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Recipes
Soffritto
By rdgplus3
Pulse onions in a food processor until finely chopped but not pureed (you should have about 2 cups)
- 3 medium onions, chopped
- 1 red bell pepper, chopped
- 1/2 cup EVOO
- Kosher salt
- Freshly ground pepper
- 3 garlic cloves, finely grated
- 2 tsp tomato paste
Boeuf Bourguignon
By rdgplus3
The secret to meltingly tender beef is all in the right cut: a well-marbled cross-rib pot roast
- 1 pkg (14 g) dried porcini mushrooms
- 3 lb (1.5 kg) boneless cross-rib pot roast
- 4 oz (125 g) thickly sliced bacon, chopped
- 3 tbsp (50 mL) vegetable oil
- 1 onion, chopped
- 1 large carrot, chopped
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) each salt and pepper
- 1/3 cup (75 mL) all-purpose flour
- 1 bottle (750 mL) red wine, such as Pinot Noir or Merlot
- 1-1/2 cups (375 mL) beef stock
- 3 sprigs fresh parsley
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 pkg (10 oz/284 g) pearl onions
- 1 tbsp (15 mL) butter
- 3 cups (750 mL) button mushrooms
- 2 tbsp (25 mL) brandy
- 2 tbsp (25 mL) minced fresh parsley
Toffee, Macadamia and White Chocolate Chunk Cookies
By rdgplus3
The buttery-rich flavour of the macadamia nuts adds to the sweetness of these easy and classic drop cookies
- 1 cup (250 mL) butter, softened
- 1 cup (250 mL) packed brown sugar
- 1/2 cup (125 mL) granulated sugar
- 2 eggs
- 1 tsp (5 mL) vanilla
- 2-1/3 cups (575 mL) all-purpose flour
- 1 tsp (5 mL) baking soda
- 1/4 tsp (1 mL) salt
- 12 oz (340 g) white chocolate, coarsely chopped
- 3/4 cup (175 mL) macadamia nuts, toasted and coarsely chopped
- 1/2 cup (125 mL) toffee bits
Spiced Vegetable Phyllo Parcels
By rdgplus3
Serves 8 Prep Time: 20 minutes Total Time: 35 minutes
- 1/4 cup olive oil, divided
- 1/2 red onion, chopped
- 4 tsp Moroccan Spice Blend (recipe follows)
- 3/4 cup chopped each red, yellow and orange peppers
- 1/2 tsp each salt and pepper
- 3 cloves garlic, minced
- 1 bunch arugula, sliced
- 3/4 cup Baba Gannouj (Eggplant Dip)
- 4 sheets Phyllo Pastry
Homemade Peanut Butter Cups
By rdgplus3
1. Melt chocolate in a bowl set over a small pot of simmering water
- 8 ounces of 70% bittersweet chocolate, cut into small pieces
- 1/2 cup peanut butter
- 1/2 cup cream cheese
- 1 tbsp sugar
- 1 tbsp vanilla
- 4 x paper or foil muffin cup liners
OVEN BAKED CIOPPINO
By rdgplus3
From the ATCO Blue Flame Kitchen Holiday Cookbook 2004
- 2 tbsp (25 mL) olive oil
- 2 cups (500 mL) chopped onions
- 1 cup (250 mL) diced red bell pepper
- 6 cloves garlic, finely chopped
- 1 can (28 oz/796 mL) diced tomatoes, pureed
- 2 cups (500 mL) dry red wine
- 2 tbsp (25 mL) chopped fresh parsley
- 1 tsp (5 mL) salt
- 3/4 tsp (3 mL) red pepper flakes
- 1/2 tsp (2 mL) basil, crumbled
- 1/2 tsp (2 mL) fennel seed, crushed
- 1/4 tsp (1 mL) oregano, crumbled
- 1/4 tsp (1 mL) freshly ground pepper
- 1 lb (500 g) cod or halibut, cut into chunks
- 24 frozen large raw shrimp, thawed
- 24 mussels, rinsed and scrubbed
- 12 frozen large scallops, thawed
- Hot pepper sauce
Melting Snowmen
By rdgplus3
From Woman's Day Magazine Yields: 8 snowmen (cost per snowman of $0
- 12 ounce(s) premium white chocolate chips
- 8 ice pop sticks
- 4 mini Oreos
- 8 piece(s) (1/2-inch each) round black licorice,
- 1 batch Royal Icing
- Orange chewy candies, mini chocolate chips, mini M&M's, and shoestring licorice, for decorating
Charred Pepper and Feta Dip
By rdgplus3
To char peppers: Cut peppers in thirds and remove seeds
- 3 large red peppers
- 1 1/3 cups (6 oz) Feta cheese crumbled
- 2 Tbsp pine nuts
- 1 Tbsp olive oil
Butter Tarts
By rdgplus3
My Mom's recipe
- 1/3 cups butter
- 1/2 cups golden corn syrup
- 1/2 cup brown sugar
- 2/3 cups raisins
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 eggs
Turkey Black Bean Chili
By rdgplus3
From Canadian Living
- 2 tbsp (25 mL) vegetable_oil
- 1 lb (500 g) ground turkey or chicken
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp (10 mL) dried oregano
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 tbsp (25 mL) tomato_paste
- 1 can (28 oz/796 mL) diced tomatoes
- 1 can (19 oz/540 mL) black beans,drained and rinsed
- 1 small zucchini, cubed
- 1/2 cup (125 mL) corn kernels
- 3 tbsp (45 mL) chili powder
- 1/4 cup (50 mL) minced fresh coriander or parsley
- sour cream and sliced jalapeno peppers (optional)