Oct 1, 2018
Toad-in-the-hole is a classic English dish consisting of a light, crispy, batter (similar to Yorkshire Pudding) and plump, meaty pork sausages.
Makes: 2 servings • Total Time: 30 minutes
Ingredients
2 eggs
4 ounces self-rising flour
A pinch of baking powder
A splash of milk
A few thyme leaves
Salt and freshly ground black pepper
4 pork sausages, cooked
Directions
- Preheat the oven to 425°F.
- Beat the eggs in a bowl. Continue to whisk and add the flour and baking powder gradually, alternating with enough milk to make a thickish batter the consistency of cream.
- Add the thyme leaves, season with salt and pepper. Pour the batter into a greased 7- inch casserole dish. Place the sausages on top. Bake for 10 to 12 minutes, until the batter is well risen and golden brown. Serve.
Oct 1, 2018
Prep Time: 20 min • Total Time: 6 hrs 5 min • Makes 16 servings
Ingredients
25 ginger snaps, finely crushed (about 2 cups)
1/4 cup finely chopped pecans
1/4 cup butter, melted
3 pkg. (8 oz. each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar, divided
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Pinch ground cloves
Powdered sugar, optional
Directions
-
- Heat oven to 350°F.
- Mix cookie crumbs, nuts and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended.
- Add eggs, 1 at a time, beating after each just until blended. Remove 1 cup plain batter.
- Stir remaining sugar, pumpkin and spices into remaining batter.
- Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
- Bake 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.
- Dust with powdered sugar just before serving, if desired. Store leftover cheesecake in refrigerator.
RECIPE FROM KRAFT FOODS
Aug 12, 2018
Chicken Satay is an easy grilled chicken recipe that is perfect for party appetizers or a quick weeknight meal. Served with a spicy Thai peanut dipping sauce for added exotic flavour.
Makes approximately 8 large skewers or 24 small appetizer skewers
Ingredients
2 pounds Boneless Skinless Chicken Breast, cut into bite-size pieces
4 Tablespoons Low Sodium Soy Sauce
4 Tablespoons Lime Juice
2 Tablespoons Vegetable Oil
2 teaspoons Cumin
4 teaspoons Coriander
2 teaspoons Turmeric
San-J Gluten Free Thai Peanut Sauce
Directions
- In a bowl, add soy sauce, lime juice, vegetable oil, cumin, coriander and turmeric; whisk well to combine. Set marinade aside.
- Thread the chicken pieces onto presoaked wooden skewers or metal skewers. Place skewers in a large, shallow glass baking dish.
- Pour marinade over chicken skewers being sure to coat thoroughly. Place marinated chicken in the refrigerator for an hour.
- Preheat grill and cook skewered marinated chicken over medium-high heat for 10-15 minutes.
- Serve chicken with Thai Peanut Sauce.
Aug 12, 2018
Prized for its soft, delicate, sweet taste, lump crab meat is perfect for making crab cakes. Pan-fried until golden brown, these crab cakes are served with a Dijon mustard sauce.
Prep time: 15 min • Cook Time: 20 min • Makes: 6 crab cakes
Ingredients
Crab Cakes:
2 eggs, beaten
2 tablespoons mayonnaise
1 green onion, finely chopped
1/3 cup red bell pepper, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon Old Bay Seasoning
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon pepper
1 pound lump crabmeat, drained and any shell removed
1/2 cup panko (or seasoned breadcrumbs)
2-3 tablespoons canola oil
2 tablespoons butter
Dijon Sauce (makes about 1/2 cup):
¼ cup mayonnaise
2 tablespoons Dijon mustard
1 small clove garlic, minced
¼ teaspoon white pepper
1 tablespoon fresh lemon juice
Directions
-
- In a bowl, combine all Dijon Sauce ingredients and stir. Cover and refrigerate until ready to serve, or for up to 3 days.
- In a large bowl, stir together beaten eggs, mayonnaise, green onion, red pepper, Worcestershire sauce, Old Bay seasoning, salt and pepper.
- Add crab meat and panko breadcrumbs, then gently fold into egg mixture, making sure to keep crab meat in lumps.
- Using an ice cream scoop, form mixture into 6 crab cakes and place them on parchment lined baking sheet.
- Cover with plastic wrap, then refrigerate for 1 hour.
- Heat 2-3 tablespoons canola oil or butter in a large skillet over medium-high heat. Working in batches, fry crab cakes for 3-5 minutes per side, or until golden brown and cooked through.
- Serve immediately with Dijon sauce and fresh lemon wedges.
Jul 29, 2018
This gluten-free salad is not only delicious, its packed with fiber and nutritional goodness.
Prep time: 20 mins Total time: 1 hour Makes: 3 servings
Ingredients
- 1/2 cup quinoa, rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup salsa
- 1 cup whole kernal corn
- 1 small red bell pepper, chopped
- 1 teaspoon chili powder
- 1 avocado, peeled and small diced
- Salt and freshly ground black pepper
Instructions
-
- Cook the quinoa according to package directions. Cool.
- Add black beans, salsa, corn, red pepper, and chili powder to cooked and cooled quinoa. Add salt and pepper to taste. Stir to combine. Add diced avocado and gently toss. Cover, and refrigerate 30 minutes to chill before serving
Jul 29, 2018
Tarts shells filled with a cream cheese filling and topped with a mixture of fresh berries, kiwi, and sliced almonds combine to make these an easy to make and go-to summer treat.
Total Time: 3 1/2 hours Makes: 12 tarts
Ingredients
- 12 (3-inch) frozen unbaked tart shells
- 2 (8-ounce) packages cream cheese, room temperature
- 1 14-ounce can (1 1/4 cups) sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/3 cups sliced strawberries
- 1 1/4 cups blueberries
- 1 1/3 cups raspberries
- 3 kiwis, sliced
- Sliced almonds
- Powdered sugar
Directions
-
- Bake tart shells according to package directions, Cool on a wire rack.
- Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla extract.
- Pour the filling into cooled tart shells; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
- In a bowl, combine berries and kiwi slices; stirring gently to avoid damaging fruit. Top cream-filled tarts with berry mixture. Sift powdered sugar over berries; dusting lightly, and garnish with sliced almonds. Serve immediately after assembling.
