Category: Recipe
January 5th, 2011
Tomatoes and cilantro add the perfect kick to this popular chip dip — this appetizer disappears fast!!
Ingredients
- 3 avocados, peeled, pitted and mashed
- 1 lime, juiced
- 1 tsp salt
- 1/2 cup diced onion
- 3 tbsp fresh cilantro, chopped
- 2 roma tomatoes, diced
- 1 tsp minced garlic
Instructions
- In bowl, mash avocados, lime juice, and salt.
- Mix in onion, cilantro, tomatoes, and garlic.
- Refridgerate for 1 hr or serve immediately.
Tags: appetizer, avocado, chips, cilantro, dip, tomatoes
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January 4th, 2011
The sundried tomatoes blend nicely and add texture to the topping. For a fun variation, try cheddar cheese.
Ingredients
- 6 roma tomatoes, chopped
- 1/2 cup sliced sundried tomatoes, packed in oil
- 3 cloves of garlic, minced
- 1 tbsp fresh basil, chopped
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- black pepper, pinch
- salt, pinch
- 2 cups shredded cheese
- 1 french baguette, cut into 1/2 inch slices
Instructions
- Preheat oven to 400 F. In bowl, combine all except last two ingredients. Mix and refridgerate for 10 minutes.
- Meanwhile, lightly butter each slice of bread (to keep it moist during baking), and toast in oven for about 5 minutes or until golden brown.
- Spoon mixture onto toasted slices and top with cheese.
- Bake for another 5 minutes or until cheese is melted. Serve.
Tags: appetizer, basil, bruschetta, cheese, tomatoes
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December 27th, 2010
I made these for my boyfriend’s parents, who are strict Russians. They loved them. Perfect for afternoon tea (or anytime really!).
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups of powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 1/4 cups of all purpose flour
- 3/4 cups of chopped walnuts
Instructions
- To mixing bowl, add butter, vanila extract, and 1/2 cup of powdered sugar. Mix well until creamy.
- In another bowl, combine salt and flour. Gradually add this to the butter mixture. Fold in walnuts.
- Roll these into about 1-2 inch balls, and place on an ungreased baking sheet, in a preheated 350 degree oven, for approximately 10 minutes. They should be firm, but not golden brown.
- Cool for a few minutes, then with the remaining cup of powdered sugar, roll the balls to coat. Serve.
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December 27th, 2010
These is one of my favourite “healthy” desserts because of all the apples required. Plus, they taste just like apple crumble but are square-sized portions. Delicious served warm.
Ingredients
- 2 cups whole wheat flour
- 2 cups oats
- 1 cup light brown sugar, packed
- 1 tsp baking soda
- 1 tsp nutmeg
- 1 tsp salt
- 1 cup cold butter, cut into cubes
- 6 cups thinly sliced peeled apples, about 6
- 2 tbsp lemon juice
- 2 tbsp granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350 F. Grease 9×13 baking pan.
- In large bowl, combine flour, oats, sugar, baking soda, nutmeg, and salt until well mixed. Using your fingers, mix butter into mixture until crumbs form. Firmly pack half of mixture into bottom of pan.
- In separate bowl, toss apples with lemon juice, sugar, and cinnamon. Scatter evenly over base. Sprinkle with remaining crumble mixture, press lightly.
- Bake for 45-50 min until apples are tender and topping is golden. Cool slightly then cut into squares.
Makes about 40 squares.
Tags: apple, cinnamon, crumble, dessert, squares
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December 27th, 2010
This is a delicious almond-flavoured pastry with the crunchiness of peanuts on top. I make this dessert with my Mom every Christmas, and is always a hit with the guests. These tend to disappear quickly.
Ingredients
- 1/2 cup butter/margarine, softened
- 1 cup flour
- 2 tbsp water
- 1/2 cup butter/margarine
- 1 cup water
- 1 tsp almond extract
- 1 cup flour
- 3 eggs
Confectioner’s sugar glaze:
- 1 1/2 cups icing sugar
- 2 tbsp butter/margarine, softened
- 1 to 1 1/2 tsp almond/vanilla extract
- 1 to 2 tbsp water water
Instructions
- Preheat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tbsp water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12×3 inches. Strips should be 3 inches apart.
- In medium saucepan, heat 1/2 cup butter and 1 cup water to rolling boil. Remove from heat and quickly stire in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms into ball, about 1 min. Remove from heat. Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely.
- Bake 60 min. or unil topping is crisp and brown. Meanwhile, prepare confectioner’s sugar glaze by mixing sugar, butter, almond extract, and warm water until smooth.
- Cool. Frost with confectioner’s sugar glaze and sprinkle generously with chopped nuts.
Makes 10-12 servings.
Tags: almond, peanuts, puff pastry
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December 27th, 2010
Another Christmas favourite of mine. The walnuts and coconut make this layered bar a sweet and chewy snack.
Ingredients
- 3/4 cup shortening (half butter/margarine)
- 3/4 cup icing/confectioner’s sugar
- 1 1/2 cups flour
- 2 eggs
- 1 cup packed brown sugar
- 2 tbsp flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1/2 cup chopped walnuts
- 1/2 cup flaked coconut
Orange-lemon icing:
- 1 1/2 cups icing/confectioner’s sugar
- 2 tbsp butter/margarine, melted
- 3 tbsp orange juice
- 1 tbsp lemon juice
Instructions
- Preheat oven 350 degrees.
- Cream shortening and icing sugar. Blend in 1 1/2 cups flour. Press mixture in bottom of ungreased baking pan (13×9 in) Bake 12-15 min.
- Mix remaining ingredients; spread over hot baked layer. Bake 20 min longer. Meanwhile, prepare icing by mixing sugar, butter, orange juice and lemon juice until smooth.
- While warm, spread with Orange-lemon icing. Cool; cut into bars, about 3×1 in.
Makes 32 bars.
Tags: bar, chewy, coconut, walnuts
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October 12th, 2010
Healthy, light, and delicious - what more could you ask for?
Ingredients
- 1 lb (500 g) frozen, peeled, deveined uncooked shrimp
- 2 tsp corn starch
- 1/2 tsp sesame oil
- 1/8 tsp black pepper
- 2 tsp vegetable oil
- 3 cups snow peas
- 2 tsp sweet and sour sauce
Instructions
- Marinate shrimp in mixture of 1 tsp corn starch, 1/4 tsp sesame oil and black pepper for 15 minutes.
- Heat vegetable oil in skillet/wok at medium high heat.
- Add snow peas, and stir fry for 2 minutes.
- Add shrimp, cook for 2 minutes.
- Reduce heat. Add sauce mixture of remaining corn starch, sesame oil, and sweet and sour sauce.
- Serve over rice.
Makes 4 servings.
Tags: shrimp, snow peas, stirfry
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October 11th, 2010
A classy appetizer dish that can be customized to your liking.
Ingredients
- 12 hard-boiled eggs
- 125 g light cream cheese, softened
- 3 tbsp Miracle Whip calorie-wise dressing
- 2 tsp dijon mustard
- 2 tsp white vinegar
Topping ideas
- Sundried tomato, with finely chopped dried basil leaves
- Smoked salmon with a sprig of dill
- Green onion, finely chopped
- Paprika
Instructions
- Cut eggs length-wise in half. Remove yolks. Place in medium bowl. Add all remaining ingredients. Mix well.
- Spoon egg mixture into resealable plastic bag. Cut small corner at bottom of ball; use as pipe filling into egg white halves.
- Add your choice of toppings just before serving.
Makes 12 servings.
Tags: appetizer, eggs
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October 11th, 2010
A light, delicate, and crispy outside and warm, scrumptious, crab filling inside. An amazingly easy appetizer that will impress all your guests.
Ingredients
- 1 can (170 g) chunk crabmeat, drained, flaked
- 125 g (1/2 pkg) light cream cheese, softened
- 1/4 cup Miracle Whip calorie-wise dressing
- 2 green onions, thinly sliced
- 12 won ton wrappers
Instructions
- Heat oven to 350 F.
- Mix first 4 ingredients.
- Line 12 muffin cups with 1 won ton wrapper. Fill each wrapper with crab mixture.
- Bake 18-20 minutes or until edges are golden brown.
Makes 4 servings.
Tags: appetizer, baked, crab, rangoon
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September 26th, 2010
This salad was inspired by one of the appetizer dishes at the Spring Rolls restaurant in Toronto/Mississauga.
Ingredients
- 1/3 cup chopped cashews
- 2 unripe mangoes, julienned
- 1/3 cup chopped fresh coriander
- 1/3 cup chopped mint
- 2 tbsp lime juice
- 4 tsp fish sauce
- 1 tbsp vegetable oil
- 1 sweet red pepper, thinly sliced
- 1 cup thinly sliced red onions
Instructions
- In skillet or toaster oven, toast cashews over medium heat until fragrant and golden, about 8 minutes; set aside.
- In bowl, whisk together coriander, mint, lime juice, fish sauce, and oil.
- Add mangoes, red pepper and onion; toss to coat. Sprinkle with cashews.
Makes 4 servings.
Tags: cashews, mango, salad, thai
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