Duckenoid's profile page
Recipes
Scotch Bonnet Hot Sauce
By Duckenoid
Footnotes Leave some or all the Scotch Bonnets with seeds for a spicier sauce
- 1 teaspoon vegetable oil
- 18 fresh Scotch Bonnet peppers, sliced and seeded
- 6 fresh jalapeno peppers, sliced
- 6 cloves garlic, crushed
- 1/2 cup minced onion
- 3/4 teaspoon salt
- 2 cups water
- 1/4 cup distilled white vinegar
- 2 tablespoons white sugar
Chocolate Chip Cookies
By Duckenoid
1. Pre-heat oven to 375ºF (190ºC0
- 1 cup of butter
- 1/2 cup of redpath special fine granulated sugar
- 1 cup of redpath golden yellow sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semisweet chocolate chips
Coctail Sauce
By Duckenoid
A great dip for shrimp
- 6 Ounces Tomato Paste
- ½ cup water
- ¼ cup white vinegar
- ¼ cup prepared horseradish
- 1 teaspoon salt
- ¼ teaspoon onion powder
- 2 teaspoon sugar
FETTUCCINE ALFREDO WITH CHICKEN AND VEGETABLES
By Duckenoid
‘This recipe is one of our favourite mains, and it’s also great for company! We cook it up an hour or two early...
- 2 tbsp (30 mL) butter, divided
- 2 boneless skinless chicken breasts (about 1 2 oz/375 g), cut into thin strips
- 2 cloves garlic, minced
- 1 tbsp (15 mL) dried Italian seasoning
- 10 oz. (300 g) fettuccine pasta
- 1 small onion, diced
- 4 to 5 small mushrooms, sliced
- 2 tbsp (30 mL) all-purpose flour
- 1/2 tsp (2 mL) pepper and 1/4 tsp (1 mL) salt
- 2 cups (500 mL) milk
- 1/2 cup (1 25 mL) 1 0% half-and-half cream
- 1 cup (250 mL) shredded Canadian Mozzarella cheese
- 1/3 cup (75 mL) grated Canadian Parmesan cheese
- 2 tomatoes, diced
- 1/2 cup (125 mL) sour cream
Traditional Pumpkin Pie
By Duckenoid
Beat eggs lightly in medium bowl
- 2 eggs
- 398 ml (½ can of 796 ml) of E. D. Smith Pure Pumkin
- 1 cup packed brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 3/4 cup evaporated milk
- 1 (9in/23 cm) unbaked home made or frozen deep dish pie shell