filling on Food Network ca
- 1/2 cup Madeira â (125ml)
- 2 tablespoons of minced shallots â (30ml)
- 2 cups of beef stock - (500ml)
- 1 1/2 cups of whipping cream - (375ml)
Celebration White Cake
By Trix
Cake Preheat oven to 350°F
- Cake
- 3 cups cake flour (not self-rising)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons grated lemon zest
- 1 1/2 teaspoons vanilla extract
- 1 cup unsalted butter (2 sticks), at room temperature
- 2 cups granulated sugar
- 3 large eggs
- 2 large egg yolks
- Filling
- 3 cups Driscoll's Blueberries
- 1 tablespoon lemon juice
- 1/3 cup granulated sugar
- 1 1/2 teaspoons grated lemon zest
- 2 tablespoons water
- 5 teaspoons cornstarch
- Frosting
- 12 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
- 10 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioners' sugar
- Topping
- 1 1/2 packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries (about 2 cups)
- 1 1/2 cups (6 ounces or 1 1/4 cups each) Driscoll's Blueberries (about 2 cups)
GARLIC CHICKEN ON BOK CHOY RICE CAKES
By Trix
Fabulous appy for chinese dinner
- RICE CAKES
- 2 cups (500 mL) Japanese short-grain rice (Sushi Rice)
- 1 cup (250 mL) bok choy stalks and greens, finely diced
- 2 green onions, finely chopped
- 2 tbsp (30 mL) rice vinegar
- 1 tbsp (15 mL) sugar
- 1 tsp (7 mL) salt
- 1 tsp (5 mL) sesame oil
- 2 tbsp (30 mL) toasted black
- sesame seeds
- CHICKEN
- 8 oz (250 g)
- chicken breast or short rib shredded meat to make haystacks on rice.
- 2 tbsp (30 mL) hoisin sauce
- 1 tbsp (15 mL) brown sugar
- 2 tsp (10 mL) sherry
- 1 tsp (5 mL) light soy sauce
- tsp (2 mL) Asian chili sauce
- 4 cloves garlic, finely chopped
- 2 tbsp (30 mL) vegetable oil
- 1 tsp (5 mL) sesame oil
- Finely shredded green onion to garnish
Spinach and Artichoke Dip
By Trix
Recipe courtesy Emeril Lagasse, 2002 Use 9" silver fondue pot with candle
- 2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed
- 4 tablespoons unsalted butter
- 1 cup chopped yellow onions
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 2 teaspoons fresh lemon juice
- 1 cup 1/2-inch cubes rindless Brie
- 1 cup grated Monterey Jack
- 1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
- 4 strips bacon, fried crisp, drained and chopped
- 1/4 cup grated Parmesan
- Assorted chips for dipping (pita chips, tortilla chips, bagel chips)