Recipes -Post your Favourites

Large Cinnamon Rolls

3 cups warm water

¼ cup sugar

1 ½ Tbsp. salt

¼ cup margarine

1 egg

1 Tbsp. lemon juice

1/8 cup oil

5 cups white flour

2 Tbsp. yeast

Blend together water, sugar, salt, margarine, egg, lemon juice, oil, yeast, and 3 cups of flour.  Beat until smooth.  Add remaining flour, enough to make soft dough.  Knead until smooth.  Let rise until double. 

Sauce

Pecans

1 cup butter

1 cup margarine

½ cup apple juice

4 Tbsp. thick cream

3 cups brown sugar

Melt butter and margarine combined.  Set aside ½ cup butter mixture.  Divide rest between two 9x13 pans.  Add ¼ cup apple juice and 2 Tbsp cream to each pan and stir.  With fork, stir 1 ½ cups brown sugar into each pan and sprinkle with pecans to cover.

Filling

White Sugar

Brown Sugar

Cinnamon

Once dough has risen double, punch down and put on greased and floured board.  Let rest for 10 minutes, then roll out to a 1 inch thick rectangle (I divide my dough into two batches).  Spread remaining butter mixture over dough.  Sprinkle cinnamon on top of sugars.  Roll up along long side.  Cut into rolls (12 per pan, will be big).  Let rise for 15 minutes.  Bake at 350º for 35-45 minutes or until golden brown.  Then turn out upside-down onto greased aluminum foil (VERY IMPORTANT!!)  Let cool, and enjoy!

For some more rhubarb recipes, go to

www.rhubarbinfo.com

bump so i can find this thread!!

My mom re-created this recipe from a seafood platter she had at a restraunt.  Feel free to mess around with this recipe, it is really good, and I don't even usually like seafood!

Halibut in White Wine

2 cups water

½ lemon

1/4 cup dry white wine

1 bay leaf

Salt and pepper to taste

Bring mixture to a boil.  Poach fish fillets in this until flaky.  Keep warm.

1 ½ cups milk

3 garlic cloves

Minced Shallots

½ cup white wine

¼ tsp thyme

Salt and pepper to taste

2 Tbsp oil

Heat oil; add crushed garlic and minced shallots, fry till tender.  Add ½ cup wine.  Boil.  Add 1 ½ cup milk, ¼ tsp thyme, salt and pepper.  At this point, add any other seafood, such as shrimp or whatever.  Thicken mixture (I use cornstarch and milk) 

Pour sauce over poached fish on serving platter.

bumping so i can find this super duper thread!!!  i tried char's recipe for bacon/cheese topped chicken....wonderful!!

Lemon Ginger Chicken

4 boneless, skinless chicken breast

1/4 cup flour

1/4 tsp each salt and pepper

Olive oil

1/2 cup chicken broth

1/4 cup lemon juice

2 Tbsp packed brown sugar

1 Tbsp soy sauce

1 tsp grated ginger root

1 tsp grated lemon zest

1/4 tsp dry mustard

1/4 cup chicken broth

1 1/2 tsp corn starch

Place chicken between 2 sheets of parchment paper and pound to 1/4" thickness.  Combine flour, salt and pepper on a plate and press both sides of chicken into flour mixture until coated.

Heat oil in a large frying pan on medium-high heat.  Cook chicken for 2-4 minutes per side until no longer pink.  Transfer to plate and cover to keep warm.  Reduce heat to medium.

Add next 7 ingredients to pan.  Heat and stir, scraping any brown bits from bottom, until boiling.

Stir second amount of broth to cornstarch.  Add to lemon mixture in pan and stir until boiling and thickened.  Reduce heat to medium-low.  Add chicken, turning to coat both sides.  Cook for 1 to 2 minutes until heated through.

I served this with stir fried veggies and rice.  Delicious!!

bumping so i can find this thread~~

bumping this back to page 1

YF

Tangy Molded Beet Salad

1 can beets (398ml) coarsely chopped

1 small package lemon jello

1 1/2 cups beet liquid plus water 

1/2 tsp. salt

2 tbsp. vinegar (I used 1 tbsp. white vinegar & 1 tbsp. red wine vinegar)

2 1/2 tsp. horseradish

2-3 tbsp. finely chopped onion

1/2 cup chopped celery

Drain liquid from beets and add water to equal 1 1/2 cups. Heat liquid (I heated the beet liquid in the microwave and just added boiling water to equal the 1 1/2 cups). Dissolve jello in beet liquid. Stir in vinegar, salt, horseradish. Chill until parially set (I chilled mine for about an hour or an hour and a half). Add beets, conion and celery to the partly set mixture. Pour into a mold and refrigerate until set.

(I used an 8x8 glass cake pan)

May serve with sour cream or mayonnaise.

When I make again will cut the vinegar back to 1 tablespoon ( 1/2 white and 1/2 red wine)

Di in Kelowna

Bump for new recipes

Salmon Dinner- Laura's recipe

 1 can salmon - 1 large or 2 small

1 can cream of chicken soup

1/2 cup of grated cheese

1/4 cup bread crumbs

8 oz. spaghetti, cooked

1 can mushrooms

1 TBSP curry powder

paprika

Put spaghetti in dish, break up salmon on top. Add salmon juice and curry powder to coup. Pour over spaghetti and salmon. Sprinkle with cheese and mushrooms. Top with crumbs. Sprinkle with paprika. Bake at 375 till it bubbles (about 20-30 minutes)

Crea

PEROGIES - DOUGH

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : favorite                        main dish
                perogies                        Polish
                Xmas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5               cups  flour
  2          teaspoons  salt
  1                     egg -- beaten
  1 3/4           cups  potato water
  1           teaspoon  baking powder

Mix together COOLED potato water & beaten egg. Mix together flour, salt & baking powder. Add egg/water mixture and mix together until dough forms. Turn dough onto floured surface and knead until smooth. Let stand covered for 10 minutes. Divide dough into 2-3 parts and roll out 1/8" thick. cut with 2 1/4" round glass. Place a good sized teaspoon full of filling in each, fold over, pinch closed. Drop into boiling water and boil steadily for 4-5 minutes or until perogies rise to the surface.

Makes enough dough for about six to seven dozen perogies. (Today I got 8 dozen - guess it depends on how thin you roll the dough)

Description:
  "My most favorite recipe"
Cuisine:
  "International/Ethnic"
Source:
  "Laura Secord Cook Book"
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This is a real easy recipe:                   
* Exported from MasterCook *

                      PEROGIES - DOUGH (SOUR CREAM)

Recipe By     :Julie Parsons, 294 Marshall Bay, Winnipeg
Serving Size  : 0     Preparation Time :0:00
Categories    : favorite                        main dish
                perogies                        Polish
                Xmas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  500      milliliters  sour cream
  4               cups  flour

Combine sour cream and flour. If dough seems too sticky, add a little more flour until dough is easy to handle.
 
Roll out and fill as desired.

Note:  This dough is much easier to roll out than the usual perogy dough.

Makes enough dough for about six to seven dozen perogies.

Cuisine:
  "International/Ethnic"
Source:
  "Free Press, October 11, 1986"

                     
* Exported from MasterCook *

                       PEROGIES  -  POTATO FILLING

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : favorite                        main dish
                perogies                        Polish
                potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        potatoes -- 5 to 6, depending on size
  1                     onion
  2             cloves  garlic -- or to taste
  500 - 600           grams  dry cottage cheese -- or more if needed
                        salt -- to taste
                        pepper -- to taste

 Boil potatoes, onion and garlic in salted water. Save potato water for dough. Mash potatoes, onion & garlic. Cool slightly. Mix in cottage cheese, salt & pepper,  while potatoes are still slightly warm. Mash together well.

Cuisine:
  "International/Ethnic"
Source:
  "Laura Secord Cook Book"
    

Original recipe did not call for the onion or garlic. I thought it adds nice flavor to the potatoes.

                     
* Exported from MasterCook *

                     PEROGIES  -  SAUERKRAUT FILLING

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : favorite                        main dish
                perogies                        Polish
                Xmas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  sauerkraut
  1                     onion -- chopped
  2               cups  chopped mushrooms
  2        tablespoons  sour cream
  1         tablespoon  butter
                        salt
                        pepper

Saute onion in butter. Add mushrooms and fry for about 5 minutes. Add chopped sauerkraut, salt and pepper and continue to fry until the flavors blend. Mix in sour cream. Chill before stuffing perogies.

Could chop up 4-5 slices bacon and fry until partially done. Saute onion and mushrooms with bacon.

Cuisine:
  "International/Ethnic"
Source:
  "Winnipeg Free Press, October 11, 1986"
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