Compiled Recipe – Scalloped Potatoes

Scalloped Potatoes

* 3 tbsp. butter
* 1 yellow onion (or small white, peeled and thinly sliced
* 4 garlic cloves (minced)
* 3 tbsp. flour (all-purpose)
* 1 cup chicken stock
* 2 cups milk (use 2% low-fat milk)
* 1 tsp. kosher salt
* ½ tsp. black pepper
* 2 tsp. fresh thyme leaves (divided)
* 4 pounds Yukon gold potatoes (sliced into 1/8 –inch thin rounds and peeled beforehand, if desired)
* 1 ½ cup sharp cheddar cheese (freshly grated, divided)
* ½ cup grated parmesan cheese

1) Preheat oven to 400°F.  Grease a 9 x 13-inch baking dish with cooking spray; set aside.

2) Melt butter in a large sauté pan over medium-high heat.  Add onion, and sauté for 4-5 minutes until soft and translucent.  Add garlic and sauté for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined, and cook for 1 more minute.  Gradually pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and thickens.  Then remove from heat and set aside.

3) Spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce.  (I usually strain out all of the onions and add them here too.)  Then sprinkle evenly with 1 cup of the shredded cheddar cheese and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.

4) Cover the pan with aluminum foil and bake for 30 minutes.  The sauce should be nice and bubbly around the edges.  Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.

5) Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.  Serve warm.





Compiled Recipe – Garlic Shrimp Pasta

Garlic Shrimp Pasta

* shell
* 1 pound shrimp
* 3 tsp. minced garlic
* 4 tbsp. butter
* 2 ½ tbsp. extra virgin olive oil
* ½ tsp. dried oregano
* ¾ pound noodles (spaghetti, cooked according to package directions)
* 5 tbsp. shredded parmesan cheese
* 1 dash ground black pepper

1) Cook the spaghetti noodles according to package instructions. Set aside.

2) Melt the butter in a pan and then add the olive oil.

3) Add the shrimp. Cook for 1 minute.

4) Put-in the garlic. Continue to cook for 1 to 2 minutes or until the garlic turns light brown.

5) Gradually add in the cooked spaghetti noodles. Toss until all the ingredients are incorporated.

6) Add the oregano, parmesan cheese, and ground black pepper. Toss again until all are well distributed.

7) Transfer to individual pasta bowls.

8) Serve. Share and enjoy!



Compiled Recipe – Potatoes Au Gratin

Potatoes Au Gratin

* butter (to grease the baking dish)
* 2 ½ cups heavy cream
* 1 ½ tsp. salt
* ¼ tsp. ground black pepper
* 3 russet potatoes (large, about 2 ¼ lbs. , peeled and sliced very thin)
* 1 cup parmigiano (grated)

1) Preheat the oven to 350°F. Grease an 8-inch (or 2-quart) baking dish with butter.

2) In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together the cream, salt and pepper.

3) Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top. Repeat with the remaining potatoes, cheese and cream, forming 4 layers. Pour any leftover cream over top.

4) Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle and cool for about ten minutes before serving.

Note: Make Ahead: This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor), store in the refrigerator, and bake before serving. The potatoes on top will still discolor a bit in the fridge, but it shouldn’t be noticeable after baking.




Compiled Recipe – Homemade French Toast Sticks

Homemade French Toast Sticks

* 8 slices Texas toast bread (white)
* 5 eggs
* 1 cup heavy whipping cream
* 2 tbsp. milk
* 1 tbsp. vanilla extract
* 1 tbsp. sugar
* 2 tsp. ground cinnamon
* 3 tbsp. butter
* powdered sugar
* maple syrup

1) Cut each slice of bread into 4 equal strips; set aside.

2) In a large bowl, whisk together eggs, whipping cream, milk, vanilla, sugar and cinnamon.

3) In a large saucepan over medium heat, melt butter.

4) After butter is melted, dip each piece of bread in egg mixture, let excess drip off and place in saucepan.

5) Don’t place too many pieces of bread in the pan so it is overcrowded.

6) Once one side is golden brown, flip over and cook the other side until golden brown and crispy on the outside.

7) Sprinkle with powdered sugar and serve with maple syrup.





Compiled Recipe – Salisbury Steak

Salisbury Steak

* 500 grams beef, use lean ground beef
* ½ cup breadcrumbs
* 1 tbsp. catsup
* 2 tsps. mustard
* 1 tsp. Worcestershire sauce
* 1 beef bouillon cube
* salt
* 1 tbsp. olive oil
* 1 tbsp. butter
* 1 white onion, thinly sliced
* 2 cups beef stock
* 1 tbsp. catsup
* 1 tsp. liquid seasoning
* 1 tsp. Worcestershire sauce
* 3 tsps. cornstarch, or as needed
* pepper

1) Make the meat mixture: Combine ground beef, breadcrumbs, ketchup, mustard, Worcestershire sauce, bouillon, salt, and pepper. Mix until well combined. Form into 4-6 patties.

2) Heat oil and melt the butter in a frying pan. Increase heat to medium-high. Fry the patties in batches until the beef changes color and is no longer pink in the center. Transfer beef to a platter and pour off excess grease from the frying pan.

3) Make the gravy: using the same frying pan, saute onions over medium heat. Stir and cook until golden brown and soft. Add beef stock, ketchup, liquid seasoning, and Worcestershire sauce. Dissolve cornstarch in a little beef stock and add to the sauce. Stir and cook to reduce. Adjust seasoning with salt and pepper. Add more stock if the sauce is too thick.

4) Add the cooked beef patties to the gravy. Spoon gravy on top of the patties and simmer for a minute. Serve with fried potato wedges and buttered mixed vegetables, if desired.


Compiled Recipe – Milk Chocolate Swiss Miss Cheesecake + Milk Chocolate

Milk Chocolate Swiss Miss Cheesecake + Milk Chocolate

* 3 milk chocolate (Swiss Miss envelopes)
* 4 packages cream cheese (softened)
* ½ cup chocolate cracker crumbs
* 1 cup sugar
* 3 tbsp. butter (melted)
* 1 tsp. vanilla extract
* 4 eggs (room temperature)
* marshmallows (large size if desired)

1) First, preheat your oven to 325º F. Take a food processor and add one package at a time of chocolate graham crackers to crumble. You will need, at least  1 1/2 cups.

2) In a large bowl, begin adding the ingredients.

3) Add four packages of (soften) cream cheese, three Swiss Miss Milk Chocolate envelopes, one tablespoon of vanilla, and one cup of sugar to the mixing bowl. Mix with a blender on low speed. Adding one egg at a time with mixing in between each egg.

4) In a medium-size bowl, add your graham cracker crumbles with three tablespoons of melted butter. For faster results, you can melt your butter in the microwave.

5) Blend together with using a fork then press onto the bottom of the pan. Bake for three minutes and remove from oven.

6) Pour the cheesecake mixture over the crust and bake for 55 minutes or until the center is almost set. Remove from the oven, let cool then place in the fridge to cool completely and set for a minimum of three hours or longer.

7) While your cheesecake is in the refrigerator, make yourself and your family a yummy Milk Chocolate Milkshake by using one packet of the Swiss Miss Milk Chocolate -Hot Chocolate Mix.



Compiled Recipe – Fiesta Chicken Soup

Fiesta Chicken Soup

* 1 tbsp. (15 ml) butter
* 2 cloves garlic, minced
* 1 diced onion
* 2 tsp. (10 mL) chili powder
* 2 cups (500 mL) chicken stock
* ¼ cup (60 mL) tomato paste
* 2 tbsp. (30 mL) all-purpose flour
* 2 ½  cups (625 mL) milk
* 12 oz. (375 grams) boneless skinless chicken cut into ¾-inch (2 cm) pieces
* 1 cup (250 mL) broken corn tortilla chips (preferably baked)
* 1 cup (250 mL) corn kernels, thawed if frozen
* 1 pinch of salt
* hot pepper sauce
* 1 diced tomato
* ½ cup (125 mL) shredded Canadian Monterey Jack cheese
* chopped fresh coriander
* 1 diced red bell pepper

1) In a pot, melt butter over medium heat. Add garlic, onion, red pepper and chili powder; sauté for about 5 min or until softened. Stir in chicken stock and tomato paste and bring to a simmer.

2) Whisk flour into milk and stir into pot; stir in chicken. Cook, stirring often, for 5 to 10 min or until soup is slightly thickened and chicken is no longer pink inside.

3) Stir in tortilla chips and corn; cook for 2 min or until heated through. Season to taste with salt and hot pepper sauce. Sprinkle each serving with tomatoes, cheese and coriander.


Compiled Recipe – No Bake Butterscotch Bars

No Bake Butterscotch Bars

* ¼  cup butter, melted
* ¼ cup corn syrup
* 1 ½ cup graham cracker crumbs
* ¼ cup brown sugar
* 1 cup condensed milk
* 1 tbsp. butter
* 1 cup white chocolate, chopped
* 2 cups large marshmallows
* ½ tsp. vanilla extract
* white and dark chocolate, melted, for decorating (optional)

1) Line a 6×6 inch pan with parchment paper, letting the sides overlap. Set aside.

2) In a large bowl, mix butter and corn syrup together. Add graham crumbs and mix until sticky and holds together when pressed together. Press into prepared pan. Chill until needed.

3)  Meanwhile, mix sugar, condensed milk, and butter in a large pot. Cook until sugar has dissolved, stirring. Bring to a simmer, stirring. Let simmer until slightly thickened. Add and stir in chocolate and marshmallows, then vanilla extract. Stir until both the marshmallows and chocolate have completely melted and the mixture is smooth. Pour over the graham cracker base. Set aside to cool completely and the top of the fudge is completely dry and firm to the touch. Chill until ready to slice.

4) Once ready to slice, lift parchment paper to release bars from the pan. Drizzle with melted white and dark chocolate, if desired, before cutting into squares with a sharp, lightly buttered knife. Store in an airtight container at room temperature or keep chilled.




Compiled Recipe – Beef Misono

Beef Misono

* 2 tbsp. soy sauce
* 1 tsp. sesame oil
* 1 tsp. sugar
* salt
* pepper
* ½ kilo beef (use sirloin cut), sliced sukiyaki style
* 1 tbsp. vegetable oil
* 3 tbsp. butter
* 2 cloves garlic, minced
* 1 medium white onion, sliced thinly
* 1 medium carrot, julienned
* 1/3 cup bean sprouts (togue)
* 4 cups rice, steamed
* 4 medium eggs (for topping)

1) Combine soy sauce, sugar, sesame oil, salt, and pepper in a bowl. Mix well. Marinate beef in mixture for at least 20 minutes or overnight.

2) Heat oil and butter in a pan over medium heat. Stir-fry garlic, onions, carrots, and togue for 2 to 3 minutes. Push vegetables to the side. Increase heat. Add beef; sauté for 1 to 2 minutes. Toss everything together; stir-fry until beef is cooked. Season with salt, pepper, and sesame oil.

3) Divide rice among 4 bowls. Top with beef mixture and eggs while hot. Serve immediately.


Compiled Recipe – Butter Garlic Prawns

Butter Garlic Prawns

* 150 grams butter, divided
* 1 kilo prawns
* salt (to season)
* 15 cloves garlic, chopped finely, divided
* ½ cup fresh parsley leaves, chopped, divided
* 1 tsp. sweet paprika, mixed with 1 teaspoon spicy paprika
* 2 lemons, halved
* 200 grams feta cheese

1) Dot a little under a third of the butter on the base of a heavy bottomed pot. Place a single layer of prawns over the butter and season with a bit of salt. Sprinkle about a third of the garlic and parsley over prawns and dust with some paprika.

2) Dot another third of the butter over the first layer of prawns Add another layer of prawns and top with garlic, parsley and paprika. Repeat layering with the rest of the ingredients.

3) Cover the pot with lid and place the pot over medium high heat. Cook for about 5 minutes then mix, making sure to place the prawns on the bottom (which have already cooked) on top and the uncooked prawns in the bottom. Cook for 5 minutes more and then repeat the mixing.

4) Squeeze lemons over the top, add feta cheese and toss; cook for a minute more or until prawns are just about done, taking care not to overcook them.