Stir warm milk and sugar together. Add yeast. Let stand 10 minutes. Stir well. Add flour; beat well. Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside.
In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight. Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts.
Roll each into a circle 12″ or 16". Cut each circle into 6 or 8 pie-shaped wedges. For each croissant roll a wedge towards the point. Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled. (May take 2 hours or more). Brush each with egg beaten with cold water.
Preheat oven to 400 F. Place croissants in oven.
Lower temperature to 350 F and bake for 15 - 20 minutes until golden.
In a mixing bowl, beat cream cheese and butter. Add cheese, onions and garlic salt; mix well. Spread on both sides of each slice of bread. Wrap loaf in a large piece of heavy duty foil; seal tightly. Grill, covered, over medium coals for 8-10 minutes, turning once. Unwrap foil; grill 5 minutes longer.
Use very warm water (105` to 115`) for dry yeast; use lukewarm water (80` to 90`) for compressed yeast. Sprinkle dry yeast or crumbled cake into water. Let stand a few minutes, then stir until dissolved. Pour hot milk over 1/3 cup sugar, the salt and 1/3 cup butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add the flour gradually.
Place the dough in a greased 9x13x2-inch pan. Chill for 1 to 2 hours. Turn the chilled dough out onto a floured surface. Roll into a rectangle 16x12-inches. Spread 1/3 cup butter or margarine over 2/3 of the dough. Fold the unspread portion of the dough over half the covered portion. Fold the 3rd section over the first 2. Roll the dough to its original size, and repeat this process twice, using the remaining butter. Return the dough to the refrigerator, and chill overnight.
Next day, divide the dough in half. Roll each half into a rectangle 14x9-inches. Cut into strips 14x3/4-inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each. Sprinkle with the cinnamon mixed with 1/2 cup sugar. Cover. Let rise in a warm place, free from draft, until doubled in bulk. Bake in preheated 375` oven for about 12 minutes.
Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve.
Bring a pot of salted water to a boil. Cook penne according to package directions.
Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.
In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.
1/4 c Minced fresh herbs (parsley, thyme and cilantro)
3 tb Fresh lemon juice
3 lg Garlic cloves,crushed
1 tb Minced shallot
Salt and pepper, freshly ground
1 1/2 lb medium large shrimp,unpeeled
Spinach leaves Lemon slices
Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours,stirring occasionally.
Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque,about 2 minutes per side.Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve. Makes 8 servings.
1 lb homemade or store-bought pizza dough, in 6 pieces
Coarse salt and ground pepper
shredded mozzarella (4 ounces)
large tomato, coarsely chopped
Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni
Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.
* such as sequin, coarsely crushed (or 1 or 2 fresh chiles, such as jalapeño or Serrano, coarsely chopped, with the seeds, if you like your food hot)
Clean, peel and devein the shrimp. Set aside.
To make the sauce, prepare the pumpkin seeds first. If they are unfrosted, put them in a heavy skillet with out oil or butter and toast them for a few minutes until they are crackly but not browned.
Put them in a food processor or blender and reduce to a fine powder. Add the onion, garlic, cilantro, tomato, chiles, bell pepper, coriander seeds, and salt and pepper. Puree until smooth.
Heat 2 tablespoons of the olive oil in a skillet, add the pureed pumpkin seed mixture, and cook gently for a few minutes, stirring from time to time, until it is well blended. If too thick, stir in a little clam juice; if too thin, continue to cook until it is reduced to the desired consistenc
Heat the remaining 2 tablespoons olive oil in a large skillet, add the shrimp, and sauté over moderate heat until just beginning to turn pink. Using a slotted spoon, remove from the pan to a heated platter.
Add the sauce to the pan. Add the lemon juice and adjust the seasoning. Return the shrimp to the pan, turning to coat them with the sauce. Serve immediately.
16 oz Can solid-pack pumpkin (NOT pumpkin pie mix)
1/2 c Apple juice
1/2 c Packed light brown sugar
1/2 ts Salt
1/4 ts Ground ginger
1/8 ts Ground cinnamon
1/8 ts Ground allspice
About 4 hours before serving or a day ahead: 1. Grate lemon to make 1 ts peel; squeeze to make 1 ts juice. In a 2-qt saucepan over md -high heat, heat lemon peel and juice and remaining ingredients to boiling. Reduce heat to md -low, cook 30 minutes, stirring often. 2. Spoon pumpkin mixture into a sm bowl; cover & refrigerate until well- chilled, at least 3 hours. Serve with warm biscuits. Makes about 2 and 1/2 cups
Combine apples, juice, water & raisins. Bring to a boil. Cover & simmer until apples are softened (about 1 1/2 hours). Process until smooth & return to the pan. Continue to simmer on very low heat. Add remaining ingredients & cook another 30 minutes or until very thick & a dark brown. Yield: 1 cup
To do by microwave:
Combine apples, juice, water & raisins in a 2 1/2 qt casserole. Microwave on high (650 watt oven), covered, for 10 minutes. Stir halfway through. Add remaining ingredients & microwave on medium, covered for 10 minutes, stirring halfway through. Uncover & microwave on medium for 3 minutes. Process until smooth.
Cook the chorizo in a skillet over medium heat until crumbled and evenly browned, about 5 minutes; drain and set aside. Cook the onion in the same skillet until soft; stir in the eggs and scramble with the onion. Mix in the tomatoes and continue to cook and stir until eggs are nearly set; remove from heat.
Spread a layer of tortilla chips into a 9x13 baking dish. Scatter the chorizo and the scrambled egg mixture over the chips. Top with jalapeno slices and cover with the cheese.
Bake in preheated oven until cheese is melted, 7 to 10 minutes.
1 to 2 Bird's Eye chili peppers, thinly sliced. Or 1 Serrano chili pepper, deseeded and minced
2 (8 ounce) packages cream cheese, softened
2 tablespoons mayonnaise
1 to 2 tablespoons Sriracha hot sauce
1 tablespoon fresh juice from 1 lime
1 teaspoon fish sauce
1/4 teaspoon sugar
16 ounces canned crab meat, preferably unpasteurized, or flaked imitation crab meat (see note above)
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro leaves, divided
Salt and freshly ground black pepper
Heat the oil in a small skillet pan over medium high heat until shimmering. Add the shallots, garlic, and chili peppers and cook until the shallots soften and the garlic just begins to brown, 2 to 4 minutes. Transfer mixture to a medium bowl and allow to cool completely.
Add the cream cheese, mayonnaise, Sriracha, lime juice, fish sauce, sugar, crab meat, green onions, and half of the cilantro to the bowl and mix well until a homogenous dip is formed. Taste the dip, and season with salt and pepper as needed.
To serve, transfer the dip to a clean serving bowl, or into individual ramekins, and garnish with the remaining cilantro. Serve with toast points, your favorite chips or crackers, or vegetable platter.
Place cheese in a medium bowl and toss with cornstarch until evenly coated. Set aside.
Melt butter in a medium saucepan over high heat. Add in onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, 20-30 minutes total. Transfer to a small bowl.
Place evaporated milk and Worcestershire sauce in now empty saucepan. Bring to a boil over medium-high heat, scraping bottom of pan with wooden spoon to release any remaining fond. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in caramelized onions and thyme. Season with salt and pepper to taste. Transfer to a bowl and serve immediately.
1 (15 ounce) jar cheese spread (such as Cheez Whiz)
Freshly ground black pepper
Heat oil in a medium saucepan over high heat until shimmering. Add steak and cook until well browned, about 2 minutes. Season with salt and pepper to taste. Transfer steak to a plate, leaving as much fat in pan as possible.
Reduce heat to medium-high. Add onion and cook, stirring occasionally, until softened and browned around edges, about 5 minutes. Stir in cheese sauce and heat until smooth and saucy, stirring occasionally. Stir in steak. Transfer to a bowl and serve immediately.
Heat enough vegetable shortening or oil to fill 2 to 3 inches in a medium pot to 350 degrees F. If you have an electric fryer, you can use that.
Beat together the cream cheese and scallions. If desired a touch of garlic powder may be added for additional flavor. Spoon about 1 teaspoon of cream cheese mixture onto a wonton wrapper. Fold the wonton by brushing a little water over all of the edges of the wonton skin. Fold the wonton diagonally into a triangle. Be sure to seal all of the edges completely; this will keep the filling from running out of the wonton when being cooked. Take the two opposite corners and press and twist them together. You may need to tack them together by brushing with a little water.
When the shortening is heated, you can use a thermometer and test to see that it is 350 degrees F, or you may test with a small piece of wonton wrapper. If the wrapper bubbles immediately when dropped into the hot fat, it is ready. Drop only 4 or 5 pieces at a time into the hot fat. After about 1 minute, the wonton will begin to brown, then it will brown rapidly, so be careful to remove it when it is lightly browned. If your oil is shallow, you may need to flip over the wonton. Carefully remove the wontons and drain briefly on paper towels before serving.
Draggins Rod & Custom Car Show | 2014
Draggins Rod & Custom Car Show | 2014
Ice Sculptures at Resurrection Lutheran Church | 2014
Cameco Meewasin Skating Rink at PotashCorp Plaza | 2014
Saskatoon Civic Conservatory | 2013
Christmas | 2013
Thanksgiving at Arlington Beach | 2013
Canada Remembers Our Heroes Air Show | 2013
Downtown Saskatoon | 2013
Making Spicy Perogy Pizza
Bert Lang & Don Lafreniere's Wedding | June 15, 2013
Waskesiu and Prince Albert National Park | 2011
Kinsmen Park | 2011
SaskTel Jazz Festival | 2011
Caswell Arts Festival | 2011
Draggins Rod and Custom Car Show | 2011
West Edmonton Mall | 2011
Museum of Natural History
Christmas | 2010
The Cooking Blog
Mendel Art Gallery and Conservatory | 2011
PotashCorp WinterShines | 2011
Oliver skateboarding in the living room | 2011
Historical Images of Georgetown, Guyana
Public Rezoning Meeting | 2009
Saskatoon Traditional Karate Club Seminar with Sensei Katsumata | 2009