1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Oven-roasted burgers in 20 minutes

Cityline | posted Thursday, Jun 5th, 2014

burger-featured

Love the burger but hate using a BBQ? Sandi Richard shows us how to craft a drool-worthy BBQ-quality burger using your own oven.

Oven roasted burgers in 20 minutes

Ingredients:

  • 1/3 cup salt
  • 2 lbs (900 g) extra lean ground beef
  • 1 pot Knorr Homestyle Stock beef
  • 1 Tbsp (15 mL) Worcestershire sauce
  • Fresh ground pepper
  • 1/2 of an onion (optional)
  • 2 Tbsp bacon bits (optional)
  • 1/4 cup grated cheddar (optional)
  • 6 buns

Method:

Preheat oven to 475 F (220 C). Line a baking sheet with foil. Spread salt over foil, then place a cooling rack over top. (The salt sops up the oil that drizzles from the burgers. You don’t end up with heavy smoke from the high temperature.)

Break up Knorr Homestyle Stock with a fork in a medium size mixing bowl. Add beef, Worcestershire and pepper. Mix until well combined. (I just use my hands.) Loosely form 6 burgers and place on cooling rack. Place pan in centre of preheated oven. Set timer for 15 minutes.

Optional: Slice onion into round discs. When timer rings, place an onion disk on each burger and top with a few bacon bits. Return to oven and reset timer for 5 minutes. When timer rings again, top with cheese, turn oven off, but leave burgers in. Toss buns into oven on lower rack for 2 minutes.

By the time you take out your condiments, the buns will be warm and the cheese will have melted. YUM!

Makes 6 burgers

Courtesy Sandi Richard

www.cookingfortherushed.com

@sandi_richard

Tags: , , , , ,

Corned beef chowder

BT Toronto | posted Monday, Mar 10th, 2014

20140310-082959.jpg

This hearty soup is featured on the Fionn MacCool’s Irish Menu available at all Fionn MacCool’s locations until March 23.

Corned beef chowder

Ingredients:

  • 1 tbsp – Peanut or grape seed oil
  • 1 Vidalia onion, peeled and julienned
  • 1 tbsp – Garlic, minced
  • Salt and pepper
  • 1 tsp – Caraway seeds
  • 2 tbsp – White wine
  • 2 cups – Chicken or vegetable stock
  • 1 cup – Milk
  • 4 cups – Heavy cream
  • 1 cup – Corned beef, chopped
  • ½ cup – Sauerkraut

Method:

  1. Heat oil in saucepan on medium heat. Add onions and garlic and sauté for 2 to 3 minutes.
  2. Add caraway seeds and continue sautéing for another 30 seconds.
  3. Add white wine and simmer for 2 minutes.
  4. Add stock, milk, cream and sauerkraut. Bring to a boil and simmer for 10 minutes.
  5. Add chopped corned beef and continue to simmer.
  6. Season with salt and pepper to taste (adjust amount depending on how salty your corned beef is).
  7. If you like thicker chowder, mix a little cornstarch and water together and whisk into simmering soup.
  8. Ladle chowder into bowls and top with a little horseradish, croutons and green onion.

Courtesy Chef Bryan Jurek, www.fionnmaccools.com

Tags: , , , , , ,

Vanilla-eggnog cheesecake

BT Toronto | posted Wednesday, Dec 4th, 2013

phillycheesecake-featured

Vanilla-eggnog cheesecake

Ingredients:

  • 1-1/4 cups Honey Maid Graham Crumbs
  • 1/4 cup butter, melted
  • 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
  • 3/4 cupplus
  • 2 Tbsp. sugar, divided
  • 1 vanilla bean, split lengthwise
  • 2 Tbsp. flour
  • 1/2 tsp. ground nutmeg, divided
  • 1/4 cup rum
  • 3 eggs
  • 1/2 cup whipping cream

Method:

  1. Heat oven to 350ºF.
  2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Scrape inside of vanilla bean into batter; discard pod. Add flour and 1/4 tsp. nutmeg to cream cheese mixture; mix well. Blend in rum. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 40 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  5. Beat cream and remaining sugar in small bowl with mixer on high speed until stiff peaks form. Use to garnish cheesecake. Sprinkle with remaining nutmeg.

Courtesy Philadelphia Cream Cheese, www.phillycanada.com

Tags: , , , ,

Italian three cheese crispy chicken

BT Toronto | posted Monday, Sep 16th, 2013

crispychicken-featured

Italian three cheese crispy chicken

Ingredients:

  • 1 tub (270 g) Philadelphia Italian Three Cheese Cooking Creme, divided
  • 1 cup panko bread crumbs
  • 4 small boneless skinless chicken breasts (1 lb./450 g)

Method:

  1. Heat oven to 375ºF.
  2. Spoon 3/4 cup Cooking Creme into shallow dish. Mix remaining Cooking Creme and bread crumbs in separate shallow dish.
  3. Dip chicken, 1 breast at a time, in Cooking Creme then in crumb mixture, turning to evenly coat both sides of each breast. Place on parchment-covered baking sheet.
  4. Bake 30 to 35 min. or until chicken is done (170ºF).

Serving suggestion: Serve with your favourite steamed fresh vegetable, such as broccoli or asparagus.

Indirect grilling: For an outdoor meal, light one side of barbecue, leaving other side unlit. Close lid; heat barbecue to 400ºF. Coat chicken as directed; place on foil-covered baking sheet. Place baking sheet on barbecue grate over unlit area. Grill 35 to 40 min. or until chicken is done (170ºF), monitoring for consistent grill temperature.

Courtesy Philadelphia Cream Cheesewww.phillycanada.com

Click for these other great dinner ideas:

Tags: , , , , , ,

Savoury garlic mac and cheese

BT Toronto | posted Monday, Sep 16th, 2013

macandcheese-featured

Savoury garlic mac and cheese

Ingredients:

  • 4 cups scoobi doo pasta, uncooked
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 small onion, chopped
  • 1 tub (270 g) Philadelphia Savoury Garlic Cooking Creme
  • 2 cups Kraft Double Cheddar Shredded Cheese, divided

Method:

  1. Cook pasta in large saucepan as directed on package, omitting salt.
  2. Meanwhile, cook and stir bacon in medium saucepan on medium heat until crisp. Drain fat. Add onions to same pan; cook 5 min. or until crisp-tender, stirring frequently. Add Cooking Creme and 1-1/2 cups shredded cheese; cook and stir on medium-low heat 2 min. or until heated through.
  3. Heat broiler. Drain pasta, reserving 1/3 cup cooking water. Gradually stir in reserved pasta water into sauce. Add pasta; mix lightly.
  4. Spoon into 13×9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. Broil, 6 inches from heat, 2 min. or until golden brown.

Cooking know-how:  Thoroughly drain cooked pasta because excess water clinging to the pasta will dilute any sauce that you add.

Courtesy Philadelphia Cream Cheese, www.phillycanada.com

Click for these other great dinner ideas:

Tags: , , , , , , ,

Peach and cherry crumble

BT Toronto | posted Wednesday, Aug 7th, 2013

Peach and cherry crumble

Ingredients:

  • 1 cup peaches, peeled and chopped
  • 1 cup cherries, pitted and halved
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 3 tbsp butter, melted
  • 2 tbsp
  • 4 tbsp oats
  • 3 tbsp brown sugar
  • 1 tsp cinnamon

Method:

  1. Pre-heat oven to 400F. Mix together the fruit, corn starch, granulated sugar and lemon juice.
  2. In a separate bowl, mix together the flour, oats, brown sugar, butter and cinnamon.
  3. Evenly divide the fruit mixture between the two ramekins and cover with the oat topping. Place into toaster oven to bake for 15 minutes until golden brown and bubbly. Serve with Vanilla ice cream and garnish with fresh mint sprigs.

Courtesy Michael P. Clive,
www.twitter.com/michaelpclive

Tags: , , , ,
Page 2 of 212