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  • Crostini with chicken and celery salad
    and celery salad Makes 4 servings Prep time 10 min Difficulty Easy Cannot be frozen Ingredients 2 cups cooked chicken chopped cup chopped celery 1 tbsp fresh lemon juice salt to taste freshly ground black pepper to taste cup sliced almonds cup mayonnaise or to taste watercress rinsed and dried 1 baguette thinly sliced Directions In a medium bowl mix chicken celery and lemon juice together Season to taste with salt and pepper fold in the almonds Add enough mayonnaise to moisten to desired consistency To assemble top each baguette slice with watercress followed by a spoonful of chicken salad Secure with a wooden pick Serve Nutritional information Makes 4 servings Amount per serving Calories 586 Total fat 29 g Saturated fat 4 g Cholesterol 60 mg Sodium 816 mg Carbohydrate 52 g Sugars 1 g Protein 29 g Pfizer Canada Inc 2015 All rights reserved Privacy Policy Disclaimer About Pfizer Please enter the email address associated with this account and a link to reset your password will be emailed to you E mail A link to reset your password has been emailed to JohnSmith something com E mail Password Forgot your password Not yet registered with the Pfizer Strive

    Original URL path: https://www.pfizerstrive.ca/education/recipes/crostini_with_chicken_and_celery_salad (2016-04-28)
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  • Chili chocolate mousse
    1 small red chili pepper seeded and cut into thin strips Directions Melt the chocolate in a heatproof bowl over a pan of simmering not boiling water Remove pan from heat In a mixing bowl whisk the egg whites and sugar until stiff peaks form In a separate bowl whisk the egg yolks and the vanilla In a separate bowl whisk the cream until thick but not stiff Add the egg yolk mixture and the teaspoon of finely chopped chili to the warm melted chocolate and stir well Fold in the cream then fold in the egg whites gently stirring until just incorporated Pour mixture into 4 ramekins or glasses Cover tightly with plastic wrap and chill for at least 3 hours Serve decorated with whipped cream and chili pepper strips Nutritional information Makes 4 servings Amount per serving Calories 412 1 Total fat 22 9 g Saturated fat 13 1 g Polyunsaturated fat 1 2 g Monounsaturated fat 7 4 g Cholesterol 127 7 mg Sodium 46 6 mg Potassium 236 5 mg Carbohydrate 46 4 g Dietary fibre 3 g Sugars 39 8 g Protein 5 7 g Pfizer Canada Inc 2015 All rights reserved Privacy Policy Disclaimer

    Original URL path: https://www.pfizerstrive.ca/education/recipes/chili_chocolate_mousse (2016-04-28)
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  • Strawberry yogurt surprise
    cups sliced strawberries cup granulated sugar fresh mint leaves for garnish Directions In a large bowl combine boiling water and strawberry gelatin stirring until the gelatin is completely dissolved Combine ice cubes and cup water to measure 1 cup Add iced water to gelatin stirring until the ice is completely melted Add yogurt and whipped topping stir with a wire whisk until thoroughly blended Spoon into 8 glasses or dessert cups Refrigerate for at least 4 hours or overnight Place sliced strawberries in a glass bowl Sprinkle with sugar and toss to coat Cover and refrigerate until strawberries release their juices Prior to serving place a large spoonful of strawberries on top of the strawberry yogurt mixture Garnish with mint leaves Serve Nutritional information Makes 8 servings Amount per serving Calories 81 3 Total fat 1 1 g Saturated fat 1 g Polyunsaturated fat 0 1 g Monounsaturated fat 0 g Cholesterol 0 mg Sodium 52 4 mg Potassium 145 3 mg Carbohydrate 16 g Dietary fibre 1 1 g Sugars 14 9 g Protein 2 g Pfizer Canada Inc 2015 All rights reserved Privacy Policy Disclaimer About Pfizer Please enter the email address associated with this account and a

    Original URL path: https://www.pfizerstrive.ca/education/recipes/strawberry_yogurt_surprise (2016-04-28)
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  • Traditional two-crust apple pie
    thinly sliced Directions Pastry Mix flour and salt in medium bowl Cut in shortening using a pastry blender or fork until mixture is the consistency of small peas Sprinkle with cold water 1 tablespoon at a time tossing with fork until all flour is moistened Gather pastry into a ball and divide in half Shape each ball into a flattened round on a lightly floured surface If desired wrap flattened rounds of pasty in plastic wrap and refrigerate 30 minutes to slightly firm up the dough Roll pastry out on lightly floured surface using a floured rolling pin into 2 circles 2 inches larger than upside down pie plate Fold bottom pastry into fourths and place in pie plate or roll pastry loosely around rolling pin and transfer to pie plate Unfold or unroll pastry and ease into plate pressing firmly against bottom and sides and being careful not to stretch pastry Preheat oven to 425 F Filling Mix sugar flour cinnamon nutmeg and salt in large bowl Stir in apples Turn into pastry lined pie plate Cut butter into small pieces sprinkle over apples Cover with top pastry seal and flute For top crust cut 4 or 5 small slits into the dough for steam to escape while cooking Cover pie edges with 2 to 3 inch strip of aluminum foil to prevent overbrowning Remove foil for last 15 minutes of baking Bake 40 to 50 minutes or until crust is golden brown and juices begin to bubble through slices in top crust Cool on wire rack for at least 2 hours before serving Nutritional information Makes 8 servings Amount per serving Calories 417 Total fat 20 g Saturated fat 5 g Cholesterol 0 mg Sodium 332 mg Carbohydrate 57 g Dietary fibre 4 g Sugars 16 g Protein

    Original URL path: https://www.pfizerstrive.ca/education/recipes/traditional_two_crust_apple_pie (2016-04-28)
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  • Banana crepes
    gradually Slowly add the milk and water stirring to combine Add the salt and butter and mix with a whisk until smooth Coat skillet with nonstick cooking spray Heat skillet over medium high heat Using a cup measuring cup scoop the batter onto the skillet Tilt the pan with a circular motion so that the batter coats the surface evenly in a thin layer Cook the crepe for about 2 minutes until the bottom is light brown Loosen with a spatula turn and cook the other side Move to a plate and keep warm Repeat until all the batter is used Banana filling Place sliced bananas in a mixing bowl drizzle lemon juice over the bananas toss to coat Heat the butter in a skillet and fry the banana slices briefly Add the honey and gently mix To serve Lay the crepes out on a work surface Place some banana filling in each and fold in half Drizzle with chocolate and serve immediately Nutritional information Makes 6 servings 2 CREPES PER SERVING Amount per serving Calories 434 9 Total fat 18 g Saturated fat 10 6 g Polyunsaturated fat 1 g Monounsaturated fat 3 4 g Cholesterol 117 mg Sodium

    Original URL path: https://www.pfizerstrive.ca/education/recipes/banana_crepes (2016-04-28)
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  • Mixed berries and mint sponge cake roll
    the oven Preheat oven to 400 F Line a rimmed 12x17 inch jelly roll pan with baking parchment paper Coat the parchment paper with nonstick baking spray and dust with flour tapping out any excess flour In a small bowl whisk flour and cornstarch together Set aside Add cup sugar to the bowl with the egg yolks using an electric mixer set on high speed beat until mixture is pale yellow thick and fluffy about 5 minutes Beat in the vanilla extract Sift half of the flour mixture over the egg mixture and fold gently using a rubber spatula until flour is just blended Sift the remaining flour into the batter and gently fold in In a separate bowl beat the egg whites until foamy Add the cream of tartar and beat until soft peaks form Slowly add the remaining tablespoon of sugar and beat until peaks are stiff Gently fold one third of the whites into the batter to lighten it add remaining whites Pour the batter onto the prepared pan spreading the batter evenly with an offset spatula Bake for 8 to 10 minutes or until lightly golden brown When done the centre of the cake should be springy to the touch Dust a clean kitchen towel with confectioners sugar Invert cake onto the kitchen towel Gently remove the parchment paper Starting at the short end roll cake in towel Cool completely on a wire rack seam side down Mixed berries Rinse the blackberries and pat dry Rinse and hull the strawberries and slice in half Place half of the fruit in a food processor with 2 tablespoons of superfine sugar Pulse until fruit is just crushed Place the crushed fruit in a bowl and combine remaining fruit Cover and chill for up to 2 hours To assemble

    Original URL path: https://www.pfizerstrive.ca/education/recipes/mixed_berries_and_mint_sponge_cake_roll (2016-04-28)
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  • Fruit kebabs with honey-yogurt dip
    kebabs with honey yogurt dip Makes 4 servings Prep time 10 min Difficulty Easy Ingredients 8 fresh strawberries rinsed trimmed and halved 8 green grapes rinsed 8 chunks fresh pineapple 2 kiwis peeled and quartered 8 purple grapes rinsed 8 chunks fresh mango 8 wooden skewers For honey yogurt dip 1 cup plain low fat Greek yogurt cup honey 1 tsp pure vanilla extract 1 2 tsp fresh lemon or orange zest Directions Thread the fruit onto wooden skewers and place on serving dish In a small bowl combine yogurt honey vanilla and citrus zest stirring to incorporate Serve chilled Nutritional information Makes 4 servings Amount per serving Calories 218 Total fat 1 g Saturated fat 0 g Cholesterol 0 mg Sodium 27 mg Carbohydrate 51 g Dietary fibre 5 g Sugars 41 g Protein 7 g Pfizer Canada Inc 2015 All rights reserved Privacy Policy Disclaimer About Pfizer Please enter the email address associated with this account and a link to reset your password will be emailed to you E mail A link to reset your password has been emailed to JohnSmith something com E mail Password Forgot your password Not yet registered with the Pfizer Strive Program Please

    Original URL path: https://www.pfizerstrive.ca/education/recipes/fruit_kebabs_with_honey-yogurt_dip (2016-04-28)
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  • Blueberry granola bars
    brown sugar 1 large egg 1 tsp pure vanilla extract tsp ground cinnamon tsp salt cup whole wheat flour 1 cups blueberries frozen not thawed Directions Preheat oven to 350 F Combine oats and 2 tablespoons vegetable oil spread on a rimmed baking sheet and bake for 12 to 15 minutes stirring several times until golden brown Cool Beat together brown sugar remaining 4 tablespoons vegetable oil egg vanilla cinnamon and salt Beat in the flour until smooth Stir in cooled oatmeal mixture until blended immediately stir in the frozen blueberries not thawed Press the dough mixture into a 9x13x2 inch pan lined with aluminum foil and coated with non stick cooking spray Press firmly Bake for 30 to 35 minutes until lightly browned Cool Cut into 24 pieces and serve Nutritional information Makes 24 servings Amount per serving Calories 100 Total fat 4 g Saturated fat 3 g Cholesterol 8 mg Sodium 96 mg Carbohydrate 15 g Sugars 7 g Protein 2 g Pfizer Canada Inc 2015 All rights reserved Privacy Policy Disclaimer About Pfizer Please enter the email address associated with this account and a link to reset your password will be emailed to you E mail A

    Original URL path: https://www.pfizerstrive.ca/education/recipes/blueberry_granola_bars (2016-04-28)
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