Canadian Bennys Recipes

Steps:

• Cover beans with water and soak overnight.
• Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes.
• Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.
• Mix together remaining ingredients (excluding beans and bacon).
• Add beans to bean pot (or any covered dish).
• Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.
• Arrange bacon on top.
• Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.
• Note: check occasionally and keep beans covered with reserved bean liquid during cooking.

Steps:

• Melt 1 tablespoon butter over medium heat in a small saucepan; add in tomatoes and scallions; season with salt and pepper.
• Saute for 2 minutes, then stir in the cream; let it reduce for 10 minutes over low heat, stirring occasionally.
• Heat a large nonstick skillet over medium heat; add 2 tablespoons butter to skillet; let melt.
• Add the bread slices and cook for 3-4 minutes on each side; transfer the slices to a platter.
• Add a drizzle of olive oil to the same pan; cook the Canadian bacon for 2-3 minutes on each side; place 2 slices of bacon on each slice of bread.
• Add the remaining tablespoon butter to the pan; when it has melted, add the eggs, giving each room to cook.
• Fry over soft or hard, as you like.
• Cover the eggs with mounds of cheese; tent the pan in foil to melt the cheese.
• Place each cheesy egg on a bacon-topped slice of bread; ladle the tomato cream sauce over each stack.

Steps:

• Sprinkle the short ribs with salt and pepper. Melt the butter in a large, wide pot over medium-high heat. Working in two batches, cook the short ribs until browned on all sides, about 6 minutes per batch. Transfer to a rimmed baking sheet.
• Add the celery, carrots and onions to the pot and saute until beginning to soften and brown, about 5 minutes. Add the red wine, beef stock, sherry, garlic, bay leaves and thyme sprigs. Bring to a boil, scraping up any browned bits on the bottom of the pot. Add salt and pepper to taste. Return the browned short ribs to the pot in a single layer, propping them up on their sides. Cover the pot, reduce the heat to medium low and simmer for 1 hour.
• Turn the short ribs with tongs and continue simmering, covered, until the short ribs are tender and the sauce is very thick, up to 12 hours, turning occasionally and rearranging the ribs in the pot to prevent sticking. When the meat is beginning to fall off the bone, turn off the heat, uncover the pot and let cool for 30 minutes.
• Transfer the short ribs to a work surface and separate the meat from the bones; discard the bones. Cut the meat into 3/4- to 1-inch pieces, trimming any fat. Discard the bay leaves and thyme sprigs from the pot and skim the fat from the sauce. Return the meat to the pot and keep warm.
• To assemble: Place the toasted English muffin halves on plates. Top each muffin half with 6 ounces of short ribs and a poached egg, then cover with hollandaise and garnish with sauteed arugula.

Steps:

• Melt 1 tablespoon of the butter over medium heat in a small pan. Add the tomatoes and scallions and season with salt and pepper. Sauté for 2 minutes, then stir in the cream and let it reduce for 10 minutes over low heat, stirring occasionally.
• Heat a large nonstick skillet over medium heat. Add 2 tablespoons of butter to the skillet and melt it. Add the bread slices and cook for 3 to 4 minutes on each side. Transfer the slices to a platter. Add a drizzle of EVOO to the same pan and cook the Canadian bacon for 2 to 3 minutes on each side. Place 2 slices of bacon on each slice of bread.
• Add the remaining tablespoon of butter to the pan. When it has melted, carefully add the eggs, giving each room to cook. Fry over soft or hard, as you like. Cover the eggs with mounds of cheese. Tent the pan in foil to melt the cheese. Place each cheesy egg on a bacon-topped slice of bread. Ladle the tomato cream sauce over each stack. Eggcellent, eh?

Steps:

• Spray 9x13-inch baking dish with cooking spray.
• Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
• Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle casserole with paprika; cover with aluminum foil.
• Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
• Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.