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Award-Winning Butter Tarts

| Publish by Shukhi Chowdhury



Award-Winning Butter Tarts









Total time: 1¼ hours PT4500.0S    

Prep time: 45 min

Chef: Lennie








Ingredients



16 pie pastry (fill 16 muffin cups your own or from a mix)
12 cup raisins
14 cup butter (soft)
14 cup brown sugar (packed)
1 pinch salt

12 cup corn syrup
1 egg (lightly beaten)
12 tsp vanilla

Directions



1Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
2In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
3In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
4Add egg and vanilla and mix well.
5Drain raisins.
6Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
7Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
8Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
9I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
10Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.




Labels: Danish, Desserts, Holidays, Lunch and Snacks, Side Dishes, Soul food

Turkey Burgers With Mozzarella and Roasted Peppers

| Publish by Shukhi Chowdhury



Turkey Burgers With Mozzarella and Roasted Peppers









Total time: 22 min PT1320.0S    

Prep time: 15 min

Chef: Melinablue









Ingredients
1 lb ground turkey
14 cup diced onion
1 tbsp balsamic vinegar
1 tsp dried oregano
12 tsp salt
14 tsp black pepper (ground)
2 red peppers (roasted red peppers halved from water packed jar)
4 ozs part-skim mozzarella cheese (slices)
4 hamburger buns (multigrain)
nonstick cooking spray

Directions



1If grilling, spray grill rack with cooking spray and fire it up.
2If pan-frying like me, spray pan, but wait to heat it until almost ready to cook the patties.
3Mix turkey, onion, vinegar, oregano, salt and black pepper in a bowl until combined; but try not to overwork the turkey, since too much handling will make it tough.
4Form mixture into four patties.
5Sear patties one minute per side, then turn down heat, or move to cooler part of grill.
6Cook 3-5 minutes per side, or until center isn't pink anymore.
7Top with roasted peppers and cheese, and keep on heat until cheese melts.
8Transfer to buns, add preferred condiments and enjoy.




Labels: Cuban, Greek, Italian, Lunch and Snacks, Main Dishes

Baked Cod with Roasted Red Pepper Horseradish Sauce

| Publish by Shukhi Chowdhury


Baked Cod with Roasted Red Pepper Horseradish Sauce









Total time: 45 min PT2700S    

Prep time: 20 min







Ingredients
6 ozs roasted red pepper (drained patted dry and diced)
1 cup horseradish sauce
8 dashes worcestershire sauce
4 cod fillets (rinsed and dried with paper towels)
seasoning (garlic pepper)
1 cup cajun-seasoned snack mix (crushed cajun seasoned)

Directions



1Preheat oven to 375 degrees F (190 degrees C).
2Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.
3Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom. Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce. Sprinkle each fillet with crushed Cajun snack mix.
4Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.



Labels: Barbecue-bbq, Canadian, Dinner, Main Dishes, Mediterranean

Easy Cheesecake With Cherry Topping

| Publish by Shukhi Chowdhury



Easy Cheesecake With Cherry Topping










Total time: 30 min PT1800.0S   

 Prep time: 15 min

Chef: Chef LINDA JEAN









Ingredients
1 graham cracker crust (prepared)
8 ozs cream cheese
16 ozs sugar (10xx confectioners)
21 ozs cherry pie filling
8 ozs cool whip

Directions



1Put cream cheese on counter to soften.
2Put Cool Whip on counter to thaw.
3Put softened cream cheese in mixing bowl
4Beat cream cheese and sifted confectioners sugar until lumps are gone.
5Add thawed Cool Whip.
6Blend until smooth and fluffy.
7Pour into graham cracker crust and smooth with spoon until it's level.
8Spoon on pie filling.
9Set in refrigerator (to set) overnight.
10If you are in a hurry, set 4 hours.






Labels: Danish, Desserts, Holidays, Soul food

Raspberries with Sour Cream Custard

| Publish by Shukhi Chowdhury



Raspberries with Sour Cream Custard










Total time: 20 min PT1200S    

Prep time: 5 min

Chef: Elna Dobson







Ingredients
12 cup sugar
3 tbsps cornstarch
14 tsp salt
1 14 cups milk
4 beaten eggs
12 cup sour cream
1 12 tsps vanilla extract
2 pts raspberry (fresh)

Directions


In a medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from the heat. Add 1/2 cup of hot mixture into eggs; return to saucepan. Add sour cream and vanilla; beat with whisk until well blended. Place saucepan in a bowl of ice water for a few minutes to cool. Cover and chill. Serve sauce over berries. Variation: Strawberries or other fresh fruit may be substituted for raspberries.

Labels: Danish, Desserts
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