Player mode on | off
Just a little kick in this steak rub, and the cinnamon gives an exotic flavour burst that will make your day.1½ tsp (7 mL) cumin seed1 Tbsp (15 mL) brown sugar1½ tsp (7 mL) ground cinnamon 1 tsp (5 mL) dried oregano1 tsp (5 mL) paprika½ tsp (2 mL) garlic powder½ tsp (2 mL) salt¼ tsp (1 mL) red pepper flakes 2 lbs (1 Kg) New York strip steaks (or any steak you like…)Lightly toast the cumin in a 'dry' frypan, and then grind in a mortar & pestle, or spice grinder.Mix all ingredients together in a bowl. (you can at this point keep the rub in an air tight container for a couple of weeks)Rub both sides of the steaks, cover and refrigerate for at least an hour and up to 24.Take them to the grill / bbq / fry pan / broiler and cook 'em the way you like 'em!
INGREDIENTS:1 cup (250 mL) butter, softened⅔ cup (150 mL) packed brown sugar1 egg2 cups (500 mL) all-purpose flour½ tsp (2 mL) salt1½ cups (375 mL) pecan halvesMethod:Preheat oven to 375ºF (190ºC)Cream butter, brown sugar and egg. Mix until well blended.Mix flour and salt, then slowly add to the butter mixture. Mix well. Cover and refrigerate for at least one hour.Roll one 1" pieces of dough into balls and place on a parchment lined cookie sheet. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of each cookie.Bake 10 to 12 minutes until lightly golden.
½ cup (125 mL) softened butter½ cup (125 mL) brown sugar½ cup (125 mL) granulated sugar 1 egg 1 tsp (5mL) pure vanilla extract 1 cup (250mL) all purpose lour 1 cup (250mL) large flake oats ½ cup (125mL) whole wheat flour 1 tsp (5mL) baking soda 2 cups (500mL) semi-sweet chocolate chips 2 bananas, sliced Method:Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.Cream butter, sugar and brown sugar together in a stand mixer, or with a hand blender. Add egg and vanilla and mix until blended.In a separate bowl mix flours, oats, and baking soda. On low speed, add the flour mixture and mix until incorporated. Mix in chocolate chips. Add cut bananas and mix on low just until they are evenly distributed and some of the banana is mashed up.Drop 2 tbsp (30mL) dough on prepared baking sheets, about 2” (5cm) apart. Bake in preheated oven 20 minutes until the edges are lightly browned. Cool cookies on baking sheet for 5 minutes, then transfer to a cooling rack.Makes about 36 cookies - of course this varies depending on how large you make them.
Ingredients¾ cup (180g) unsalted butter2¼ cups (550 mL) packed brown sugar2 cups (500 mL) all-purpose flour2 tsp (10 mL) baking powderPinch salt¾ cup (175 mL) chopped pecans2 large eggs2 tsp (10 mL) pure vanilla extract1 cup (250 mL) toffee pieces (like Skor)Method:Preheat the oven to 350ºF (180ºC). Grease and line an 8x8" baking pan with parchment.Melt the butter in a saucepan and stir in the brown sugar just until dissolved together. Let cool while you prep the rest.Whisk together the flour, baking powder and salt in a medium bowl.Toast the pecans in a (dry) fry pan over medium heat.Stir, into the cooled sugar and butter mixture, the eggs, one at a time, and vanilla extract . Then add the dry ingredients into the saucepan, mix until combined. Stir in the toffee and toasted pecans.Spread the batter into the prepared pan. Bake about 45 minutes until golden brown and a cake tester inserted into the centre comes out clean. Cool for 15 minutes, remove from pan and slice into bars.
The secret ingredient in this super creamy and velvety rich macaroni and cheese is mascarpone! No need to make a roux, and risk ending up with a clumpy mess, just smooth and rich every time.Servings: 6Ingredients:1 pound (454g) elbow macaroni2 Tbsp (30 mL) unsalted butter½ cup (125 mL) 35% cream8 ounces (225g) Mascarpone Cheese8 ounces (225g) cheddar cheese, grated Salt and freshly-ground black pepper to tasteOptional hot sauce… if you likeMethod:Cook pasta al dente, following package instructions.Melt butter and cream in a medium saucepan over medium heat until butter is melted and cream is hot. Add salt & pepper to taste. Mix in Mascarpone and Cheddar Cheeses until smooth. Stir in hot sauce if you like.Add cooked pasta to cheese mixture and stir to fully coat. Serve.
Ingredients:1 cup (250 mL) softened butter¾ cup (175 mL) brown sugar, packed ½ cup (125 mL) sugar 1 egg 1½ tsp (7 mL) pure vanilla extract 2 cups (500 mL) all purpose flour 1 tsp (5 mL) baking soda ¼ tsp (1 mL) salt 6 squares semi-sweet baking chocolate, chopped 25 caramels, quartered ¾ cup (175 mL) coarsely chopped pecans (optional) Method:Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.On medium speed with an electric mixer cream together butter, brown and white sugars until light and creamy. Mix in egg and vanilla.In a medium bowl, combine flour, baking soda and salt. Add to creamed mixture, in 2-3 additions, on low speed until blended.Stir in remaining ingredients.Drop dough by spoonfuls onto prepared baking sheets.Bake for 8 - 12 minutes, or until light golden.Cool 5 minutes on baking sheet then cool completely on a rack.Makes about 36 cookies
1 cup (250 mL) softened butter1 cup (250 mL) sugar1 cup (250 mL) packed brown sugar2 eggs1 tsp (5 mL) vanilla extract1½ cups (375 mL) all-purpose flour2 tsp (10 mL) ground cinnamon2 tsp (10 mL) ground allspice2 tsp (10 mL) ground cloves½ tsp (2 mL) salt½ tsp (2 mL) baking soda3 cups (750 mL) quick-cooking oatsPreheat oven to 375ºF (190ºC)Cream sugars and butter until fluffy, mix in eggs and vanilla.In a medium bowl, mix all dry ingredients together. In 2-3 additions mix dry ingredients into butter mixture.Stir in oats.Let dough stand at room temperature for 2 hours.Drop dough by scoopfuls onto parchment lined baking sheets.Flatten cookies slightly and bake for 10 minutes.Do not overbake.Take cookies from the oven when edges are just beginning to brown.Let cookies cool a minute or two on cookie sheets.before removing to cool completely on racks.Makes about 48 cookies
Earl's steak rub and marinade, takes your grilling to that next level… beyond your neighbour - Enough for 6 steaks100mL extra virgin olive oil2 Tbsp soy sauce25g minced garlic 2 Tbsp lemon juice, fresh squeezed8g basil, rough chopped5g fresh rosemary, finely chopped5g parsley, finely chopped5g dried porcini, pulverized1 tsp cayenne pepperWhisk it all together, rub into the steak and marinate for up to 24 hours.
Here is a simple and satisfying meal that you don't need to Irish to enjoy. This is the basic classic recipe, feel free to mix it up with your own favourite veggies.Ingredients:1½ lb (750g) Corned-Beef Brisket1 Tbsp (15 mL) ground black pepper1 tsp ground allspice2 bay leaves2-3 (½ lb / 250g) carrots roughly chopped2 small (½ lb / 250g) onions roughly chopped3 medium (1lb / 500g) potatoes roughly chopped2 stalks celery roughly chopped½ head (1lb / 500g) cabbage roughly choppedMethod:Place the corned beef, pepper, allspice, bay leaves into a large Dutch oven along with 2-3 Litres (2-3 quarts) of water. Bring to a boil over high heat, cover decrease the heat to low and simmer for 2 hours.Then add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. Add the cabbage, cover and cook for an additional 15 to 20 minutes. Just until the potatoes and cabbage are tender. Remove the bay leaves and serve.
Not too tart, not too sweet; just right! This lemon meringue pie is as tasty as it is easy to make - so stop using the mix in the box, and try it from scratch.Filling:1¼ cups (300 mL / 260g) granulated sugar6 Tbsp (75 mL / 66g) cornstarch½ tsp (2 mL) salt2 cups (500 mL) water4 egg yolks, beaten1 Tbsp (15 mL) lemon zest½ cup (125 mL) lemon juice 3-5 lemons3 Tbsp (45 mL / 43g) butterBlind baked 9" deep dish pie shellMeringue:5 egg whites, at room temperature¼ tsp (1 mL) cream of tartar⅓ cup (75 mL / 45g) instant dissolving (fruit) sugarMethod:Pre heat oven to 400ºF (200ºC)Zest one lemon, and then juice all of the lemons to reach ¼ cup of juice. Separate the eggs.In saucepan, mix cornstarch, sugar, salt, and water. Bring to boil over medium-high heat, stirring constantly. Reduce heat to medium-low and simmer for 3 minutes, still stirring. Remove from heat and whisk one-quarter into egg yolks, then whisk back into pan. Cook over medium heat, still stirring for another 2 minutes. Remove from heat and stir in lemon rind, lemon juice and butter. Set aside.Meringue: In bowl, beat egg whites with cream or tartar until soft peaks form. Beat in sugar slowly until stiff peaks form.Pour filling into cooled crust. Starting at edge spread meringue around outside of still hot filling. Sealing meringue to the crust, which prevents it from shrinking and pulling away.Spread over remaining filling making peaks. Bake for 5 to 6 minutes until meringue peaks are golden. Let cool on a rack for as long as you can stand it.
Ingredients1 cup (250 mL) buttermilk2 eggs1 egg white1½ tsp (7 mL) vanilla2¾ cups (675 mL / 340g) sifted cake-and-pastry flour1⅔ cups (400 mL / 365g) granulated sugar2½ tsp (10 mL) baking powder2½ tsp (10 mL) ground ginger1¼ tsp (6 mL) cinnamon½ tsp (2 mL) baking soda¼ tsp (1 mL) ground cloves¼ tsp (1 mL) ground nutmeg¼ tsp (1 mL) salt¾ cup (175 mL / 180g) softened butter½ cup (125 mL / 100g) finely diced candied gingerCaramel Sauce:⅔ cup (150 mL / 150g) packed brown sugar¼ cup (60 mL / 60g) butter¼ cup (60 mL) 35% cream1 pinch saltMethod:Pre-heat oven to 350°F (180°C)In a bowl, whisk together 3/4 of the buttermilk, eggs, egg white and vanilla.In another bowl mix together flour, sugar, baking powder, ground ginger, cinnamon, baking soda, cloves, nutmeg and salt. Place into a stand mixer and beat in butter and remaining buttermilk; then beat at medium-high speed for 2 minutes. Slowly beat in egg mixture, a little at a time, beating between each addition. Fold in crystallized ginger. Pour into a greased 10" (3 L) Bundt pan; run a knife through the batter to remove any air bubbles. Bake about 40 minutes or until cake tester comes out clean. Let cool in pan on a rack for 10 minutes. Invert onto rack and let cool completely. Caramel Sauce: In a saucepan, bring sugar, butter and cream to boil stirring constantly. Boil until sugar is dissolved, about 2 minutes. Pour over cake just before you serve.
This is a very basic easy baked bean recipe - from these basics you can add your own flair and flavour.Ingredients:3 cups (750 mL) white beans -soaked overnight½ lb. (250g) diced bacon1 medium onion½ tsp (2 mL) ground black pepper½ tsp (2 mL) dry mustardWater to cover beans in pot⅓ cup (75 mL) Fancy Molasses2 tsp (10 mL) salt Method:Pre heat oven to 300ºF (150ºC)Soak beans in water overnight. Drain and rinse before usingPlace beans in a Dutch oven then add chopped bacon, onion, Fancy molasses, salt, pepper and mustard. Cover with water and lid, then bake for about 6 hours. Stir occasionally and add water if beans are dry.
Yield: Serves 8Cooking Time: 15-20 minutesPreparation Time: 5 minutesIngredients1 lb (500 g) Lean ground Canadian PORK or hot Italian PORK sausage, casing removed1-28 fl oz (796 mL) canned diced tomatoes with Italian spices3 Tbsp (45 mL) chili powder1-19 oz (540 mL) canned kidney or black beans, rinsed and drained1-1/2 cups (375 mL) corn, frozenCooking InstructionsIn a large skillet or Dutch oven , cook ground Pork or crumbled Pork sausage over medium-high heat; stirring occationally. When Pork is thoroughly cooked, drain excess fat. Add canned tomatoes (with juice) and chili powder. Bring to a boil, reduce to medium heat and simmer for 5 minutes. Add beans and corn. Simmer for another 5 minutes. Serve with whole-wheat crusty rolls. Top with sour cream and grated cheese if desired.
Yield: Serves 4 Cooking Time: 10 minutesPreparation Time: 10 minutesIngredients1 lb (500 g) lean ground Canadian Pork 1/2 cup (125 mL) EACH chopped mushrooms and dry bread crumbs1 tsp (5 mL) dried oregano leaves 7 fl oz (213 mL) prepared pizza sauce 1/2 cup (125 mL) part-skim mozzarella cheese, shreddedCooking InstructionsIn a medium bowl, stir together lean ground Pork, mushrooms, bread crumbs, and oregano. Shape mixture into 12 meatballs. Fry meatballs in a skillet at medium-high until no longer pink inside. Drain excess fat if necessary. Top meatballs with pizza sauce and shredded cheese; cover and reduce heat. Heat until sauce is warm and cheese is melted. Serve over cooked pasta or on crusty rolls for a meatball 'sub'.
Soups can be so easy and quick to make - and full of flavour! The secret ingredient in this soup is the Vegamite… Yeah we know; our friends in North America just screamed Yuck! But the Vegamite brings out all the flavour from the beef and mushrooms while allowing its own flavour to disappear. Give it a try; you'll love it.Ingredients1 lb (500 g) stewing beef, cut into 1" cubes½ tsp (2 mL) salt½ tsp (2 mL) pepper½ tsp (2 mL) dried thyme2 Tbsp (30 mL) olive oil1 cup (250 mL) diced onions1 cup (250 mL) diced celery1 cup (250 mL) diced carrots6 cups (1.5 L / 500 g) sliced mushrooms6 cups (1.5 L) chicken stock2 cups (500 mL) water½ cup (125 mL / 100g) barley (pot or pearl)1 Tbsp (15 mL) tomato paste1 Tbsp Vegamite (or Marmite yeast paste)1 bay leafMethodSeason beef with salt, pepper and thyme. In a Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; then brown beef on all sides. Remove to a bowl. Add remaining oil to pan (if needed). Then cook onions, celery and carrots over medium heat, stirring occasionally until tender and onions are translucent. Add mushrooms and continue cooking, stirring often. You want most of the mushroom liquid to evaporate. Stir in stock and water, scraping up any fond in the pan. Add barley, tomato paste, bay leaf and Vegamite. Return beef and any accumulated juices to pan and bring to a boil. Reduce heat to low; cover and simmer until beef and barley are tender, about 1 hour. Discard bay leaf before serving.
Molasses, dates, and pecans… a dessert treat match-up made in heaven!Ingredients:1 egg beaten½ cup (125 mL / 100g) sugar½ cup (125 mL) Fancy Molasses¼ cup (50 mL) melted butter½ tsp (2 mL) vanilla1 cup (250 mL / 175g) sifted flour½ tsp (2 mL) coarse salt⅛ tsp baking soda¾ cup (175 mL / 85g) chopped nuts (we like pecans)190g (7oz) chopped & pitted dates Method:Pre-heat oven to 350°F (180ºC)Beat egg, and then add sugar, Fancy Molasses, butter and vanilla. Stir in sifted dry ingredients, nuts and dates. Mix thoroughly.Pour into a 9" square pan which has been greased and lined with parchment.Bake for about 40 minutes.Allow to cool on a rack then cut into bars.
Super moist and rich cake - covered in a decadent chocolate icing… Plus it's so easy to make, this is a great mid-week treat!For the cake ½ cup (115g / 125 mL) softened butter, more for the pan 2 cups (325g / 500 mL) all-purpose flour 1 tsp. (5 mL) baking powder 1 tsp. (5 mL) baking soda ¼ tsp. (1 mL) salt 1 cup (220g / 250 mL) granulated sugar 3 large eggs 1½ cups (375 mL) plain yogurt2 tsp. (10 mL) pure vanilla extract For the ganache Icing ¾ cup (175 mL) 35% cream 325g (8 Oz. / 8 squares) semisweet chocolate, chopped 1 Tbs. (15 mL) corn syrup Method:Pre heat the oven to 350°F (180ºC) Butter a 9-inch cake pan, and line with parchment paper.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, cream the sugar and butter on medium speed until smooth and fluffy. Reduce the speed to low, add the eggs, and then add the yogurt and vanilla (scrape the sides if needed). Add the dry ingredients and mix until just incorporated.Pour the batter to the prepared pan and bake about 45 minutes, or until a cake tester comes out clean. Let cool completely on a rack before lifting the cake out of the pan.For the icing:Bring the cream to a simmer in a saucepan over medium heat. Reduce heat to low, add the corn syrup (if using) and chocolate. Whisk until the chocolate is completely melted and smooth. Remove from the heat and let cool for 15 minutes, then transfer to a bowl and refrigerate uncovered, about 45 minutes. Give it a stir every 10 minutes or so - you want it to be firm but not hard. Transfer the cake to a platter and spread the icing all over.
Dense moist and rich! Don't worry you don't 'taste' the beer; it's just there to release the full chocolate flavour.Ingredients:1¼ cups (300 mL) stout⅓ cup (75 mL) cooking molasses 1⅔ cups (400 mL / 240g) all-purpose flour ¾ cup (175 mL / 90g) unsweetened cocoa powder (+some for pan)1½ tsp (7 mL) baking powder ½ tsp (2 ml) baking soda ½ tsp (2 mL) salt 1¼ cups (300 mL / 275g) softened butter (+some for pan)1½ cups (375 mL / 350g) packed brown sugar 3 large eggs, at room temperature 6 oz (175g / 6 squares) semisweet chocolate, finely chopped For the glaze: ¾ cup (175 mL) 35% cream 6 oz (175g / 6 squares) semisweet chocolate Pre heat the oven to 350ºF (180ºC) Butter a 10-cup bundt pan and lightly coat with cocoa powder. Tap out excess cocoa.In a saucepan on high heat, bring the stout and molasses just to a simmer. Remove from the heat and let stand while preparing the batter.Sift together flour, cocoa powder, baking powder, baking soda, & salt. Cream the butter on medium speed until smooth and pale. Add the brown sugar to the butter and cream together until light and fluffy. While still beating add the eggs one at a time. Turn the mixer to low speed, add the flour and stout mixtures a little at a time, alternating, beginning and ending with the flour. Then beat at medium speed until the batter is smooth. Mix in the chopped chocolate.Pour the batter into the prepared pan, spreading it evenly. Run a knife through the batter to eliminate any air pockets. Bake 45 to 50 minutes, or until a cake tester comes out with just some moist crumbs attached. Allow to cool on a rack for 20 minutes. Turn the cake out onto the rack while you make the glaze.Make the glaze:Bring the cream to a boil in a saucepan on high heat. Remove from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth.Drizzle the cake with glaze while both are still warm, then let cool before serving.
If you use Vegetable stock this is a great and tasty Vegan / Vegetarian soup. Or you could use chicken stock...This recipe makes 8 servingsIngredients:2 large sweet potatoes, (about ¾ lb / 450g each)2 Tbsp (30 mL) extra-virgin olive oil½ tsp (2 mL) salt1 small onion, chopped1 rib celery, chopped1 carrot, chopped2 cloves garlic, minced1 tsp (5 mL) chopped fresh rosemary¼ tsp (1 mL) ground black pepper4 cups (1 L) vegetable stock (or chicken stock)2 cups (500 mL) waterMethod:Pre-heat oven to 450°F (230°C)Peel and roughly chop sweet potatoes; toss with half of the salt and oil. Roast on baking sheet stirring occasionally, until tender, about 20 minutes.Meanwhile, heat Dutch oven with remaining oil over medium-high heat; sauté onion, celery, carrot, garlic, rosemary, pepper and remaining salt until softened.Add roasted sweet potatoes, stock, and water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes.Purée until smooth.
Words can't describe how great this tastes! This rolled and cheese stuffed flank steak is a hit every time we make it. We often use the leftover sauce on pasta…Serves 61 lb (500g) flank steak Salt and fresh ground black pepper 6 oz (150g) grated mozzarella 3 oz (85g) freshly grated Parmesan1/3 cup (75 mL / 65g) fine breadcrumbs 12 large (15g) basil leaves1/4 cup (50 mL) olive oil 1 large yellow onion (or 2 small)1/2 cup (125 mL) red wine One can (28-oz. / 796 mL) whole tomatoes and their juices1/4 tsp (1 mL) crushed red pepper flakes 8 oz.(225g) mushrooms quarteredPlace the breadcrumbs, mozzarella, Parmesan, and basil in a food processor and pulse to combine.Butterfly the flank steak lengthwise and open it up like a book. Sprinkle and pat the stuffing evenly over the steak, then roll it up jelly roll–style. Tie with butcher twine in four or five places.Heat half the oil in a Dutch oven over medium-high heat. Add the flank steak roll and brown until it releases from the pan. Turn and brown on all sides then transfer to a plate.Add the remaining 2 Tbsp of oil along with the onion. Lower the heat to medium sprinkle with salt and cook, stirring, until the onion turns a light brown. Add the red wine and scrape up the brown fond from the bottom of the pan. Add the tomatoes & red pepper flakes and bring to a boil. Reduce to a simmer and place the meat and mushrooms into the broth. Cover and cook for about about 1½ hours, turning the meat occasionally. Slice and serve topped with the sauce and vegetables.