1 green pepper
2 bok choy
4 to 5 garlic cloves
1/8 cup chilies
1 cup black beans
2 cups kidney beans
1 pack Yves Mexican Veggie Ground Round
1 can chili-flavoured tomatoes
1 can tomato sauce
1 tsp salt
1 to 2 tsp chili powder (optional)
1 to 2 tsp cumin (optional)
1 tsp chipotle powder (optional)
Chop onion, green pepper, celery, chilies. Mince garlic. Combine, cover and simmer for several hours. Add water if too dry.
1/2 cup (1 stick) unsalted butter
1 cup light corn syrup
3/4 cup packed dark brown sugar
4 large eggs (room temp)
1 tbsp vanilla extract
1/4 tsp salt
1 cup (4 ounces) chopped pecans
1 cup (4 ounces) pecan halves
After lining the pie pan with pie pastry, trim the rim so that there is only 1/2-inch overhang all around, and tuck it under. Using the tines of a fork and working from the outside with the tines pointing inward, press the edge all around. Chill shell until needed.
In a small heavy saucepan combine the butter, corn syrup, and brown sugar. Place over low heat and, stirring constantly, cook until the sugar has dissolved. Remove form heat and cool to room temperature.
Position a rack in the centre of the oven and preheat to 325F. In a large bowl whisk (not beat) the eggs, vanilla, and salt together. Whisking constantly, pour in the cooled syrup in a steady stream until smooth.
Place the chopped pecans in the prepared shell and pour in the filling. Starting around the outside top edge, arrange pecan halves in concentric circles, placing them directly on the filling. Set pie pan on a baking sheet and bake for 1 hour, until the pie is puffed in the centre and the edges are light golden brown. As the pie cools on a rack, it will level.
Serve at room temperature.
2 cups all-purpose flour
3/4 teaspoon salt
1 cup Crisco shortening
2 tablespoons ice cold water (put some water in a glass with a few ice cubes, then measure the chilled water from the glass)
1 tbsp cold white vinegar
Blend flour and salt in chilled medium-sized metal bowl.
Cut shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
Combine egg, water, and vinegar and beat until light. Pour evenly over flour mixture. Stir with fork until mixture is moistened.
Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the teaspoonful, until dough is moist enough to form a smooth ball when pressed together.
Divide dough in two, one ball slightly larger than the other. Wrap dough in plastic wrap and chill for 30 minutes or up to 2 days.
Flatten balls into 1/2-inch thick round disks.
Roll larger ball of dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Fold the dough in half, and then into quarters and carefully place the dough in the pie pan and carefully unfold the dough easing it into pie plate.
Trim edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions.
Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam.
Bake according to specific recipe directions.
6 tomatoes, diced and seeded
1 red pepper, diced
1 clove garlic, crushed
1 small onion diced
pickled banana peppers to taste
1/2 tsp cumin
juice of half a lemon
2 tbsp parsely, chopped
Mix everything. Done!
3 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
1/4 cup milk
1 teaspoon vanilla extract
3 tablespoons white sugar
1 teaspoons ground cinnamon
1. Preheat oven to 375 degrees F.
2. Grease a cookie sheet.
3. Stir together flour, baking soda, sugar, cream of tartar, and salt.
4. Cream together butter, 2 cups sugar.
5. Add the eggs, milk, and the vanilla. Beat well.
6. Add dry ingredients, beating until well combined.
7. Shape dough into 1-inch balls.
8. Roll in a mixture of 3 tablespoon sugar and cinnamon.
9. Place 2 inches apart on a cookie sheet and flatten slightly with the bottom of a glass.
10. Bake 8 minutes or until a light golden colour. Remove immediately from baking sheets.
A sure sign of fall in our house. Sandy’s pumpkin pie is well-loved and disappears fast.
2 cups puréed pumpkin
2 eggs, slightly beaten
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 can evaporated milk (12 oz/370 ml)
1 9-inch pie shell
Preheat oven to 425F.
Mix ingredients in order given.
Pour into pie shell.
Bake 15 minutes.
Reduce heat to 350F.
Continue baking for 45 minutes or until knife inserted near the centre comes out clean.
6 large potatoes
9 medium green apples
3 medium onion
1 Â½ cup finely grated cheddar cheese
24 oz cream
3/4 tsp ground nutmeg
Preheat oven to 350.
Oil shallow oven dish.
Peel and thinly slice potatoes
Peel, core, and quarter the apples, then cut into thin slices.
Thinly slice the onions.
Layer potatoes, apples, and onions in the dish, ending with potato.
Sprinkle evenly with cheese.
Pour cream over top as evenly as possible.
Sprinkle with nutmeg and black pepper.
Bake 45 minutes or until golden brown.
Remove and sit for 5 minutes before serving
Note: Store sliced apples and potatoes in cold water with a squeeze of lemon to prevent browning.