Howie's profile page
Recipes
Dijon Chicken
By Howie
1) Preheat oven to 400 degrees
- 12 chicken pieces
- salt & pepper, to taste
- garlic salt or powder (optional)
- 1 jar (8oz) dijon mustard
- 1 cup sour cream
- Italian-flavoured breadcrumbs
Barley Pilaff
By Howie
1) Soak dry mushrooms in 1 cup hot water for 1 hour
- 4 (1/2 lb) dry mushrooms
- 5 tb butter
- 2 onions, chopped
- 1 3/4 cups pot barley
- 4 cups consomme
- 1 cup hot water
Halibut
By Howie
1) Cut up fillets and coat in mixture of mayo and dijon
- 1/3 - 1/2 cup mayo
- 2 tb dijon
- 1-2 cups cornflakes, crush in bag
- 1/2 cup parmesan
- 1 tsp tarragon
- pepper
- pinch red pepper flakes
- halibut
Mushroom Soup
By Howie
1) Saute vegetables and barley in 25 ml of butter
- 1 can chicken stock (840 ml)
- 1 onion, chopped
- 1/2 cup barley
- 1/2 cup celery, chopped
- 1 carrot, chopped
- 2 tb butter
- 1/2 clove garlic, chopped
- 3/4 lb (340 g) fresh mushrooms, chopped
- 1/4 tsp (1 ml) black pepper
- 1 tb (15 ml) sherry to each serving of soup (optional)
Artichoke Soup
By Howie
1) With a small sharp knife, trim about 1/8 inch off the stem end of the artichoke and peel the tough outer skin fr...
- Two 12-14oz artichokes
- 6 cups chicken stock, fresh or canned
- 1/4 cup strained fresh lemon juice
- 1 cup cold water combined with 1 tb lemon juice
- 2 tb butter
- 2 tb shallots, finely chopped
- 2 tb flour
- 1 cup light cream
Nana's Dip
By Howie
1) Beat cream cheese and sour cream
- 8 oz cream cheese
- 4 oz sour cream
- 3 tins shrimp, drained (can sub. crab)
- 1 jar seafood sauce
- 8 oz mozza cheese
- green onions, snipped
- 1 green pepper, diced
- 1 tomato, chopped
Adobong Baboy (Pork Adobo)
By Howie
1) Cut skin from pork and discard
- 6 pork loin chops or leg chops (2 lbs)
- 8-10 cloves garlic
- 1 cup white vinegar
- 1 cup water
- 1 1/2 tsp salt
- 2 bay leaves
- 1/2 tsp ground black pepper
- lard or oil for frying
Spinach and Bean Sprout Salad
By Howie
1) Day before: Remove stems and bruised leaves from spinach
- Salad:
- 1 1/2 to 2 lbs fresh spinach
- 1 1/2 fresh or canned bean sprouts
- 6 slices bacon
- Dressing:
- 3 tb olive or vegetable oil
- 3 tb red wine vinegar
- 2 tsp dijon style mustard
- 1/2 tsp sugar
- 1 tsp worcestershire sauce
Tomato Sauce
By Howie
1) Using 2-3 quart enameled or stainless steel saucepan, heat the olive oil until a light haze forms over it
- 2 tb olive oil
- 1/2 cup onions, finely chopped
- 2 cups Italian plum or whole-pack tomatoes, coarsely chopped but not drained
- 3 tb tomato paste
- 1 tb fresh basil, finely cut, or 1 tsp dried basil
- 1 tsp sugar
- 1/2 tsp salt
- fresh ground black pepper
Greek Potatoes
By Howie
1) Stir 2-4 times then bake at 450 or 500 for 45 minutes to 1 hour
- small white potatoes
- fresh rosemary
- 2 lemons
- 1 1/4 tsp garlic powder
- salt & pepper
- 1/4 cup water
- 2 cubes bouillion chicken or chicken stock
- little olive oil
- big dollop butter