Christmas Tag

24 Dec

Posted at 15:20h in All Recipes, Gluten Free, Vegetables by
0 Likes
[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="2/3"][image_slider_no_space height="400" navigation_style="light" highlight_active_image="yes" images="3103,3104,3105"][/vc_column][vc_column width="1/3"][vc_column_text]Prep Time: 15 minutes[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Cooking Time 50 minutes[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Serving: 4[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_empty_space height="20px"][vc_column_text]

A Word From The Cook

[/vc_column_text][vc_column_text]Loaded and Double Baked - thank you John Reid for sharing this one with us from the Guardian.[/vc_column_text][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="70px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/2"][vc_column_text]

Ingredients

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  • 4 Large Baking Potatoes
  • 2 Tbsp Vegetable Oil
  • 3-4 grinds of Salt
  • 5-6 grinds of Pepper
  • 1 Tbsp Butter
  • 1 Leeks (trimmed, washed and thinly sliced)
  • 2/3 Cup grated Old Cheddar Cheese
  • 1 Tbsp Dijon Mustard
  • 2/3 Cup Whipping Cream (35%)
  • 1/4 Cup Bread Crumbs (I use Gluten Free)

10 Dec

Posted at 21:35h in All Recipes, Gluten Free, Vegetables by
0 Likes
[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="2/3"][image_slider_no_space height="400" navigation_style="light" highlight_active_image="yes" images="3274"][/vc_column][vc_column width="1/3"][vc_column_text]Prep Time: 15 minutes, cook time 25 minutes, bake time 30 +/- mintues.[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Cooking Time 30 minutes[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Serving: 4[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_empty_space height="20px"][vc_column_text]

A Word From The Cook

[/vc_column_text][vc_column_text]This was a dish served to us by friends Bruce and Lorraine.   This was a Jaffray family favourite passed down from Bruce's mom.[/vc_column_text][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="70px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/2"][vc_column_text]

Ingredients

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  • 9 large potatos (I prefer white vs. russett)
  • 1 Pkg Cream Cheese
  • 1 Cup Sour Cream
  • 2 tsp onion powder
  • 1 tsp salt
  • 1/4 tsp white pepper
  • 2 Tbsp Butter

01 Mar

Posted at 20:25h in All Recipes, Gluten Free, Vegetables by
0 Likes
[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="2/3"][image_slider_no_space height="400" navigation_style="light" highlight_active_image="yes" images="3103,3104,3105"][/vc_column][vc_column width="1/3"][vc_column_text]Prep Time: 5 minutes[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Cooking Time 50 minutes + 10 minutes + 15 minutes[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Serving: 6-8[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_empty_space height="20px"][vc_column_text]

A Word From The Cook

[/vc_column_text][vc_column_text]Loaded and Double Baked - these will become a favourite.[/vc_column_text][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="70px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/2"][vc_column_text]

Ingredients

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  • 3 Baking Potatoes
  • 2 Tbsp Vegetable Oil
  • 2 Tbsp Butter
  • 1/2 Cup Sour Cream
  • 1/2 Cup Bacon Bits
  • 1/2 Cup Cheddar Cheese
  • 1/4 Cup Milk (more or less to get the right consistency for potatoes)
  • 2 Green Onions (sliced - saving the dark green parts for garnishing)
  • 3-4 grinds of Salt
  • 5-6 grinds of Pepper