add all ingredients except for Nova Scotia Lox & cream cheese.
Using
Pour blueberries into a skillet (include water from cans). Stir in sugar and cook until the first sign of bubbles.
Mix dry ingredients and orange rind.
Stir in milk.
This makes 8 dumplings.
Drop dumplings by spoonfuls on top of simmering blueberries.
Cover and cook about 15 minutes or until dumplings are doubled in size.
(Cover lid tightly, then listen to the dumplings grunt! Is that where the name came from?)
Serve dumplings with sauce and top with thick cream.
Pour the beer into a mug or tall glass, and add a few dashes of hot sauce. Drink.
Mix well loaf ingredients and shape into 1 or 2 loaves.
Bake on broiler pan or cake rack on cookie sheet at 300 degrees for 1 1/2 hours and cool.
Slice very thin and warm before using (heat in frypan). This can also be frozen and used any time. Method: Run water over Lebanese bread and fry in pan with a little oil.
Spread with sauce and add meat, finely chopped onion, chopped tomato and lettuce.
Rub the flatbread with olive oil.
Toast them on either side under a hot broiler. Let cool.
Using a whisk, smoothe out goat cheese. Mix in 1/2 cup watercress, and the salt and cayenne pepper.
Using a rubber spatula, spread the goat cheese mixture evenly among the flatbread.
Distribute sliced smoked salmon evenly among the flatbread.
Top all with red onion, remaining watercress, and capers.
Cut into wedges using a pizza cutter or large chef's knife.
Cream together butter, shortening and sugar.
Add egg and molasses, mix until smooth.
Add dry ingredients: flour, baking soda, salt, ginger, cinnamon and cloves.
Add hot water and beat until smooth.
Pour into a prepared 9x9 baking pan.
Bake at 350\u00b0F for 35 minutes.
Cook orzo according to package directions and set aside.
In large heavy pot, heat oil and saute mushrooms, onion, sun-dried tomatoes and red pepper until soft.
Add stock and bring to a boil.
Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes.
Meanwhile, heat oil in very hot pan. Season scallops or shrimp with salt and pepper. For scallops: sear until brown on outside but opaque in the middle. For shrimp: sear until just pink and cooked ...
Combine the rhubarb and sugar.
Let stand several hours until sugar is completely dissolved.
Add pineapple and cook for 20 minutes.
Remove from heat and add the jello.
Just the dry jello, don't make it up.
Stir for 5 minutes.
Bottle while still hot.
In small bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
Meanwhile, in large bowl, stir together remaining sugar, boiling water, rolled oats, butter and salt
Till sugar is dissolved and butter is melted.
Let cool to lukewarm.
Stir in yeast mixture and eggs.
With electric mixer, beat in 2 cups (500 ml) of the all-purpose flour and whole wheat flour.
With wooden spoon, stir in enough of the remaining all-purpose flour to make soft dough.
Turn out dough onto ...
In a large saucepan over medium heat saute onions in butter until soft and transparent, do not over cook.
Stir in the thyme, celery salt and pepper, and then the cooked potatoes.
In a bowl, blend the sour cream, whipping cream, milk and the lobster meat and juice.
Add to potato mixture and stir gently.
Heat through but do not boil.
* An 11.3-oz (312 mL) pkg of frozen lobster meat may be substituted. Makes 6 servings.
Boil chicken until well done.
Add coarsely chopped onions. Grate potatoes into white cloth over a bowl, catching all liquid. Discard this juice,\" but save the starch portion and add back to potatoes.
Separate chicken from broth and remove bones and skin.
Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, ...
Preheat oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides.
Place beef, lamb, flour, salt, oregano, dry mustard, 2 1/2 teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead all ingredients together with your hands until mixture is like a paste, about 10 minutes. Roll the meat mixture into a large loaf shape, and place into the prepared pan.
Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer ...
Drain crabmeat.
Chop finely or process pimento and pepper. Drain.
Toss together.
Pour on white sauce mixed with cheese. Cook in double boiler about 30 minutes.
Serve on toast or patty shells.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the ...
Line 8 2\" aluminum tart pans with thinly rolled pastry.
Preheat oven to 375F.
Combine and stir mushrooms with brandy or lemon juice.
Shred crab, removing any hard parts.
Fill each tart with alternate layers of mushrooms, crab and grated cheese.
Beat eggs, flour, nutmeg, salt and cream.
Pour equally over each tart.
Place in baking pan and bake 20-30 mins or until custard is set, and top is golden brown.
If you are preparing this in advance, cool thoroughly and wrap each tart in square foil. Refrigerate or freeze.
To ...
Set oven on Broil.
Wrap bacon slices, (cut if necessary) around the scallops, shrimp, pineapple chunks and water chestnuts fasten with 2 toothpicks.
Sprinkle with sea salt, fresh ground pepper and lemon juice.
Put under broiler, turning often, until bacon is golden brown and crispy.
Serve immediately and enjoy!
Excellant served plain, or with seafood, daquiri or fiery Thai sauces.
Preheat oven to 425.
Lightly flour a baking sheet.
Combine dry ingredients in a large bowl.
Sprinkle the butter pieces over the flour mixture and cut with pastry blender until it resembles coarse crumbs.
Blend in currants and make a well in the centre.
Beat the egg with one cup of the buttermilk in a small bowl and pour into the well.
Stir the flour mixture until just combined adding more buttermilk if too dry.
Form the dough into a rough ball and knead 8- 10 times until blended.
Roll and pat dough to 3/4\" thickness ...
Preheat oven to 425 degrees.
Add soda to boiling water and let stand until cool.
Mix together flour, baking powder, salt, bran flakes, rolled oats and sugar.
Cut in shortening; add water and soda.
Roll out thin on a floured board.
Cut into 3 inch rounds.
Bake in hot oven until golden brown.
Preheat oven 350F.
Grease and flour a 9x13\" pyrex dish, or 2 5x9\" loaf pans.
In a large saucepan combine carrots, raisins, butter, sugar, spices and water and bring to a boil on medium heat.
Cool and add all remaining dry ingredients.
Stir well and pour into prepared baking pan (s).
Bake at 350F for 1 hour, until cake test done.
If desired, frost with your favorite cream cheese frosting and garnish with crushed pineaples and nuts.
Enjoy!