Catalogue Recipes – January 2013 - My Epicure

Catalogue Recipes – January 2013
Page 6 – GARLIC BREAD
MAKES: 4 SERVINGS PREP TIME: 10 MIN COOK TIME: 10 MIN
Ingredients
• 4 slices Italian bread, thickly sliced
• 1 Tbsp (15 ml) Epicure’s Herb & Garlic Dip Mix
• Olive oil, to taste
• ¼ cup (60 ml) grated Parmesan cheese
Pairs perfectly with a salad, soup, or bowl of saucy pasta.
Instructions
1. Preheat oven to 400° F (205° C).
2. Place bread on Epicure’s Crisper or Epicure’s Baking Sheet lined with Epicure’s Silicone Baking
Mat. Sprinkle each with Herb & Garlic Dip Mix and drizzle with a little olive oil. Top with a layer
of Parmesan.
3. Bake for 10 minutes, or until cheese is melted and bread is lightly golden.
Per Serving: Calories 140, Fat 6 g (Saturated 2 g, Trans 0 g), Cholesterol 5 mg, Sodium 210 mg,
Carbohydrate 15 g (Fibre 1 g, Sugars 1 g), Protein 5 g
TIP: This recipe also works well with Epicure’s Foundation product: Sun‐Dried Tomato & Herb Dip Mix.
Page 6 – RUSTICO PASTA SAUCE
MAKES: 4‐6 SERVINGS PREP TIME: 5 MIN COOK TIME: 20 MIN
Ingredients
• 1–14 oz (398 ml) can diced tomatoes
• 1–14 oz (398 ml) can crushed tomatoes
• 3 Tbsp (45 ml) Epicure’s Rustico Sauce Mix
• Grated Parmesan cheese, to taste
Instructions
1. Combine all ingredients in Epicure’s Multi‐Purpose Pot. Simmer for 20 minutes.
2. Serve tossed with hot pasta and Parmesan.
Per Serving: Calories 60, Fat 0.4g (Saturated 0.1 g Trans 0 g), Cholesterol 0 mg, Sodium 380 mg,
Carbohydrate 14 g (Fibre 3 g, Sugars 4 g), Protein 3 g
Page 10 – ROSEMARY GARLIC OVEN FRIES
Preheat oven to 375° F (190° C). Cut 4 medium potatoes into 8 ‐ 10 wedges. Place in a bowl with 1 Tbsp
(15 ml) each Epicure's Seasoning for Rosemary Garlic Oven Fries and oil, tossing to coat.
Place potatoes in a single layer on Epicure's Crisper. Bake for 35‐40 minutes.
1

Page 10 – PIZZA OVEN FRIES
Catalogue Recipes – January 2013
Preheat oven to 375° F (190° C). Cut 4 medium potatoes into 8 ‐ 10 wedges. Place in a bowl with 1 Tbsp
(15 ml) each Epicure's Seasoning for Pizza Oven Fries and oil, tossing to coat.
Place potatoes in a single layer on Epicure's Crisper. Bake for 35‐40 minutes.
Page 10 – CAJUN OVEN FRIES
Preheat oven to 375° F (190° C). Cut 4 medium potatoes into 8 ‐ 10 wedges. Place in a bowl with 1 Tbsp
(15 ml) each Epicure's Seasoning for Cajun Oven Fries and oil, tossing to coat.
Place potatoes in a single layer on Epicure's Crisper. Bake for 35‐40 minutes.
Page 12 – MANGO CURRY DIP
Makes 2 cups (500 ml)
• 3 Tbsp (45 ml) Epicure’s Seasoning for Mango Curry Dip
• 1 cup (250 ml) low‐fat sour cream
• 1 cup (250 ml) low‐fat mayonnaise
• Juice of half a lemon
Mix all ingredients. Let stand 1.2 hour before serving. Delicious with banana chips, raw vegetables and
crackers.
Page 12 – CITRUS CHIPOTLE KETCHUP
Mix 1 Tbsp (15 ml) Epicure's Seasoning for Citrus Chipotle Ketchup with 1/2 cup (125 ml) ketchup and 1
Tbsp (15 ml) orange juice. Delicious with oven‐baked fries, grilled meats or as a dipping sauce.
Page 12 – ROASTED GARLIC AIOLI
Whisk together 1 Tbsp (is ml) each water, lemon juice and olive oil. Stir in 1 Tbsp (15ml) Epicure's
seasoning for Roasted Garlic Aioli then whisk in 1 cup (250 ml) low‐fat mayonnaise. Let stand 30
minutes. Serve as a dip for grilled and steamed vegetables; add a dollop to fish and seafood stews.
Page 16 – LEMON DILLY CHICKEN
Epicure’s Lemon Dilly is a great way to add a ton of flavour without the salt!
• Makes 6 servings
• Cost Per Serving: 1.58
• Prep Time: 5 ‐ 10 minutes
• Cook Time: 20 minutes
Ingredients
• 2 Tbsp (30 ml) olive oil
• 6 boneless, skinless chicken breasts
2

• 1 cup (250 ml) prepared Epicure's Chicken Bouillon
• 1 Tbsp (15 ml) lemon juice
• 1 tsp (5 ml) Epicure's Lemon Dilly Dip Mix
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• 1 Tbsp (15 ml) Epicure's 3 Onion Dip Mix
Instructions
Catalogue Recipes – January 2013
1. Heat oil in Epicure's Eclipse® Coated Professional Frying Pan. Cook chicken over medium heat 3
minutes per side, or until golden brown.
2. Whisk together Chicken Bouillon, lemon juice, and Lemon Dilly Dip Mix.
3. Pour over chicken. Heat to boiling, then immediately reduce heat to a simmer and cook for 10–
15 minutes, or until thickest part of chicken is no longer pink.
4. Transfer chicken to a serving plate. Bring sauce back to a boil for 2 minutes, or until reduced by
half. Season to taste with Sea Salt and Black Pepper. Add 3 Onion Dip Mix and pour over
chicken.
Per Serving : Calories 190, Fat 7 g (Saturated 1.5 g, Trans 0 g), Cholesterol 75 mg, Sodium 140 mg,
Carbohydrate 2 g (Fibre 0 g, Sugars 0 g), Protein 28 g.
Page 16 – STUFFED BAKED TOMATOES
The sweetness of these tomatoes is balanced with pungent garlic, walnuts and spice. Serve hot or make
ahead and serve at room temperature.
• Makes 12 servings
• Cost Per Serving: 0.44
• Prep Time: 20 minutes
• Cook Time: 25 minutes
Ingredients
• 6 Roma tomatoes, cut in half lengthwise
• 4 Tbsp (60 ml) olive oil, divided
• 2 Tbsp (30 ml) walnut crumbs
• 2‐3 garlic cloves crushed
• 1/2 cup (125 ml) soft breadcrumbs
• 1 Tbsp (15 ml) Epicure’s Sun‐dried Tomato & Herb Dip Mix
• 1/2 tsp (2.5 ml) Epicure’s Allspice (ground)
Instructions
1. Preheat oven to 350° F (175° C).
2. Scoop out flesh from tomato halves into a bowl and reserve.
3. Warm 2 Tbsp (30 ml) oil in Epicure’s Eclipse® Coated Professional Frying Pan. Add walnuts and
cook gently until golden, ensuring the oil or the nuts do not get scorched.
4. Stir in remaining ingredients and cook until breadcrumbs start to brown.
5. Stir in reserved tomato pulp, mashing with a fork to break it down a little.
6. Arrange tomato halves in a baking dish. Fill with breadcrumb mixture. Drizzle with remaining oil
and bake for 25 minutes.
7. Serve at room temperature straight from baking dish.
3

Catalogue Recipes – January 2013
Per Serving : Calories 60, Fat 6 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 30 mg,
Carbohydrate 3 g (Fibre 1 g, Sugars 1 g), Protein 1 g.
Tips: Chef Tip: Sprinkle tops of tomatoes with a little grated Parmesan cheese before baking.
Page 16 – HERB & GARLIC TOMATOES WITH GREEN BEANS
Make this flavourful side dish in minutes. No added oil or fat!
• Makes 2‐3 servings
• Cost Per Serving: 0.70
• Prep Time: 5 minutes
• Cook Time: 5 ‐ 8 minutes
Ingredients
• 1 cup (250 ml) sliced sweet potatoes
• 1 cup (250 ml) sliced potato
• 1 cup (250 ml) green beans
• 1 tsp (5 ml) Epicure’s Herb & Garlic Dip Mix
Instructions
1. Toss vegetables with Herb & Garlic Dip Mix and place in Epicure’s Rectangular Silicone Steamer.
2. Cover and microwave on high for 6 minutes.
Per Serving : Calories 110, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 45 mg,
Carbohydrate 25 g (Fibre 4 g, Sugars 3 g), Protein 3 g.]
Page 20 – MARINARA PIZZA
Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 8 servings
Ingredients
1 recipe Epicure’s Pizza Dough or 1 lb. store‐bought pizza dough
1 cup (250 ml) prepared Epicure’s Marinara Sauce
¼ cup (60 ml) grated Parmesan cheese
½ cup (125 ml) black olives, pitted and coarsely chopped
6–8 anchovies – optional
Epicure’s Pizza Seasoning, to taste
Epicure’s Sea Salt, to taste
Epicure’s Garlic Pepper, to taste
Instructions
1. Preheat oven to 450 °F (230 °C).
2. Divide dough into 4 portions. Flatten each portion into a thin round, then place on Epicure’s
Baking Sheet lined with parchment paper or Epicure’s Crisper Pan. You may have to bake pizza
in batches.
4

Catalogue Recipes – January 2013
3. Spoon Marinara Sauce over dough and spread to edges. Sprinkle with Parmesan, then olives.
Add anchovies, if using, then sprinkle with Pizza Seasoning, Sea Salt, and Pepper.
4. Bake until edges are crispy and cheese has melted, 8–10 minutes.
Per Serving: Calories 170, Fat 4.5 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 200 mg,
Carbohydrate 26 g (Fibre 2 g, Sugars 1 g), Protein 5 g
Page 22 – EASY PASTA PRIMAVERA
• Makes 4 servings
• Cost Per Serving: 1.08
Ingredients
• 1 lb (450 g) tagliatelli or linguine pasta
• 1 Tbsp (15 ml) olive oil
• 2 cups (500 ml) frozen mixed vegetables
• 1 Tbsp (15 ml) Epicure's Pasta Seasoning
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• 3 Tbsp (45 ml) butter
Instructions
1. In Epicure's Pasta Pot, cook pasta according to package directions.
2. Once pasta is approximately halfway done, heat a large Epicure's Eclipse® Coated Professional
Frying Pan on medium‐high heat; add olive oil and frozen vegetables.
3. Sprinkle vegetables with Pasta Seasoning, Sea Salt and Pepper. Saute until vegetables are
tender‐crisp.
4. Drain cooked pasta, reserving about 1/4 cup (60 ml) pasta water. Stir pasta, butter and reserved
water with vegetables in frying pan until pasta is well coated. Serve immediately.
For a lower fat version, reduce the amount of butter.
Per Serving : Calories 580, Fat 14 g (Saturated 6 g, Trans 0 g), Cholesterol 25 mg, Sodium 110 mg,
Carbohydrate 98 g (Fibre 8 g, Sugars 5 g), Protein 19 g.
Tips: Try this with any combination of lightly sauteed fresh vegetables.
Page 24 – MANGO COCONUT CURRY
Make this restaurant favourite at home in all its coconutty glory!
• Makes 4 servings
• Cost Per Serving: 2.76
• Prep Time: 5 ‐ 10 minutes
• Cook Time: 10 ‐ 15 minutes
Ingredients
• 3 Tbsp (45 ml) butter
• 1 large onion, diced
• 3 garlic cloves, crushed
• 2 Tbsp (30 ml) Epicure's Madras Curry
5

• 1 tsp (5 ml) Ginger (ground)
• 3 Tbsp (45 ml) flour
• 2 cups (500 ml) prepared Epicure's Vegetable Bouillon
• 1 Epicure's Star Anise – optional
• 1 — 19 oz (540 ml) can light coconut milk
• 1 Tbsp (15 ml) Epicure's Red Pepper Jelly
• 2 mangoes, peeled and sliced
• 1/4 cup (60 ml) chopped fresh cilantro
Instructions
Catalogue Recipes – January 2013
1. Heat butter over medium‐high heat. Add onion and garlic. Sprinkle with Madras Curry and
Ginger and sauté until onions are softened.
2. Sprinkle with flour and cook for 2 minutes. Add Vegetable Bouillon and Star Anise, if desired. Stir
until mixture comes to a boil.
3. When sauce is slightly thickened, add coconut milk and Red Pepper Jelly, stirring until smooth.
4. Add mango and cilantro. Bring to a simmer and serve.
Just 1/2 tsp (2.5 ml) Epicure's Madras Curry contains more antioxidants than 1 cup (250 ml) of spinach.
Per Serving : Calories 230, Fat 10 g (Saturated 6 g, Trans 0.3 g), Cholesterol 25 mg, Sodium 115 mg,
Carbohydrate 36 g (Fibre 5 g, Sugars 22 g), Protein 3 g.
Tips: Preparation Tip: Use peaches instead of mangoes.
Serving Suggestion: Serve with grilled pork and steamed veggies.
Page 25 – EASY VEGETARIAN LASAGNA
Welcome dinner guests with this deliciously easy, veggie‐friendly lasagna.
• Makes 16 servings
• Cost Per Serving: 2.59
• Prep Time: 15 ‐ 20 minutes
• Cook Time: 45 minutes
Ingredients
• 4 large eggs, beaten
• 4 cups (1 L) low‐fat ricotta or cottage cheese
• 2/3 cup (160 ml) grated Parmesan cheese
• 2 tsp (10 ml) Epicure's Pizza Seasoning
• 6 cups (1.5 L) prepared Epicure's Marinara Sauce (find recipe online)
• 2 cups (500 ml) water
• 24 pre‐cooked, oven‐ready lasagna noodles
• 4 cups (1 L) grated, partly‐skimmed mozzarella cheese
Instructions
1. Preheat oven to 350° F (175° C).
2. Combine eggs, ricotta or cottage cheese, Parmesan and Pizza Seasoning in a large mixing bowl.
Set aside.
3. In another bowl, mix Marinara Sauce with water – thinning sauce ensures proper re‐hydration of
pre‐cooked noodles during cooking.
6

Catalogue Recipes – January 2013
4. Lightly grease 2 – 9" x 13" (23 x 33 cm) baking dishes and spread 1/2 cup (125 ml) sauce in the
bottom of each. Layer with 3 lasagna noodles.
5. Top with 3/4 cup (180 ml) sauce and 1/3 ricotta cheese mixture. Repeat with two more layers of
noodles, sauce and cheese mixture.
6. Add a final layer of noodles and sauce and top with mozzarella.
7. Bake, covered, for 40 minutes, or until mozzarella is melted and sauce is bubbling. Uncover and
bake an additional 5 minutes, or until mozzarella is lightly browned.
8. Let rest on counter 5 minutes before slicing and serving.
Try whole‐grain noodles for added fill‐you‐up‐fast fibre.
Per Serving : Calories 290, Fat 8 g (Saturated 4 g, Trans 0 g), Cholesterol 95 mg, Sodium 490 mg,
Carbohydrate 34 g (Fibre 3 g, Sugars 5 g), Protein 20 g.
Tips: Serving Suggestion: Serve with Epicure's Light Caesar Salad (find recipe online).
Time‐saving Tip: Make two and freeze one – a ready‐made meal any time.
Meat‐lover’s Lasagna: Simply prepare Epicure's Bolognese Sauce, layer with bell peppers and top with
partly skimmed mozzarella cheese.
Page 26 – RATATOUILLE PIZZA
Look for low‐fat cheese that has a milk fat percentage (M.F.%) of less than 20%. A great way to reduce
intake of artery‐clogging saturated fat.
• Makes 4 servings
• Cost Per Serving: 2.25
• Prep Time: 5 minutes
• Cook Time: 15 minutes
Ingredients
• 1 — 12” (30 cm) thin whole‐wheat pizza shell
• 1/4 cup (60 ml) prepared Epicure's Marinara Sauce
• 2 servings prepared Epicure’s Ratatouille (find recipe online)
• 1/4 cup (60 ml) partly‐skimmed mozzarella cheese
Instructions – In the Oven:
1. Preheat oven to 450° F (230° C).
2. Place pizza shell on Epicure’s Perforated Pizza Pan. Top with Marinara Sauce, Ratatouille and
sprinkle with mozzarella. Bake for approximately 15 minutes until crust is golden and cheese is
melted.
Instructions – On the Grill:
1. Preheat barbecue to medium‐high.
2. Grill pizza on Epicure’s Perforated Pizza Pan for 3‐5 minutes, until warm and cheese is melted.
Per Serving : Calories 270, Fat 7 g (Saturated 2 g, Trans 0 g), Cholesterol 5 mg, Sodium 400 mg,
Carbohydrate 40 g (Fibre 4 g, Sugars 6 g), Protein 11 g.
Tips: Serving Suggestion: Serve with seasonal greens and Epicure's Dressing.
7

Page 28 – ITALIAN BEAN AND PASTA SOUP
• Makes 6 servings
• Cost Per Serving: 0.77
Ingredients
• 2 cups (500 ml) tomato sauce
• 4 cups (1 L) prepared Epicure's Bouillon, your choice
• 1 Tbsp (15 ml) Epicure's Balsamic Vinaigrette Seasoning
• 1—19 oz (540 ml) can white beans, drained and rinsed
• 1/2 cup (125 ml) elbow macaroni or other pasta
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• Grated Parmesan cheese — optional
Catalogue Recipes – January 2013
Instructions
1. Combine first 5 ingredients in a large Epicure's Multi‐Purpose Pot and bring to a boil. Reduce
heat, cover and simmer slowly for 20 minutes, stirring frequently.
2. Season with Sea Salt and Pepper.
Per Serving : Calories 150, Fat 1 g (Saturated 0.1 g, Trans 0 g), Cholesterol 0 mg, Sodium 190 mg,
Carbohydrate 28 g (Fibre 6 g, Sugars 5 g), Protein 8 g.
Tips: Serving Suggestion: Serve in large bowls and top with Parmesan.
Page 29 – EASY MUSHROOM SAUCE
Add ¹/₂ cup (125 ml) sautéed sliced mushrooms to one cup of prepared Gravy.
Page 29 – 4 PEPPERCORN SAUCE
Add 2 tsp (10 ml) coarsely ground Epicure’s 4 Pepper Blend to one cup of prepared Gravy.
Page 29 – ONION GRAVY
Add 1 Tbsp (15 ml) Epicure’s French Onion Dip Mix to one cup of prepared Gravy.
Page 30 – FOCACCIA BREAD
• Makes 1 loaf (8 slices)
• Cost Per Serving: 0.74
• Prep Time: 10 minutes
• Cook Time: 20 ‐ 25 minutes
Ingredients
• 1 Tbsp (15 ml) sugar
• 1 cup (250 ml) warm water
• 2 packets active dry yeast
8

• 1/4 cup (60 ml) Epicure's Focaccia Bread Spices
• 1/3 cup (80 ml) olive oil
• 3/4 cup (180 ml) hot water
• 2 tsp (10 ml) salt
• 4 cups (1 L) flour
• Cornmeal
• Epicure's Sea Salt, to taste
Catalogue Recipes – January 2013
Instructions
1. Dissolve sugar in warm water and stir in yeast. Let sit 5 minutes.
2. Soften Focaccia Bread Spices in olive oil and hot water. Cool to lukewarm, then add salt and
Spices mixture.
3. Stir in flour, one cup at a time.
4. Knead dough on a floured surface until smooth (4 minutes). Let sit 5 minutes.
5. Brush Epicure’s Baking Sheet with olive oil and sprinkle with cornmeal. Roll dough onto Sheet.
Brush with olive oil and let rise 40 minutes.
6. Preheat oven to 425° F (215° C).
7. Add a drizzle of olive oil and sprinkle with Focaccia Bread Spices and Sea Salt. Bake for 20–25
minutes, until golden.
Per Serving : Calories 330, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 590 mg,
Carbohydrate 53 g (Fibre 3 g, Sugars 2 g), Protein 8 g.
Page 30 – ZESTY MARINATED OLIVES
Ingredients
• Zest of 1 orange
• Zest of 1 lemon
• 1 cup (250 ml) olive oil
• 2 Tbsp (30 ml) Epicure’s Pesto Herb Mix
• 3 cups (750 ml) brined green Spanish olives
• 1 tsp (5 ml) Epicure’s Crushed Chilies
• 2 bay leaves
Instructions
1. Using Epicure’s Ceramic Y‐Peeler, remove wide strips of zest from orange and lemon. Coarsely
chop.
2. Heat oil in Epicure’s small Eclipse® Coated Professional Frying Pan. Remove from heat and add
citrus zest and Pesto Herb Mix. Cool to room temperature.
3. Spoon olives into a large glass jar. Sprinkle with Crushed Chilies, then pour oil mixture overtop.
4. Slide bay leaves down side of jar. Tightly seal and store in refrigerator for up to 2 weeks.
Tip: Try with Foccacia Bread Spices instead of Pesto Herb Mix.
Per Serving (2 Tbsp (30 ml): Calories 20, Fat 2 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 350
mg, Carbohydrate 1 g (Fibre 0 g, Sugars 0 g), Protein 0 g
9

Page 30 – BRUSCHETTA
• Makes 2 cups (500 ml)
• Cost Per Serving: 0.18
• Prep Time: 10 minutes
Ingredients
• 2 cups (500 ml) diced tomato
• 1 Tbsp (15 ml) olive oil
• 3 Tbsp (45 ml) Epicure's Bruschetta Herbs
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
Instructions
1. Combine all ingredients.
Catalogue Recipes – January 2013
Per Serving (2 Tbsp (30 ml)) : Calories 20, Fat 1 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 0
mg, Carbohydrate 2 g (Fibre 0 g, Sugars 1 g), Protein 0 g.
Tips: Serving Suggestion: Serve on top of toasted French bread slices.
Page 34 – MAC & CHEESE
Fast and less mess! Only one pot to clean and ready in 9 minutes!
• Makes 4 servings
• Cost Per Serving: 0.81
• Prep Time: 2 minutes
• Cook Time: 9 minutes
Ingredients
• 1 1/4 cups (310 ml) bite‐sized pasta ‐ any kind
• 2 Tbsp (30 ml) milk
• 1/3 cup (80 ml) Epicure's Seasoning for Mac & Cheese
• 2 Tbsp (30 ml) butter – optional
Instructions
1. Cook pasta according to package directions in Epicure's Multi‐Purpose Pot. Drain and return to
pot.
2. Stir in milk, Seasoning for Mac & Cheese and butter, if desired. Stir to coat.
Per Serving : Calories 130, Fat 1 g (Saturated 0 g, Trans 0 g), Cholesterol 5 mg, Sodium 250 mg,
Carbohydrate 24 g (Fibre 1 g, Sugars 5 g), Protein 6 g.
Page 36 – PULLED PORK BAKED POTATO
A great way to use up Pulled Pork leftovers to create something new. Simply top a baked potato with
Epicure’s delicious Pulled Pork and serve.
10

Page 46 – COCOA TIRAMISU
Prep Time: 20 minutes
Makes: 10–12 servings
Catalogue Recipes – January 2013
Use Epicure’s French Press to make coffee. Use full‐flavoured beans and add extra coffee grounds to
make the coffee strong and gutsy.
Ingredients
6 large egg yolks
¼ cup (60 ml) sugar
16 oz (454 g) mascarpone cheese, divided
2 cups (500 ml) strong coffee, cooled, divided
3 Tbsp (45 ml) orange or coffee flavoured liqueur
1 tsp (5 ml) Epicure’s Vanilla Extract
24–30 store‐bought lady fingers
½ cup (125 ml) Epicure’s Pure Cocoa
Instructions
1. In a large bowl, using an electric mixer, beat egg yolks with sugar until very thick and pale in
colour, about 5 minutes. Add ¼ mascarpone cheese and 1 Tbsp (15 ml) cooled coffee, then beat
until smooth. Beat in remaining cheese just until mixed. Mixture should still be fluffy.
2. In a large pie plate, stir remaining coffee with liqueur and Vanilla Extract. Working with one lady
finger at a time, dip both sides in coffee mixture (don’t let it soak too long or it will fall apart),
then place on bottom of a 9” x 13” (3 L) baking dish. Break cookies, if necessary, to fit and form a
single layer.
3. Spread ½ mascarpone mixture overtop, then arrange another layer of soaked ladyfingers on top.
Cover with remaining mascarpone mixture.
4. Cover dish with a layer of plastic wrap and refrigerate to let flavours blend at least 2 hours or
overnight. Before serving, garnish with sifted Pure Cocoa.
Per Serving: Calories 310, Fat 23 g (Saturated 12 g, Trans 0 g), Cholesterol 230 mg, Sodium 65 mg,
Carbohydrate 20 g (Fibre 2 g, Sugars 10 g), Protein 8 g
Page 46 – GLAZED RED PEPPER JELLY MEATBALLS
Makes 24 meatballs; or 1 large meatloaf; or 4 mini meatloaves
Ingredients
2 eggs, beaten
¼ cup (60 ml) Epicure's Seasoning for Meatballs & Meatloaf
¼ cup (60 ml) ketchup
¼ cup (60 ml) breadcrumbs
2 Ibs (1 Kg) ground beef, turkey or chicken
1 jar Epicure’s Red Pepper Jelly
Instructions
1. Preheat oven to 375° F (190° C).
11

Catalogue Recipes – January 2013
2. Combine ingredients in a large bowl. Wet hands slightly and form 2 Tbsp (30 ml) of mixture into
evenly shaped meatballs. Place on Epicure's Baking Sheet and bake for 20 minutes.
3. Toss meatballs with Red Pepper Jelly to coat. Bake for an additional 10 minutes
Per Serving: Calories 70, Fat 2 g (Saturated 0.5 g, Trans 0.2 g), Cholesterol 40 mg, Sodium 45 mg,
Carbohydrate 6 g (Fibre 0 g, Sugars 4 g), Protein 8 g.
Page 46 – EXTRAORDINARY CHEESE DIP
Our most popular hot dip. If ever there was a sure fire crowd‐pleaser, this is it!
• Makes 3 cups (750 ml) or 24 servings
• Cost Per Serving: 0.32
• Prep Time: 10 minutes
• Cook Time: 20 ‐ 30 minutes
Ingredients
• 1 — 8 oz (250 g) pkg spreadable cream cheese
• 1/2 cup (125 ml) grated cheddar cheese
• 1/2 cup (125 ml) grated mozzarella cheese
• 1 cup (250 ml) light mayonnaise
• 1 Tbsp (15 ml) Epicure's Seasoning for Cheese, Chives & Bacon Dip
• 1 Tbsp (15 ml) Epicure's Lemon Dilly Dip Mix
• 1 Tbsp (15 ml) Epicure's 3 Onion Dip Mix
Instructions
1. Preheat oven to 350° F (175° C).
2. Combine all ingredients until well‐blended and spoon into Epicure’s Baker.
3. Bake 20–30 minutes, or until heated through.
Lighten Up! Try it with light cream cheese and low‐fat cheeses to save 40 calories and 4.5 g fat (2.7 g
saturated) per serving.
Per Serving (2 Tbsp (30 ml)) : Calories 90, Fat 8 g (Saturated 3.5 g, Trans 0 g), Cholesterol 20 mg, Sodium
135 mg, Carbohydrate 1 g (Fibre 0 g, Sugars 0 g), Protein 2 g.
Tips: Serving Suggestion: Enjoy with crackers, sliced baguette, or scoop out a sourdough loaf to make a
bread bowl.
Page 46 – BAKED BRIE & RED PEPPER JELLY
Quick to prepare, impressive to serve, delicious to eat! What more could you ask of an appetizer?
• Makes 6 servings
• Cost Per Serving: 0.98
• Prep Time: 5 ‐ 10 minutes
• Cook Time: 1 ‐ 2 minutes
Ingredients
• 1 — 125 g (4 oz) brie cheese wheel
12

• 2 ‐ 3 Tbsp (30 ‐ 45 ml) Epicure's Red Pepper Jelly
Instructions
1. Place brie in Epicure's Mini Baker.
2. Microwave on high for 1 ‐ 1.5 minutes.
3. Top with Red Pepper Jelly.
4. Place on a serving platter and surround with crackers and bread.
Catalogue Recipes – January 2013
Per Serving: Calories 80, Fat 6 g (Saturated 3.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 130 mg,
Carbohydrate 3 g (Fibre 0 g, Sugars 3 g), Protein 4 g.
Page 52 – CLASSIC MEATBALLS
Makes 24 meatballs; or 1 large meatloaf; or 4 mini meatloaves
Ingredients
2 eggs, beaten
¼ cup (60 ml) Epicure's Seasoning for Meatballs & Meatloaf
¼ cup (60 ml) ketchup
¼ cup (60 ml) breadcrumbs
2 Ibs (1 Kg) ground beef, turkey or chicken
Instructions
1. Preheat oven to 375° F (190° C).
2. Combine ingredients in a large bowl.
For Meatballs: wet hands slightly and form 2 Tbsp (30 ml) of mixture into evenly shaped meatballs.
Place on Epicure's Baking Sheet and bake for 20 minutes.
For Meatloaf: press firmly into a 9" x 5" (12 cm x 23 cm) loaf pan or 4 Epicure's Silicone Mini Loaf Pans.
Bake 1 ¼ hours for large or 35 minutes for mini meatloaves
Per Serving: Calories 60, Fat 2 g (Saturated 0.5 g, Trans 0.2 g), Cholesterol 40 mg, Sodium 45 mg,
Carbohydrate 2 g (Fibre 0 g, Sugars 0 g), Protein 8 g.
Tip: Make Red Pepper Jelly Glazed Meatballs. Simply combine meatballs with 1 jar of Epicure’s Red
Pepper Jelly. Toss to coat. Bake for 10 minutes. Serve
13