Recipes - “I cook with wine, sometimes I even add it to the food.” ― W. C. Fields
Fluffy & Light Banana Bread!
Ingredients:
4 ripe bananas
1/3 cup of melted butter
1 cup of sugar
1 egg, beaten
1 teaspoon of vanilla
1 teaspoon of baking soda
pinch of salt
1 1/2 cups of all-purpose flour
Optional: Addition of Pecans
Directions:
1. No need for a mixer for this recipe
2. Preheat oven to 350 degrees
3. With a large spoon & bowl, mix the butter into the mashed bananas, then mix the sugar, egg & vanilla into the bananas. Sprinkle the baking soda & salt over the mixture & mix in. Add the flour last & mix.
4. Pour batter into a silicone non-stick flexible 10.5 X 5.5 inch Loaf Pan.
5. Bake for 1 hour.
6. Cool on a rack
7. Slice and serve
Ingredients:
4 ripe bananas
1/3 cup of melted butter
1 cup of sugar
1 egg, beaten
1 teaspoon of vanilla
1 teaspoon of baking soda
pinch of salt
1 1/2 cups of all-purpose flour
Optional: Addition of Pecans
Directions:
1. No need for a mixer for this recipe
2. Preheat oven to 350 degrees
3. With a large spoon & bowl, mix the butter into the mashed bananas, then mix the sugar, egg & vanilla into the bananas. Sprinkle the baking soda & salt over the mixture & mix in. Add the flour last & mix.
4. Pour batter into a silicone non-stick flexible 10.5 X 5.5 inch Loaf Pan.
5. Bake for 1 hour.
6. Cool on a rack
7. Slice and serve
Ken's Spiced Pork Medallions with Flageolet Beans
Serves 2
Ingredients:
350g/12oz Port Tenderloin Fillet, trimmed and cut across the grain
400g tinned flageolet beans, rinsed and well drained
1 level tablespoon of plain flour
2 level teaspoons of paprika
2 tablespoons of olive oil
1 medium onion peeled and chopped
4 - 6 sage leaves, stalks removed
150ml/5 fl oz Swiss vegetable boullion stock
55ml/2 fl oz dry white vermouth
3 tablespoons double cream
Salt and freshly ground black pepper
Directions:
1. Measure the flour and paprika in a roomy plastic bag, shake well to blend.
2. Add the pork and shake well to cover on all sides.
3. Turn the pork pieces onto a plate.
4. Heat the oil in a frying pan, add the pork pieces and brown them for 5-6 minutes,and then return them to the plate.
5. Add the chopped onion to the pan, stir and allow to soften for 2-3 minutes.
6. Add the sage, stock then vermouth and bring to a simmer.
7. Add the flageleot beans, together with the pork and any juices on the plate, season with salt and pepper, bring to a simmer, cover with a lid and cook gently for 10 minutes.
8. Remove and discard the sage leaves, stir in the double cream and serve.
Serve with a mixed leaf salad, crusty bread and a light Italian or French red wine.
Note: In Canada, Flageolet beans can be obtained in the tinned version in gourmet specialty stores. These beans are tiny French kidney beans that possess a pale green hue and are extremely tender. If you can't find these in your store, you can substitute Navy Beans.
Serves 2
Ingredients:
350g/12oz Port Tenderloin Fillet, trimmed and cut across the grain
400g tinned flageolet beans, rinsed and well drained
1 level tablespoon of plain flour
2 level teaspoons of paprika
2 tablespoons of olive oil
1 medium onion peeled and chopped
4 - 6 sage leaves, stalks removed
150ml/5 fl oz Swiss vegetable boullion stock
55ml/2 fl oz dry white vermouth
3 tablespoons double cream
Salt and freshly ground black pepper
Directions:
1. Measure the flour and paprika in a roomy plastic bag, shake well to blend.
2. Add the pork and shake well to cover on all sides.
3. Turn the pork pieces onto a plate.
4. Heat the oil in a frying pan, add the pork pieces and brown them for 5-6 minutes,and then return them to the plate.
5. Add the chopped onion to the pan, stir and allow to soften for 2-3 minutes.
6. Add the sage, stock then vermouth and bring to a simmer.
7. Add the flageleot beans, together with the pork and any juices on the plate, season with salt and pepper, bring to a simmer, cover with a lid and cook gently for 10 minutes.
8. Remove and discard the sage leaves, stir in the double cream and serve.
Serve with a mixed leaf salad, crusty bread and a light Italian or French red wine.
Note: In Canada, Flageolet beans can be obtained in the tinned version in gourmet specialty stores. These beans are tiny French kidney beans that possess a pale green hue and are extremely tender. If you can't find these in your store, you can substitute Navy Beans.
Doreen's Crumbly Crust!
Ingredients:
6 Apples (Ida Red Apples are one of the best apples you can use in baking.)
6 tablespoons of flour
8 tablespoons brown sugar
4 tablespoons butter
Sprinkle of salt
1/2 teaspoon of vanilla
Directions:
1. Grease pie plate
2. Fill with peeled and sliced apples
3. Mix together flour, sugar, salt
4. Add vanilla and butter
5. Mixture should be crumbly
6. Spread over apples
7. Bake in the oven for 30 minutes at a temperature of 350 degrees
Ingredients:
6 Apples (Ida Red Apples are one of the best apples you can use in baking.)
6 tablespoons of flour
8 tablespoons brown sugar
4 tablespoons butter
Sprinkle of salt
1/2 teaspoon of vanilla
Directions:
1. Grease pie plate
2. Fill with peeled and sliced apples
3. Mix together flour, sugar, salt
4. Add vanilla and butter
5. Mixture should be crumbly
6. Spread over apples
7. Bake in the oven for 30 minutes at a temperature of 350 degrees
Steve's Moroccan Tomato Soup
Serves 4
Ingredients:
5 medium cloves of garlic, smashed, peeled and minced
2 ½ tsp. sweet paprika
1 ½ tsp. ground cumin
Large pinch of cayenne pepper
4 tsp. olive oil
2 ½ pounds of tomatoes, cored, peeled and cut into 1 inch pieces
¼ cup cilantro leaves, chopped plus extra for garnish
1 tbsp. white wine vinegar
2 tbsps. plus 2 tsp. lemon juice
2 tbsp. water
5 tsp. kosher salt
4 celery stalks, diced
Directions:
1. Stir together the garlic, paprika, cumin, cayenne and olive oil in a small saucepan. Place over low heat and
cook, stirring constantly for two minutes. Remove from heat and set aside.
2. Pass the tomatoes through a food mill with a large disk or cuisinart and then a food sieve. Stir in the
cooked spice mixture and remaining ingredients. Refrigerate until serving time. Serve garnished with
cilantro leaves.
Serves 4
Ingredients:
5 medium cloves of garlic, smashed, peeled and minced
2 ½ tsp. sweet paprika
1 ½ tsp. ground cumin
Large pinch of cayenne pepper
4 tsp. olive oil
2 ½ pounds of tomatoes, cored, peeled and cut into 1 inch pieces
¼ cup cilantro leaves, chopped plus extra for garnish
1 tbsp. white wine vinegar
2 tbsps. plus 2 tsp. lemon juice
2 tbsp. water
5 tsp. kosher salt
4 celery stalks, diced
Directions:
1. Stir together the garlic, paprika, cumin, cayenne and olive oil in a small saucepan. Place over low heat and
cook, stirring constantly for two minutes. Remove from heat and set aside.
2. Pass the tomatoes through a food mill with a large disk or cuisinart and then a food sieve. Stir in the
cooked spice mixture and remaining ingredients. Refrigerate until serving time. Serve garnished with
cilantro leaves.
Doreen's Honey Bran Muffins
Ingredients:
1/4 cup shortening
1/4 cup brown sugar
1/4 cup honey
1/4 cup molasses
2 eggs
1 cup milk
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups of Quaker Bran
Optional: 1/2 cup raisins
Directions:
1. Cream shortening and sugar together.
2. Add molasses and eggs and beat together well.
3. Add milk and then bran.
4. Sift flour, baking power, soda, and salt together. Add raisins, if desired.
5. Place in greased muffin tins.
6. Bake at 350 degrees for 15 to 20 minutes. Makes 16-18 muffins.
Ingredients:
1/4 cup shortening
1/4 cup brown sugar
1/4 cup honey
1/4 cup molasses
2 eggs
1 cup milk
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups of Quaker Bran
Optional: 1/2 cup raisins
Directions:
1. Cream shortening and sugar together.
2. Add molasses and eggs and beat together well.
3. Add milk and then bran.
4. Sift flour, baking power, soda, and salt together. Add raisins, if desired.
5. Place in greased muffin tins.
6. Bake at 350 degrees for 15 to 20 minutes. Makes 16-18 muffins.
Steve's Chili
Ingredients:
1/2 pound lean ground beef
2 medium onions chopped
1 green pepper chopped
2 hot chili peppers chopped
2 large garlic cloves pressed
2 14 ounce cans of red kidney beans
2 14 ounce cans of deep brown beans
1 28 ounce can of tomatoes
1 can of tomato paste
1/2 cup of red wine
2 tablespoons chili powder
1 tablespoon worchester sauce
1 bay leaf
1 tablespoon sugar
Salt and pepper to taste
Chopped carrotsOptional: 1 pound mushrooms, celery & red peppers
Directions:
1. Saute beef and garlic until lightly browned
2. Add peppers, onions and mushrooms and saute for several minutes
3. Place in a crock pot over low heat
4. Add beans, tomatoes, tomato paste, red wine, and spices
5. Cook for several hours.
Ingredients:
1/2 pound lean ground beef
2 medium onions chopped
1 green pepper chopped
2 hot chili peppers chopped
2 large garlic cloves pressed
2 14 ounce cans of red kidney beans
2 14 ounce cans of deep brown beans
1 28 ounce can of tomatoes
1 can of tomato paste
1/2 cup of red wine
2 tablespoons chili powder
1 tablespoon worchester sauce
1 bay leaf
1 tablespoon sugar
Salt and pepper to taste
Chopped carrotsOptional: 1 pound mushrooms, celery & red peppers
Directions:
1. Saute beef and garlic until lightly browned
2. Add peppers, onions and mushrooms and saute for several minutes
3. Place in a crock pot over low heat
4. Add beans, tomatoes, tomato paste, red wine, and spices
5. Cook for several hours.
Steve's Stir-fry
Serves 2
Ingredients:
1 Tbsp. Olive Oil
1 pound of sliced Stir-fry Beef, Chicken or Pork
2 or 3 Cloves of Garlic minced
1 Onion Diced
1 each of Yellow, Orange or Red Sweet Peppers (2 is all you need) thinly sliced
1 cup of Snow Peas or Sugar Snap Peas
1 218 ml can of sliced Water Chestnuts
1/2 bottle or 175 ml of President Choice Honey Hoisin Stir-fry Sauce
Optional: Finely chopped jalapeno, thai chili, or hot peppers seeded depending on desired heat and taste
Jasmine Rice
Directions:
1. Place beef, chicken or pork and garlic in a wok or a non-stick pan and saute until meat is brown. If using a wok, saute over high heat.
2. Add onions and cook for a few more minutes
3. Add peppers and cook until peppers are soft
4. Add snow peas and cook until they are bright green
5. Add some water from the Water Chestnuts and cook until opaque. Disregard the rest of the water.
6. Add Hoisin Sauce and cook for a few more minutes. Be careful not to burn the sauce.
7. Add optional jalapeno or thai chili's and cook for a few more minutes.
8. Approximate Cooking time is less than 1/2 hour.
9. Serve either by itself or on a bed of cooked jasmine rice.
Serves 2
Ingredients:
1 Tbsp. Olive Oil
1 pound of sliced Stir-fry Beef, Chicken or Pork
2 or 3 Cloves of Garlic minced
1 Onion Diced
1 each of Yellow, Orange or Red Sweet Peppers (2 is all you need) thinly sliced
1 cup of Snow Peas or Sugar Snap Peas
1 218 ml can of sliced Water Chestnuts
1/2 bottle or 175 ml of President Choice Honey Hoisin Stir-fry Sauce
Optional: Finely chopped jalapeno, thai chili, or hot peppers seeded depending on desired heat and taste
Jasmine Rice
Directions:
1. Place beef, chicken or pork and garlic in a wok or a non-stick pan and saute until meat is brown. If using a wok, saute over high heat.
2. Add onions and cook for a few more minutes
3. Add peppers and cook until peppers are soft
4. Add snow peas and cook until they are bright green
5. Add some water from the Water Chestnuts and cook until opaque. Disregard the rest of the water.
6. Add Hoisin Sauce and cook for a few more minutes. Be careful not to burn the sauce.
7. Add optional jalapeno or thai chili's and cook for a few more minutes.
8. Approximate Cooking time is less than 1/2 hour.
9. Serve either by itself or on a bed of cooked jasmine rice.
