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Creamy Mushroom Tarts
1 envelope Robin Hood® Flaky Pie Crust Mix 2 tbsp Crisco® Canola Oil 30 mL 5 cups thinly sliced exotic mushrooms, any combination 1250 mL 2 cloves garlic, minced ½ tsp dried thyme 2 mL 2 tsp finely grated lemon rind 10 mL 1½ tsp Robin Hoo...
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Creamy Mushrooms in Puff Pastry
30 mL (2 tablespoons) vegetable oil 1 small onion, finely chopped 500 mL (2 cups) assorted mushrooms (portobello, oyster, shiitake, brown, and common white), coarsely chopped 125 mL (1/2 cup) chicken stock 250 mL (1 cup) 15% country-style cream ...
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Smoked Salmon Diamond Puffs
1/2 (411 g pkg) frozen puff pastry, thawed 1 pkg (250 g) Lactantia? Light Ultra Spreadable Smoked Salmon Cream Cheese 1 egg 1 Tbsp (15mL) water
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Chili-Cheddar Biscuits
3 cups (750 mL) Five Roses All Purpose Flour 2 tbsp (30 mL) baking powder 1 tsp (5 mL) each dry red chili flakes and chili powder 1 tsp (5 mL) salt 1/2 cup (125 mL ) cold butter, cubed 3/4 cup (175 mL) Canadian Cheddar cheese, shredded 1 1/2 cu...
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Prosciutto on Baguette
1 baguette, thinly sliced 2 tbsp (30 mL) softened butter 1/4 lb (125 g) Canadian Borgonzola cheese, cut in small cubes 2 tbsp (30 mL) Brandy Pinch of paprika Salt and pepper 1/4 lb (125 g) thinly sliced prosciutto, finely chopped Grated ...
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Tomato and Anchovy Phyllo Tartlets
3 sheets of phyllo pastry Melted butter 16 slices of Canadian Mozzarella cheese 2 tomatoes, sliced and cut in half 8 anchovy fillets, cut in half Pepper Olive oil
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Mini Crab Quiches
3 cups (750 mL) Five Roses All Purpose Flour 1 tsp (5 mL) salt 1 cup (250 mL) cold butter, cubed 1/2 cup (125 mL) Break-Free Liquid Eggs*, well shaken 2 tsp (10 mL) white vinegar Ice water
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Canadian Swiss Cheese and Ham Tartlets
2 cups (500 mL) finely shredded Canadian Swiss* cheese 2/3 cup (150 mL) finely chopped cooked ham 1/3 cup (75 mL) chopped green onions 1/3 cup (75 mL) sour cream 24 frozen unbaked 3 inch (7.5 cm) tart shells
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Cheesy Mexican Potato Skins
4 large baking potatoes Melted butter Taco seasoning or chili powder 2 cups (500 mL) shredded Canadian Colby or Monterey Jack cheese 1 can (7 1/2 oz/213 mL) taco sauce 1 small tomato, seeded and diced 2 tbsp (30 mL) finely chopped parsley
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Parsnip and Carrot in Mozzarella Cheese Sauce
4 parsnips, peeled 4 carrots, peeled 1 red onion, sliced 2 tbsp (30 mL) pine nuts or slivered almonds, lightly toasted A few sprigs of fresh tarragon
Starter and Appetizer
