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Recipes
Split Pea Soup
By MPozzobon
In large saucepan, combine all ingredients
- 2 cups dried split peas 500 mL
- 6 cups water
- 1 piece salt pork (2 oz/60 g)
- 1 large chopped onion
- 1/2 cup each of diced celery and carrots
- 1 bay leaf
- 1/2 tsp each of salt and dried savory
- 1/4 tsp freshly ground pepper
A recipe for the Italian soup you NEED in your life!
YUM!Food Porn
By MPozzobon
Pasta shells + Kidney beans + Fresh Veggies + Seasonings = Italian soup BLISS
- 2 tbsp olive oil
- 2 cups shredded cabbage (optional)
- 1 cup cooked or canned red kidney beans
- 1/2 cup uncooked macaroni (optional)
- Salt and pepper
- 1 cup finely chopped onions
- 1/2 cup each of finely chopped celery and carrot and sweet pepper
- 2 cloves minced garlic
- 1 can (28 oz/796 mL) tomatoes
- 2 cups chicken stock
- 1/2 tsp each of dried oregano and basil
Creme Brulee
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By MPozzobon
Creme Brulee. Discover our recipe
- 1 1/2 cups whipping cream
- 4 egg yolks
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1/4 cup granulated sugar
Fruit Crisp
By MPozzobon
Toss fruit with lemon juice and place in 8-cup (2 L) baking dish
- 4 cups fruit, peeled and sliced as necessary
- 1 tbsp lemon juice
- 1/2 cup quick-cooking oats (not instant)
- 114 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 tsp cinnamon
- 114 cup butter
Mom's Creamy Rice Pudding
By MPozzobon
In large heavy saucepan, combine rice, milk, sugar and salt
- 1/2 cup short-grain rice (arborio or Italian-style)
- 4 cups milk (1 L)
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1/3 cup raisins
- 1 tsp vanilla
- Cinnamon
Chocolate Chip Crumb Cake
By MPozzobon
Preheat the oven to 350°F
- 8 oz smooth light ricotta
- 1/3 cup vegetable oil
- 1 1/4 cups granulated sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup low-fat yogurt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup packed brown sugar
- 4 tsp unsweetened cocoa powder
- 1/2 tsp ground cinnamon
Spiced Pumpkin Cheesecake with Gingersnap Crust
By MPozzobon
Preheat oven to 350 degrees F
- 1 cup gingersnap cookie crumbs (about 9 large cookies)
- 1/2 cup finely chopped pecans
- 1/4 cup melted butter
- 2 Pkg (each 8 oz/250 g) softened cream cheese
- 3/4 cup granulated sugar
- 3 eggs
- 1/2 cup (125 mL) sour cream
- 1-1/2 cups (375 mL) pumpkin purée
- 1 tsp each cinnamon and vanilla
- 1/2 tsp each ground ginger and nutmeg
- Pinch ground cloves
- 1/3 cup packed brown sugar
Banana Torte
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By MPozzobon
Banana Torte. Discover our recipe
- 24 crushed graham wafers
- 4 tbsp melted butter
- 1/2 cup softened butter
- 1 1/2 cups icing sugar
- 2 eggs
- 1 tsp vanilla
- 8-10 ripe bananas
- 500 ml whipping cream
French Riviera Torte
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By MPozzobon
French Riviera Torte. Discover our recipe
- Cake:
- 5 separated eggs
- 1 cup sugar
- 1/4 cup cold water
- 1 1/4 cup sifted flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla
- Vanilla cream filling:
- 1/2 cup sugar
- 1/3 cup flour
- 1 1/2 cup milk
- 1/2 cup butter
- 1/2 tsp vanilla
- Mocha icing:
- 1/4 cup butter
- 2 tbsp milk
- 1/4 cup cooled espresso or coffee
- 1 tsp vanilla
- 1 tbsp cocoa
- 4 cups sifted icing sugar
Alton Brown's Soft Pretzels
By MPozzobon
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour (approximately 4 1/2 cups)
- 2 ounces unsalted melted butter
- Vegetable oil for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt