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Recipes
Pumpkin-Maple Cream Trifle
By Mague
1. Prepare Maple Walnuts, if desired; set aside
- Maple Walnuts
- 1 box (14.4 oz/400 g) whole graham crackers (5 x 2 in./13 x 5 cm)
- 1 pkg (3.4 oz/102 g) cheesecake or vanilla instant pudding and pie filling
- 1/2 cup (125 mL) milk
- 1 can (15 oz) solid pack pumpkin (not pumpkin pie filling) (1 3/4 cups/425 mL)
- 2 tsp (10 mL) Cinnamon Plus® Spice Blend
- 1 container (12 oz/1 L) frozen whipped topping, thawed, divided
- Additional Cinnamon Plus® Spice Blend Plus
Hot & Cheesy Bruschetta Dip
By Mague
1. Preheat oven to 425°F (220°C)
- 8 oz (250 g) part-skim mozzarella cheese
- 8 oz (250 g) reduced-fat cream cheese (Neufchâtel), softened
- 1/4 cup (50 mL) light mayonnaise
- 1 1/2 tbsp (22 mL) Herbs de Provence Seasoning Mix
- 3 garlic cloves
- 1/4 tsp (1 mL) ground black pepper
- 1 pint grape tomatoes
- 1 egg, beaten
- 1 frozen puff pastry sheet (from 17.3-oz/397-g pkg), thawed (see Cooks Tip)
- Toasted Baguette Slices (see Cooks Tip), assorted vegetables or crackers
Sweet & Sour Shrimp with Noodles
By Mague
1. Break noodles crosswise into narrow strips
- 8 uncooked lasagna noodles
- 1 can (14.5 oz) chicken broth (about 2 cups/500 mL)
- 1/4 cup (50 mL) water
- 3 garlic cloves, pressed
- 2 small onions
- 1 medium green bell pepper
- 1 medium red bell pepper
- 1 lb (450 g) medium uncooked shrimp (41-50 per pound), peeled and deveined, tails removed
- 3 tbsp (45 mL) Asian Seasoning Mix
- 2/3 cup (150 mL) Sweet & Sour Sauce
- 1 cup (250 mL) diced fresh pineapple
- 1/2 cup (125 mL) chopped fresh basil leaves
Chicken and Rice
By Mague
Put the chicken on the bottom, then rice, then seasoning, then water (amount on the box – think it is 3 cups)
- 4 boneless chicken breasts
- 1 box Rice-A-Roni
Twenty-Minute Barbecue Ribs
By Mague
1. For ribs, remove membrane from rack of ribs using Boning Knife (see Cook's Tip)
- Ribs
- 1 rack (2 1/2-3 lb) pork loin back ribs (baby back ribs)
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1/4 cup water
- Smoky Barbecue Sauce
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 2 tbsp Chipotle Rub or Smoky Barbecue Rub
- 2 tsp cider vinegar or white vinegar
Skillet Lasagna
By Mague
1. Combine sauce and water in 12 inch skiller
- 1 jar (24-26 oz or 680-700 mL) marinara sauce
- 3 cups (750 mL) water
- 8 oz (250 g) lasagna noodles
- 1 lb (500 g) bulk hot Italian turkey sausage or sausage links, casings removed
- 2 garlic cloves, pressed
- 2 oz (60 g) Parmesan cheese
- 2 tbsp (30 mL) chopped fresh parsley, divided
- 1 cup (250 mL) fresh whole milk ricotta cheese (about 8 oz/250 g, see Chef's Corner)
- 1/2 cup (125 mL) shredded mozzarella cheese
- 1/4 tsp (1 mL) coarsely ground black pepper
- Additional grated Parmesan cheese (optional)
Teriyaki Ribs with Grilled Pineapple
By Mague
1. Prepare grill for direct cooking over medium-high heat
- Pineapple and Ribs
- 1 pineapple
- 1 rack (2 1/2-3 lb/1.1-1.4 kg) pork loin back ribs (baby back ribs)
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) coarsely ground black pepper
- 1/4 cup (50 mL) water
- Sauce
- 1/2 cup (125 mL) teriyaki baste and glaze
- 1/2 cup (125 mL) pineapple preserves
- 1/4 cup (50 mL) ketchup
- 1 garlic clove, pressed
- 1/4-1/2 tsp (1-2 mL) cayenne pepper
Roasted Turkey Breast
By Mague
Place turkey breast in baker; place 6-8 small red skinned potatoes, halved, around turkey
- 1 Turkey Breast
- 6-8 small red skinned potatoes
- white wine
- 2 cloves garlic
Ultimate Roasted Garlic Chicken
By Mague
1. Preheat oven to 400°F (200°C)
- 3 whole heads garlic (about 48 cloves), unpeeled
- 2 tbsp (30 mL) olive oil
- 1 lemon
- 1/4 cup (50 mL) butter, softened
- 2 tbsp (30 mL) Greek Rub, divided
- 1/2 tsp (2 mL) each salt and coarsely ground black pepper
- 1 whole broiler-fryer chicken (4-5 lbs/1.8-2.25 kg), giblets and neck discarded
- 1 medium onion, quartered
Autumn Sweet Potatoes
By Mague
1. Coarsely chop pecans using Food Chopper
- 1/2 cup pecan halves
- 2 1/2 lbs sweet potatoes, peeled
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup water
- 1/4 cup dried cranberries
- 2 tbsp brown sugar
- 2 tbsp butter, melted
- 1 tbsp fresh thyme leaves, coarsely chopped