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Recipes
Classic Italian Meat Sauce
By bdjrempel
Brown the ground beef and sausage meat in a large saucepan on medium heat
- 2 pounds lean ground beef
- 4 mild Italian sausages, casings removed
- 1 large onion, diced
- 1 sweet pepper (red, orange or yellow), diced
- 2 cups fresh mushrooms, sliced
- 3 garlic cloves, minced
- 2 28oz cans of crushed tomatoes
- 1 5.5 oz can of tomato paste (about 2/3 cup)
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp basil
- 1 tbsp oregano
- 1 tsp fennel seeds
Shrimp Mango Curry
By bdjrempel
Heat the wok oil in a large, heavy-based frying pan, and fry the sliced spring onion for a minute, then add the cu...
- 1 tbsp butter
- 1 green onion finely sliced
- 1 1/2 tsp red thai curry paste (or according to taste)
- 1 tsp chili paste
- 2 tbsp flour
- 1 can coconut milk
- 1 1/2 cup chicken stock
- 2 tsp fish sauce
- 1 1/2 c butternut squash or sweet potato cubes
- 1/2 lb raw large shrimp, peeled and deveined
- 1 tsp lime juice
- 1 tbsp brown sugar
- 1 ripe medium mango diced
- 4 tbsp chopped fresh cilantro
Lemon Chicken Lollipops
By bdjrempel
Preheat oven to 200 degrees F (110 degrees Place flour, breadcrumbs, and eggs into individual bowls
- 4 chicken breast cut into pieces and pounded slightly
- 1 cup all purpose flour (250 ml)
- 1 cup Panko bread crumbs (250 ml)
- 2 eggs lightly beaten
- Salt and pepper to taste
- 3 teaspoons Parmesan, grated (45 ml)
- 3 tablespoons vegetable oil (15-45 ml)
- grated lemon rind
- 24 Short bamboo sticks
- Directions
Coconut Curry Mussels | Lemons and Anchovies
By bdjrempel
Instructions In a large skillet, heat the olive oil over medium heat then add the garlic and ginger
- Ingredients
- 2 pounds mussels
- 1 cup coconut milk
- 1/2 cup chicken stock
- 2 teaspoons curry powder (I used hot curry powder for a lively kick)
- 1 small knob ginger, grated
- 3 cloves garlic, minced
- 1/2 teaspoon fish sauce (optional)
- salt, to taste
- 1/2 teaspoon lemongrass powder (or fresh lemongrass)
- juice of 1/2 lime plus more for garnish
- Chopped cilantro or Italian parsley
- 2-3 tablespoons olive oil
Curried Coconut Broth for Seafood
By bdjrempel
This is awesome over linguine
- 2 tsp vegetable oil
- 2 green onions thinly sliced
- 2 1/2 tsp red curry paste
- 1 1/2 tbsp brown sugar
- 1/2 tsp lemongrass paste
- 1/2 tsp minced garlic
- 1 tbsp fish sauce
- 2 c chicken stock
- 1 can coconut milk
- 2 bay leaves
- 1 pound mussels, scrubbed and debearded
- 3/4 pound medium shrimp, shelled and deveined
- 1 tsp fresh lime juice
- 1/4 c chopped fresh cilantro
Healthy Creamy Mexican Kale Salad
By bdjrempel
Add Salad ingredients to a large bowl
- Salad:
- 4 cups baby or full-grown kale (stalks removed & coarsely chopped), packed
- 14 oz can black beans, drained and rinsed (I used my cooked beans)
- 1 cup corn (thaw if using frozen)
- 2 large bell peppers (any colour), finely chopped
- 1 + 1/2 large avocado, finely chopped
- 1 large tomato, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, finely chopped
- 1 tbsp jalapeño peppers, seeded & minced
- Dressing:
- 1/2 large avocado
- 1/2 cup warm water
- 1/2 lime, juice of
- 1 tsp cumin
- 3/4 tsp salt
- 1/2 tsp black pepper
An Especially Good Green Salad
By bdjrempel
In large salad bowl, combine spinach, lettuce, onion and pecans
- Dressing:
- 4 c torn fresh spinach
- 4 c torn boston lettuce
- 1/2 c sliced red onion
- 1/2 c pecan pieces, toasted
- 3 oranges
- 1 tsp finely grated orange rind
- 2 tbsp orange juice
- 1 tbsp each liquid honey, white wine vinegar and dijon mustard
- 1/2 tsp poppy seeds
- 1/4 tsp each salt and pepper
- 2 tbsp vegetable oil
Kelly's Pickle Cheese Ball
By bdjrempel
Mix first 5 ingredients well
- 1 pkg cream cheese softened
- 1/2 tsp mustard
- 3 tbsp sour cream
- 2 tbsp mayo
- dash of worchestershire sauce
- 3/4 c. chopped dill pickle
- 1/2 c. chopped green onion
- 1-1 1/2 c. shredded cheddar cheese
Jalapeno Popper Spread
By bdjrempel
I've been told by fellow party-goers that this recipe tastes exactly like a jalapeno popper
- 2 (8-ounces each) packages cream cheese, softened
- 1 cup mayonnaise
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup canned chopped green chilies
- 1/4 cup canned jalapeno peppers, diced
- 1 cup Parmesan cheese, shredded
- 1/2 cup panko (Japanese) bread crumbs
- Sweet red and yellow pepper pieces and corn chips
Chocolate Pecan Pie
By bdjrempel
Heat oven to 325°F (190°C)
- Crust
- 1 pkg (425 g) Pillsbury Refrigerated Pie Crusts or a frozen Tenderflake one or one made from scratch if you are in the mood and feeling a little Betty Crockerish
- Filling
- 1 cup (250 mL) corn syrup
- 1/2 cup (150 mL) sugar
- 1/4 cup (75 mL) butter or margarine
- 1 tsp (5 mL) vanilla
- 3 eggs
- 1 cup (250 mL) semi-sweet chocolate chips
- 1 cup (250 mL) pecan halves or pieces
- 1/2 cup (125 mL) whipping cream, whipped, if desired