In a pot, bring water to a boil and cook pasta according to manufacturer's instructions. Drain and place in a large bowl.
Chop ½ yellow onion and 1½ cups (375 ml) button mushrooms.
In a large skillet, heat 2 tbsp (30 ml) olive oil over medium-high heat and cook ½ chopped yellow onion, ½ cup (125 ml) chopped button mushrooms and 450 g (1 lb) fondue beef for 5 minutes or until beef is cooked through.
Add 1 tbsp (15 ml) Worcestershire sauce and ¼ cup (60 ml) cream cheese. Cook for another minute. At this point, the adventurous can add 2 tbsp (30 ml) ketchup. Top the burger buns with this mixture. Enjoy hot or cold.
Cut 5 slices of bread into 1 cm x 1 cm cubes. Place in a large bowl and add ½ tsp (3 ml) cinnamon and ¼ cup (60 ml) sugar. Mix well.
In another bowl, combine 2 cups (500 ml) fresh or frozen berries and ¼ (60 ml) cup brown sugar.
In another bowl, whisk together ½ cup (125 ml) milk, 1 egg and 1 tsp (5 ml) vanilla extract.
Gently mix the 3 preparations. Place in a rectangular non-stick baking pan. Bake for about 30 minutes. It is at this stage that adventurers can add ½ cup (125 ml) of chocolate chips to the mixture.
Roughly chop 1 cup (250 ml) cooked beets and place in food processor.
Add 1 cup (250 mL) frozen fruit, 3 cups (750 mL) vanilla Greek yogurt, 2 tbsp (30 mL) maple syrup and ¼ cup (60 mL) ground flaxseed. Blend until smooth. Sprinkle with granola when serving. This is where adventurous types can add 1 tsp (5 mL) ground cardamom to the food processor before blending.
Chop ½ cup (125 ml) sun-dried tomatoes, 2 green onions and 1 red pepper. Add to the bowl with the orzo.
Slice 3 tbsp (45 ml) Kalamata olives and coarsely crumble ½ cup (125 ml) feta cheese. Add to the bowl with the orzo.
Stir in ¼ cup (60 ml) olive oil, salt and pepper to taste. Mix well and store in the refrigerator. This is where the adventurous can add ½ cup (125 ml) chopped marinated artichokes to the salad.
Chop ½ cup (125 ml) flat-leaf parsley and place in a large bowl.
Add 1 ½ lb (675 g) ground pork, 1 egg, 1 cup (250 mL) breadcrumbs, 1 cup (250 mL) chopped mushrooms and 3 tbsp (45 mL) sun-dried tomato pesto. This is where the adventurous can substitute pretzel crumbs for the breadcrumbs.
Shape the meat mixture into small balls of about 1 tbsp (15 ml).
In a skillet, heat 3 tbsp (45 ml) olive oil over medium heat and brown the meatballs for 10 minutes, stirring regularly.
Add 1 liter (4 cups) of rosé sauce and simmer over low heat for 5 minutes. Salt and pepper to taste.
Place a French shallot in a food processor and chop finely.
Add to the food processor, 2 cups (500 ml) of leftover cooked meat, ½ cup (125 ml) of cream cheese, ¼ cup (60 ml) of 15% cooking cream, 2 tbsp (30 ml) of Dijon mustard and salt and pepper to taste. Blend until smooth. Enjoy in a sandwich or with crackers. This is where the adventurous can add 3 tbsp (45 ml) of their favorite pesto.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 food processor
1 large non-stick frying pan
1 cauldron
1 rectangular baking dish
Empty containers (storage or freezing)
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