Index to The Recipe file

Chocolate Almond Profiteroles

2012-02-10T09:51:00.000-08:00

Profiteroles are a classic French dessert that really are easy to
make--yet look impressive. You don't need any special equipment
just a pot and a wooden spoon! Here, they're filled with a luscious,
but lighter, cream filling capturing the fabulous combination of
chocolate and almonds.

Course Desserts & Sweets
Prep. Time 40 mins
Cooking Time 15 mins
Refrigeration Time 1 - 2 hrs
Yields 8

Profiteroles:
1/3 cup (75 ml) ground almonds
1 cup (250 ml) water
1/2 cup (125 ml) butter, cut into cubes
1 tbsp (15 ml) granulated sugar
Pinch salt
1 cup (250 ml) all-purpose flour
4 eggs

Filling:
1 cup (250 ml) 18% table cream or
10% half-and-half cream
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) cornstarch
3 oz (90 g) bittersweet (dark) chocolate, chopped
1 tsp (5 ml) vanilla
3/4 cup (175 ml) sliced almonds, toasted

Chocolate Drizzle:
2 oz (60 g) bittersweet (dark) chocolate, chopped
1/3 cup (75 ml) 18% table cream or
10% half-and-half cream

Instructions
Position oven racks in top and bottom thirds of oven and preheat to
400°F (200°C). Line two large baking sheets with parchment paper
or lightly butter.

In a medium saucepan, toast almonds over medium heat, stirring
constantly, for about 2 min or until golden and fragrant. Transfer to
a bowl; set aside.

In same saucepan, combine water, butter, sugar and salt; bring to a boil
over high heat. Remove from heat and add flour and almonds. With a
wooden spoon, stir vigorously until a ball of dough forms and comes
away from the sides of the pan. Return to medium heat; cook, stirring
constantly, for 1 min. Remove from heat and let cool, stirring occasionally,
for 5 to 10 minutes or until steam subsides. Add one egg and stir
vigorously until incorporated. Repeat, adding eggs one at a time, beating
until dough is smooth, paste-like and slightly shiny.

Drop by tablespoonfuls (15 mL) onto prepared baking sheets, at
least 2 inches (5 cm) apart, to make about 24 profiteroles. With
moistened fingers, smooth surface. Bake in top and bottom third
of oven, rotating pans halfway, for about 20 min or until puffed and
golden and they sound hollow when tapped on the bottom. Turn
oven off. Remove baking sheets from oven; with the tip of a paring
knife, poke a slit in the side of each profiterole. Return to oven; let
stand for 15 minutes. Transfer to wire racks to cool completely.
(Profiteroles can be stored in a cookie tin at room temperature for
up to 2 days).

Filling: In a small saucepan, heat cream over medium heat until steaming.
In a bowl, whisk sugar with cornstarch; whisk in eggs until blended.
Gradually whisk hot cream into egg mixture in thin, steady stream.
Return to saucepan. Cook over medium-low heat, whisking constantly,
for 3 to 8 min or until thick. Stir in chocolate and vanilla until melted.
Transfer to a cool bowl; place plastic wrap directly on the surface
and refrigerate until chilled, 1 to 2 hrs or for up to 2 days.

Chocolate Drizzle: In a heatproof bowl set over a saucepan of
simmering water, melt chocolate and cream, stirring until smooth;
keep warm.

To serve: Cut profiteroles in half crosswise, almost, but not all the
way through. Spoon about 1 tbsp (15 mL) filling into each
profiterole, sprinkle with toasted almonds and cover with profiterole
top. Place 3 on each serving plate, drizzle with warm chocolate
mixture and sprinkle with more almonds.

Tips
Choose a good-quality bittersweet (dark) chocolate for the best
flavour and texture. Use one that contains 55 to 70% cacao. If the
percentage isn’t labelled, make sure chocolate liquor, cocoa liquor
or cocoa mass is listed first in the ingredient list and there are no
wax additives.

Serve these on a large platter for a buffet instead of on individual plates.
You can dip the tops of the filled profiteroles in the warm chocolate
instead of drizzling it to make them more finger-food friendly.

DARK CHOCOLATE STEAMER

2012-02-10T09:42:00.000-08:00

2 Tbsp. (30 ml) cocoa powder

1 Tbsp. (15 ml) sugar

2-1/2 cups (625 ml) milk
2 1/2 oz (75 g) semi-sweet chocolate, finely chopped

1/4 cup (50 ml) 35% whipping cream (optional)

In a small saucepan, combine cocoa powder, sugar and a small quantity
of the milk. At medium heat, whisk in the rest of the milk. Once
mixture is heated through, stir in semi-sweet chocolate until melted.
In a bowl, with whisk or electric mixer, beat cream until thick.
Garnish hot chocolate with whipped cream (optional).

Serves 3.

Maple-carrot soup

2012-02-10T09:39:00.000-08:00

Published by Chatelaine on 12/1/2009
Preparation time 10 minutes
Cooking time 30 minutes
Makes 8 Cups (2 L)

Ingredients

900-mL carton chicken broth
2-lb (1-kg) bag baby carrots
2 tbsp (30 mL) maple syrup
1 tbsp (15 mL) Dijon mustard, preferably grainy
2 tsp (10 mL) dried thyme leaves
1 cup (250 mL) sour cream, preferably light

Directions
Place broth, carrots, maple syrup, Dijon and thyme in a large pot. Cover
and bring to a boil over high heat, then reduce heat to medium. Cover
and gently boil, stirring occasionally, until very tender, about 30 min.

Ladle half into a food processor, fitted with a metal blade. Purée until
as smooth as you like. Pour into a large bowl. Then purée remaining soup.
Return both batches to pot. Soup is quite thick and you may need to
add up to 1 cup (250 mL) water or chicken broth. Reheat until hot.

When hot, stir in half the sour cream. Taste and add salt, if needed.
Ladle soup into bowls, then dollop each with about 1 tbsp (15 mL)
of remaining sour cream. If making ahead, prepare steps 1 and 2.
Store in a sealed container in the refrigerator for up to 5 days or freeze
up to 3 months. When ready to serve, reheat and continue with step 3.

Nutrients per cup (250 mL)

4 g protein
2 g fat
16 g carbohydrates
3 g fibre
93 calories

Chile Chicken Tacos

2012-02-10T09:34:00.000-08:00

makes: 6 servings (2 tacos each)
1-1/4 lb boneless skinless chicken thighs
1/2 package (1.25 oz) taco seasoning mix
1 tablespoon packed brown sugar
1 can (4.5 oz) chopped green chiles, undrained
1 cup frozen whole kernel corn (from 1-lb bag), thawed
1 can (10 oz) enchilada sauce
1 package (4.6 oz) taco shells, warmed if desired
3 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)

1. Spray 3- to 4-quart slow cooker with cooking spray; add chicken
thighs. Sprinkle with taco seasoning mix and brown sugar; toss to coat.
Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate
remaining enchilada sauce.

2. Cover and cook on Low heat setting 6 to 7 hours.

3. Remove chicken from cooker; place on cutting board. Use 2 forks
to pull chicken into shreds. Return chicken to cooker. Stir in green
onions. Cover and cook on Low heat setting 15 minutes.

4. Heat remaining enchilada sauce. Serve chicken mixture in taco shells
with lettuce, tomato and warm enchilada sauce.

Nutritional Information
1 Serving: Calories 290 (Calories from Fat 90); Total Fat 10g
(Saturated Fat 3g, Trans Fat 0g); Cholesterol 60mg;
Sodium 670mg; Total Carbohydrate 27g (Dietary Fiber 3g,
Sugars 8g); Protein 23g Percent Daily Value*: Vitamin A 20%;
Vitamin C 10%; Calcium 8%; Iron 20% Exchanges: 1 Starch;
1/2 Other Carbohydrate; 1 1/2 Vegetable; 2 1/2 Lean Meat;
1/2 Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Heartwarming Tea Mix

2012-02-10T09:31:00.000-08:00

1 jar (15 ounces) instant orange breakfast drink mix

1 cup granulated sugar
1 cup unsweetened instant tea powder
1/2 cup presweetened lemonade-flavored soft drink mix
1 tsp. Pineapple extract
1 tsp. Coconut extract

In a blender or food processor, combine all ingredients and present
in a quart jar. Seal and decorate as desired.

Attach to Jar:
Heartwarming Tea
To make one serving: Stir a rounded tablespoonful of tea mix
into 6 ounce hot water.

Mock Champagne

2012-02-10T09:28:00.000-08:00

When you want to break out the bubbly, but don't want the
bubbles going to your head, mix up a batch of alcohol-free
champagne.

Ingredients
4 liters ginger ale, chilled
46 oz. pineapple juice, chilled
64 oz. white grape juice, chilled

Directions
Combine all ingredients in punch bowl just before serving

THREE CHEESE CHICKEN BAKE

2012-02-10T09:26:00.000-08:00

Serving Size : 12
1/2 c Onion -- chopped

1/2 c Green pepper -- chopped
3 tb Butter or margarine
1 cn Cream of chicken soup
8 oz Mushrooms -- sliced
2 oz Pimientos -- chopped
1/2 ts Dried basil
8 oz Noodles -- cook/drain
3 c Cooked chicken -- diced
2 c Ricotta cheese-or cottage cheese
8 oz Cheddar cheese, shredded
1/2 c Parmesan cheese -- grated
1/4 c Buttered bread crumbs

In a skillet, saute onion and green pepper in butter
until tender. Remove from the heat. Stir in the soup,
mushrooms, pimientos and basil; set aside. In a large
bowl, combine noodles, chicken and cheeses; add
mushroom sauce and mix well. Transfer to a greased
13x9x2 baking dish. Bake, uncovered, at 350~ for 40 to
45 minutes or until bubbly. Sprinkle with crumbs. Bake
15 minutes longer.

Recipe from Taste of Home.

DECADENT HOT CHOCOLATE

2012-02-09T10:29:00.000-08:00

2-1/2 cups (625 ml) milk, divided

1 cup (250 ml) 18% table cream, divided
1/4 cup (50 ml) granulated sugar

1/4 cup (60 ml) unsweetened cocoa powder
Pinch salt
1 tsp. (5 ml) vanilla

In saucepan, heat 2 cups (500 ml) of milk and cream over medium
heat, stirring often, until steaming.

Meanwhile, in bowl, whisk together sugar, cocoa and salt. Whisk in
remaining 1/2 cup (125 ml) cold milk and vanilla to make a smooth
paste. Reduce heat to medium-low and gradually whisk cocoa mixture
into hot milk mixture until blended. Heat, stirring, for about 2 minutes
or until steaming hot. Ladle hot chocolate into 4 warmed mugs.

Serves 4.

New York Meatloaf

2012-02-09T10:26:00.000-08:00

How clever is this--a hand-formed meatloaf that comes with a
built-in tomato sauce. Serve hot, or cool and serve in huge bread
rolls for lunch.

Serves 4

4 slices bread, crusts removed
1/2 cup milk
1 leek, trimmed
1 red bell pepper
1 lb. ground beef
8 oz. pork sausage meat
2 tbsp. minced parsley
sea salt and pepper
1/2 tsp. cayenne pepper
1/4 tsp. grated nutmeg
2 tbsp. ketchup
2 tsp. Worcestershire sauce or Dijon mustard
1 egg, beaten
14 oz. can crushed tomatoes
6 cherry tomatoes, halved
1/2 tsp. dried oregano

Heat the oven to 400F. Soak the bread in the milk for a minute or two,
then lightly squeeze dry. Mince the leek. Mince the red pepper, discarding
the core and seeds.

Combine the bread, beef, sausage meat, leek, red pepper, parsley, sea
salt, pepper, cayenne, nutmeg, ketchup, and Worcestershire sauce in a
large bowl. Kneed with your hands until well mixed, then add the beaten
egg and squish well until a little glusy. Form the mixture into a loaf shape
with your hands.

Place the meatloaf in a roasting pan lined with parchment paper. Strew
the canned crushed tomatoes and cherry tomatoes along the top and
sprinkle with sea salt, pepper, and oregano. Bake until cooked through,
about 1 hour.

Slice the meatloaf thickly and serve with green beans or watercress.

Open-Faced Chocolate Mousse and Cinnamon Meringue Cookies

2012-02-09T10:20:00.000-08:00

Make this easy two-part dessert for the many loves of your life!
Thick rich dark chocolate mousse featuring Real cream tops
feather-light heart shaped meringue cookies.

Course Desserts & Sweets
Prep. Time 15 - 20 mins
Cooking Time 2 hrs, 30 mins
Refrigeration Time 2 hrs
Yields 12 cookies

4 egg whites
1 tsp (5 ml) white vinegar
1 cup (250 ml) sugar
1/2 tsp (2 ml) cinnamon
6 oz (175 g) semi-sweet chocolate, finely chopped
1/2 cup (125 ml) Canadian Mascarpone cheese
1 cup (250 ml) 35 % whipping cream,
plus 1 to 2 tbsp (15 to 30 mL) Sliced strawberries

Instructions

Preheat oven to 250°F (120 °C). Line rimless baking sheet with
parchment paper.

In large bowl, beat egg whites and vinegar until soft peaks form; beat
in sugar, 2 tbsp (30 mL) at a time, until stiff glossy peaks form. Beat in
cinnamon. To make free form hearts, drop about 1/4 cup (60 mL) of
batter onto baking sheet; with a knife or an off-set spatula, spread into
the shape of a heart, approx 3-inches (7 cm) in diameter and 1-inch
(2.5 cm) high. Bake for 1-1/2 hrs or until dry and crisp but not coloured.
Turn off oven; leave meringues in oven for 1 hr longer.

In a large bowl, place chopped chocolate and Canadian Mascarpone
cheese. In a microwave-safe bowl, heat 1 cup (250 mL) cream for
1-1/2 min on High (100 %) power or until steaming. Pour over cheese
mixture and let stand 2 min; gently whisk until well smooth. Chill
completely in refrigerator, about 2 hrs.

Whip chocolate mixture until light and fluffy. If mousse is too stiff or
dry, add 1 tbsp (15 mL) cream at a time to smooth out to spreading
consistency. Spread mousse in shape of a heart on cookies, leaving a
border to show off the white meringue.

Cookies can be loosely covered and refrigerated for up to 8 hrs.
Garnish with strawberries, if desired.

Tips
Place a dab of meringue in each corner between the baking sheet and
the parchment paper to keep the paper from moving while placing
meringue mixture. For a fuller meringue, allow egg whites to come to
room temperature.

For perfectly symmetrical hearts, place a lightly buttered 3-inch (7 cm)
heart-shaped cookie cutter on baking sheet; spoon enough meringue
to fill the cutter completely. Smooth surface with a knife or an off-set
spatula and gently remove the cutter. Clean knife and smooth sides
of meringue. Clean the cutter and repeat with remaining meringue;
ensure the cutter is lightly buttered and knife is clean with each addition.

Pork chops with Apples

2012-02-09T10:15:00.000-08:00

From the 2002 Milk Calendar
A splendid combination-tender pork chops topped with creamy
sauce and juicy slicede of apple.

Course Main Dishes
Prep. Time 20 mins
Cooking Time 30 mins
Yields 4 to 6 servings

1 tbsp (15 ml) butter or olive oil
2 lb (1 Kg) bone-in pork loin chops, (about 1-inch/ 2.5 cm thick)
1 medium onion, chopped
2 medium apples, peeled, cored and sliced
3 cloves garlic, minced
2 tsp (10 ml) dried oregano or
2 tbsp (30 ml) chopped fresh
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) pepper
1/2 cup (125 ml) apple juice or white wine
1 tbsp (15 ml) all purpose flour
1/2 cup (125 ml) real whipping cream
Chopped green onion or
chives

Instructions
Preheat oven to 350 °F (180 °C).

Melt butter in a non-stick skillet over high heat. Add pork chops and
cook for 2 to 3 min on each side or until browned. Place in shallow
baking dish in single layer.

In the same skillet, over medium heat, cook onion and apples for 3 min.
Add garlic, oregano, salt and pepper and cook, stirring often, for 2 min
more. Pour in apple juice and stir up brown bits from bottom of pan;
cook until most of the liquid has evaporated.

Whisk flour into cream; stir into skillet. Bring to a simmer; spoon over
chops and bake, uncovered, for about 20 min or until just a hint of
pink remains in pork.

Sprinkle with green onions.

Tips
For the Adventurous: Add 1/3 cup (80 mL) dried cranberries,
prunes or apricots and 2 tsp (10 mL) Dijon mustard when adding
the garlic in step 3.

Calypso Pepperpot Chicken With Plantain

2012-02-09T10:09:00.000-08:00

Courtesy Ainsley Harriott

Ingredients
3 tsp West Indian hot pepper sauce
2 garlic cloves, crushed
1 tsp Paprika
1 tsp dried thyme
2 tbsp Coriander, chopped, plus sprigs for the garnish
3 tbsp Olive oil
4 boneless, skinless chicken breasts
200ml carton coconut cream
1 small ripe Mango, peeled, stoned and diced (about 175g in total)
1/2 lime, juice only
2 large ripe plantains
40g unsalted Butter
salt and cracked black pepper

1. Place 2 teaspoons of the pepper sauce in a shallow non-metallic dish
with the garlic, paprika, thyme, half the coriander, half a teaspoon of
salt and 2 teaspoons of cracked black pepper; add the oil and stir
until well combined. Lightly slash each chicken breast and then rub in
the pepper mixture until well coated.

2. Preheat the grill to medium. Arrange the chicken breasts on the
grill rack and cook for 6-8 minutes on each side until the chicken is
cooked through and lightly charred.

3. Place the coconut cream and mango pieces in a pan and bring to the
boil, then reduce the heat and simmer gently for about 5 minutes or
until the mango is tender. Add the remaining teaspoon of pepper
sauce, 1 tablespoon chopped coriander and the lime juice, then blend
to a purée in a food processor or with a hand blender. Season to taste
with pepper and transfer to a bowl.

4. Peel the plantain and cut each one across into two pieces, then
cut each piece in half, lengthways. Heat a large frying-pan and melt
the butter, add the plantain pieces and fry over a medium-high heat
for about 2 minutes on each side until lightly golden. Drain on
kitchen paper.

6. To serve, arrange the plantain pieces on plates with the calypso
chicken. Divide the coconut sauce between individual dishes and
place on the side of each plate. Serve at once

Low-Calorie Strawberry-Kiwi Mock Margarita

2012-02-09T10:07:00.000-08:00

Citrus juices never tasted so good. This mock cocktail is a good
source of vitamin C, naturally fat free and low calarie.

Ingredients
1 1/2 C. cold water
1 C. cold orange juice
2 Tbs. lime juice
1 tub Crystal Light Tropical Passions
Strawberry Kiwi Flavor Low Calorie Soft Drink Mix
1 qt. (4 C.) ice cubes

Directions
Place water, orange juice, lime juice and drink mix in blender
container; cover. Blend until drink mix is dissolved. Add ice; cover.
Blend on high speed until smooth.

Note: Garnish each glass with a strawberry fan. Make 4 lengthwise
cuts from point of strawberry almost to stem end. Fan strawberry
open at cuts and slide over edge of glass.

Yield: 6 servings (1 C. each)

Spicy Chili Seasoning Mix

2012-02-09T10:04:00.000-08:00

8 tbsp. chili powder

5 tsp. ground coriander
5 tsp. ground cumin
3 tsp. garlic powder
2 tsp. dried oregano
1 tsp. cayenne pepper

Combine all spices and presemnt in a decorated pint jar (recipe can
be multiplied if desired)

Attach to Jar:
Chili
1 pound boneless round steak; cut in 1" pieces
2 tsp. vegetable oil
1 pound lean ground beef
1 medium onion; chopped
1 can diced tomatoes; undrained 28 oz.
2 cans chili beans; divided

Lightly brown steak in oil in a dutch oven; add 3 tbsp of seasoning
mix and toss to coat Add ground beef; cook until meat is no longer
pink. Add onion; cook until tender. Add tomatoes and 2 more tsp
of mix. Stir in on can of chili beans. Place the other can in a
blender; cover and process until smooth. Add to the chili. Cook
on low for 30-40 minutes or until meat is tender. Yield: 10 serving per batch.

Claypot Chicken

2012-02-08T10:15:00.000-08:00

This uses Jill Dupliex's magic marinade -- magic, because whatever
meat is left in it becomes magically tender. Traditionally this would
have been cooked in a clay pot, but you can use any sort of pot
or pan.

Serves 4.

10 dried black mushrooms [shiitake]
1 lb. boneless chicken thighs
2/3 cup canned bamboo shoots
4 green onions, trimmed
10 oz. firm tofu, drained
2 thick slices of peeled ginger
2 tbsp. oil
1 tbsp. Chinese rice wine
2 tbsp. soy sauce
1 tsp. sugar
2 tsp. cornstarch

MAGIC MARINADE:
2 tbsp. soy sauce
1 tsp. toasted sesame oil
1 tsp. cornstarch

Soak the mushrooms in 1 cup boiling water for 30 minutes. Cut the
chicken into generous bit-sized pieces. For the marinade, combine the
soy, sesame oil, and cornstarch in a bowl. Add the chicken, turn to coat,
and let marinate for 20 minutes.

Drain the mushrooms, reserving 7 fl. oz. water, and finely sliced,
discarding stems. Finely slice the bamboo shoots. Cut the green onions
on the diagonal into 2-inch lengths. Cut the tofu into 3/4-inch cubes.
Cut the ginger into matchsticks.

Heat the oil in a wok or wide cooking pot, and stir-fry the ginger and
chicken for 2 minutes. Add the mushrooms, bamboo shoots, and
green onions, and stir-fry for 2 minutes. Add the mushroom water, rice
wine, soy, and sugar, and bring to a boil. Add the tofu. Simmer for 15 minutes.

Mix the 2 tsp. cornstarch with 1 tbsp. cold water and add to the wok,
stirring well until the sauce thickens. Serve with rice.

Red Velvet Cookie Balls

2012-02-08T10:09:00.000-08:00

What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
34 Golden Chocolate Creme OREO Cookies,
finely crushed (about 3 cups)
1/2 tsp. red food coloring
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
2 Tbsp. red sprinkles

Make It

MIX cream cheese, cookie crumbs and food coloring until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on
waxed paper-covered baking sheet. Top with sprinkles.

REFRIGERATE 1 hour or until firm.

Kraft Kitchens Tips

How to make Cookie Crumbs
Crushing OREO Cookies is a cinch with a rolling pin and a
resealable plastic bag.

How to Easily Dip the Cookie Balls
To easily coat cookie balls with the melted chocolate, add balls, in
batches, to bowl of melted chocolate. Use 2 forks to roll cookie
balls in chocolate until evenly coated. Remove balls with forks,
letting excess chocolate drip back into bowl. Place cookie balls
on prepared baking sheet; let stand until firm.

How to Store
Store in tightly covered container in refrigerator

Shrimp, Vegetable & Coconut Milk Soup

2012-02-08T10:03:00.000-08:00

Course Main Dishes
Yields 4 servings
1-1/4 cups (310 ml) shredded coconut
3/4 cups (700 ml) 2 milk
1 1/2 cups (375 ml) broth (chicken, vegetable or fish)
1/2 tsp (2 ml) Thai red chili paste (or to taste)
4 cups (1 l) frozen Asian-style vegetable mix
1 cup (250 ml) cooked small shrimp
1 tsp (5 ml) lime juice
2 green onions, chopped
2 tbsp (30 ml) fresh basil, chopped

Instructions
Heat milk at medium heat to just before boiling point. Remove from
heat and stir in coconut. Let sit 45 minutes. Strain, squeezing coconut
to get all liquid. Set “coconut milk” aside. Bring broth to a boil. Stir in
chili paste. Add frozen vegetables and cook until barely tender.
Add “coconut milk” and shrimp. Gently reheat. Spoon soup into
bowls. Add lime juice, sprinkle with green onion, basil and serve.

Steamed Mussels in a White Wine broth

2012-02-08T09:59:00.000-08:00

Go eclectic and transport yourself seaside with this easy and amazing
steamed mussels recipe. Try cooking something new this
Valentine's Day that will leave your special someone's mouth
watering.

Ingredients
1 tablespoon olive oil
1 tablespoon butter
1/2 cup sliced shallots
2 garlic cloves
1 and 1/2 pounds mussels
8 ounces chicken stock (1 cup)
1/2 cup white wine
splash of cream
tablespoons of chopped parsley
lemon wedges
salt and pepper to taste
Crusty French bread

Instructions
Preparing Mussels:
1. Look through the mussels, if you find any cracked, chipped or
open mussels, discard them.

2. About 20 minutes before cooking, place the mussels in a bowl full
of fresh water, as the mussels breathe they will expel any sand or grit
that is stored inside the shells.

3. Take the mussels out of the first bowl of water and place them into
another bowl full of clean cold water. Use a firm brush to remove
additional sand and any barnacles then rinse them under cold water,
dry then set aside ready to steam.

Cooking Mussels:
1. Prepare the mussels as indicated above.

2. Preheat a large pot to medium and add the olive oil and butter. Once
the butter has melted, add the sliced shallots, a little salt, and pepper
then sauté for 5 minutes. Add the garlic and cook for another minute.

3. Add the wine, chicken stock and mussels, and then cover the pot
with a lid.

4. Steam the mussels for about 10 minutes or until all the mussels open,
if there is one that does not open, discard it. Add the cream and parsley.

5. Season to taste and serve with a lemon wedge and some crusty
French bread.

BUTTERSCOTCH APPLES

2012-02-08T09:53:00.000-08:00

5 apples

2/3 cupful brown sugar
1/2 cupful water
3/4 cupful milk
1/2 tablespoonful cornstarch
1/8 teaspoonful salt
1/2 to 1 tablespoonful butter
1/2 teaspoonful vanilla

Wash the apples, and cut them into quarters, pare and core them.
Into a saucepan put the sugar and water, and heat. When the syrup
boils, add the apples. Cover and boil gently until the apples are
tender. Remove the apples from the syrup with a skimmer or a
wire eggbeater, placing the

fruit in sherbet glasses or other suitable dishes for serving.
In another pan, mix the milk and cornstarch thoroughly. Stir
and cook until the mixture reaches the boiling point, then add
it to the syrup in which the apples were cooked. Boil for a few
minutes. Add the salt, butter, and vanilla.

Stir these into the mixture, then pour the sauce over the apples.
Serve Butterscotch Apples hot or cold for a dessert.

Chicken Kiev

2012-02-08T09:51:00.000-08:00

Courtesy Ainsley Harriott
2 x 75g boneless, skinless chicken breasts
40g unsalted Butter, at room temperature
4 tbsp chopped Parsley
2 garlic cloves, crushed
5 tbsp fresh white breadcrumbs
1 tbsp Parmesan, freshly grated
1 tbsp plain flour, seasoned with salt and pepper
1 egg, beaten
1-2 tbsp vegetable oil

For the butter bean puree
1 tbsp Olive oil
1 small onion, finely chopped
400g can butter beans, drained
75g mature Cheddar cheese, or Gruyère, finely diced
knob Butter
2 tbsp chopped Coriander, (optional)
a few drops Tabasco sauce, or other hot chilli sauce
salt and pepper
lemon wedges, and green salad, to serve

Mock Tequila Sunrise

2012-02-08T09:49:00.000-08:00

With the alcohol left out, it's perfect for any kiddie-cocktail hour.

Ingredients
3 oz. Sunny Delight
3 oz. Cranberry Juice
Splash of 7-Up or ginger ale
Ice cubes

Directions
Drop ice cubes into an 8 oz. glass. Add equal parts of Sunny Delight
and Cranberry juice. Add a splash of 7-Up or ginger ale. Garnish
with an orange slice or a cherry.

Gouda, Honey & Nut Phyllo

2012-02-07T09:35:00.000-08:00

Course Hors D'oeuvres & Appetizers
Prep. Time 10 mins
Cooking Time 10 mins
Yield 24 canapes

1/4 cup (60 ml) melted butter
4 sheets phyllo pastry, thawed
1/2 cup (125 ml) finely diced zucchini
1/4 cup (60 ml) chopped walnuts
2 tbsp (30 ml) honey
1 1/2 cups (375 ml) grated Canadian Gouda
Salt
Freshly ground pepper

Instructions
Preheat oven to 400 °F (200 °C).

Place 1 sheet phyllo pastry on a cookie sheet covered with parchment
paper. Brush with melted butter. Cover with a second and third sheets,
buttering between layers. Do not butter top of fourth and last layer.

Garnish with zucchini and nuts. Season and drizzle honey over top of
all ingredients.

Sprinkle with grated cheese and bake on middle oven rack for
10 minutes until pastry is golden and cheese melted. Serve hot or cold.

Tips
Canadian Swiss, Mozzarella, Cheddar or Provolone provide
interesting alternatives to the suggested Gouda.

Pork Milanese with Simple Lemon Salad

2012-02-07T09:31:00.000-08:00

For an easy and simply divine pork recipe to try this Pork Milanese
with a Simple Lemon Salad pairing. Making this dish will not only
please your partner, but it will make you feel like your're dining out.

Serves 3 to 4
Ingredients
3 to 4 (3/4-inch) boneless pork chops
4 slices multi-grain bread (substitute 1 cup store-bought bread crumbs)
2 tablespoons Herbs du Provence (substitute Italian Seasoning)
1 egg
1/2 cup flour
4 tablespoons olive oil
salt and pepper

For Lemon Salad:
3 cups baby romaine lettuce
1 lemon
3 tablespoons olive oil
1 teaspoon Dijon mustard
salt and pepper

Instructions
1. Use a food processor to make breadcrumbs from the slices of
multi-grain bread then place the breadcrumbs into a dish add the
Herbs du Provence, stir and set aside. Place the flour into another
dish and set aside. In a medium bowl, beat the egg and set aside.

2. Preheat a large oven-safe saucepan to medium. Add the olive oil.

3. Lightly sprinkle salt and pepper on each side of the pork chops.

4. Using tongs or your fingers place each pork chop into the flour
to lightly coat (you only want a thin coating of flour, brush off any
excess flour). Then, dip the pork chop into the egg to coat and place
it into the seasoned breadcrumbs until the pork chop is completely
covered in bread crumbs.

5. Next, carefully place each pork chop into the hot olive oil. Allow the
chops to cook for 3-4 minutes on each side or until lightly browned
then turn each chop and cook the other side for another 3-4 minutes or
until cooked through. Remove the pork chops from the pan and allow
to rest covered in aluminum foil for 5-10 minutes. Serve with a light salad.

For Salad:
1. Use a microplane to zest the lemon and set aside. Cut the lemon
in half and squeeze about 3 tablespoons of lemon juice (usually 1 lemon)
into a bowl.

2. Add the olive oil and mustard then a pinch of salt and pepper.
Whisk everything together until combined and taste, you may need
to add a little more salt or pepper.

3. Once you are happy with the taste, pour the dressing all over the
lettuce and toss. Serve the dressed salad with the pork then sprinkle a
little lemon zest on top.

Roasted Tomato Sauce with Mint and Feta Cheese over Angel Hair Pasta

2012-02-07T09:24:00.000-08:00

For another easy but unique meal to bring to your Valentine's day
table try this Roasted Tomato Sauce with Mint and Feta over pasta.
It's a homemade pasta sauce recipe like no other.

Ingredients
1 pound tomatoes
3 unpeeled garlic cloves
2 tablespoons olive oil, divided
salt and pepper
1-14 ounce can tomatoes (whole or diced)
1/2 cup diced red onion
1/4 teaspoon red pepper flakes
1/4 cup mint leaves, torn
1/4 cup feta cheese, crumbled or in cubes
angel hair pasta

Instructions
1. Preheat the oven to 400 degrees F.

2. Toss the fresh tomatoes and unpeeled garlic cloves in 1 tablespoon
of the olive oil, salt and pepper (lightly sprinkle) on a baking sheet and
place into the oven at 400 degrees F for 25 minutes

3. In a saucepan, sauté the red onion and red pepper flakes in the
remaining tablespoon of olive oil over medium heat until the onions are
translucent. Add the can of tomatoes and cook for 5 minutes.

4. In a food processor, combine the onion mixture, the roasted tomatoes
and garlic cloves, (remove the garlic from the peel). Pulse the food
processor a few times so the sauce comes together. Pour the sauce back
in the sauté pan to heat through, season with salt and pepper; add the
torn mint leaves and feta cheese.

5. Toss the pasta in the sauce, using a little bit of pasta water if the sauce
is too thick. Serve.

Cornmeal Mix recipe

2012-02-07T09:19:00.000-08:00

4 cups flour

4 cups cornmeal
1-1/2 cups nonfat dry milk
2/3 cup granulated sugar (optional)
1/4 cup baking powder
2 teaspoons salt
1-1/2 cups shortening

Sift dry ingredients together until well mixed. Cut in fat until well
blended. Place in a glass jar. Keep tightly closed in a cool place.
Mixture will keep for 1 to 6 months on the shelf in dry weather. In hot
and humid weather store in the refrigerator.

Cornmeal Muffins -- Grease 8 medium-size muffin cups.
Combine 2-1/4 cups

Cornmeal Mix, 2/3 cup water and 1 beaten egg. Stir just enough to
moisten dry ingredients. Fill muffin cups 2/3 full. Bake at 425 degrees
F for about 20 mins. Makes 8 muffins.

Cornmeal Biscuits -- Add about 1/2 cup water to 2 cups Cornmeal
Mix to make a soft dough. Drop by tablespoonfuls onto a greased
baking sheet. Bake at 425 degrees F for 12 mins. Makes 12 biscuits.

Cornbread Combine 4 1/2 cups Cornmeal Mix, 2 beaten eggs
and 1 1/3 cups water. Stir just enough to moisten dry ingredients.
Pour into a greased pan, about 8 inches square.
Bake at 425 degrees F for about 25 mins.

Serves 12.
Blueberry Cornbread Add 1 cup fresh or partially thawed frozen
blueberries to Cornbread batter and mix gently. Bake as directed.

Cheese Cornbread After turning Cornbread batter into pan
sprinkle with shredded Cheddar cheese and sesame seed. Bake as directed