Recipe Box

Welcome to the Dishing in the Kitchen Recipe Box, where you can post your favourite family recipes, everyday easy-bake recipes or inspirational food ideas. Think of it as an online community pot-luck where anything and everything might be served up. It’s a food-sharing free-for-all, and I promise to add my two cents wherever I can – if you’ll add yours. Simply post your concoctions – or your Grandma’s, Great-Aunt’s, or Uncle Joe’s – in the comment box. Please do give credit where credit is due, if it’s a recipe you cadged from someone else.  Share the love and the kudos.

To find my favourites, or those I’ve blogged about, simply go to the Good Eats category of the site, or take a snoop through the Archives. If recipe collection is your guilty pleasure (takes one to know one!) you’re gonna have a real good time!

Comments

  1. BBQ Individual Meatloaves
    Sauce

    1 cup ketchup
    1 small onion (finely chopped)
    1/4 cup vinegar
    1 tablespoon sugar
    1/2 teaspoon dry mustard

    Meat Loaves

    1 cup dry breadcrumbs
    1 medium onion
    2 teaspoons salt
    1/4 teaspoon pepper
    1 teaspoon dry mustard
    1 tablespoon Worcestershire sauce
    1/4 cup ketchup
    2 eggs, slightly beaten
    2 pounds lean ground beef

    To make sauce, combine all sauce ingredients.

    To make meatloaves, combine meat loaf ingredients, mixin thoroughly. Shape into 6 loaves, put into a lightly greased baking pan. I spray a 13″x9″ glass pan with Pam. Brush with sauce to completely cover each loaf. Bake in a moderate oven at 350 degrees F for 50 minutes.

    Baste during baking with remaining sauce. Makes 6 servings.

    ( I put all the sauce on to completely cover the loaves prior to baking so I do not usually have any sauce for basting. Sometimes I make more, but smaller loaves.)

  2. White Chocolate Pumpkin Cheesecake
    Crust
    1 cup graham cracker crumbs
    1 cup oreo cookie crumbs
    1/4 cup pecans
    4 tbsp walnuts
    5 tbsp pumpkin seeds
    1 1/2 tbsp brown sugar
    1 tsp vanilla
    4 tbsp margarine or butter

    Mix well in a blender all ingredients. Place in bottom of spring form pan. Bake in a 350 degree oven for 8 minutes. Let cool on cooling rack. Keep oven at 350.

    Filling
    3 – 8 ounce pkg of cream cheese
    1 cup sugar
    1 cup canned pumpkin – unsweetened
    3 eggs
    4 squares white chocolate, melted
    1 tsp vanilla
    1 dash of nutmeg
    1 tsp cinnamon

    Cream together first two ingredients. Melt white chocolate squares over a double boiler, if you do not have a double boiler, a glass bowl over water slightly rolling, but not a full boil will suffice. Then add remaining ingredients and blend well until smooth. Pour into spring form pan. Bake in 350 degree oven for 1 hour until top of cake starts to crack. Let cool for five minutes. Run knife around the edge of the spring form pan, then remove outer ring. Let cool for another 30 minutes.

    Topping
    1/2 cup pumpkin seeds
    1/4 cup dried cranberries
    4 tbsp butter
    4 tbsp brown sugar

    In a frying pan, melt butter. Add pumpkin seeds and start toasting over medium low heat. After the seeds start to turn brown, add brown sugar and cranberries. Toast for another 4 to 5 minutes. Avoiding as much butter as possible, spoon the mixture on top of the cooled cheesecake.

    Place in fridge covered with wrap and cool for 4 hours or overnight. Serve with whipped cream.

    (I have a picture of them, I did mine in little 4 inch flan pans and made 8 of them)

  3. Butternut Squash Soup

    1 butternut squash

    3 large carrots
    2 large parsnips
    1 leek
    1 cup Chardonnay wine
    4 cups water
    2 cups whipping/heavy cream
    1 tbsp dried basil
    1 tsp ground cloves
    dash nutmeg
    2 tsp sea salt
    dash pepper

    Cut squash in half lengthwise and hollow out seeds with a spoon. Poke several holes in it with a fork.

    Heat barbecue up to 500 degrees, then turn burners down off on half of the barbecue and on the other side, place a pie plate with apple wood chips that have soaked in water for at least two hours. (I put some water in the pie plate as well). Leave this half of the bbq on medium heat. On the upper rack place the butternut squash over the side that is turned off allowing the smoke from the apple wood to circulate over the squash. This also allows the squash to cook without burning.
    After 30 minutes of this, add the peeled carrots and peeled parsnip beside the squash. I added a bit more water to the pie plate of wood chips as they were burning rather than smoking. I allowed them to cook for a total of about an hour and a half. This made the veggies quite soft. About ten minutes before removing veggies, layed leek over the other veggies and let it cook for ten minutes

    I cut the carrot, leek and parsnip into circles and placed it in a large dutch oven on the stove. I peeled the skin off of the squash, diced it up and placed it in the dutch oven. I put half the wine into the dutch oven with the veggies along with the sea salt. Stirred this for about 10 minutes and then added half a cup of water.

    I removed this from the burner and poured it into a blender. I pureed it on high adding water until it was well blended. Rinsed out the dutch oven and poured the puree back into the pot. Added the wine, basil, cloves and nutmeg, stirred well. Cooked on medium low for 30 minutes. Then added heavy cream and turned temperature to low after mixing well. Let this heat up for another 15 minutes, added pepper and served.

    I served this with a red leaf salad with garlic prawns and a glass of chardonnay. Amazingly sweet.

  4. Butternut Squash Soup is a favourite here n the Kitchen. The applewood smoking you describe here, Joe would definitely take it to a whole new level. Yumminess. Can’t wait for squash season to try it out!

  5. I love fresh beets and beet tops. I cook the beet tops in a separate pot and serve a green vegetable as well for colour. I always cook more beets than I need for supper, then use the leftovers to make a cold beet and goat cheese salad the next day. On a bed of organic leafy greens, add the beets, some sliced cucumber, red onion and lots of goat cheese. Add a honey dijon mustard salad dressing and you have a gourmet salad.

    • Mmmmm. Annette, this sounds wonderful. I do one with feta and a garlic-caper dressing but I can’t wait to try the goat-cheese version. Thanks for posting.

  6. Yum! These sound un’beet’able. You can post the photo on the Dishing in the Kitchen Facebook page or email it to me and I will post it for you. Thanks for sharing a true original!

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