Archive for April, 2012

Hamburger Pie

This recipe was, weirdly enough, found in a WeightWatcher’s magazine. I didn’t use the healthier options, so I don’t know how much better for me it would have been if I had.

  • 1 pie crust
  • 1 pound ground beef
  • 1 onion, finely chopped
  • 2 tablespoons Worcestershire sauce
  • 1 garlic clove, minced (I used garlic powder instead)
  • 2 tablespoons flour
  • 1 egg
  • 1/2 cup cheddar cheese
  • 2 tablespoons Parmesan cheese

1. Preheat oven to 375F. Spray a 9 inch pie plate.

2. Place the pie crust in the bottom of the pie plate.

3. Brown beef in a skillet. Add onion, garlic and Worcestershire sauce. Remove from heat and add flour.

4. Mix egg, cheddar cheese and Parmesan cheese together in a bowl.

5. Spoon beef mixture over pie crust. Pour cheese mixture on top.

6. Bake for 25 to 30 min.


Verdict: This wasn’t really my favourite recipe. It was okay, but it kind of tasted like a lot of other beef with cheese dishes I have made.


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Apple French Toast

I found this recipe on a recipe card at my grocery store.

  • 2 tablespoons butter
  • 4 apples peeled and thinly sliced
  • 3 tablespoons raisins
  • 3 tablespoons cranberries (didn’t use, because we don’t like cranberries)
  • 1/4 cup honey
  • 1/2 teaspoon cardamom (we didn’t have any so we substituted cinnamon)
  • 2 eggs
  • 1 1/3 cup milk
  • 4 thick slices of bread (we used 8 regular slices of bread)
  • Pinch of nutmeg
  • 1/4 cup pistachios (we didn’t use)
  • Vanilla yogurt (for topping, but we just used syrup)

1. Heat 1 tablespoon of butter in a skillet over medium-high heat. Add apples, raisins and cranberries (if using). Cook for 10 min, until apples are golden. Add 2 tablespoons honey and the cardamom (or cinnamon). Cook for 3 min, or until mixture is slightly caramelized. Set aside.

2. In a bowl, beat together the eggs, the remaining 2 tablespoons of honey and the milk. Dip bread slices into the egg mixture.

3. In a pan, heat the rest of the butter. Place bread slices in the pan. Sprinkle with nutmeg. (If using, add half the pistachios.) Cook 2 or 3 min per side.

4. (If desired, serve with remaining pistachios and yogurt.)

Verdict: This was an okay recipe. With honey as an ingredient, I thought it would be a little sweeter. I didn’t really taste the honey in the recipe. The apple topping was good. It just wasn’t my favourite French toast recipe.

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Zucchini ‘n Hamburger Casserole

I found this recipe on the Pillsbury website.

  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup uncooked rice
  • 1 cup water
  • 2 cups zucchini, cut into 1/4 inch slices
  • 1 cup tomato, chopped
  • 1 19 ounce can Progresso Vegetable classic tomato basil soup (I am only mentioning the brand here, because it’s one that the stores in my area do not carry. We used a tomato basil soup, but there were no vegetables in it)
  • 2 cups shredded mozzarella cheese

1. Preheat oven to 375F. Spray a 13×9 inch baking dish with cooking spray.

2. In a medium skillet, over medium-high heat, cook beef and onion. Stir frequently, until beef is cooked. Drain. Sprinkle with salt and pepper.

3. Place rice and water in prepared baking dish. Stir to mix. Layer cooked beef, zucchini and tomato over rice. Pour soup on top. Cover with foil.

4. Bake 40 min. Remove foil, sprinkle with cheese and bake uncovered for 10 to 15 more min.

Verdict: While I thought this was a good dish, for me all of the flavours really didn’t work well enough together to make it a great dish. The rice just kind of felt weird and out of place in the dish.


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In Search Of: the Perfect Chocolate Chip Cookie Part 38: Triple Chocolate Chip Cookies

I got this recipe from an Eagle Brand booklet. It had a frosting component for making cookie sandwiches that I didn’t make, just going for individual cookies instead.

  • 3/4 cup butter, softened
  • 2/3 cup Eagle Brand condensed milk
  • 1/3 cup brown sugar
  • 1 egg
  • 2 cups flour
  • 1 teaspoon vanilla
  • 1 1/2 teaspoon baking powder
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips (we just used 1 cup of semi-sweet chocolate chips instead of the combined 1 1/2 cup in the original)

1. Preheat oven to 350F.

2. Beat butter, condensed milk and brown sugar together. Add egg and vanilla. And flour and baking powder. Add chocolate chips. Refrigerate, covered, for 15 min (somehow I missed this step completely until I was writing the recipe up just now).

3.  Drop dough balls onto baking sheets and flatten slightly. Bake for 10-12 min.

Verdict: We made 30 decent sized cookies. I have no idea if refrigerating the cookies would have sufficiently changed the taste, or if the three different types of chocolate would have added something different to the flavour rather than the one, but the dough of the cookies we made had a kind of bland taste.

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Apple and Blueberry Crisp

Though I am not completely sure, I think I found this recipe in one of the free French newspapers they hand out at the Metro stations.

  • 1 cup oats
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter, cold, cut into pieces
  • 2 1/2 cup blueberries
  • 4 cups peeled, diced apples

1. Preheat oven to 375F. Lightly grease baking dish.

2. In a medium bowl, combine oats, 1/4 cup of the flour, 1/4 cup of the sugar and the cinnamon.

3. Cut in the butter until the mixture is grainy.

4. In a big bowl, mix together the blueberries, apples, remaining 1/4 cup flour and 1/4 cup sugar.

5. Pour the fruit mixture into the baking dish. Cover with oat mixture.

6. Bake 50 min, until crust is golden and apples are tender.

Verdict: Although I thought the fruits worked together, there was something off about the crust. As a whole, it just wasn’t crispy enough for me.

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Tortellini Emilia

I got this recipe from Better Homes and Gardens.

  • 16 ounces of cheese filled tortellini
  • 3 tablespoons red onion, chopped
  • 2 tablespoons chopped shallots (we just used more onion)
  • 1 tablespoon butter
  • 2 cups half-and-half (10% cream)
  • 1/2 cup milk
  • 2 egg yolks (we used 1 whole egg)
  • 1/4 cup Parmesan cheese
  • 1 tablespoon sage (we didn’t have any left to use)
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup walnut pieces
  • 2 ounces prosciutto

1. Preheat oven to 400F. Prepare tortellini according to package directions. Drain and set aside.

2. While pasta is cooking, heat butter in a saucepan over medium heat. Cook onion and shallots until tender. Stir in cream and milk. Bring to boil. Remove from heat.

3. In a small bowl beat egg(s). Slowly add one cup of the hot milk mixture to the egg(s), beating until combined. Mix everything back into the saucepan.

4. Return the saucepan to medium-low heat and cook for 10 min, until slightly thickened and bubbly. Stir in Parmesan and sage. Pepper to taste.

5. Transfer half of the tortellini to a large baking dish. Sprinkle with all of the Gruyere cheese. Pour half the sauce on top. Top with remaining pasta, the walnuts, prosciutto and remaining sauce.

6. Bake, uncovered, for 20 min.

Verdict: This was an interesting dish. There were a lot of flavours that I liked. The walnuts added a different texture and taste to most other pasta dishes I have had. But I wasn’t a big fan of the way the sauce kind of ended up clumped together after being baked.

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Mini Oreo Surprise Cupcakes

I found this recipe from Kraft.

  • 1 package chocolate cake (+ ingredients to make it as per the box)
  • 125 g cream cheese, softened
  • 1/2 cup peanut butter, divided (omitted, because I do not like peanut butter)
  • 1 egg
  • 2 tablespoons sugar
  • 48 mini Oreos
  • 1 1/2 cup whipped cream (this is for icing the cupcakes, but we just used vanilla icing instead)

1. Preheat oven to 350F. Prepare cake mix according to box and set aside.

2. Whisk together the cream cheese, (half or 6 tablespoons of the peanut butter, if using) egg and sugar in a small bowl until well mixed.

3. Fill 24 muffin moulds up about halfway.

4. Place a tablespoon of the cream cheese mix into each muffin then top with a mini Oreo. Top with remaining cake mix.

5. Bake 22 min or until done.

6. (Mix remaining 2 tablespoons of peanut butter with whipped cream and ice the cupcake when cool.) Top each iced cupcake with another mini-Oreo.

Verdict: These cupcakes were moist (though that is probably down to the brand of cake mix you use). I mostly made this recipe to try and get over my dislike of cream cheese. I thought that mixed together and surrounded by chocolate would help and I have to say that I didn’t taste the cream cheese at all. The Oreos that were baked inside the cupcakes got a little mushy so that there wasn’t that crunch that I was expecting. But really good cupcakes!

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