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Blueberry Cream Puff Dessert
Ingredients: Base
1/2 cups water, 1/4 cup butter, 1/2 cup flour, 2 eggs.
Filling
1 pkg vanilla instant pudding, 1-1/2 cups milk, 1 tub sour cream (250 ml)
Beat pie filling with milk and add sour cream.
Course: Desserts Country: Canada Directions: Bring water and butter to a boil. Add flour all at once. Stir until mixture forms a stiff ball. Remove from heat. Add eggs, one at a time. Beat until smooth. Place half of mixture on a greased pizza pan and dot other half around outside of circle. Flatten circle dough with greased hand until smooth with no lumps. Bake 30 to 45 mins 350 degs. Cool. Spread with above filling. Spread layer of blueberry jam thickened with custard powder on top of pudding mixture. Cover with dream whip.
Course: Dinner Country: Canada Directions: Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Beer Battered Shrimp With Chili Lime or Lime Curry Mayo Ingredients: 1 teaspoon instant dry yeast (the type that does not have to be proofed in water first and can be directly added to the flour)
3 tablespoons warm water
One 12 oz bottle beer at room temperature
1 1/4 cups flour, sifted
1/2 tsp sea salt
1 litre vegetable oil, for frying
2 dozen fresh, raw, large shrimp, peeled washed and deveined
1 tsp sea salt
1/4 tsp pepper
1/2 cup flour
2 large or extra large egg yolks
3/4 teaspoon salt
1 teaspoon sugar
A pinch cayenne pepper
Zest of 1 lime finely chopped
About 1 cup canola oil
Juice of one lime
1 tsp curry powder OR
1 tsp chili sauce (more or less to taste) Course: Dinner Country: Canada Directions: Beer Batter
1 teaspoon instant dry yeast (the type that does not have to be proofed in water first and can be directly added to the flour)
3 tablespoons warm water
One 12 oz bottle beer at room temperature
1 1/4 cups flour, sifted
1/2 tsp sea salt
1 litre vegetable oil, for frying
Add the instant yeast and sea salt to the flour and stir together. Add the water and beer and whisk together well. The batter should be thin like pancake batter. If the batter appears too thick or too thin you can add a little more flour or water as needed. Don't worry if there are still a few lumps in the batter, this is not a problem. It is better not to over mix this batter. Set the batter aside to rest for 10 minutes.
Heat the oil in a deep fryer to 375 degrees F.
2 dozen fresh, raw, large shrimp, peeled washed and deveined
1 tsp sea salt
1/4 tsp pepper
1/2 cup flour
Toss the shrimp in the salt and pepper and then dredge them well in the flour before dipping them into the batter and dropping them into the hot oil. Cook until golden brown turning them over once if necessary.
Remove from oil and rest on a wire rack for 5 minutes before serving.
Lime Mayonnaise
In a blender or food processor combine until thick and pale in colour:
2 large or extra large egg yolks
3/4 teaspoon salt
1 teaspoon sugar
A pinch cayenne pepper
Zest of 1 lime finely chopped
Add oil alternately with lime juice in three parts, adding the oil very slowly in a thin stream.
About 1 cup canola oil
Juice of one lime
Add all of the lime juice to the recipe, but when the mayonnaise reaches the right consistency that you prefer for dipping, you may not have to use all of the canola oil.
To the mayonnaise you can stir in:
1 tsp curry powder OR
1 tsp chili sauce (more or less to taste)
Here, I've divided the mayo in 2 portions and added half the chili paste and curry powder to each half.
Store any leftover mayonnaise in an airtight container in the fridge for no more than 24 hours. Great on sandwiches or on crab cakes too.
Course: Dinner Country: Brighton, Ontario Directions: Clean and wash potatoes - do not peel. Poke holes into potatoes with small knife. Cut potatoes in half. Lay each potato open on a square of tin foil (large enough to wrap and seal). Sprinkle each half with salt and pepper. Drop 1 tsp of butter and onion slices onto each potato. Close potato halves together. Wrap each potato in 1 slice of bacon.
Wrap each potato tightly in tin foil. BBQ at 350F for 45 minutes. (Also can be done in the oven)!
Course: Dinner Directions: Cut ribs into approximately two or three-inch sizes and bake for one hour in barbecue oven.
Bar-B-Q Sauce:
Mix ingredients thoroughly and add to baked ribs; bake for additional 45 minutes.
Fried Rice:
Beat the egg, and finely chop onion and green pepper. Fry with mushrooms until cooked. Then add cooked rice and mix thoroughly. Add soya sauce for colouring and taste.
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