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Recipes
Flambeed Mangoes
By akselden
1. Peel the mangoes using a vegetable peeler if the skin is thin or if the skin is thick, by cutting a slit in the ...
- 3 to 4 ripe mangoes* (about 1 lb)
- 1/2 cup 1 25 ml.) peach or apricot jam
- 2 tbsp 30 ml.) unsalted butter
- 1 tbsp 15 ml.) granulated sugar
- 1/4 cup (50 ml.) Grand Marnier
- Vanilla ice cream to serve
WAFFLES - CHOCOLATE WITH BITTERSWEET CHOCOLATE ICE CREAM
By akselden
Can be made one day ahead
- 4 T. (1/2 stick) butter
- 3 squares (3 oz.) unsweetened chocolate
- 2 C. cake flour
- 2 T. cocoa
- 2/3 C. sugar
- 1 tsp. baking powder
- 1 1/4 C. milk
- 1 egg
- 1 tsp. vanilla
- Bittersweet chocolate ice cream
Grilled Broccoli Parma Style
By akselden
To prepare vegetables: Using sharp knife, trim any leafy stems from broccoli
- 1 1/2 pounds fresh broccoli
- 1/3 cup olive oil
- Juice of 1 large lemon
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 3/4 cup freshly grated Parmesan cheese
PARMESAN TOAST
By akselden
1. Heat oven to 400°. Cut baguette at a sharp angle into l 1/2-inch slices
- 1 thin, crusty baguette
- 2 tablespoons unsalted butter (optional)
- 1 clove garlic, peeled
- 1 cup coarsely grated Parmesan
Smoked Salmon Spread
By akselden
Combine all ingredients in food processor and pulse until well combined
- 1 cup (2S0 g) good quality soft cream cheese
- 1/4 cup (50 ml) mayonnaise
- 2 tsp (10 ml) freshly squeezed lemon juice
- 1 tbsp (15 ml) chopped dill
- 6 oz. (150 g) smoked salmon, chopped
- Salt and pepper to taste
CHOCOLATE CAKE - MATTIE SILKS' TRUFFLE CAKE WITH RASPBERRY SAUCE
By akselden
1. Preheat oven to 325°F
- Raspberry Sauce:
- 1 C. butter (2 sticks)
- 2 lb. semisweet chocolate
- 1/3 C. brandy
- 8 egg yolks
- 8 egg whites
- 2/3 C. granulated sugar
- 1 C. raspberry puree
- 1 pint heavy cream
- 1 tsp. vanilla extract
- 1/4 C. sugar
Mustard-Roasted Potatoes
By akselden
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F
- Nonstick vegetable oil spray
- 1/2 cup whole grain Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons (1/4 stick) butter, melted
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon finely grated lemon peel
- 1 teaspoon coarse kosher salt
- 3 pounds 1 to l 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Casa Fiesta World Series Dip
By akselden
In a shallow 12 Inch bowl or plate, layer series of ingredients In the order listed
- 1 16oz can Casa Fiesta Refried Beans
- 1 4-oz. can Casa Fiesta Diced Green Chiles
- 1 16oz carton sour cream (mix with taco seasonings)
- 1 package Casa Fiesta Taco Seasoning Mix (mix with sour cream)
- 1 chopped tomato
- 1/2 cup chopped green or red onions
- 1 cup guacamole dip (see Casa Fiesta Guacamole Seasoning Mix for ingredients and instructions)
- 1 4oz can chopped black olives
- 1 cup grated cheddar cheese
Roquefort Onion Custards
By akselden
Preheat oven to 350°. Coarsely chop 2-3 green onions, including some of the tops
- 2-3 coarsely chopped green onions
- 1/2 cup milk
- 5-6 oz. Roquefort cheese
- 1/3 cup cream
- 2 eggs
- salt, pepper and nutmeg to taste
MUFFINS - WINTER WAKE-UP
By akselden
Fruit and vegetable
- 1 C. sugar
- 1/2 C. butter
- 2 eggs
- 1 C. dairy sour cream
- 1/2 tsp. vanilla
- 2 C. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon, cardamom or nutmeg
- 1/2 C. chopped nuts
- 1/2 C. vegetable or fruit (choose from
- grated zucchini or carrot; snipped
- dates, dried prunes or dried
- apples; coarsely chopped banana,
- apple or fresh cranberries; or
- snipped dried cherries or dried
- cranberries