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Deep Fried Cheesecake

Deep Fried Cheesecake

With Chocolate Chips and Strawberry Puree

Posted on January 21, 2013
I served these at a party, there were a lot of wontons and only 7 of us, and trust me, they were GONE! A smash hit and worth the effort. The number of wontons depends on the number and size of the wontons in the package you buy.
Posted in: Desserts
Comments: 0
Planked Lemon Pepper Wings

Planked Lemon Pepper Wings

Best Dry Wings Ever!

Posted on January 21, 2013
Article Rating
Seriously this was a delicious recipe. I cannot believe I nailed it right off the bat like I did, and the best part was that without the deep frying, they were lightened up a little too. You don’t need a sauce to go with these wings. Just someone to enjoy them with.
Comments: 0
Roasted Red Pepper

Roasted Red Pepper

Hot Sauce

Posted on January 21, 2013

I actually made this as a christmas gift for the friend mentioned above. But I had to know if it was alright before they received it. I brought the leftovers after bottling this sauce and let them taste it. The reaction was incredible! They loved it.

NOTE:

This sauce is natural and has very little in the way of preservatives. SO if you're going to use it, use it up in 2 weeks or less. You can freeze it, it freezes well. Or if you're using canning jars, as long as the lid is sealed (pops) when you pour the just finished sauce into it, you should be alright to keep it on a shelf. Just use it within 2 weeks after unsealing it.

Posted in: Miscellaneous
Comments: 0
How to Make

How to Make

Clarified Butter

Posted on January 21, 2013
Clarified butter is a great thing to have around the house. It can be used in many recipes, is great for scrambling eggs or frying fish even. You can keep it for up to 6 months refrigerated or frozen and it has a clear buttery flavour to it. Those of us too busy to make our own can find something called Ghee in most indian markets and that can be used instead of clarified butter, but be careful as it is sometimes flavoured.
Posted in: Miscellaneous
Comments: 0
Christmas Goose

Christmas Goose

Your Goose Is Grilled

Posted on December 23, 2012

Try serving this meal with Margaret's Brussles Sprouts, I had a few non-sprout-ers trying these for the first time. They were super surprised at how good they were.

I am quite excited over the success of this goose. It was truly an experience to make this. I have the leftover organs, the goose carcass and a boatload (seriously) of goose drippings. I plan on doing something spectacular with what I have leftover. Do you have any suggestions? Leave a comment or email me with ideas for what you would use the leftover goose for.

Posted in: Poultry
Comments: 0
Grilled Rosemary Potatoes

Grilled Rosemary Potatoes

with Lemon and Olive Oil

Posted on October 01, 2012
Potatoes are a staple in many houses, especially those who are descended from family in England, Ireland and Scotland. These tasty potatoes are a simp...
Posted in: Veggie & Fruit
Comments: 0
Oatmeal Date Muffins

Oatmeal Date Muffins

on the Grill

Posted on September 28, 2012
Article Rating

Okay. So I have taken into account the temperature and time that was wonky, now for the substitutions and such. As always, you can use white flour instead of whole wheat. You can add walnuts or pecans to the batter or top the muffins for a hit of protein and crunch. Feel free to soak the dates in boiling water with 1 tsp of baking soda, for an hour before draining them and adding them to the wet ingredients instead of the dry. This will break down the dates making them an integrated part of the batter, not a chunk like raisins. You can also add raisins, chocolate chips or some other little tasty tidbit as well.

Even though these came out burnt, I loved the way that the light was hitting them as I made my coffee. So I took photos anyway. It’s okay to get messy when cooking. You can make mistakes, that is how new recipes come about.

Posted in: Desserts
Comments: 0
Grilled White Cake

Grilled White Cake

with Strawberries and Cream

Posted on September 24, 2012
Article Rating
This cake was so super simple to make, it came together fast and baked up perfectly. It tasted like a white birthday cake, with a hint of angle food. This is definitely a great base cake that you can add to to create something spectacular. Double the recipe for layers, add food dye for colours, add essence of mint, chocolate, orange or almond for a completely different flavour. Definitely great for a quick dessert like mock strawberry shortcake.
Posted in: Desserts
Comments: 0
Challah Bread

Challah Bread

Braided Holiday Bread

Posted on September 17, 2012
This bread is very thick and strong, although that may have been the yeast I used. It was very tasty and a great accompaniment to the meal I shared with friends. Enjoy.(Also I forgot the egg wash)
Posted in: Appetizers
Comments: 0
Smoked Eye of Round

Smoked Eye of Round

How to Smoke a Roast

Posted on September 17, 2012
This roast is a great, if slightly non-traditional, meat dish for the Holiday Rosh Hashanah. It goes well with the Challah Bread, Maple and Sherry Glazed Carrots and Honey Cake. As always when cooking, it's good to have an assistant.
Posted in: Beef
Comments: 0
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