Recipe Board

[trailmix 77]

I just received an Alumni magazine from my High School. Mr Ho was the cook and he was and still is great! They included one of his recipes (which I haven't tried before) - but I bet it is really good and if you like Asian food you will probably like it!

Mr. Ho's Sichuan Chicken

[Marilyn. 340]

I posted this recipe ion another thread but I figured I would post it here too...

here is the perogie recipe if anyone is interested...

Dough: mix 1 cup of flour, 1/2 small egg and about 1/4 cup of margarine together with a pastry blender. then add about 1/2 tablespoon sour cream and about 1/4 cup water. Knead until blended. Let dough rest about 30 minutes.

Filling: Boil and mash 5 medium-large potatoes and mix with about 1/4 cup of cheese whiz or shredded cheddar cheese, 1 onion, chopped fine and salt and pepper to taste... Let cool...

Roll out dough on a floured surface, very thin. Cut out round shapes and fill with about a tablespoon of filling, fold in half and pinch closed. Drop perogies 4 or 5 at a time into a pot of boiling salted and oiled water. Stir carefully. when the water boils again and they rise to the top (3 to 5 minutes) they are done. Remove and drain. Drop them into melted 1/4 cup of margarine, flip throughly to coat. Keep them warm in the oven. Serve with sour cream...

[warlord 73]

I posted this recipe ion another thread but I figured I would post it here too...

here is the perogie recipe if anyone is interested...

Dough: mix 1 cup of flour, 1/2 small egg and about 1/4 cup of margarine together with a pastry blender. then add about 1/2 tablespoon sour cream and about 1/4 cup water. Knead until blended. Let dough rest about 30 minutes.

Filling: Boil and mash 5 medium-large potatoes and mix with about 1/4 cup of cheese whiz or shredded cheddar cheese, 1 onion, chopped fine and salt and pepper to taste... Let cool...

Roll out dough on a floured surface, very thin. Cut out round shapes and fill with about a tablespoon of filling, fold in half and pinch closed. Drop perogies 4 or 5 at a time into a pot of boiling salted and oiled water. Stir carefully. when the water boils again and they rise to the top (3 to 5 minutes) they are done. Remove and drain. Drop them into melted 1/4 cup of margarine, flip throughly to coat. Keep them warm in the oven. Serve with sour cream...

####### what the hell is a pastry blender? Can I do it in a regular bowl instead at all?

[Marilyn. 340]

this is a pastry blender...

if you don't have one two forks work fine...

the recipe is a bit time consuming but it is worth it

[trailmix 77]

So "French Food at Home" is on food tv right now and she just made a savory cake, which is kind of unusual. Anyway it sounds good - wasn't even sure what 'lardoon' was - basically adding fat!

Bacon and Olive Aperitif Cake

Ingredients:

1-1/2 cups flour

1-1/2 tsps baking powder

1/2 tsp ground pepper

3 x eggs, lightly beaten

1/2 cup plus 1 Tbsp butter, melted

2/3 cup olives, pitted and sliced

4 ounces bacon, about 4 slices, cut into lardoons and fried

1 cup Grated Gruyere cheese or grated Parmesan

Pinch of salt, to taste

1 tbsp chopped fresh rosemary (optional)

Directions:

Heat the oven to 350ºF/180ºC. Butter and flour a loaf pan. Sift the flour and baking powder into a mixing bowl, and stir the pepper through. Beat the eggs into the flour. Beat in the melted butter. Stir through the remaining ingredients to distribute evenly. Spoon the batter into the pan and bake 45 minutes until a toothpick inserted in the centre comes out clean. Cool slightly. Remove from pan. Slice, and serve with drinks. link

[Krikit 1,164]

So "French Food at Home" is on food tv right now and she just made a savory cake, which is kind of unusual. Anyway it sounds good - wasn't even sure what 'lardoon' was - basically adding fat!

Bacon and Olive Aperitif Cake

I've never heard of that show, but it sounds good. I used to like Jacques Pepin (mostly because I liked his accent ) but he's not on in the US.

Anyway, that reminds me of a fabulous recipe I have for Crescia, which is an Italian cheese bread. It is absolutely delicious, and is fabulous toasted with lots of butter the next day. (Or the same day if you can't wait. )

CRESCIA

1/4 tsp granulated sugar

1 cup warm milk

2 tbsp quick-rising (instant) dry yeast

3 eggs

2 egg yolks

2/3 cup butter, melted

3/4 tsp pepper

1/2 tsp salt

*3 1/2 cups all-purpose flour (approx)

1 1/2 cups grated Parmesan cheese

1 cup grated Romano cheese

1 egg white

In small bowl, dissolve sugar in milk. Sprinkle in yeast; let stand for 10 minutes or until frothy.

In large bowl, whisk together eggs, egg yoks, butter, pepper and salt until smooth; stir in yeast mixture. Beat in 3 cups (750 ml) of the flour in 3 additions; beat for 3 minutes. Beat in Parmesan and Romano cheeses until combined.

Turn out dough onto lightly floured surface. knead, adding remaining flour if necessary to prevent sticking, for 5 minutes or until dough is stiff but elastic and somewhat moist.

Divide dough in half; shape each half into 8-inch square. Roll up into cylinders. Place in 2 greased 8x4 inch (1.5 L) loaf pans. cover and let rise in warm draft-free place for 3 1/2 hours or until dough comes about 3/4 inch above rim.

Whisk egg white until foamy; brush over tops of loaves. Bake in centre of 375^o oven for 35 to 40 minutes or until deep brown and loaves sound hollow when tapped on bottom.

Turn out onto rack. Let cool.

(For a slightly softer bread, use olive oil instead of butter.)

*I've only made this recipe with Canadian all-purpose flour, which has a higher gluten content than American all-purpose flour. It may be necessary to substitute bread flour if you live in the US.

[kimmbo 0]

if any of you have any favorite, Sheperds Pie recipes would love to see them.. Its one of my husbands favorite things and I tried to make it when I first moved to Canada and got married..he liked it but didnt love it..his mom used to make one that he loved but she passed away last year and I dont have her recipe..

Since were moving in April, Im already planning a Canada Day dinner for him..Sheperds Pie and homemade Butter Tarts (got the recipe from Canadian Living)...Last summer I purchased a bunch of Canada Day themed tableware..table cloths, plates, cups, decorations etc...I got enough so that I could bring them out for my husbands first Canada Day and Thanksgiving away from Canada..

[trailmix 77]

if any of you have any favorite, Sheperds Pie recipes would love to see them.. Its one of my husbands favorite things and I tried to make it when I first moved to Canada and got married..he liked it but didnt love it..his mom used to make one that he loved but she passed away last year and I dont have her recipe..

Since were moving in April, Im already planning a Canada Day dinner for him..Sheperds Pie and homemade Butter Tarts (got the recipe from Canadian Living)...Last summer I purchased a bunch of Canada Day themed tableware..table cloths, plates, cups, decorations etc...I got enough so that I could bring them out for my husbands first Canada Day and Thanksgiving away from Canada..

That is such a cute idea kimmbo!

Well my Husband loves my Shepards pie - it's nothing fancy - but here goes.

I either use roast or steak for the pie and I slow cook whatever i'm using - until it's at the falling apart texture. I cook it in a bit of seasoned water (usually in the oven wrapped up in tin foil as I don't use a slow cooker). Seasoned with worcheshire sauce, salt, pepper and some garlic.

For the potatoes - I just make mashed potatoes with milk and a bit of butter.

I fry some onions, add that to the meat after it's cooked, I use canned gravy x 2. Once I have put the meat and onions in the crockery bowl I use in the oven I add the gravy and some more worcheshire sauce and sometimes more garlic.

Put the mashed potatoes on top, sprinkle with grated cheese and bake it for about 1/2 an hour, voila!

Not very exotic, but it tastes good!

Edited February 25, 2008 by trailmix

[one_day_at_a_time 0]

if any of you have any favorite, Sheperds Pie recipes would love to see them.. Its one of my husbands favorite things and I tried to make it when I first moved to Canada and got married..he liked it but didnt love it..his mom used to make one that he loved but she passed away last year and I dont have her recipe..

Since were moving in April, Im already planning a Canada Day dinner for him..Sheperds Pie and homemade Butter Tarts (got the recipe from Canadian Living)...Last summer I purchased a bunch of Canada Day themed tableware..table cloths, plates, cups, decorations etc...I got enough so that I could bring them out for my husbands first Canada Day and Thanksgiving away from Canada..

That is such a cute idea kimmbo!

Well my Husband loves my Shepards pie - it's nothing fancy - but here goes.

I either use roast or steak for the pie and I slow cook whatever i'm using - until it's at the falling apart texture. I cook it in a bit of seasoned water (usually in the oven wrapped up in tin foil as I don't use a slow cooker). Seasoned with worcheshire sauce, salt, pepper and some garlic.

For the potatoes - I just make mashed potatoes with milk and a bit of butter.

I fry some onions, add that to the meat after it's cooked, I use canned gravy x 2. Once I have put the meat and onions in the crockery bowl I use in the oven I add the gravy and some more worcheshire sauce and sometimes more garlic.

Put the mashed potatoes on top, sprinkle with grated cheese and bake it for about 1/2 an hour, voila!

Not very exotic, but it tastes good!

Here's my twist:

Bottom Layer -

Brown lean ground, drain; saute onions and garlic; mix with the meat and a dash (or 2 or 3 or ...) of worcestershire and HP, salt & pepper to taste

Middle Layer -

Can of whole kernel corn, drained and grated cheese OR can of baked beans and no cheese (all in the preference)

Top Layer -

Mashed potatoes, spread evenly; slap on a tbsp of butter and spread across the pototates, then take a fork and stroke the top making ridges.

Bake 30-45 minutes at 325 and then a quick broil to brown/toast the top

[July09Bride 1]

OMG... I LOVE IT!!! Canadian recipes! We (okay, rather I) had two bridal showers this past weekend and received MANY cooking items that we registered for. I'm SOOOO excited to get these into my recipe box! Yea!! Thanks, Krikit for finding this!

[Udella&Wiz 325]

if any of you have any favorite, Sheperds Pie recipes would love to see them.. Its one of my husbands favorite things and I tried to make it when I first moved to Canada and got married..he liked it but didnt love it..his mom used to make one that he loved but she passed away last year and I dont have her recipe..

Since were moving in April, Im already planning a Canada Day dinner for him..Sheperds Pie and homemade Butter Tarts (got the recipe from Canadian Living)...Last summer I purchased a bunch of Canada Day themed tableware..table cloths, plates, cups, decorations etc...I got enough so that I could bring them out for my husbands first Canada Day and Thanksgiving away from Canada..

That is such a cute idea kimmbo!

Well my Husband loves my Shepards pie - it's nothing fancy - but here goes.

I either use roast or steak for the pie and I slow cook whatever i'm using - until it's at the falling apart texture. I cook it in a bit of seasoned water (usually in the oven wrapped up in tin foil as I don't use a slow cooker). Seasoned with worcheshire sauce, salt, pepper and some garlic.

For the potatoes - I just make mashed potatoes with milk and a bit of butter.

I fry some onions, add that to the meat after it's cooked, I use canned gravy x 2. Once I have put the meat and onions in the crockery bowl I use in the oven I add the gravy and some more worcheshire sauce and sometimes more garlic.

Put the mashed potatoes on top, sprinkle with grated cheese and bake it for about 1/2 an hour, voila!

Not very exotic, but it tastes good!

Here's my twist:

Bottom Layer -

Brown lean ground, drain; saute onions and garlic; mix with the meat and a dash (or 2 or 3 or ...) of worcestershire and HP, salt & pepper to taste

Middle Layer -

Can of whole kernel corn, drained and grated cheese OR can of baked beans and no cheese (all in the preference)

Top Layer -

Mashed potatoes, spread evenly; slap on a tbsp of butter and spread across the pototates, then take a fork and stroke the top making ridges.

Bake 30-45 minutes at 325 and then a quick broil to brown/toast the top

Additional twist to Shepard's pie:

cook the ground beef with onion...add a can of undiluted Campbell's tomoto soup and a can of green beans. no additional water required - would be too soupy (haha)

top with mashed taters...which I would load with butter and cheese mashed in

Bake at 375 for a half hour