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Recipes
SCALLOPS WITH GLAZED GARLIC AND CHAMPAGENE SAUCE
By pat1908
Serves: 4 Preparation time: minutes Cooking time: 15 minutes FROM WORD DOCS
- Serves: 4
- Preparation time: minutes
- Cooking time: 15 minutes
- 12 large garlic cloves, each cut length-wise in half
- 4 Tbsp (1/2 stick) butter
- 20 large sea scallops
- 1/4 cup pure maple syrup
- 1/4 cup apple cider
- 1/4 cup dry Champagne
- 3 Tbsp chopped shallots
- 3 Tbsp chopped fresh chives
LAMB TAGINE
By pat1908
Serves: 6
- Serves: 6
- 1 Tbsp ground ginger
- 1-2 tsp coarsely ground black pepper
- 2 tsp ground cinnamon
- 1 Tbsp turmeric
- 1 1/2 Tbsp paprika
- 1/2 tsp chilli powder
- 1.1 kg (2 1/2 lb) cubed boneless lamb
- 450 g (1 lb) onions (preferably Spanish)
- 3 plump garlic cloves
- 1/2 tsp salt
- 5 Tbsp olive oil
- 175 g(6oz) ready-to-eat dried apricots
- 50 g (2 oz) sultanas or seedless raisins
- 85 g (3oz) toasted flaked almonds
- 1 Tbsp honey
- 300 ml (1/2 pt) tomato juice
- 400g can chopped tomatoes
- 300 ml (1/2 pint) hot lamb stock
- fresh coriander, to garnish
Pork Medalians Orange Ginger
By pat1908
In a small bowl, stir together 2 Tbsp orange juice and cornstarch until smooth
- 1 cup fresh orange juice
- 1 tsp cornstarch
- 2 Tbsp peanut oil
- 1/4 cup finely chopped shallots
- 2 Tbsp minced peeled fresh ginger
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 1/2 cup chicken broth
- 1 Tbsp soy sauce
- Two (1 lb) pork tenderloins each cut crosswise into 6 slices (just the two of us I use 1)
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1 Tbsp unsalted butter
SPREAD ===CHIVE-GOAT CHEESE SPREAD
By pat1908
Makes: 8 Make this at least a day ahead will allow the flavors to blend
- 8 8
- to this at least a day ahead will allow the flavors to blend.
- 8 8 8 ounces soft fresh goat cheese (such as Montrachet), room temperature
- 4 4 4 ounces cream cheese, room temperature
- 6 6 1 Tbsp minced fresh chives (about 1 ounce)
- 1 1 1 garlic clove, pressed
- 12 12 12 whole long fresh chives
- 1 1 1 French bread baguette, sliced
- 1 1. Combine 1. Combine goat cheese, cream cheese, minced chives and garlic in medium bowl. Stir with fork until well blended. Place large piece of plastic wrap on work surface. Arrange whole chives in criss-cross pattern atop centre of plastic.
HAM GINGER PEACH GLAZED
By pat1908
Place ham in greased 6 cup casserole dish; cover lightly with foil
- 1 fully cooked small boneless ham (900 gm)
- 1/2 cup peach jam or apricot jam
- 1 Tbsp Dijon mustard
- 1 Tbsp cider vinegar
- 1 tsp chopped fresh thyme
- 1 tsp grated fresh ginger
Slow cooked Beef rump roast
By pat1908
Place beef and vegetables in slow cooker
- trimmed Substitutions 2 pounds rump roast McCormick® Slow Cookers Savory Pot Roast Seasoning, ">1 package McCormick® Slow Cookers Savory Pot Roast Seasoning, 1 cup water, 1 1/4 cups cut
- up fresh carrots, 1 1/4 cups cut
- up fresh celery, 1 1/4 cups cut
- up fresh onions, 1 1/4 cups cup
- up fresh potatoes, select all Add to list
HAM GINGER PEACH -- GLAZED
By pat1908
Place ham in greased 6 cup casserole dish; cover lightly with foil
- 1 fully cooked small boneless ham (900 gm)
- 1/2 cup peach jam or apricot jam
- 1 Tbsp Dijon mustard
- 1 Tbsp cider vinegar
- 1 tsp chopped fresh thyme
- 1 tsp grated fresh ginger
Chicago-Style Hot Dog
By pat1908
Bring a pot of water to a boil
- 1 all-beef hot dog
- 1 poppyseed hot dog bun
- 1 tablespoon yellow mustard
- 1 tablespoon sweet green pickle relish
- 1 tablespoon chopped onion
- 4 tomato wedges
- 1 dill pickle spear
- 2 sport peppers
- 1 dash celery salt
SALMON BAKED WITH MUSTARD-DILL SAUCE
By pat1908
Makes: 4-6
- Makes: 4-6
- 1 cup sour cream
- 1/3 cup chopped fresh dill
- 3 Tbsp finely chopped onion
- 2 Tbsp Dijon mustard
- 1 1 1/2 pound centre cut salmon fillet with skin
- 2 tsp minced garlic