Articles in the Recipe Book Category
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Original source: March 17, 2010 Vancouver Sun newspaper, I made just the curry sauce and only half the recipe with mushrooms as the “meat” and instead of whipping cream, the 18% M.F. coffee cream, and omitted the fenugreek
4 cups (1L) whipping cream
1/4 cup (50mL) lemon juice
1 tbsp (15mL) salt
1 tbsp (15mL) dried fenugreek leaves
1 tsp (5mL) paprika
1/2 tsp (2mL) ground cayenne pepper
3 to 4 tbsp (45 to 50) canola oil
3 tbsp (45mL) finely chopped garlic
1 tsp (5mL) tumeric
Combine cream, lemon juice, salt, fenugreek leaves, paprika, and cayenne pepper in a …
Recipe Book »
Original source: Chowtimes.com
1 pound lean ground beef
2 onions, finely chopped
4 medium Yukon potatoes, peeled and cubed
3 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon ground tumeric
1 cinnamon stick, halved
1 teaspoon cumin seeds, roughly crushed
1 teaspoon coriander seeds, roughly crushed
1/2 teaspoon dried red chili flakes
1 can (398ml or 14 oz) crushed tomatoes
1 1/4 cup (300ml) beef stock
1/2 bag baby spinach leaf (5 1/2oz or 150g)
salt and freshly ground black pepper to taste
Heat the oil in a large pot over medium heat. Saute the onion until golden brown.
Add garlic, ginger and other …
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Original source: Chowtimes.com
1 bunch spinach, washed and drain
1 can chicken stock
1 can whole kernel corn
4 cups water
1 pound lean ground beef, marinate with salt, pepper, corn starch and 1 egg for 30 minutes
Bring water to a boil in a pot. Add chicken stock and corn and bring back to a boil.
Add marinated ground beef, break them up with a pair of chop sticks before dropping into the boiling soup and stir to further prevent it from clumping together. Let simmer for 10 minutes.
Thicken the soup with some corn starch solution …
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Original source: Smittenkitchen.com
1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup (4 ounces) tomato sauce (I used canned stuff I keep around)
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika**
Salt and freshly …
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Original source: Smittenkitchen.com
1/2 pound cremini mushrooms, or a mix of wild mushrooms such as morels, shiitakes, oysters or chanterellas
2 tablespoons unsalted butter, more for toast
1 large or 2 small shallots, chopped
2 tablespoons dry white wine or white vermouth
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
Slices brioche or good white bread, crusts cut off if desired
1 tablespoon fresh chopped chives
Coarse sea salt such as fleur de sel or Maldon, for garnish
Clean excess dirt from mushrooms. Slice mushrooms in half lengthwise and brush away any grit; chop into 1/4-inch pieces.
Melt …
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Original source: Allrecipes.com
1 cup white sugar
1 cup peanut butter
1 egg
18 milk chocolate candy kisses, unwrapped
Preheat oven to 350 degrees F.
Combine sugar, peanut butter, and egg.
Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.
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Original Source: Lil’ Sis’ recipe binder
Cookie Ingredients:
3/4 cup butter, softened
1/2 cup powdered sugar
1/4 teaspoon peppermint extract
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
1 1/2 cups all-purpose flour
1 cup mini semi-sweet chocolate chips
Frosting Ingredients:
1 cup powdered sugar
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon peppermint extract
1 drop green food color
Heat oven to 375F. Combine all cookie ingredients except flour and chocolate chips in large bowl. Beat at medium speed until creamy.
Reduce speed to low. Add flour. Beat until mixture forms a dough. Stir in mini chocolate chips by hand.
Shape dough into …
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Original source: Allrecipes.com (doubled the pumpkin, used brown instead of white sugar, doubled the spices)
3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices …
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Original source: Chowtimes.com
1 bunch of kale, try to get those with flatter leaves for a crispier texture
1 tablespoon olive oil
salt and pepper to taste
Preheat oven to 300F.
Wash kale and dry thoroughly.
Remove the center stem and chop leaves into 3-inch pieces.
Toss with olive oil in a large bowl. Sprinkle with salt and pepper and toss again to coat.
Arrange leaves in a single layer on a baking sheet, and bake for 20 minutes, until completely crisp.
Turn the kale half way through. Watch carefully to make sure that the chips do …
