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Recipes
Easy Pierogi Casserole
By Bexter
1.Heat oven to 375°F. 2
- 9 lasagne noodles, uncooked
- 4 cups hot mashed potatoes
- 1/2 cup (1/2 of 250g tub) Philadelphia Herb & Garlic cream cheese spread
- 6 green onions, thinly sliced
- 1 pkg. (80 g) Oscar Mayer Real Bacon Recipe Pieces, divided
- 2 cups Kraft Double Cheddar shredded cheese, divided
Chuckwagon goat cheese burgers with onion jam
By Bexter
1. Combine the ground beef, half of the Onion Jam, the 4 ounces goat cheese, the salt, and the red pepper in a larg...
- 2 pounds ground beef
- Onion Jam (see recipe below)
- 4 ounces goat cheese (chevre)
- 2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper
- 12 slices Texas toast
- Goat cheese (optional)
- Golden tomato wedges (optional)
Feta and Olive Meatballs
By Bexter
Preheat your oven's broiler
- 1 pound ground lamb
- 1/2 cup chopped fresh parsley
- 2 tablespoons finely chopped onion
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped green olives
- 2 eggs
- 1 teaspoon Italian seasoning
- couple shots of Frank's
Tropical fruit kebobs with rum sauce
By Bexter
Prepare a medium-hot fire in a grill and oil the grill rack
- For the rum sauce:
- Juice of 1 orange (about 1/2 cup), strained
- 1/2 cup dark rum
- 1/4 cup firmly packed dark brown sugar
- 4 cardamom pods
- 3 orange zest strips, each 3 inches long and 1 inch wide
- 2 lemon zest strips, each 2 inches long and 1/2 inch wide
- 1 whole clove
- 2 pineapple slices, each 1 inch thick, cut into 1-inch cubes
- 2 bananas, peeled and cut into 1-inch pieces
- 1 large peach or nectarine, halved, pitted and cut into 8 equal pieces
- 1 large mango, peeled, pitted and cut into eight 1 1/4-inch cubes
- 8 bamboo skewers, each 8 inches long, soaked in water for 30 minutes and drained
Baked shrimp curry
By Bexter
1. Thaw shrimp, if frozen
- 2 pounds fresh or frozen peeled and deveined cooked shrimp
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1/2 teaspoon paprika
- 1/8 teaspoon ground nutmeg
- 2 cups half-and-half, light cream, or milk
- 2 tablespoons dry sherry (optional)
- 2 teaspoons lemon juice
- 2 teaspoons grated fresh ginger
- 1/8 teaspoon Worcestershire sauce
- 4 cups hot cooked rice
- Chutney, finely shredded orange peel, flaked coconut, and/or chopped peanuts (optional)
Sticky Ribs with Chinese Flavours
By Bexter
These sticky, garlicky ribs are sweet, salty and spicy
- 2 racks meaty baby back pork ribs
- Salt and freshly ground pepper
- Vegetable oil, for greasing pan
- 2 tsp (10 mL) coarsely chopped garlic
- ¼ cup (50 mL) red pepper jelly
- 3 tbsp (45 mL) hoisin sauce
- 2 tbsp (25 mL) soy sauce
- 2 tsp (10 mL) red chili paste
- 1 tbsp (15 mL) oyster sauce
- 1 tbsp (15 mL) honey
- ½ tsp (2 mL) five-spice powder
Meatball Cassoulet
By Bexter
1. In a 3-1/2- or 4-quart slow cooker, combine beans, tomato juice, meatballs, sausage, carrot, celery, onion, Worc...
- 2 15-ounce cans Great Northern beans, rinsed and drained
- 2 cups tomato juice
- 1 12-ounce package frozen cooked Italian meatballs, thawed
- 8 ounces cooked smoked turkey sausage or Polish sausage, halved lengthwise and sliced
- 1 cup finely chopped carrot
- 1 cup chopped celery
- 1 cup chopped onion
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried basil, crushed
- 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon paprika
Mediterranean lamb skewers
By Bexter
Step 1: In bowl, toss lamb cubes with olive oil, balsamic, salt and pepper, rosemary and olives
- 1 lb. Ontario lamb loin, trimmed and cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp each salt and pepper
- 1 tsp chopped fresh rosemary
- 4 smashed dry-cured olives
- 20 fresh rosemary branches
- 20 cherry tomatoes
- 2 medium zucchini, cut into ribbons
- 20 mini cocktail bocconcini
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1/2 tsp ground cumin
- 1/2 tsp each coarse salt and pepper
Fabulous French Onion Soup
By Bexter
1.Peel onions. Then cut each in half lengthwise, slicing through the root end
- 2 medium white or red onions or 6 small white onions, aboout 1 1/2 lbs
- 2 tbsp butter
- 1 tbsp oil
- 1 tsp granulated sugar
- 3 2/3 cups beef broth or 2 284 mL cans undiluted beef broth
- 1/2 cup dry white or red wine
- 1 tbsp Dijon mustard
- 6 sprigs dried thyme leaves
- 1 bay leaf
- 1 small baguette
- 1 tbsp butter, at room temperature
- 1 to 2 cups grated gruyere or emmenthal cheese
Chicken Legs with Noodles and Broth
By Bexter
Set a sieve over a small heatproof bowl
- vegetable oil
- 6 tgarlic cloves, very thinly sliced on a mandoline or V-slicer
- 6 tbone-in chicken legs (thigh and drumstick)
- 1-inch pieces Chinese celery or 1 cup 1-inch pieces regular celery
- soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
- black soy sauce
- cilantro stems
- 2 -inch-pieces lemongrass (cut from bottom half of about 4 stalks)
- 1/8-inch-thick slices galangal
- 10 tbay leaves
- 4 tpandan leaves, stacked, then tied in a knot
- 3 –4t whole star anise pods
- 1 tcinnamon stick
- coarsely ground black pepper
- rock sugar or 1/4 cup granulated sugar
- rice noodles (pho noodles)
- Chopped fresh cilantro