1 jar (340g) + 250 ml (1 cup) of tempered cream cheese
375 ml (1½ cups) grated Tex-Mex cheese
500 ml (2 cups) grated cheese
310 ml (1¼ cups) milk
7 eggs
250 ml (1 cup) butter
60 ml (¼ cup) sour cream
Frozen products section
16 cooked waffles
Fish section
250 ml (1 cup) coarsely chopped smoked salmon (optional, grilled cheese adventurer version with waffles)
What you have left in the fridge:
500 ml (2 cups) leftover cooked meat or 1 can black beans, rinsed and drained
3h
1h30
4 portions
Se congèle
Temper ¾ cup butter and 1 jar (340g) + 1 cup cream cheese.
Preheat oven to 375 degrees F.
Cut 2 lbs of potatoes with skin into sticks and 3 cups of cauliflower into small florets.
Place in a large bowl and add 5 tbsp olive oil and 1 tbsp Italian seasoning. Salt and pepper to taste.
Place in two rectangular baking pans or individual aluminum pans (this will be useful for finishing cooking at the campsite, on the BBQ or over the campfire.) Allow space in your containers to add the other ingredients of the recipe. Bake for 35 minutes.
Grate 1 cup of carrots and set aside.
Chop 1 yellow onion, 2 cloves of garlic and 2 green onions. Set aside.
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil and cook 450g ground pork and 1 chopped yellow onion for 5 minutes. Season with salt and pepper to taste.
Stir in 2 cloves minced garlic and 2 cups salsa and simmer for 15 minutes.
Rinse and drain 1 can of chickpeas and 1 can of black beans (if veggie version of poutine fest). Set aside.
In a food processor, place 1 jar (340g) of tempered cream cheese, 1½ cups of shredded Tex-Mex cheese, 1 can of rinsed and drained chickpeas, 1 cup of shredded carrots, 1 tbsp of smoked paprika, salt and pepper.
Mix all ingredients until smooth and place in individual aluminum containers to place on the BBQ or campfire. Place in the fridge or freezer.
In a large bowl, combine 2 cups flour, 1 tsp baking soda and 1 tbsp baking powder.
In another bowl, using an electric mixer, cream ¾ cup of the softened butter and 1 cup of the packed brown sugar for 1 minute. Add 2 eggs and 1 tsp of the vanilla extract and mix again.
Add the flour mixture to the egg mixture and mix well using a wooden spoon.
Add 5 coarsely crumbled graham crackers, 1 cup chocolate chips and 1 cup mini marshmallows. Mix again.
On two nonstick or parchment-lined baking sheets, drop the sponge cookie mixture by the side. Shape into balls about 2 tablespoons in size.
Mash lightly with a fork and bake for 8 minutes.
Add 2 cups of poutine gravy to the potato and cauliflower mixture. Top with 2 cups of leftover meat or 1 can of black beans, rinsed and drained, and 2 cups of cheese curds. Place in the refrigerator or freezer.
In a large bowl, using an electric mixer, combine 2 cups flour, ¼ cup cocoa powder, ¼ cup sugar, 1¼ cups milk, 5 eggs, ½ tsp baking powder and a pinch of salt. Mix until smooth.
Melt 1 tsp butter in a skillet over medium-high heat, pour in ½ cup pancake mixture, spreading with a spatula. Cook for 2 minutes on each side or until golden brown. Repeat for entire mixture.
Place the pancakes in an airtight container, layering them with parchment paper to prevent them from sticking together. Place in the fridge or freezer.
In a bowl, mix 1 cup of tempered cream cheese and 2 cups of shredded cheese.
Place 8 waffles on the work surface.
Divide the cheese mixture between the 8 waffles and spread evenly.
Add 2 tbsp crumbled cooked bacon and ¼ chopped green onions to each waffle.
Close with the remaining 8 waffles. Place in a large airtight container, layering with parchment paper. Place in the fridge or freezer.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 can opener
1 electric mixer
1 food processor
1 wooden spoon
2 rectangular baking pans or individual aluminum containers with lids suitable for cooking on a BBQ or campfire
2 non-stick baking sheets
1 large skillet
1 crepe pan (optional)
Parchment paper
Empty containers (storage or freezing) compatible with BBQ or campfire if necessary
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