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Thread: Year Round Recipes

  1. #1
    Mastermind Anna Michele's Avatar
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    Here are some recipes that I just can't live without, and I'm sure once you see them you won't want to either!

    Feel free to add your favs.

    Jerk sauce
    Ingredients

    • 4oz scallion
    • 4 cloves of garlic
    • 4oz onion
    • 1tsp fresh ginger
    • 1 med scotch bonnet pepper (chili)
    • 1 large sprig thyme
    • 2oz soy sauce
    • 1tsp salt
    • 16oz ketchup
    • 3oz olive oil



    Method

    • MARINADE: Put all the above ingredients except salt in a food processor & blend.
    • SAUCE: Add 1 cup of ketchup and about ½ - 1 cup of the above marinade. Simmer for 5 minutes & strain. If sauce is too thin, thicken with a little corn starch (mixed with a little cold water). Pineapple juice and Red Stripe Beer (optional)




    Baked Beans

    What you need:

    • 475 ml navy beans
    • 226.8 grams bacon
    • 1 onion, finely diced
    • 45 ml molasses
    • 30 ml salt
    • 1 ml ground black pepper
    • 1 ml dry mustard
    • 120 ml ketchup
    • 15 ml Worcestershire sauce
    • 60 ml brown sugar

    How to prepare:

    1. Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
    2. Preheat oven to 325 degrees F (165 degrees C).
    3. Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
    4. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
    5. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
    This thread is currently associated with: Thyme Maternity
    Last edited by Anna Michele; Tue, Sep 10th, 2013 at 09:03 PM.
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    Crash Hot Potatoes + topping



    just boil, bash, season and bake


    Basically just boil the potatoes (keep the skin on) in salted water until just cooked. Drain and set aside to let the water evaporate.

    Drizzle an oven pan with olive oil and add the potatoes to the pan. Space them apart, then squash them with a potato masher so that they burst and flatten slightly.

    Season with salt, peppe, olive oil and crushed garlic (and whatever herbs/seasonings/parmesan you like), then bake in a hot oven (220C) for 20 minutes or until golden and crispy.

    For the topping


    Mix together sour cream, chives, chopped and cooked bacon, red onion, thinly sliced celery and sundried tomatoes. Add a spoon for your guests to pop a dollop of the sour cream mix onto a potato
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    NOT TOO SURE ABOUT THIS ONE BUT IT DOES LOOK GOOD
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    I hope that , really it will be my favourite too. Explanation to the recipe is awesome.Thanks for sharing such mouthwatering recipe.
    I will try it out and get back to you.

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    Asian 5 Spice Shepherd’s Pie

    http:///QQd7R8

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    Cheese Please!

    some great looking cheese recipes here http://www.todaysparent.com/best-cheese-recipes
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    Dulce Fudge

    There’s fudge... and then there’s caramel fudge! Eagle Brand Dulce de Leche Caramel Flavoured Sauce is the magic ingredient that makes this incredibly simple fudge recipe so irresistible. Certain to become one of your family’s favourite fudge flavours.
    Prep Time: 15 minutes plus chilling time
    Freezing: excellent
    Serving: 64 1” (2.5cm) pieces
    Ingredients:

    1 can (300mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
    2 cups (500mL) packed brown sugar
    1 cup (250mL) butter Preparation:

    1. Line an 8” x 8” (2L) baking dish with parchment paper overlapping 2 sides for easy removal.
    2. Place ingredients in a 2 quart (2.2L) microwave safe mixing bowl, and microwave on HIGH for 10 minutes, stirring every 2 minutes. Let cool slightly (5 minutes).
    3. Beat with electric mixer for 3 minutes, until smooth.
    4. Spread mixture into prepared pan. Chill to set (2 hours) and cut into squares.
    Tips:

    Stir in ½ cup (125mL) chopped nuts into fudge mixture.
    Swirl in ¼ cup (50mL) melted chocolate into fudge mixture.
    If you have a powerful microwave reduce power to 80% and microwave to 6-8 minutes until bubbling.
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    Sweet & Salty Chocolate Caramel Squares

    A little bit sweet, a little bit salty and a whole lot delicious. Freezes well too! Cooking Eagle Brand Dulce de Leche Caramel Flavoured Sauce for five minutes creates a thick caramel sauce that you can spread over the layers of dough. Top it off with a coating of melted milk chocolate or dark chocolate and sprinkles of sea salt.
    Prep Time: 20 minutes
    Bake Time: 30 minutes
    Freezing: excellent
    Serving: 36 squares
    Ingredients:

    2 cups (500 mL) Robin Hood® All Purpose Flour
    ½ tsp (2 mL) baking soda
    ¾ cup (175 mL) butter, melted
    ½ cup (125 mL) brown sugar, packed
    ½ cup (125 mL) Lantic Granulated Sugar
    2 Naturegg™ Nature's Best™ Eggs
    2 tsp (10 mL) pure vanilla extract
    10 oz (300 g) chopped Lindt Swiss Classic Milk Chocolate, divided
    1 can (300 mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
    1 tsp (5 mL) sea salt, divided Preparation:

    1. Preheat oven to 350°F (180°C). Line a 9” (23 cm) square baking pan with Reynolds® Parchment Paper, overlapping the sides for easy removal.
    2. In a medium bowl, combine flour and baking soda.
    3. In a large bowl, using an electric mixer, beat butter and sugars until just combined. Add eggs and vanilla and mix until smooth. Add flour and baking soda and mix on low, until dough is formed. Stir in half of chocolate (150 g).
    4. Bring caramel flavoured sauce to a boil over medium heat in a medium saucepan. Stir constantly, cook 5 minutes. Remove from heat.
    5. Divide dough in half.
    6. Press half into prepared pan. Spread thickened caramel flavoured sauce over dough. Sprinkle with ½ tsp (2 mL) sea salt. Drop remaining dough over caramel flavoured sauce and spread until covered.
    7. Bake 25-30 minutes or until light golden brown. Melt reserved chocolate (150 g) and pour evenly on top of bars. Sprinkle with remaining ½ tsp (2 mL) sea salt. Let cool. Cut into squares.
    Tips:

    Try replacing milk chocolate with Lindt Swiss Classic Dark Chocolate.
    To melt chocolate, bring 1-2” (2.5 cm-5 cm) of water to a boil in a medium saucepan. Place chocolate in heat proof bowl and place bowl over boiling water. Ensure bottom of bowl does not touch the water. Remove saucepan from heat. Let stand 3-5 minutes and stir.
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    Quote Originally Posted by Anna Michele View Post
    Crash Hot Potatoes + topping
    just boil, bash, season and bake
    Basically just boil the potatoes (keep the skin on) in salted water until just cooked. Drain and set aside to let the water evaporate.
    Drizzle an oven pan with olive oil and add the potatoes to the pan. Space them apart, then squash them with a potato masher so that they burst and flatten slightly.
    Season with salt, peppe, olive oil and crushed garlic (and whatever herbs/seasonings/parmesan you like), then bake in a hot oven (220C) for 20 minutes or until golden and crispy.

    For the topping


    Mix together sour cream, chives, chopped and cooked bacon, red onion, thinly sliced celery and sundried tomatoes. Add a spoon for your guests to pop a dollop of the sour cream mix onto a potato
    I make something similar on a fairly regular basis. We use parchment paper though to make easy cleanup, and just put sea salt, pepper and olive oil (I have a sprayer for oil, works great). I add cheese if we feel like it (and we nearly always feel like it!).

    Another standby for us is chicken stew. I use chicken thighs (with skin removed, bones still in) and barley, with carrots, onions, mushrooms. I brown the onions and mushrooms, I add spinach sometimes too if i have it. I have rosemary growing on the deck, it works well in this. Brown the chicken (maybe six thighs?) in the same pot, add a bit of flour, garlic if you like it toward the end, but don't let the garlic brown. Add a carton of chicken broth (I've been using Kirkland from Costco lately, works fine, comparable to Campbells IMO). Bring to a boil, add a cup of barley (pot or pearl, doesn't matter much to me) and some carrots. Lower the heat to low and let it cook for a good 40 minutes to let the barley cook. You might want to add your carrots a bit later if you like them with a bit of firmness. There won't be much liquid left in the end. If you want more liquid, add less barley or more broth. I make dumplings sometimes too, but find I need more liquid for that.

    I rarely get, "This is good Mom!" from my six year old if it doesn't involve chicken nuggets or pizza, but got that last night. Thought he liked the dumplings too, until he commented, "I don't like these blobs." I can assure you they were NOT blobs, they were yummy dumplings!
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    Meatballs


    Preparation time: 10 minutes
    Cooking time: 20 minutes
    Yield: 5
    Ingredients

    • 2 cups apple jelly
    • 3/4 cup ketchup
    • 1/2 cup water
    • 3 tablespoons white vinegar
    • 2 tablespoons grenadine syrup
    • 1 box (900 g) frozen meatballs


    Directions

    • In large pot (preferably stainless steel or enamel-coated), stir together apple jelly, ketchup, water, vinegar and grenadine syrup. Bring to simmer. Add meatballs and simmer 15 minutes. Serve warm.
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    Honey Cheese Pastries


    Preparation time: 15 minutes
    Cooking time: 15 minutes
    Yield: 16
    Ingredients

    • 3/4 cup (175 mL) unsalted butter, melted
    • 1 package (8 oz/250 g) cream cheese, softened
    • 1/2 cup (125 mL) honey
    • 1 egg
    • 12 sheets phyllo pastry, thawed
    • 1 cup (250 mL) shredded mozzarella cheese
    • 1/4 cup (50 mL) mixed berry jam
    • 1/4 cup (50 mL) icing sugar


    Directions

    • Preheat oven to 400°F (200°C). Brush bottoms and sides of 12-cup muffin tin with 1 tbsp (15 ml) of the melted butter.
    • In bowl and using electric mixer, beat cream cheese, honey and egg on medium speed, scraping down side of bowl with a rubber spatula occasionally, for about 2 to 3 minutes or until fluffy and smooth. Set aside.
    • Stack phyllo sheets on work surface. Brush top sheet with melted butter; crumple into a loose ball, making a large indentation in centre. Fit into buttered muffin tin. Repeat with remaining phyllo sheets until you have 12 indented phyllo balls. Bake in centre of oven for 5 minutes or until browned on edges and bottoms are cooked through. Remove from oven.
    • Fill each indentation with cream cheese mixture; top each with mozzarella. Return to oven and bake for another 8 to 10 minutes or until filling is set and phyllo is browned on bottom. Place on wire rack to cool. Arrange nests on platter; top each with a dollop of jam and sprinkle with icing sugar.
    • ***This original recipe was tested and modified to make it suitable for use in a home kitchen.
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    Fortune French Toast


    Preparation time:
    Cooking time:
    Yield: 4
    Ingredients


    • 1 cup of cream cheese
    • 1 cup of orange marmalade
    • 1 loaf of fresh raisin bread, unsliced
    • 1 cup of oatmeal
    • 2 tablespoons butter
    • 2 tablespoons oil
    • 1 teaspoon of ground star anise or any other spice
    • 4 eggs
    • 1 cup of milk


    Directions


    • Puree cream cheese and marmalade in a food processor until smooth.
    • Slice raisin loaf into 6 thick slices. Cut a deep pocket through the side of each slice.
    • Whisk milk and eggs together.
    • Put oatmeal into a shallow wide dish.
    • Fill each slice with 2 tablespoons of the cream cheese mixture.
    • Dip bread slices in egg mixture and then oatmeal.
    • Heat oil and butter together in a large skillet over a medium to medium high heat and fry bread slices until golden brown on one side, flip and brown other side. Serve with blueberry maple syrup.
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    Gluten Free Spinach Lasagna


    This gluten-free lasagna is filled with spinach and two kinds of cheese and only takes just over an hour to make.
    Preparation time:
    Cooking time:
    Yield: 8-10
    Ingredients

    Cheese Sauce

    • 1/4 cup butter
    • 1 onion, minced
    • 4 cloves garlic, sliced
    • 4 cups any milk
    • 2 tablespoons Dijon mustard
    • 1 tablespoon Worcestershire sauce
    • 2 bay leaves
    • 1 whole nutmeg, grated
    • 1/4 cup cornstarch
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 2 cups ricotta cheese
    • 2 cups Parmesan, grated
    • 1 16-oz package of spinach

    Topping & Assembly

    • 2 340g boxes of oven-ready gluten free lasagna noodles
    • 1 cup Parmesan, shredded (for topping)
    • 1 cup mozzarella, shredded (for topping)


    Directions

    Cheese Sauce

    • Preheat your oven to 375ºF. Turn on your convection fan if you have one. Prepare a 9 x 13-inch baking pan with non-stick spray.
    • First make the cheese sauce. In a large pot melt the butter over medium heat. Toss in the onion and garlic and sauté until fragrant, about 2 minutes. Reserve one-half cup of the milk and set aside, then slowly add the remainder to the pot and heat through, being careful not to boil. Whisk in the Dijon, Worcestershire, bay leaf, nutmeg, salt and pepper. Add the cornstarch to the reserved milk, mix smooth and whisk it into the sauce, stirring until thickened, about 5 minutes. Fold in the ricotta and Parmesan. Stir in the fresh spinach and stir until it wilts.

    Topping & Assembly

    • Assemble the lasagna starting with béchamel sauce, then alternating layers of noodles and sauce, and finishing with béchamel. The number of layers you get depends on the size of your baking vessel but three or four layers is normal. Toss the Parmesan and mozzarella together and sprinkle evenly over the top.
    • Coat a piece of aluminum foil with non-stick spray and cover the works tightly. Bake until all the layers have heated through, 45 minutes or so. Remove the foil and bake an additional 15 minutes to lightly brown the cheese topping. Allow the lasagna to stand and cool a bit to firm up before cutting, about 5 minutes. Slice and serve with a fresh spinach salad.
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    Ancho Chili


    Preparation time:
    Cooking time:
    Yield: 6-8
    Ingredients

    • 3 tablespoons vegetable oil
    • 1-4 lbs chuck roast, trimmed and cut in 1-inch cubes
    • 2 onions, chopped
    • 1 head garlic cloves, chopped
    • 1 tablespoon dried oregano
    • 1 tablespoon ground cumin seed
    • 1 teaspoon cinnamon
    • 1 teaspoon salt
    • 2 dried ancho chili peppers, chopped, cut or torn into smaller pieces
    • 2 28-oz can of whole tomatoes
    • 1 19-oz can of red kidney beans, drained and rinsed
    • 1 19-oz can of black beans, drained and rinsed


    Directions

    • In a large pot over medium heat, brown the beef chuck on all sides in batches in the vegetable oil. Reserve the beef and add the onions and garlic to the pan and cook just to heat through, about 2 minutes. Add the oregano, cumin, cinnamon, salt and Ancho chilies. Return the browned beef to the pan along with the tomatoes and beans and cook, stirring occasionally, until the beef is tender, about an hour. Ladle into bowls and share.
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