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Turkey Kiev Recipe

Ingredients

Herb Butter

  • 1/4 c  White wine
  • 1    Garlic clove,chopped
  • 2 tb Parsley,chopped
  • 2 tb Chives,chopped
  • 1 tb Dill,chopped
  • 1 tb Mint,chopped
  • 1/4 ts Salt
  • 1/4 ts White pepper,ground
  • 1/4 c  Butter, unsalted,softened

Kiev

  • 8 Whole turkey tenders
  • 1 Ham,baked, 6 oz piece
  • 1 Egg
  • 4 tb Butter,unsalted,melted
  • 1/2 c  Saltine crumbs
  • 1 ts Paprika

Directions

  1. Prepare Herb Butter: Combine wine and garlic in small saucepan. Bring to boiling; cook about 4 minutes or until almost evaporated. Scrape into bowl and cool. Stir in parsley, chives, dill, mint, salt, pepper and  butter. Spread butter mixture into 6×2″ rectangle on piece of waxed paper. Wrap and place in freezer until firm.

  2. Prepare Kiev: Cut horizontal slit, about 3 1/2″,  into thick side of tenders, cutting about 3/4 enough to make pocket. Cut ham into eight 3x1x1/4″ pieces. Cut herb butter into 8 pieces 3/4″ long.
  3. Place 1 piece of ham and butter in each pocket. (If pocket does not close at seam, cut pockets slightly larger.) Beat together egg and 1 tablespoon melted butter in shallow dish. Combine crumbs and paprika in
    second shallow dish.
  4. Carefully dip turkey Kievs in egg, then in crumbs to coat. Place in lightly greased 13x9x2″ baking dish. Drizzle with remaining butter. Refrigerate. Place in freezer 30 minutes before baking.
  5. Bake in preheated hot oven (425’F) for 25 minutes.
  6. Serve immediately.

Classic Pumpkin Pie Recipe

Ingredients

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cut into small cubes
  • 1 can (398 mL) pure pumpkin puree
  • 3/4 cup (175 mL) firmly packed brown sugar
  • 1 1/2 cups (375 mL) 35% cream, divided
  • 2 eggs, beaten
  • 3 tbsp (45 mL) maple syrup, divided
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground ginger
  • 1/4 tsp (1 mL) ground cloves
  • 1/4 tsp (1 mL) ground nutmeg
  • pinch salt
  • 1/3 cup (75 mL) toasted pecans (optional)

Pumplin Pie Recipe

Directions

  1. To make pastry, in large bowl, whisk flour with salt. Cut in butter with a pastry-blender or rub with fingertips until mixture resembles coarse meal. Use fork to stir 3 tbsp (45 mL) cold water into flour mixture until dough comes together. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a ball and flatten into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hr. before rolling. 
  2. Preheat oven to 400ºF (200ºC). Roll dough to fit into 9-in. (23- cm) pie plate, trimming excess pastry at edge of plate. Press edge with fork or flute with fingers. Chill 15 min. Using fork, prick bottom of pie shell all over, then line shell with foil. Fill with pie weights or dried beans. Bake 15 min. to “blind bake”. Remove foil and weights. Continue to bake another 5 to 10 min. until pastry is lightly golden and crisp. Cool completely. 
  3. Meanwhile, to make pumpkin pie filling, whisk pumpkin puree with brown sugar, 3/4 cup (175 mL) 35% cream, eggs, 2 tbsp (30 mL) maple syrup, cinnamon, ginger, cloves, nutmeg and salt. Pour filling into blind-baked pie shell. Bake in preheated 350ºF (180ºC). for 55 to 65 min. or until filling is set around the edges but centre jiggles slightly. Transfer to wire rack to cool completely. 
  4. To serve, whip remaining cream with electric mixer until stiff peaks form. Fold in remaining maple syrup. Serve each slice with dollop of cream, sprinkled with toasted pecans (if using).

Tip: Substitute homemade pastry with store-bought pie shell, proofed according to package directions.

Classic Butter Tarts Recipe

Ingredients

Filling

  • 1 cup (250 mL) corn syrup
  • 1/2 cup (125 mL) firmly packed brown sugar
  • 2 eggs
  • 1/4 cup (60 mL) unsalted butter, melted
  • 1 tsp (5 mL) vanilla extract
  • 1 tsp (5 mL) white vinegar
  • 1/2 tsp (2 mL) salt

Pastry

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cut into small cubes
  • 1 egg yolk
  • 2 tsp (10 mL) white vinegar
  • 3 to 4 tbsp (45 to 60 mL) ice cold water

Classic Butter Tarts Recipe

Directions

  1. In large bowl, whisk flour with salt. Cut in butter with pastry blender or rub through fingertips until mixture resembles coarse meal. In small bowl, whisk egg yolk with vinegar and 3 tbsp (45 mL) water. Stir into the flour mixture until dough just comes together. Do not overwork. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a flattened disk, wrap in plastic wrap and refrigerate at least 1 hr. 
  2. Roll dough on lightly floured work surface. Using 4-in. (10-cm) round cutter, cut into 12 rounds, rerolling scraps as needed. Fit each round into standard muffin tins. Chill 10 min. in freezer. 
  3. Preheat oven to 400ºF (200ºC). Set rack to lowest position. To make filling, in bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, vinegar and salt until blended. Spoon filling into pastry shells 3/4 full. Place muffin tin on baking sheet lined with parchment or foil to catch drips.
  4. Bake 18 to 20 min. or until filling is puffed and bubbly and pastry is golden brown. Transfer muffin tin to a wire rack. Let stand 5 min. Run paring knife around tarts to loosen. Carefully slide metal spatula under tarts to remove. Transfer tarts to rack to cool completely.

Smoked Salmon Deviled Eggs Recipe

Ingredients

  • 6 eggs
  • 1 ounce smoked salmon, finely chopped
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons prepared yellow mustard
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 1/4 teaspoon dried dill weed, for garnish
  • 1 pinch paprika, for garnish
  • 1 tablespoon mayonnaise

Smoked Salmon Deviled Eggs Recipe

Directions

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  2. Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.
  3. Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.
  4. Carefully cover with plastic wrap and refrigerate until serving.

Buffalo Chicken Calzones Recipe

Ingredients

  • 1/2 cup Buffalo sauce, preferably Frank’s Red Hot
Sauce
  • 2 tablespoons unsalted butter

  • 1 pound shredded rotisserie chicken (4 cups)

  • 1 pound pizza dough, halved

  • 1 cup shredded Monterey Jack (4 ounces)

  • Extra-virgin olive oil, 
for brushing

  • Flaky sea salt
  • Coarse black pepper

  • Blue cheese dressing and celery, for serving


Buffalo Chicken Calzones Recipe

Directions

  1. Preheat the oven to 450°. Line a large rimmed baking sheet with parchment. In a saucepan, combine the buffalo sauce and butter and simmer over moderate heat until the butter is melted, 3 minutes. Transfer to 
a bowl and stir in the chicken.
  2. On a lightly floured work surface, roll out 1 piece of dough 
to a 10-inch round. Transfer to one side of the baking sheet. Spoon half the chicken on one half of the dough round and top with half of the cheese. Fold the dough over the filling. Moisten the edge with water, then crimp to seal. Cut 3 slits in the top, then brush the calzone with olive oil and season with flaky salt and black pepper. Repeat to make one more calzone.

  3. Bake the calzones for about 20 minutes, until the crust is golden. Let stand for 5 minutes, then serve with blue cheese dressing and celery.

Two Cheese Dip Recipe

Ingredients

  • ¾ Pound (12 oz.) sharp cheddar cheese
  • 1 pkg. (4 oz.) Roquefort cheese
  • 1 Clove garlic
  • ¾ Cup Coca-Cola
  • 2 Tablespoons soft margarine
  • 1 Tablespoon grated onion
  • 1 ½ Teaspoon Worcestershire sauce
  • 1 Teaspoon dry mustard
  • ¼ Teaspoon salt
  • ⅛ Teaspoon Tabasco

Two Cheese Dip Recipe

Directions

  1. Grate cheddar cheese into large mixing bowl. Add crumbled Roquefort. Put garlic through a press; add to cheeses with 1/2 cup of the Coca-Cola and remaining ingredients. Beat with electric mixer on low speed until blended. Gradually add remaining Coca-Cola, then beat on high speed until mixture is fairly smooth, light and fluffy. Pack into covered container. Chill. Best if refrigerated overnight.

Makes about 3 cups. This dip keeps very well for a week or more.

Imitation Red Lobster Cheddar Biscuits Recipe

When Jordon and I were in college, we used to love going to Red Lobster for their lunch special of all you can eat cheddar biscuits, soup, and salad.  This recipe does a good job of replicating the biscuits

Ingredients

For the biscuits:

  • Cooking spray
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 2 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable shortening, at room temperature
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
  • 3/4 cup whole milk

For the garlic butter:

  • 3 tablespoons unsalted butter
  • 1 clove garlic, smashed
  • 1 teaspoon chopped fresh parsley

Directions

  1. Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
  2. Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
  3. Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
  4. Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

Imitation Olive Garden Bread Sticks Recipe

This is another one of those recipes that is much loved at Olive Garden but is really easy to make at home.

Ingredients

For the Dough:

  • 1 package active dry yeast
  • 4 1/4 cups all-purpose flour,plus more for dusting
  • 2 tablespoons unsalted butter,softened
  • 2 tablespoons sugar
  • 1 tablespoon fine salt

For the Topping:

  • 3 tablespoons unsalted butter,melted
  • 1/2 teaspoon kosher salt
  • 1/8 to 1/4 teaspoon garlic powder
  • Pinch of dried oregano

Directions

  1. Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
  2. Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
  3. Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Fried Bannock Recipe

Ingredients

  • 3 cups sifted flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • water
  • vegetable oil or lard

Directions

  1. Mix half the flour with the remaining dry ingredients.
  2. Add water until the mixture becomes thick, “like a paper mache paste”.
  3. Add more flour until the dough feels like a soft earlobe.
  4. Heat the oil or lard over a medium-high heat until very hot, but not smoking.
  5. Break off small pieces of the dough and flatten each to the size of your palm, about 1/2-inch thick.
  6. Place the pieces in the hot oil, turn after about 3 minutes, or when golden brown.
  7. Place the bannock on a paper towel to soak up the excess grease.
  8. Serve plain or with jam.

Pho (Vietnamese Beef Soup) Recipe

Ingedients

  •   4 lb Beef shin with bones or 2 medium oxtails, cut up.
  • 1 md Onion, unpeeled
  • 5 Slices fresh ginger
  • 1 Piece star anise
  • 1 t Salt
  • 2 1/2 tb Chinese fish sauce
  • 1 Bundle medium Chinese vermicelli
  • Boiling water
  • 1/2 lb Leftover cooked sirloin (or beef tenderloin or eye chuck), thinly sliced
  • 3 Scallions, chopped
  • Fresh cilantro sprigs
  • Pepper
  • Fresh chiles, sliced

Directions

  1. Boil beef (with bones) or oxtails in 3 qts cold water. Skim off foam and fat. Cover and simmer for 4 hours.
  2. Broil onion until flesh is soft, turning often. Peel.  Add onion, ginger, anise, salt, and fish sauce to beef broth just before it has finished simmering.
  3. Also just before beef broth finishes simmering, drop  vermicelli into a pot of boiling water. Cook 8 minutes, remove from water, rinse in cold water, and  drain.
  4. Divide vermicelli into three equal portions and place in 3 individual serving bowls.
  5. Divide beef into 3 equal portions and place on top of vermicelli in the bowls. Garnish each bowl with scallions and 2 or 3 fresh cilantro sprigs.
  6. Strain broth, reserving beef and flavorings. Pour one cup broth over contents of each bowl. Sprinkle with pepper and chiles. Serve immediately.
  7. Reserved beef,  flavorings, and extra broth can be eaten separately