Dianne_H's profile page
Recipes
Turtle Tart
By Dianne_H
From the Unheardof Restaurant
- Filling:
- 4 cups pecans
- 1/3 cup melted butter
- 1/3 cup sugar
- Caramel sauce:
- 2 cups caramels
- 1/4 cup heavy cream
- 1/2 cup brown sugar
- Chocolate sauce:
- 9 ounces good quality semi-sweet chocolate
- 3/4 cup sugar
Cedar Planked Salmon
By Dianne_H
Presoak and 18 inch untreated cedar plan by submerging it in cold water for 2 hours
- 2 tbsp canola oil
- 1/2 lemon, juiced
- 1 tbsp brown sugar
- 1 tbsp chopped fresh dill or parsley
- salt and pepper to taste
- 4 6-oz salmon fillets, skin on
- lemon slices
Raspberry and Nectarine Napoleons
By Dianne_H
Roll out dough on a lightly floured board into an 18" x 12" rectangle
- 1 sheet frozen puff pastry, thawed
- 2/3 cup peach preserves
- 1/2 pound ripe nectarines, halved and pitted
- 1 pint raspberries
- 1 1/4 cups whipping cream
- 1 tablespoon confectioner's sugar
- 1 tsp vanilla
Mock Maple Syrup
By Dianne_H
Boil sugar, water, and slat together for 3 minutes
- 1 cup brown sugar
- 3/4 cup water
- 1 tbsp butter
- few grains salt
- 1/2 tsp. maple flavoring or vanilla
Caesar Pork Tenderloin
By Dianne_H
Heat the oven to 425F. Salt and pepper the tenderloin
- 1 lb pork tenderloin
- salt and pepper to taste
- 1/2 cup mayonnaise
- 2 tsp lemon juice
- 1 clove garlic, minced
- 1 cup crushed crouton crumbs
- 1/2 cup freshly grated Parmesan cheese
Jumbo Raisin Cookies
By Dianne_H
Boil water and raisins together for 5 minutes
- 1 cup water
- 2 cups raisins
- 1 cup shortening
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp nutmeg
- 1 1/2 tsp cinnamon
- 1/4 tsp allspice
Roasted Brussel Sprouts with Parsley, Lemon & Almonds
By Dianne_H
1. Preheat oven to 375°F (190°C)
- 2 lb Brussels sprouts, trimmed and halved lengthwise 1 kg
- 2 tbsp Sensations by Compliments Pure 100% Olive Oil 30 mL
- 1/2 tsp each salt and pepper 2 mL
- 1/2 cup Compliments Sliced Almonds 125 mL
- 1 tbsp each lemon zest and lemon juice 15 mL
- 1/4 cup chopped parsley 60 mL
- 2 tbsp Sensations by Compliments Aged Balsamic Vinegar of Modena 30 mL
Mexican-style Lasagne
By Dianne_H
Heat oven to 400 degrees. Brow meat in large skillet; drain
- 1 1/2 lbs extra lean ground beef
- 2 cups 3 cheese Mexicana Finely Shredded Cheese, divided
- 3/4 cup salsa
- 6 flower tortillas (6 inch)
Cranberry Pear Sauce with Port
By Dianne_H
In a large heavy saucepan, combine water, sugar, zest, salt and cinnamon stick
- 3/4 cup water
- 1 cup granulated sugar
- 2 tsp finely grated orange zest
- 1/4 tsp salt
- 1 3-inch piece cinnamon stick
- 3 cups frozen cranberries
- 1 pear, peeled, cored and cut into about 1/2 inch pieces
- 2 tbsp port wine
Rocky Mountain Pork
By Dianne_H
In a food processor, cominge lemon juice, soya sauce, honey, shallots, garlic, bay leaves,salt, pepper, mustard, an...
- 3/4 cup fresh lemon juice
- 1/2 cup soya sauce
- 6 tbsp honey
- 2 small shallots, peeled and halved
- 2 large garlic cloves, peeled and halved
- 2 bay leaves, crumbled
- 1/2 tsp salt
- 2 tsp freshly ground black pepper
- 1 tsp dry mustard
- 1 tbsp fresh ginger root, minced
- 1 tsp fresh parsley, chopped
- 3 lbs pork tenderloin