from The Miracle of Salt My testing notes for this recipe says “fabulous”. It makes a very special main course yet is easy to prepare for a weeknight dinner. Duck breast needs to be cooked with care, for overcooking makes it tough. I first pan sear the breast briefly in a heavy skillet, to partially […]
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from Have You Eaten Yet Mango from Southeast Asia was introduced to Hong Kong Chinese cooking in the eighties, becoming part of Hong Kong nouvelle cuisine repertoire. Adjust the ratio of mango and chicken to your taste. Another take on this dish is to substitute half or all of the mango with canned lychees. The
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from Live Well Collection I could have stir-fry every night of the week. In this recipe I listed noodles, but you could pair your saucy veggies with rice or rice noodles too. For the vegetables, just like the other recipes in this book, I suggest the ones below for a great mix but almost all
from Four Fathers Foods Co. Servings: 4 Prep Time: 20 minutes Cook Time: 90 minutes This simple spicy beef stew recipe is the perfect comfort food to bring warmth to your day. The combination of fresh vegetables and aromatic spices, mixed with our Cayenne hot sauce creates the ultimate spicy beef stew. Enjoy and buon
from The Olive Oil & Vinegar Lover’s Cookbook These are decadent, so beware. Transform them into sundaes by serving them with Olive Oil Ice Cream and a balsamic crème (in the cookbook). Use a mini muffin tin to make a two-bite brownie that’s perfect for adding to packed lunches. You can add ½ cup walnuts
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from Talking to Canadians’ Clearwater Seafoods Rick Mercer mentions Clearwater Seafoods as part of his mission to entertain the Canadian soldiers in Bosnia. They happily donated crates of fresh lobster so Canadians fighting the good fight could have a small taste of home. Ingredients Directions Nada’s Tips & Tricks: Chowders are my favourite winter dish
from The Easy Eating Diet Cookbook Don’t be a “chicken,” try this surprisingly good option for a pizza with a high-protein, no-carb crust, using ground chicken! Ingredients Chicken Crust: 1 lb ground chicken 2 cups shredded mozzarella cheese, (reserve 1 cup for after baking) 1/3 cup of Parmesan cheese 1 egg 1 teaspoon garlic powder
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from share This borscht recipe is from Lori Stahlbrand’s grandmother, her Babu, who came to Canada in 1912 from Bukovina, Ukraine. Lori is the founder of Local Food Plus (LFP), which certifies farmers who reduce pesticides, treat their animals well, conserve soil and water, protect wildlife habitat, provide safe and fair working conditions, reduce energy
from Dr. Charles Levkoe, Conversations in Food Studies This is a recipe for challah, a special bread made especially on Shabbat (Friday nights) and other Jewish celebrations. It is a traditional recipe that we have been using in my family for some time. The bread is sweet, braided and brushed with egg wash before baking,
from Snacks author Janis Thiessen A favourite recipe that I make often is a variation of my father’s and Marcella Hazan’s tomato sauce recipes: Ingredients ¼ pound butter ½ red onion, chopped 28 oz can San Marzano tomatoes Pasta of choice Parmigiano Reggiano, grated Directions Melt a LOT of butter in a frying pan (a ¼ pound
