Dianne_H's profile page
Recipes
The Ultimate Barbecued Ribs
By Dianne_H
Recipe courtesy Tyler Florence, 2007
- 2 slabs baby back ribs (about 3 pounds)
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 bacon slices
- 4 sprigs fresh thyme
- 1/2 onion
- 3 smashed garlic cloves
- 2 cups ketchup
- 1 cup peach preserves
- 2 tablespoons Dijon mustard or 1 tablespoon dry mustard
- 2 tablespoons brown sugar
- 1/4 cup molasses
- 2 tablespoons red or white wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
Chicken Tortilla Casserole
By Dianne_H
In a sausepan, bring the broth, onion and celery to a boil
- 1/2 cup chicken broth
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 3 cups cubed cooked chicken
- 10 flour tortillas (6 inches) torn into bite size pieces
- 1 can cream of chicken soup, undiluted
- 1 can chopped green chilies
- 3/4 cup shredded cheddar cheese, divided
- 3/4 cup shredded Monterey Jack cheese, divided
- 1/2 tsp white pepper
- 1 cup salsa
Best Tzatziki
By Dianne_H
1, Place cucumber in a strainer and sprinkle with 1-2 teaspoons of salt
- 1 medium cucumber, seeded and chopped
- 1 garlic clove, sliced
- 1 1/2 tbsp lemon juice
- 2 tsp fresh dill, chopped
- 1 1/2 cups Greek yogurt
Hot and Creamy Swiss Almond Spread
By Dianne_H
Heat oven to 350 degrees. Mix all ingredients except nuts in shallow baking dish
- 1 pkg Cream Cheese, softened
- 1 1/2 cups shredded Swiss Cheese
- 1/3 cup Miracle Whip
- 1 green onion finely chopped
- 1/3 cup sliced almonds, toasted
Zucchini Planks
By Dianne_H
To prepare marinade, combine all ingredients except zucchini in a heavy zip-lock plastic bag; set aside
- 1/4 cup (50 mL) balsamic vinegar
- 1/4 cup (50 mL) dry white wine
- 2 tbsp (25 mL) soy sauce
- 1 tbsp (15 mL) sesame oil
- 2 tsp (10 mL) packed brown sugar
- 1 tsp (5 mL) grated fresh ginger
- 1 clove garlic, crushed
- 3 medium zucchini
Almond Chicken Casserole
By Dianne_H
Melt butter, add celery, cover and cook over very low heat for 10 minutes
- 1/2 500 gm pkg noodles or 500 mL cooked rice
- 30 mL butter
- 250 mL thinly sliced celery
- 30 mL flour
- 1 mL dry mustard
- 5 mL salt
- Dash pepper
- 625 mL milk
- 10 mL worcestershire sauce
- 250 mL grated cheddar cheese
- 500 mL cooked chicken
- 50 mL pimiento, optional
- 50 mL green pepper, sliced think
- 125 mL buttered soft bread crumbs
- 250 mL toasted slivered almonds
Spinach Make Ahead
By Dianne_H
This is a green salad that can be made the day before
- 1 large bunch spinach leaves
- 1/2 cup Swiss cheese, shredded or cubed
- 1/2 cup Cheddar chesse, shredded or cubed
- 2 cups mushrooms, sliced
- 4 hard boiled eggs
- 1 cup mayonnaise
- 1/2 cup sour cream
- 3 tbsp milk
- 2 tsp lemon juice
- 2 tsp sugar
- 1/4 cup green onions, chopped
- 4 slices bacon, cooked and crumbled
Luau Pork Tenderloin
By Dianne_H
Combine honey, soya sauce, brown sugar, mustard and vinegar in a shallow pan
- 1 - 3/4 lb Pork tenderloin
- 1/2 cup honey
- 1/4 cup soya sauce
- 1/4 cup brown sugar
- 2 tsp prepared mustard
- 2 tbsp vinegar
Hashbrown Casserole
By Dianne_H
One of Karen Busch's block party regulars
- 1 kg pkg frozen hashbrowns
- 1/2 cup melted butter
- 2 tsp. onion
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- salt and pepper to taste
Mandarin Salad
By Dianne_H
Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated
- Sweet-Sour Dressing:
- 1/4 cup sliced almonds
- 1 tbsp plus 1 tsp sugar
- 1/4 head letuce, torn into bite-size pieces
- 1/4 bunch romaine, torn into bite-size pieces
- 2 medium stalks celery, chopped
- 2 green onions, chopped
- 1 can mandarin orange segments, drained
- 1/4 vegetable oil
- 2 tbsp sugar
- 2 tbsp vinegar
- 1 tbsp snipped parsley
- 1/2 tsp salt
- Dash of pepper
- Dash of red pepper sauce