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Recipes
BEEF TENDERLOIN WITH BRANDIED CRANBERRIES & ROQUEFORT
By JaneTreva
Preheat oven to 400°F. Place a wire rack on a rimmed baking sheet
- 3 tablespoons dried cranberries
- 1/3 cup brandy or cognac
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 beef tenderloin steaks, each about 6 oz (180 g)
- Vegetable or olive oil
- 1 green onion, thinly sliced
- 1 small shallot, finely chopped
- 1 tablespoon butter
- 1/3 cup crumbled Roquefort or Stilton cheese
ROASTED ROSEMARY GARLIC POTATOES
By JaneTreva
Scrub potatoes and cut each into 8 wedges
- 8 large red potatoes (3 lb)
- 3 tablespoons minced fresh Italian parsley
- 3 tablespoons olive oil
- 2 tablespoons minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cloves garlic, minced
BOK CHOY SALAD
By JaneTreva
Reserve seasoning mix from noodles for dressing
- Dressing:
- 1/2 cup butter
- 1 small package slivered almonds
- 2 package Ramon Chinese flavoured noodles, crushed
- 1/2 cup sesame seeds
- 1 bunch bok choy, chopped
- 5 green onions, chopped
- 1 cup olive or salad oil
- 1/4 cup vinegar
- 1 cup sugar
- 2 tablespoons soya sauce
- Chinese seasoning mix from noodles
BOW TIE GREEK PASTA SALAD
By JaneTreva
In a large pot of boiling, salted water, cook pasta for 8 to 10 minutes or until almost tender but firm; drain wel...
- 1 package (500 g) bow tie pasta
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1 tablespoon anchovy paste
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Pinch salt and pepper
- 1 small cucumber, peeled if desired
- 2 cups small cherry tomatoes
- 1 cup small black olives, pitted
- 1 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1 cup crumbled feta cheese
BROCCOLI SLAW
By JaneTreva
Combine dressing ingredients
- Dressing:
- 1/4 cup vinegar
- 1/2 cup sugar
- 3/4 cup vegetable oil
- 2 packages Mr. Noodles beef seasoning mix
- Salad:
- 2 bags broccoli slaw
- 1/4 cup roasted unsalted sunflower seeds
- 1/4 cup slivered almonds
- 2 packages Mr. Noodles, crushed
BUFFALO CHICKEN WING DIP
By JaneTreva
Beat cream cheese with sour cream and spread in the bottom of a 9-inch square baking dish
- 1 package (250 g) cream cheese, softened
- 1/2 cup sour cream
- 1 can of chicken or 2 cups finely chopped cooked chicken
- 1/4 cup buffalo wing sauce (I use PC hot)
- 1 bunch green onions, chopped
- grated cheddar cheese
CARIBBEAN SHRIMP TOSS
By JaneTreva
Stir vegetable oil with ginger, juice of both limes, garlic, soy sauce, sugar and hot red pepper flakes
- 1 tablespoon vegetable oil
- 2 tablespoons finely chopped fresh ginger
- 2 limes
- 2 garlic cloves, crushed
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon hot red pepper flakes
- 1/4 cup finely chopped fresh coriander
- 2 lbs large tail-on cooked shrimp (defrost if frozen)
CARROT SOUP WITH COCONUT & CILANTRO
By JaneTreva
Melt the butter in a heavy bottomed saucepan
- 4 tablespoons butter
- 1 medium onion, chopped
- 10 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- Handful of chopped cilantro (I used about 1/2 cup chopped)
- 4 cups vegetable or chicken stock
- 1/2 cup coconut milk
- Juice of 1 orange
- 2 limes, cut into wedges
- Salt & pepper
CHEESY ONION DIP
By JaneTreva
This warm onion dip is so easy to make-just chop, mix and bake
- 1 1/2 cups chopped Vidalia onion
- 1/2 cup chopped green onion
- 1 clove garlic, minced
- 1 cup mayonnaise
- 1 cup shredded provolone cheese
- 1 cup shredded Parmesan cheese
- chunks of bread
SPINACH ARTICHOKE DIP
By JaneTreva
Spinach dips always seem to be among the most popular at parties, but this recipe uses artichoke hearts and Alfredo...
- 1 can (400 grams/14 ounce) artichoke hearts, drained and chopped
- 1/2 package (280 grams/10 ounce) frozen chopped spinach, thawed
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup Alfredo sauce
- 1/4 cup shredded Italian cheese mix
- 1/4 teaspoon minced garlic
- Tortilla chips or pita crisps