Just Call Me Martha's

102

Recipes

Roasted Red Pepper and Feta Dip

Posted by Just Call Me Martha  

This is a really great dip for either pita or for fresh veggies. The jalapeno adds a little kick and colour. I actually use two instead of the one called for in the recipe. If the red peppers are small, I use three instead of 2. Enjoy. MORE»

Recipe #357154

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Hazelnut Cappuccino Torte

Posted by Just Call Me Martha  

Heavenly combination of Chocolate, Coffee and Hazelnuts with rich Mascarpone Cheese. Definitely fit for your best company. This dessert looks wonderful with whipping cream piped around the edges or in dollops and then decorated with... MORE»

Recipe #117094

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Grand Marnier Chocolate Torte

Posted by Just Call Me Martha  

This came from Chatelaine magazine several years ago. It's one of their most requested recipes. MORE»

Recipe #114486

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Potato, Celeriac & Parsnip Mash With Leek Frizzle

Posted by Just Call Me Martha  

This is an exciting alternative to basic mashed potatoes and makes an interesting and attractive side dish to any kind of meat, poultry or fish. The celery root adds a wonderfully distinct flavour. I suggest using the chicken stock and always,... MORE»

Recipe #111075

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Roasted Beet, Spinach & Goat Cheese Mix

(2 reviews) Posted by Just Call Me Martha  

This came from LCBO's Food and Drink magazine (Winter 2005). It's bright and colourful and very good. You could substitute canned beets in a pinch, but the roasted beets have a better taste and texture. MORE»

Recipe #109298

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Baked Brie and Red Pepper Jelly Wrapped in Phyllo Pastry

(8 reviews) Posted by Just Call Me Martha  

This is a nice twist to the traditional baked brie in puff pastry. I find that the phyllo lends to a more elegant presentation. Phyllo is not that tricky to work with - just keep the sheets that you aren't working with covered with plastic wrap... MORE»

Recipe #108691

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Lazy Day Brunch Casserole (Crustless Quiche)

(10 reviews) Posted by Just Call Me Martha  

This is a very simple, but delicious brunch casserole - almost like a crustless quiche. We had this for our Lazy Day New Years brunch (our guests come in pajamas and stay that way all day - hence the name). It's very colourful and quick to throw... MORE»

Recipe #107697

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Black Pasta With Scallops

Posted by Just Call Me Martha  

This is a stunning dish to look at with the black pasta and white scallops on top. The black pasta is very different, both in appearance and taste (made with squid ink). From LCBO Food & Drink Magazine Winter 2003. Serves 2 as main course or 4 as... MORE»

Recipe #107383

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Mediterranean Roasted Potato Salad

(1 reviews) Posted by Just Call Me Martha  

This recipe came originally from the LCBO Food & Drink Summer 2001 issue. We serve this alongside the French Bistro Tenderloin Roast With Shallot Sauce recipe from the same issue. It's bright and colourful and the flavours are divine. Use lettuces... MORE»

Recipe #107179

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French Bistro Tenderloin Roast With Shallot Sauce

Posted by Just Call Me Martha  

This recipe originally came from the LCBO Food & Drink "The Art of Entertaining" Summer 2001 magazine. We have made this time and time again and it's a wonderful dish for company. Now, I will say, you really have to like this company, as a 3 lb... MORE»

Recipe #107178

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Strawberry Hazelnut Torte

Posted by Just Call Me Martha  

This is quite an impressive seasonal dessert that could also be make with either strawberries or raspberries. I would only recommend using Fresh berries (not frozen) for this yummy dessert. Original recipe from Chez Piggy in Kingston. MORE»

Recipe #94697

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Moroccan Chicken Bundles

(1 reviews) Posted by Just Call Me Martha  

These Moroccan-Style chicken phyllo rolls have the delicious mix of Moroccan spices including cumin, ginger, turmeric and cinnamon. These are great served with Spiced Tomato Dipping Sauce - Moroccan Style. They are a bit time consuming, but well... MORE»

Recipe #94396

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Spiced Tomato Dipping Sauce - Moroccan Style

(2 reviews) Posted by Just Call Me Martha  

This Moroccan style dipping sauce is delicious on anything from traditional Moroccan food to grilled chicken, shrimp, or steak. Perfect with Moroccan Chicken Bundles. It would also be a good accompaniment to many of the purhcased (frozen)... MORE»

Recipe #94395

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Rhubarb Maple Upside Down Cake

Posted by Just Call Me Martha  

Great made with fresh or frozen rhubarb and topped with a little dollop of whipped cream or a nice french vanilla ice cream. Adapted from a recipe that appeared in our local paper. MORE»

Recipe #92106

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Cashew Chicken and Baby Bok Choy

(6 reviews) Posted by Just Call Me Martha  

This is a quick and easy dish that can be made with Baby Bok Choy or regular Bok Choy, chopped. I found this recipe on a several different websites when searching for different ways to cook some Bok Choy that I picked up at an Asian market. MORE»

Recipe #91095

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Guinness Ribs With Sweet Molasses Bbq Sauce.

Posted by Just Call Me Martha  

These are by far the best ribs I've ever had. They are so tender that the meat literally falls off the bone. The Bone Dust seasoning (see Bone Dust BBQ Rub),is an easy-to-make mixture of herbs and spices. This is from the "Hot Sticky and On Fire "... MORE»

Recipe #90110

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Crab Smothered Shrimp

(8 reviews) Posted by Just Call Me Martha  

I have had this recipe for years, handwritten. No idea where it came from originally, but what a great dish that really will impress guests. MORE»

Recipe #90089

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Pasta Primavera

(4 reviews) Posted by Just Call Me Martha  

This is my old standby primavera that I've been making for years. I think the key is the fresh vegetables (don't use frozen). This dish is quick, easy and looks great! MORE»

Recipe #90038

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Grilled Swordfish With Tomato Artichoke Salsa

Posted by Just Call Me Martha  

This is probably the best swordfish I've ever tried. The presentation is great as well, because the salsa is so colourful. This great recipe was printed from the Internet sometime ago (sorry, it's been recopied and I don't know the original site)... MORE»

Recipe #89980

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Green Pea Soup with Mint Gelato

Posted by Just Call Me Martha  

This is a great spring/summer soup and can be served warm as well as chilled. The flavour is superior when you use freshly shelled peas!!! This soup is equally as tasty when you replace the gelato with just a dab of sour cream and a sprig of mint.... MORE»

Recipe #88393

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