Recipes ( Archived) (79)

Does milk powder help create a more crunchier pizza?

Will try it and put pics of the experiment on the blogs.

Maybe by adding a little fish stock & reducing , may enhance the flavour & make it a more balanced sauce.

Ali, I have a couple of great Canadian recipes for you to try:
Potato Soup Prince Edward Island Style, aka, Potage Pomme de Terre, I.de P.E.
A single potato in a large bowl of fish broth...yech, ptfui!
Alberta Western Salad:
A collection of red peppers, red tomatoes , garden veggies with bacon flavoured bits, covered in fresh oil from the tar-sands.

Spaghetti Carbonara

1 tablespoon olive oil
1 onion, chopped

Onions Red Fresh

1 clove garlic, minced

1/4 cup dry white wine (optional)
4 eggs

Eggland's Best Eggs White, Extra Large


1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese



In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).

Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Ingredients meat ball sandwiches >>>>>>>>

1 egg, lightly beaten
1/2 cup milk
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1-1/2 pounds ground beef
BARBECUE SAUCE:
1 large onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
3 cups water
1 can (12 ounces) tomato paste
2 teaspoons salt
1 teaspoon sugar
1 teaspoon dried oregano
1/4 teaspoon pepper
1 bay leaf
14 submarine buns (6 inches each), split
1-3/4 cups shredded part-skim mozzarella cheese



Directions

In a large bowl, combine the egg, milk, bread crumbs, onion, salt, garlic powder and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 30-35 minutes or until no longer pink. Drain on paper towels.

Meanwhile, for sauce, in a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste, salt, sugar, oregano, pepper and bay leaf. Bring to a boil. Add the meatballs. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.


Discard bay leaf. Spoon five meatballs with sauce onto each bun bottom. Sprinkle with cheese. Replace tops. Yield: 14 servings.

I make my own scratch Arby's.

I fry up some shaved steak.

Add sweet onion and green pepper saute in frying pan til done.

Place on toasted hamburger bun.

I like melting some cheese to pour over the meat mixture.