RECIPES

from Kids Cook! Crispy Chicken Cracky Get Ready: baking sheet, sharp knife, cutting board, medium bowl, dry measures, microwave-safe bowl, measuring spoons, mixing spoon, plastic freezer bag, oven mitts, wire rack Ingredients 4 boneless, skinless chicken breast (about 1 lb/454 g) ¼ cup (60 mL) margarine or butter 1 tsp (5 mL) Worcestershire sauce (optional) […]

from It Happened on Sweet Street The following recipe was given to me by my son’s Hungarian babysitter, who made it for him for every birthday.  After she passed away, I continued the tradition.   Ingredients:8 eggs8 tbsp flour8 tbsp sugarI tsp. vanilla extract1 tsp butter Separate eggs. Beat egg whites until firm.   Beat egg yolks

from Collecting Culinaria The Lazy Daisy Cake can be found in CJCJ’s Radio Cook Book, compiled by Pats Parker and published in Alberta (likely Calgary) sometime around 1940. It’s delicious, simple, and affordable (perfect for the World War II era), and I love its connection to Alberta’s history. This recipe was contributed to the cookbook by

from The Art of Raw Desserts This is a chocolate lover’s dream with an elegant finish! Hazelnut and chocolate is a very popular flavor combination and this recipe knocks it out of the park. It’s important to have all the ingredients for the hazelnut chocolate filling at room temperature; if they’re cold, once you add

from Chandler Honey Ingredients: 100g of Créme Brûlée Chandler Honey 1 medium sized butternut squash 2 tablespoons of extra virgin olive oil salt and pepper to taste Directions: Preheat oven to 400F on convection bake. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Peel and cut the squash into

from Chandler Honey The best part about this recipe is that it requires no blender or food processor. One bowl, no baking, 100% delicious. Ingredients: Directions: Stir Orange Grove Chandler honey, cinnamon, vanilla, salt, and hot water in a large bowl. Add oats, coconut and chocolate chips, and combine thoroughly. Fold in peanut butter as your final

from The Vegan Mennonite Kitchen MAKES 4 SERVINGS  Ingredients 2 tablespoons olive oil  1 large red onion, diced  2 cloves garlic, minced  ½ cup carrots (if you have a purple carrot, use that), diced  ¾ cup red wine  1 cup red lentils, rinsed  1½ cups vegetable stock  1 tablespoon maple syrup (or more to taste) 

from A Taste of Islands  Much like the cassoulet (meat casserole) or the lobster, poutine has crisscrossed cultural borders and moved up the culinary social ladder. Variations of the traditional recipe of curd cheese, French fries and sauce have expanded to include mergueze sausage, kalamata olives and smoked salmon. Though not typical, the dish may

from C is for Carnival  This flatbread may come in a variety of forms, but this Guyanese-style paratha (or oil) roti with it’s soft and flaky layers will have you easily making this in your own kitchen to serve with your favourite curry dish. This is a popular Caribbean treat- our Indo-Caribbean people introduced this

from Mussels This recipe is similar to Sassy Curried Mussels (see book for recipe) but with the silky sweetness of pure maple syrup, you get a real Canadian experience. Alain highly recommends using pure maple syrup here as opposed to commercial table syrup if at all possible. One of the top pieces of advice he