Prospector Buns

Prospector Buns

Add in the following order to bread machine;

1 cup lukewarm water

1/4 cup oil

1/4 cup sugar

1 egg, lightly beaten

3/4 tsp salt

3 cups flour

2 1/2 tsp yeast

Set on dough setting. 

Generously grease a sheet of wax paper. Turn dough onto wax paper and form into a log. 

Cut into 12 equal pieces and put in greased muffin tin. Let rise 30 minutes. 

Bake at 350 degrees for 12 - 15 minutes. 

Pomegranate Salad

Pomegranate Salad

Romaine lettuce, chopped

Pemegranate seeds

Pine nuts

Red onion, chopped

Feta cheese, crumbled

Dressing;

2 tbsp maple syrup

1 tbsp cider vinegar 

1 tsp Dijon mustard

1/4 cup olive oil

Salt and pepper to taste

Combine salad ingredients in a bowl. 

Shake dressing ingredients together in a small jar and toss with salad. 

Mushroom Bruschetta with Herbed Aioli

Mushroom Bruschette with Herbed Aioli

1 baguette

6 oz small Portobello mushrooms

4 plum tomatoes, seeded

10 Kalamata olives, pitted and chopped

1 tsp oregano

1 tsp salt

1 tsp pepper

1/2 cup fresh parsley, chopped

1/2 cup mayonnaise

3 cloves garlic, minced

Slice baguette into 1/2" slices.

Slice mushrooms in half, then thinly slice into bite size strips. Dice tomatoes into 1/2" dice. Stir mushrooms with tomatoes, olives, oregano, salt, pepper and 1/4 cup parsley. Set aside. 

For aioli, stir together mayonnaise with garlic and remaining parsley. 

Lightly spread baguette slices with aioli, pile 1 heaping tbsp of mushroom mixture and top with a dollop of aioli. 

Duck Breast with Roasted Pears

Duck Breast with Roasted Pears

2 ripe pears, cut in half and pitted

2 tbsp toasted sesame oil

2 duck breasts, skin on - about 1 1/4 pounds in total

Salt and pepper

Preheat oven to 350 degrees. Put the pear halves on a baking sheet, cut sides up. Sprinkle with salt and pepper and drizzle with 1 tbsp of sesame oil. Roast in oven for 15 - 20 minutes until very tender when pierced with a fork. 

Put the duck breasts on a cutting board skin side up and score all over in a crosshatch pattern, so the fat will render and the skin will crisp. Season all over with salt and pepper and drizzle with 1 tbsp of sesame oil. Add the breasts to a stainless steel pan over medium heat, skin side down and cook slowly covered for 12 minutes until the fat is rendered and the skin is brown and crispy. Turn the breasts over and cook for 2 minutes approximately for medium well. 

Transfer to a cutting board to rest. 

To serve, cut the breasts crosswise, on an angle, into 8 slices. 

Marvelous Meatloaf

Marvelous  Meatloaf

1 small onion chopped

1/2 pound cremini mushrooms, sliced

1 tbsp olive oil

1 clove garlic, minced

1 tsp chopped fresh thyme

1/4 cup red wine

3/4 tsp salt

1/4 tsp pepper

1/2 cup breadcrumbs

1/2 cup crushed tomatoes or tomato purée

3/4 pound lean ground beef

3/4 cup lean ground pork

1 large egg

Preheat oven to 350 degrees and lightly grease an 8 loaf mini loaf pan. 

Pulse onions and mushrooms in a food processor until fine and evenly blended. Heat sautée pan over medium-high heat and add oil. Add mushroom mixture and cook, stirring often, until all liquid has evaporated. Add garlic and thyme and stir one more minute. Add red wine and cook until liquid again has evaporated. Season to taste and set aside to cool. 

Stir bread crumbs and crushed tomatoes in a small bowl and set aside. In a large bowl blend beef and pork with eggs, salt and pepper.  Add tomato soaked bread crumbs to meat and stir in, them blend in mushroom mixture. 

Spoon meatloaf filling into prepared tin and bake for 40 minutes until an internal temperature of 170 degrees is reached. 

Alternatively meatloaf recipe can be prepared in a 9 X 5 inch loaf pan and baked for about an hour. 

This recipe is from the Food Network show Fresh With Anna Olson. 

Yorkshire Pudding

Yorkshire Pudding

2 eggs

1/2 tsp salt

1 cup flour

1 cup milk

1/8 cup oil, beef drippings or bacon grease 

Preheat oven to 425 degrees. 

Whip eggs until frothy, add milk and continue to whip until well combined. Add flour and salt and whip until well blended. 

Pour oil into each muffin tin to cover the bottom. Place muffin tin in oven approximately 5 minutes until oil is hot.  Pour batter into preheated muffin tins approximately half full. 

Bake for approximately 20 minutes or until muffins have risen out of tin and are golden brown. 

Makes 12 

See the full post at Yorkshire Pudding

Thai Dip Spread

Thai Dip Spread

Jar of Thai Sauce

Package of Pine Nuts

8 oz package cream cheese

1/2 cup sour cream

1/4 cup mayo

Mix cream cheese, sour cream and mayo until combined and smooth. Spread evenly over a serving plate. Spoon generous amounts of thai sauce over base cream mixture spreading evenly. Sprinkle with a generous amount of pine nuts.

Serve with crackers, taco chips or sliced baguette. 

Fruit Dip

Fruit Dip

1 jar marshmellow topping

1 8 oz package cream cheese

Lemon juice - about 1/4 cup

Beat all ingredients until smooth and creamy. 

Veggie Wraps

Veggie Wraps

1/2 cup mayo

1 8 oz package cream cheese softened

1 package dry ranch dressing mix

8 soft tortilla shells

Finely chopped vegetables;

Broccoli 

Cauliflower

Carrots

Peppers

Mix mayo, cream cheese and ranch dressing mix until a combined smooth texture. Spread mixture evenly over each tortilla shells. Top with a variety of chopped vegetables. Tightly roll each shell and wrap individually with plastic wrap. Refrigerate until ready to serve. 

Unwrap shell and slice into 1 inch pieces - serve. 

Seared Scallops with Baby Spinach and Potatoes

Seared Scallops with Baby Spinach and Potatoes

12 baby red or white potatoes

1 1/2 lbs large sea scallops (about 16)

Salt and pepper

1 tbsp butter

2 cloves garlic minced

1/2 cup dry white wine

1 cup whipping cream

3 cups fresh baby spinach

Pierce potatoes all over with a fork. In a saucepan, cover potatoes with cold water, bring to a boil over high heat. Add 1/2 tsp salt, reduce heat and simmer for approximately 20 minutes or until fork tender.  Drain and cut potatoes in thin slices and keep warm. 

Rinse scallops and pat dry. Season with salt and pepper. Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Add scallops and brown for about 2 minutes per side turning once. Transfer to a plate and keep warm. 

Reduce heat to medium-low, add garlic and sautée for 1 minute. Add wine and simmer, stirring until reduced by half. Add cream and return to a boil, stirring. Boil gently, stirring often for about 3 minutes until slightly thickened. Season with salt and pepper to taste. Return scallops to pan, turn to coat in sauce. Simmer for 1 minute or until slightly firm at edges. 

Fan potatoes in centre of each serving plate, top with spinach. Arrange scallops aroun spinach and drizzle with sauce. 

Pulled Pork Stew

Pulled Pork Stew

5 pounds boneless pork picnic shoulder

2 cups dark beer

1/2 cup white vinegar

1/2 cup dark brown sugar

1/2 cup barbecue sauce

1/4 cup soy sauce

2 tbsp instant coffee powder

2 tbsp chili powder

Preheat oven to 325 degrees. 

Place picnic shoulder in a large pot or Dutch oven. Whisk remaining ingredients together and pour over shoulder. 

Cover and bring to a simmer on the stove. 

Place covered in oven and cook for approximately 3 hours, basting often and turning meat over after 90 minutes, until meat yields easily when a fork is inserted. 

Lift pork shoulder to a cutting board. Peel away skin from shoulder, scape away any excess fat and discard. Skim off fat from any juices in pot. With 2 forks pull pork into shreds and toss with juices. 

Reheat on the stove and serve on a bun or over cooked rice. 

This recipe came from the Food Network - Fresh with Anna Olson. 

Green Bean Supreme Casserole

Green Bean Supreme Casserole

https://doilliecooks.com/2022/10/green-bean-supreme-casserole/ 

2 cans of green beans

1/2 medium onion

2 tsp minced garlic

2 tbsp butter

1/2 tub sour cream

Montreal steak spice 

2 cups or more of shredded old cheddar cheese

French fried onions

Melt butter over medium heat. Add onion and garlic and sautée until onion is softened. Add steak spice to taste. Reduce heat and add sour cream, stirring until it bubbles,  add green beans and mix thoroughly. 

Put half of the green bean mixture in the bottom of a casserole dish, then cover with a layer of shredded cheese.  Put the remaining green mixture and cover with the remaining cheddar cheese. Top with a layer of French fried onions. 

Bake in an uncovered 350 degree onion for approximately 30 minutes. 

Shallot Sausage Stuffing

Shallot Sausage Stuffing

2 tbsp olive oil

2 cups quartered shallots

1 celery stalk chopped

2 garlic cloves minced

1 tbsp chopped fresh sage

1 tbsp chopped fresh thyme

1/2 tsp salt

1/2 tsp pepper

4 mild Italian sausages - about 1 pound

12 cups cubed bread

1/4 cup chopped fresh parsley

1 1/4 cup chicken stock

In a large skillet, heat oil over medium-high; fry shallots, stirring occasionally until deep golden about 10 minutes. Add celery, garlic, sage, thyme, salt and pepper; fry until celery is softened about 3 minutes. Transfer to a large bowl. 

Remove sausage from casings and scramble fry over medium-high heat until crumbled and brown - about 10 minutes. Drain fat and add to shallot mixture along with bread and parsley. Drizzle with stock and toss to combine. Pour into a casserole dish. 

Heat oven to 400 degrees and bake stuffing covered for 20 minutes. Uncover and bake until top is crisp approximately 10 minutes. 

Can be made ahead, covered and refrigerated for 24 hours. 

Artichoke Dip

Artichoke Dip

1 can of Artichokes in water drained

2 tsp minced garlic

1 tsp lemon juice

1/2 cup mayonnaise 

1/2 cup sour cream

1 cup Parmesan cheese

Generous pinch of black pepper

Bread crumbs or shredded cheese for topping

Slice artichokes into small pieces. Mix all ingredients except topping in a bowl until we'll combined. Spoon into a casserole dish and cover with your desired topping. Bake in a 375 degree oven for approximately 20 minutes uncovered until the cheese is melted or bread crumbs are lightly browned. 

Sausage Stars

Sausage Stars

48 wonton wrappers

3 packages of sausage 

4 cups of old shredded cheddar cheese

1 envelope of hidden valley ranch dressing 

1 small can of chopped black olives

2 tbsp of minced garlic

Lightly oil muffin tins and place a wonton wrapper in each cup. Bake for 5 minutes in a 350 degree oven. Remove from muffin tin and let cool on a wire rack. 

Cook sausage meat in a frying pan on medium heat crumbling until cooked through approximately 20 minutes. Drain grease and put in a mixing bowl. Stir in cheese, envelope of ranch dressing, olives and garlic until we'll combined. 

Place filling in wonton shells on a baking sheet and bake in 350 degree oven until cheese is melted approximately 6 - 8 minutes. 

Christmas Salad

Christmas Salad

1 head shredded lettuce

1 green pepper thinly sliced

1 red pepper thinly sliced

1/2 red onion thinly sliced

1 cup mushrooms thinly sliced

2 cups bean sprouts

1 can mandarin oranges drained

1 can sliced water chestnuts drained

1/2 cup sliced almonds

1/4 cup sesame seeds

1 package of original flavour ichiban noodles

Dressing:

1/2 cup olive oil

2 tsp sesame oil

2 tbsp sugar

1/4 tsp pepper

2 tbsp white vinegar 

1 seasoning pack from ichiban noodles

Wisk dressing ingredients and add dressing and broken up noodles, then serve immediately. 

Brussel sprouts au gratin

Brussel sprouts au gratin

1 1/2 lbs Brussel sprouts

1 1/2 cups ricotta

1 1/2 cups whipping cream

2 tsp Dijon mustard

1 1/2 tsp fresh thyme leaves

1/4 tsp salt

1/3 cup bread crumbs

1 tbsp melted butter

1/3 cup parmigiana-reggiano

Generous pinches of freshly ground nutmeg

Generous pinches of pepper

Preheat oven to 375 degrees. 

Bring a large pot of water to a boil. 

Trim Brussel sprouts and remove outer leaves. Cut small ones in half and large ones into quarters. Boil sprouts until almost fork tender about 3 - 5 minutes. Drain well and divide between 6 gratin dishes. 

Place ricotta in a medium bowl. Slowly wisk in cream, Dijon, thyme, salt, nutmeg and pepper.  In a seperate bowl mix bread crumbs and butter, then parmigiano. 

Pour ricotta mixture over Brussel sprouts and sprinkle with bread crumb mixture. Cover with foil, place on a baking sheet and bake for 15 minutes. Uncover and broil for 2 more minutes until bread crumbs are lightly golden. Serve warm. 

Or put Brussel sprouts in a casserole dish, cover with ricotta mixture, top with bread crumbs and bake for approximately 20 minutes covered, remove cover and bake another 5 - 10 minutes until topping is lightly browned. 

Chicken Noodle Soup

Homemade Chicken Noodle Soup

1 tbsp cooking oil

1 large onion

2 celery stalks

5 oz French cut carrots

1 tsp oregano

1 tsp minced garlic

8 cups of chicken stock

1/2 cup soup noodles

1 400 gram package Lillydale roasted chicken

Parsley

Salt & pepper to taste

Finely dice onion, celery and carrots. Heat oil over medium heat. Add onion, celery, carrots, garlic and oregano. Saute for approximately 10 minutes until your vegetables are soft. Add chicken stock and bring to a boil. Reduce heat and simmer for approximately 20 minutes. Cook soup noodles according to package.  Chop chicken and add to soup. Simmer 5 minutes to heat chicken through. Add drained soup noodles, parsley, salt and pepper to soup and heat through. Serve. 

Cauliflower Casserole

Cauliflower Casserole

1      medium cauliflower
1/4   cup butter
1/4   cup flour
1      cup cooking liquid
1      cup milk
2 - 3 cups shredded old/sharp cheddar cheese
Dry mustard
Salt & pepper to taste

Cut up cauliflower into flowerets and cook in boiling water approximately 10 minutes.  Drain, reserving 1 cup cooking liquid.  Melt butter in a pan over medium heat and wisk in flour to make a paste.  Add cooking liquid, milk, dry mustard, salt & pepper.  Stir over medium/low heat until mixed.  Stir in cheese until melted, remove from heat.  Pour sauce over cauliflower in a casserole dish and bake covered in a 375 degree oven for 30 - 40 minutes.

See the full recipe in my new blog. Cauliflower Cheese Casserole 

Lasagna

My Mom's Lasagna Recipe - adapted slightly ;)

Sauce mixture

1     lb ground beef
2     tsp minced garlic
1     cup chopped onion
1     10 oz can sliced mushrooms with liquid
1     7 oz can tomato sauce
1     5 1/2 oz can tomato paste
2     tsp mixed Italian seasonings (a pre mixed blend of basil, oregano, thyme,
       rosemary, marjoram, sage & savory)
       salt & pepper to taste

Cheese layer

1     500 gram container of 2% cottage cheese
1     egg
1/2  cup parmesan cheese (or more - as much as you need to make it thick; not runny)

12     lasagna noodles  (I use the ready to use - no boiling necessary noodles)

8     oz package of mozzarella cheese slices or shredded cheese blend

In a deep frying pan scramble fry ground beef on medium heat until completely browned.  Drain any excess grease.  Add chopped onions, garlic, sprinkle of salt & pepper & continue frying until onions are soft.  Add mushrooms & liquid, can of tomato sauce & tomato sauce can of water, can of tomato paste & tomato paste can of water, Italian seasoning mixture and salt & pepper.  Reduce heat to medium low and simmer sauce at least 15 minutes until it is slightly thickened.  It needs to be somewhat runny to ensure the noodles have the extra liquid to absorb while cooking your lasagna.  If your sauce is too thick, add water as needed.

Combine cottage cheese, egg and parmesan cheese in a bowl and mix well.  This mixture must be somewhat thick - not runny or it will not set right in your lasagna.  Add additional parmesan cheese to thicken or another egg to loosen.

Using a 9 x 13 pan, pour a small amount of sauce in the bottom to keep the noodles from sticking.  Lay 3 noodles side by side and 1 at the end of the pan so the bottom is covered with noodles.  Spoon a large quantity of ground beef sauce mixture over the noodles.  Top with another layer of noodles. 

Spread the cottage cheese mixture over the noodles and top with another healthy layer of sauce mixture.  Top with another layer of noodles & put the remaining sauce mixture on top.  Finish with your mozzarella cheese slices or shredded cheese blend.

Bake covered in a pre heated 350 degree oven for 30 minutes.  Remove the cover and bake for another 15 minutes until cheese is nicely melted on top and the sauce is bubbling.

Remove from oven and let set 10 minutes before slicing.

Squished Baby Potatoes

Squished Baby Potatoes

2 pounds new baby potatoes
salt and pepper
olive oil

Scrub the potatoes and cook, unpeeled in boiling salted water until tender.  Drain.  When cool enough to touch squish them flat using a coffee cup, ramekin or the pot.  Don't let them explode, just flatten until the edges break a bit, but they are still in one piece.  Toss in olive oil and season with salt and pepper.

Heat oven to 400 degrees F.  Spread the potatoes on a baking sheet and bake until crisp outside but still soft inside, about 40 minutes.

This recipe came from the Food Network Canada website.