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Recipes

Magic Shell Dipper Pops

BT Calgary | posted Monday, Jun 2nd, 2014

Prep Time: 5 minutes + 2 hours freezing time

Makes: 1 pop

Ingredients

  1. 3 tbsp (45 mL) Smucker’s Magic Shell Chocolate Flavoured Topping
  2. ½ cup (125 mL) vanilla ice cream or frozen yogurt, softened
  3. Sprinkles

Directions

  1. Place 1 tbsp (15 mL) Smucker’s Magic Shell on the bottom of 4 oz disposable cup.
  2. Top with ½ of ice cream, insert wooden stick and then top with 1 tbsp (15 mL) of Smucker’s Magic Shell, remaining ice cream and remaining Smucker’s Magic Shell.
  3. Freeze until firm, about 2 hours.
  4. Cut cup away from ice cream and roll in sprinkles to garnish.

 

Courtesy Smucker’s

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Sweet & Salty Caramel Crunch Sundae

BT Calgary | posted Monday, Jun 2nd, 2014

Prep Time: 5 minutes
Makes: 1 sundae

Ingredients:

  • 3 tbsp (45 mL) Smucker’s Sundae Syrup Caramel Flavoured Syrup, divided
  • Sea salt or kosher salt to taste
  • ½ cup (125 mL) vanilla ice cream or frozen yogurt
  • Caramel popcorn

Directions:

  1. Alternate layers of caramel flavoured syrup, salt and ice cream in parfait dish.
  2. Top with popcorn and end with syrup.

Courtesy Smucker’s

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Easy grilled dishes done three ways

BT Toronto | posted Wednesday, May 28th, 2014

Honeybun garlic ribs

Ingredients:

  • 1 Rack of Baby Back Pork Ribs
  • ½ cup Molasses
  • 2 tbsp Worcestershire Sauce
  • ½ cup Ketchup
  • ½ cup Cola
  • ¼ cup Brown sugar
  • ¼ cup Apple Cider Vinegar
  • 2 tsp  Garlic Butter
  • 5 tsp Honey

For Brine:

  • 4 tbsp Sea Salt
  • 2 tbsp Peppercorns
  • 6 Bay Leaves
  • 3 tbsp Dried Chives
  • 3 tbsp Garlic Powder
  • 3 tbsp Onion Powder
  • 1 tbsp Paprika

Method:

  1. Prepare ribs by cleaning off extra fat and silver skin backing from rack.
  2. In a large pot of water, add brine ingredients. Bring to a boil and cook ribs for 40 minutes.
  3. To make sauce, add ingredients, one by one to a pot and heat so sugars dissolve and all ingredients are mixed.
  4. Removed boiled ribs and sauce them with homemade BBQ sauce. Put ribs in slow-cooker and cook for extended amount of time on low. Sauce ribs while cooking for added flavor.
  5. On a hot grill, place slow-cooked and sauced ribs for final grilling. Grill both sides of ribs a few minutes each, adding more homemade BBQ sauce for desired sauciness 

Pork tenderloin

Ingredients:

  • 1 Pork Tenderloin
  • 1 ½ cup Coconut Milk
  • ¼ cup Peanut Butter
  • 2 tbsp Fresh Lime Juice
  • ¼ cup Soy Sauce
  • 4 Cloves Garlic, chopped fine
  • 2 Thai Chilli Pepper, seeded and diced
  • 2 tbsp Cilantro, chopped
  • Salt & Pepper

Method:

  1. Clean and prepare tenderloin, removing excess fat.
  2. Cut tenderloin into either large cubes (later to be put on skewers) or into large discs for plating)
  3. Combine all ingredients in a bowl, add pork tenderloin and chill for 12-24 hours
  4. Pre-heat the grill.  Remove tenderloin from marinade.
  5. On a medium heat, brush grill with small amount of oil. Grill the pork either on skewers or as pork discs for 7-8 minutes – or until cooked throughout.
  6. Serve with grilled asparagus, wrapped with prosciutto

Prosciutto-wrapped asparagus

Ingredients:

  • 1 bunch Asparagus
  • 300 g Thinly sliced prosciutto
  • 1 tbsp Garlic Cream Cheese

Method:

  1. Put a small amount of garlic cream cheese on a slice of prosciutto
  2. Place three cleaned and trimmed asparagus stalks on the prosciutto
  3. Roll and wrap the prosciutto around the asparagus
  4. On a medium heat, grill the asparagus for a few minutes each side.

Courtesy Chef Christopher Tan, www.thefoodfella.com

Tomato Salad with Romesco Sauce

BT Calgary | posted Wednesday, May 28th, 2014

tomato and romescoHealthy eating comes easy with a no-fail recipe and fresh, local ingredients! Chef Darren Maclean of downtownfood creates a summer favourite: Tomato Salad with Romesco Sauce- the Spanish version of pesto!

 

Ingredients

  • 1 cup roasted or sun-dried tomatoes
  • 1/2 cup toasted almonds
  • 1/4 cup olive oil
  • 3 tbsp parmesan
  • 1 tbsp sherry vinegar
  • 1 tsp paprika
  • 2 cloves roasted garlic
  • Salt & pepper to taste

Method

  1. Put all ingredients into food processor and blend until smooth.
  2. Serve under cut cherry tomatoes, sliced Parmesan and greens.
  3. Enjoy!

Courtesy of  Chef Darren Maclean, downtownfood

Watch the segment.

 

 

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Orange chocolate yogurt mousse

BT Calgary | posted Tuesday, May 13th, 2014

This sweet and tangy mousse made with yogurt is a deliciously easy way to add a special touch to a weekday lunch.

Preparation: 15 minutes
Cooling: 3 hours
Servings: 4

Ingredients

  • 2 tsp (10 mL) unflavoured gelatin powder
  • 2/3 cup (150 mL) unsweetened orange juice
  • 1/3 cup (75 mL) granulated sugar
  • 2 tbsp (30 mL) unsweetened cocoa powder
  • 2 cups (500 mL) 2% plain yogurt
  • 1 orange, peeled, halved and sliced
  • 1 tbsp (15 mL) shaved dark chocolate

Method

  1. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes until gelatin is softened.
  2. In a small bowl, combine sugar and cocoa powder, breaking up any lumps of cocoa.
  3. Whisk cocoa mixture into saucepan and heat over medium-low heat, stirring constantly, for 2 to 3 minutes or until gelatin is dissolved.
  4. Pour into a medium heatproof bowl, cover and refrigerate for about 1 hour or until almost set.
  5. Using an electric mixer, beat gelatin until light and foamy.
  6. Beat in yogurt, just until blended.
  7. Pour into individual serving bowls, cover and refrigerate for about 2 hours or until set, or for up to 1 day.
  8. To serve, garnish each bowl with orange slices and shaved chocolate.

Tip:
To make this a semi-freddo (partially-frozen) dessert, use freezer safe serving bowls and freeze the mousse for about 4 hours, or freeze solid and transfer to the refrigerator 1 hour before serving.

Nutritional information
Number of servings of milk products: ¾
Per serving:
Energy: 198 calories
Protein: 9 g
Carbohydrate: 36 g
Fat: 3 g
Fibre: 1.9 g
Sodium: 90 mg
Calcium: 246 mg

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Carrot lentil soup

BT Calgary | posted Tuesday, May 13th, 2014


This soup makes for a very satisfying lunch. The quick-cooking red lentils turn a sunny yellow colour when cooked, and the milk adds a lovely texture.

Preparation: 10 minutes
Cooking: 25 minutes
Servings: 4

Ingredients

  • 2 tsp (10 mL) vegetable oil
  • 2 large carrots, diced
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • ¼ tsp (1 mL) dried rosemary or thyme, crushed
  • 1 cup (250 mL) dried red lentils, rinsed and drained
  • 3 cups (750 mL) water
  • 1 tbsp (15 mL) all-purpose flour
  • 2 cups (500 mL) 1% milk
  • 2 tbsp (30 mL) freshly squeezed lemon juice or wine
  • 2 tbsp (30 mL) vinegar
  • 2 tbsp (30 mL) pepper
  • 2 tbsp 30 mL thinly sliced fresh basil
  • 2 tbsp (30 mL) green onions

Method

  1. In a pot, heat oil over medium heat. Sauté carrots, onion, garlic and rosemary for about 5 minutes or until onion is softened.
  2. Stir in lentils and water; cover and bring to a boil.
  3. Reduce heat to medium-low and boil gently, covered, for 15 minutes or until lentils and carrots are soft.
  4. Whisk flour into milk and gradually stir into pot; increase heat to medium.
  5. Simmer, stirring, for about 3 minutes, until slightly thickened (do not let boil).
  6. Stir in lemon juice and season to taste with pepper.
  7. Ladle into bowls and serve sprinkled with basil and green onions.

Nutritional information
Number of servings of milk products: ½
Per serving:
Energy: 198 calories
Protein: 9 g
Carbohydrate: 36 g
Fat: 3 g
Fibre: 1.9 g
Sodium: 90 mg
Calcium: 246 mg

 

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Carolina BBQ Sauce

BT Calgary | posted Monday, May 12th, 2014

Perfect for the grill or to take your camping cooking up a notch!

Ingredients

  • 1 ½ C Yellow Mustard
  • ½ C Brown Sugar, Packed
  • ¾ C Cider Vinegar
  • ¾ C Beer, Recommend Village Brewery Wit
  • 1 Tbsp. Chili Powder (Try Chipotle for a spicy kick)
  • 1 Tsp. Black Pepper
  • ½ Tsp. Cayenne Pepper
  • 1 ½ Worcestershire Sauce
  • 2 Tbsp. Butter
  • 1 Tsp.  Liquid Smoke
  • Louisiana Style Hot Sauce To Taste

Method

  1. Combine mustard, brown sugar, vinegar and beer in sauce pot.
  2. Add in chili powder, black pepper, cayenne and Worcestershire sauce.
  3. Simmer on medium low heat for 15 minutes.
  4. Then add in butter and liquid smoke and simmer additional 10 minutes.
  5. Season with hot sauce to taste.
  6. Allow sauce to cool and refrigerate overnight before use to allow flavors to meld.

Courtesy SAIT

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Jack and Watermelon BBQ Sauce

BT Calgary | posted Monday, May 12th, 2014

A BBQ sauce like none other!

Ingredients

  • ½ Watermelon, Peeled, cubed (Approximately 5 Cups)
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 Lrg Onion, Fine Dice
  • 4 Cloves Garlic, Minced
  • 1 Tbsp. Onion Powder
  • 1 Tbsp. Ground Mustard
  • 2-3 oz Jack Daniels (More Optional)
  • 1 C Ketchup
  • ½ C Honey
  • ½ C Cider Vinegar
  • 5 Tbsp. Brown Sugar
  • 2 Tbsp. Worcestershire Sauce (If Seafood Allergy Omit)

Method

  1. Place cubed watermelon in blender and puree smooth.
  2. Strain Mixture to remove all seeds.
  3. In large sauce pot sauté onions in olive oil until translucent, add in garlic, onion powder and ground mustard and sauté one minute more.
  4. Flame Jack Daniels in pot until almost evaporated, add in pureed watermelon and all remaining ingredients.
  5. Simmer sauce for 30-45 or until it is reduced to “BBQ Sauce” Consistency.
  6. Season with salt and pepper to taste.

Courtesy SAIT

 		
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