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Chef's Corner

Monthly Archives: March 2017

Colcannon Traditional Irish Dish

March 16, 2017

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Ingredients

2 1/2 pounds potatoes, peeled and cubed

4 slices bacon

1/2 small head cabbage, chopped

1 lg onion, chopped

1/ cup milk

Salt and pepper to taste

1/4 cup butter, melted

Directions

Place potatoes in a saucepan with enough water to cover. Bring to a boil and cook for 15 to 20 minutes, until tender.

Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, sauté the cabbage and onion until soft and translucent. Putting a cover on the pan helps the vegetables cook faster.

Drain the potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage and onions, then transfer the mixture to a large serving bowl. Make a well in center and pour in the melted butter. Serve immediately.

 


Italian Love Cake

March 16, 2017

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Ingredients

  • 1 (18.25 ounce) package chocolate cake mix
  • 2 pints partially skimmed ricotta cheese
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 cup milk
  • 1 (12 ounce) container frozen whipped topping, thawed

Directions

1. Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.

2. Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.

3. Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.

4.  Blend pudding mix and milk until thickened. Blend in whipped topping.

Spread over cooled cake.