(or chicken/pork/tempeh) from Beary Berry Honey This is an easy-to-make version of the Chinese take-away favourite. Adapted for Porkapalooza from a recipe by Elaine Wilson. Serves 4 to 6 as part of a multi-course Chinese meal. Ingredients: 500 gr chicken, pork, or beef sliced into pieces that are 1/4″ x 1/4″ x 2″ — Marinade —1 tsp cornstarch1 […]
from Culinary Herbs Haydari (hay-dar-ee) is a Turkish yogurt sauce or dip, delicious as meze (appetizer), with meat kebabs, meatballs called kofte and pita bread. Prepare sauce a couple of hours ahead of time for best flavour. Makes 4 servings Ingredients: 2 pounds whole “rainbow” carrots (about 2 bunches, approximately 12 carrots) 1 tablespoon sunflower
Roasted Whole Rainbow Carrots with Haydari or Cucik Sauce Read More »
from Jennifer Robson, The Gown My mother made a version of this in the 1970’s; I have updated it with ingredients that are readily available today, if not necessarily to cooks of 1947. This is the dish that came to mind when I tried to think of something that Miriam would have made, and though
Grand-Mere’s Friday-Night Chicken Read More »
from Seasoned Plate This is a take on an Italian classic. It’s rich and creamy, versatile, and very delicious. Let’s learn how to make fancy restaurant quality meals at home! Serves: 2 people Prep time: 15 minutes Cook time: 30 minutes Ingredients: 6 large Sea Scallops (3 per person) – this can be substituted with
Risotto and Seared Scallops Read More »
from Gastro Grilling I love burgers! I love ‘em so much I wrote a whole book on the subject. I even went as far as securing a Guinness Book of World Records entry for the World’s Largest Commercially Available Hamburger. At the time, my record stood at 590 pounds (268 kg). https://www.worldrecordacademy.com/food/largest_hamburger_world_record_set_by_Chef_Ted_Reader_101685.htm#:~:text=Largest%20Hamburger%20%2D%20world%20record%20set%20by%20Chef%20Ted%20Reader&text=TORONTO%2C%20Canada%20%2D%2D%20Chef%20and,record%20for%20the%20Largest%20Hamburger. For me, the
Stone-Grilled Butter Burgers Read More »
from Lawrence Hill I make cornbread a few times a year for the people I love. I seem incapable of following a recipe, but since I have made many adjustments over the years, I do follow it now. I love it because: a) I have not tasted better cornbread; and b) it reminds me of
Cornbread Chez Larry Read More »
from Titanic: The Cookbook Honey brings a gentle, not overpowering, sweetness to this dish. You can prepare the salmon parcels earlier in the day and refrigerate. This would also be a perfect light meal for lunch, served with a small side salad and fresh crusty bread. Salmon: Tin foil, 4 squares 10 x 10 inch
Honey Roasted Salmon with Mousseline Sauce Read More »
from Smokin Jon’s Ingredients (one serving): • 2 heaping tablespoons Smokin Jon’s Cubano BBQ Sauce• 1/8 cup Orange juice• Medium bowl of fresh spinach and arugula• 1 large Cremini mushroom, sliced• 4 mixed cherry tomatoes, halved• 1 baby cucumber, sliced• ¼ Pepper, sliced• 1 boiled egg, halved• Wild Argentinian shrimp (grilled skewer)• 2 orange wedges
Grilled Shrimp Cubano Salad Read More »
from Seven Seasons Easter trees are a beautiful tradition that Haidee brought to the farm, and a great way to bring fresh spring energy into the house. Last year I decided I wasn’t going to do an Easter tree, and my son Alex went to Lisa and said, “Granny, we need to make an Easter
Natural Egg Dyeing and Easter Trees Read More »
from Chuck’s Day Off Prep: 2 hours plus 2 hours resting for dough Cook: 5 hours Serves: 20 Note: You can assemble the turducken a day ahead. Cover and refrigerate until needed. This has got to be the craziest, most insane recipe I’ve ever made. It’s a chicken inside a duck inside a turkey and
