Recipezaar: Canadian recipes

Chocolate Cheesecake

Wed, 26 Aug 2009 17:02:36 -0400

This recipe came from a friend of a friend. She swears it tastes like it came from a gourmet restaurant and will melt in your mouth. It takes a little more effort as it's cooked in a water bath, but well worth the effort. Thanks Janice and Cavel! -- posted by Chef #1200988

Chuck Hughes' No Knead Bread

Mon, 31 Aug 2009 11:11:53 -0400

From the TV series "Chuck's Day Off", this bread is easy to prepare and the end product is delicious. I made both loaves sprinkled with Montreal steak spice before baking but you can make a sweet version by sprinkling with raw sugar or do one of each. -- posted by Irmgard

Small Batch Mixed Vegetable Mustard Pickles

Tue, 01 Sep 2009 10:54:36 -0400

This is the recipe I use. It makes a small batch about 5 quarts. It is an east coast favourite (I am from New Brunswick, Canada) and is typically served with meat and potato meals. -- posted by Chef burnt toast

Sweet Mixed Pickles

Tue, 01 Sep 2009 11:30:10 -0400

A version that only takes 6 days...yes this is short. A recipe that I make every fall. -- posted by Chef burnt toast

Rocky Mtn. Barbeque Trout With Alberta Maple Whiskey Gastrique

Tue, 01 Sep 2009 13:06:29 -0400

We just watched Kevin Brauch making this on Food Network Canada's show "The Thirsty Traveler". He was doing a show in my province of Alberta and they cooked this outside. It looked so good that I had to post it. There was a suggestion for plating before you place the trout on the plate - "In the centre of a large plate, place 5 oz. wild rice pilaf. Arrange 4 seared asparagus on top of rice Place trout on top of rice & asparagus". Enjoy! -- posted by Nif

Frozen Garden Tomatoes for Winter Soups and Sauces

Tue, 01 Sep 2009 13:21:14 -0400

This is absolutely the easiest way to preserve all those tomatoes from your garden. You don't even need to peel them before freezing. Family friends in Northern Ontario used to do this but this method was found in Chatelaine Food Express Quickies. The servings depend on how many tomatoes you're freezing. Preparation time also depends on how many tomatoes you intend on freezing. -- posted by Dreamer in Ontario

Planked Asparagus Bundles With Cheese and Prosciutto

Tue, 01 Sep 2009 14:21:29 -0400

I was watching Food Network Canada's show "Road Grill" today and this looked so good that I had to post it! They used several small asparagus spears, not just 3 as listed, so I'm assuming you would need to use bigger spears. Enjoy! -- posted by Nif

Healthy Chocolate/Berry Muffins

Tue, 01 Sep 2009 14:36:16 -0400

My next door neighbour Kim was kind enough to share this recipe with me. She had mentioned she had a great recipe for a healthier muffin. Beats paying McDonalds for one every morning. They freeze great, but you won't probally have any left to freeze unless you make a double batch they are so good! -- posted by Chef #1200988

Steak Salad With Buttermilk Dressing

Wed, 02 Sep 2009 02:58:33 -0400

I found this recipe in Better Homes and Gardens,wow delicious it can be punch up or made as mild as your taste preference. Enjoy with your favourite beverage & family! This steak salad is amazing and has a real nice kick to it serve with Buttermilk Dressing recipe # 233670. We had a birthday party and had leftover BBQ steaks we used and the taste was yummy! -- posted by oilpatchjo

Mennonite Cucumbers

Wed, 02 Sep 2009 14:40:35 -0400

I'm marrying into a Mennonite family, so I want to learn as many of the 'traditional' recipes as I can. We don't eat a lot of Mennonite dishes, but knowing about them is a great way to get immersed in the culture (and it gives me something to talk about with my fiance's grandma and her Church Ladies when I join them for coffee). This is one of the first recipes that my MIL taught me, and it's by far the easiest to remember. Creamy with a bit of zing, this is a quick and easy side dish or condiment, best enjoyed using garden-fresh cukes. Amounts are estimated as this is pretty much a taste-as-you-go recipe, so make it to suit your own palate. -- posted by Stylin'Dog

Rosemary Rice Roll-Ups

Wed, 02 Sep 2009 23:57:34 -0400

Tofu sheets (also known as yuba or bean-curd/tofu skin) can be easily found in most Asian markets, in the refrigerated section - usually next to the tofu. They could probably be replaced by won-ton wrappers or other similar sheet. I recommend cooking the rice in advance, so you don't have to wait for it to cool. Very nice with a yogourt or sour cream based dip (ex. tzatziki). -- posted by Burgz

Citrus - Hazelnut Bars

Thu, 03 Sep 2009 12:19:44 -0400

Another great recipe from Better Homes & Gardens these double citrus bars are sweet and tangy. Especially good with tea in the afternoon. Enjoy! -- posted by oilpatchjo

Oatmeal Bars

Fri, 04 Sep 2009 09:50:13 -0400

This is great in the morning hot or cold. I was at my cousins house, and she served this as a side for breakfast. It is so good, my 2 year old even eats it! -- posted by Islandlife

Hazelnut Maple-Rum Apples

Fri, 04 Sep 2009 14:33:24 -0400

Sweet, fragrant baked apples are the ultimate comfort dessert around here. These are a favorite. This is an old recipe from Chatelaine magazine. -- posted by Annacia

Hearty Bacon Potato Chowder

Tue, 08 Sep 2009 11:14:27 -0400

A rich, hearty and simple soup welcome at any occasion. Land-O-Lakes Cookbook. -- posted by daisygrl64

Seashore Chowder

Tue, 08 Sep 2009 11:14:48 -0400

Feel free to use all oyster or all clam in this chower. Land-O-Lakes Cookbook -- posted by daisygrl64

Roasted Chicken With Garden Vegetables

Tue, 08 Sep 2009 12:27:23 -0400

Rosemary, fresh parsley and garlic create a savory roasted chicken. The addition of the vegetable make this a one pan meal. Enjoy from Land-O-Lakes Cookbook -- posted by daisygrl64

Arugula and Spinach Salad With Caramelized Shallots

Tue, 08 Sep 2009 13:07:04 -0400

This lovely salad, from "Pure Food" by Christine Cushing, is a sophisticated variation of Greek salad. The flavours compliment each other beautifully. -- posted by Irmgard

Layered Cabbage Casserole

Fri, 11 Sep 2009 11:37:49 -0400

This recipe is almost like cabbage rolls without the work. It serves 8 to 10 so is great for entertaining and, even better, can be made ahead and refrigerated or frozen. In fact, the flavour improves when reheated! The recipe comes from a 1983 Canadian Living publication called Everyday Cookbook Special. -- posted by Dreamer in Ontario

Ultimate Garlic & Cheese Bread!

Mon, 14 Sep 2009 13:53:28 -0400

This is a super easy, always delicious recipe for garlic bread with a twist. I got the idea for this recipe when eating out one evening, but developed it on my own. The nice thing about this recipe is that I often use it when I have some bread or buns which tastes a little too stale for sandwiches - so it's a great way to use those extras. If you're going out to buy the ingredients, check the "day-old" rack at your grocery store! The bottled minced garlic can be found in grocery store's condiment aisle. Fresh minced would also work, but I don't recommend dried since the cream cheese overpowers the taste.) It's a great appetizer, snack or side dish for a meal (especially anything with tomato) and even the pickiest eaters in my family love it. It's always the first thing gone at family functions! -- posted by Travelling Journal

Cabbage (And Other Good Stuff) Soup

Mon, 14 Sep 2009 15:15:11 -0400

This a hearty, comforting, and colourful soup when I was all tomatoed-out and craving cabbage soup. If you have a food processor, the preparation should be really quick and simple. Can also be made in a slow-cooker. Freezes well. -- posted by Burgz

Olallieberry Jam

Mon, 14 Sep 2009 16:10:48 -0400

Also known as Saskatoon. From my yahoo food preservation group. -- posted by dicentra

Nut and Egg Free Cookies

Mon, 14 Sep 2009 16:11:47 -0400

These cookies are sure to be safe in any school! And taste awesome too! One of our children started at a new school this year and it turns out to be a nut and egg free school because of the seriousness of the allergies that some of the children that go there have. As a result my wife started scouring different recipes for snacks that were egg and nut free to send along with our daughter for school. She didn't really like any of the ones she tried so she ended up creating her own out of a combination of all the cookie recipes she tried. Hope you enjoy them as much as we do. -- posted by Chef Ryoni

Mustard Herb Flank Steak

Mon, 14 Sep 2009 16:30:48 -0400

Flank steak is my favorite cut of steak; it is so versatile. -- posted by Deantini

Frank Favourite

Mon, 14 Sep 2009 16:35:33 -0400

A recipe adapted from my grade 8 home ec. class some 30 years ago!! Quite economical and a great and different way to use weiners. -- posted by Chef Sharon 15

Rappie Pie

Mon, 14 Sep 2009 18:03:01 -0400

My Mother's people emigrated from Scotland to Nova Scotia around 1900. This recipe came from her great aunt (married into the family) who grew up in Cape Breton and had many Acadian ancestors. I am told it is an old Acadian recipe. -- posted by davianng

Huckleberry Rhubarb Jam

Mon, 14 Sep 2009 18:08:24 -0400

This is from a food preservation Yahoo group I am on. -- posted by dicentra

Frugal Gourmet's Beer and Cheese Soup

Mon, 14 Sep 2009 18:54:13 -0400

This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy! -- posted by Queen Dana

Applesauce Raisin Cookies

Wed, 16 Sep 2009 15:54:41 -0400

out of my witch's daybook, posting for safekeeping -- posted by spiritussancto

Berry, Almond, & Orange Scones

Thu, 17 Sep 2009 10:45:44 -0400

Another Saskatoon berry recipe that 'Zaar will be holding onto for me! Sounds tasty and I will be making this when the Saskatoons are in season again next summer. Found in the Summer 2005 issue of Canadian Gardening. -- posted by Dominique353

Saskatoon Berry Pie

Thu, 17 Sep 2009 14:47:50 -0400

This saskatoon berry pie recipe may not require you to turn your oven on if you have some pre-baked crusts on hand. Would probably taste great if made in a graham crust as well! I haven't tried this yet (as my berries got eaten before they got baked into anything) but it looks easy to make, maybe next year... Found in the Summer 2005 issue of Canadian Gardening. -- posted by Dominique353

Almond Crumble Peach Muffins

Mon, 21 Sep 2009 00:58:04 -0400

This recipe from Canadian Living makes 12 substantial muffins with really big tops! All the better to show off the yummy almond topping! -- posted by Irmgard

Eggless Gingerbread

Mon, 21 Sep 2009 11:15:26 -0400

From the 12th edition (1962) Five Roses Flour/Lake of the Woods Milling Co.. cookbook. The recipes were originally sent in by Canadian housewives and in '62 the recipes in the cookbook were already 60 years old. -- posted by SoupCookie

Chocolate Mint Truffle Cookies

Mon, 21 Sep 2009 11:22:52 -0400

These cookies are our very favorite Christmas cookies. My husband has been making these with our kids since the oldest was just 1 1/2 years. They are amazing - chocolaty, fudgy and moist. A true winning combination. The dough needs to be refrigerated for 2 hours which is not included in the prep time. Cookies can be frozen for about a month and will last in airtight container for about a week (although we never actually have been able to test this time because the cookes are gone in no time). From Canadian Living Magazine -- posted by Deantini

Curried Yellow Beet Bisque

Mon, 21 Sep 2009 12:30:34 -0400

This warm and creamy soup is delicious with chapatis and raita, or with a cool cucumber and mint salad. It's yummy, cheap and vegan! And it can take a little heat, don't be scared to use hot sauce if you like it hot! -- posted by Mad Maryno

Plum Crumble Pie

Mon, 21 Sep 2009 12:49:19 -0400

I made this pie from Food and Drink magazine last week to use up some prune plums I had bought. We just loved it. A friend gave me some more prune plums from her tree so I am making another one! -- posted by Irmgard

Baked Sesame Potatoes

Tue, 22 Sep 2009 12:43:35 -0400

Here's a twist on the traditional baked potato from Chatelaine Food Express Quickies 2 -- posted by Dreamer in Ontario

Date Shortbread 1968

Tue, 22 Sep 2009 14:36:23 -0400

This recipe is from Anne O'Rielly, Kim and Erins grandmother. She gave this recipe to me when I was doing a lot of baking for Christmas boxes and showers. This is similar to Oatmeal Date squares or Matrimonial cake, only it uses raisins in the flling with the dates. -- posted by andypandy

Rich Oat Cookies 1968

Tue, 22 Sep 2009 14:37:17 -0400

This recipe was rec'd from Anne O'Rielly many years ago when I was selling my baking. Its a very nice cookie. -- posted by andypandy

Walnut Praline Squares 1960

Tue, 22 Sep 2009 14:37:34 -0400

This recipe is from Auntie Mary Lawson, and my first handwritten cookbook. -- posted by andypandy

Cherry Nut Bars 1970

Tue, 22 Sep 2009 14:37:43 -0400

I picked this recipe up off WSOO radio station back in the days of staying home and learning how to cook while raising the kids listening to the morning talk shows. Didn't have a tv yet then. -- posted by andypandy

Fresh Peach Cake (Gluten Free)

Wed, 23 Sep 2009 13:38:10 -0400

This is not too sweet a cake and would go lovely along side a cup of tea. -- posted by UmmBinat

Easy Lemon Shorties

Wed, 23 Sep 2009 14:26:41 -0400

Another cookie recipe for my "to try" list from Canadian Living Muffins and Cookies. *Preparation time includes 30 minutes refrigeration time -- posted by Dreamer in Ontario

Easy Sugar-Dusted Amaretti Biscuits

Wed, 23 Sep 2009 14:26:53 -0400

I haven't tried this yet. I'm collecting simple cookie recipes to try for Christmas. This was found in The Canadian Living Cooking Collection Muffins and Cookies. -- posted by Dreamer in Ontario

Grilled Cheese With Bacon, Apple and Mustard

Fri, 25 Sep 2009 01:08:56 -0400

I saw this on TV and thought it sounded strange so I decided to try it. This is the best grilled cheese I have ever had. -- posted by Chef #1391662

Lois's Cabbage Salad & Dressing

Mon, 28 Sep 2009 02:05:44 -0400

I love this cabbage salad from my dear friend Lois! It is a salad with so many variations in the dressing's that you can make for this salad I will include some ideas in my notes. -- posted by oilpatchjo

Canadian Bacon-Cheese Soup

Mon, 28 Sep 2009 02:07:51 -0400

To me and my family this is a real Canadian bacon and cheese soup. We love this. I serve it with toasted bread of any sort. Recipe by: Jolene Roudebush -- posted by daisygrl64

Deluxe Mac and Cheese

Mon, 28 Sep 2009 02:12:06 -0400

A more refined, adult-flavoured mac and cheese with greens. -- posted by Burgz

Slow Cooker Meatloaf

Mon, 28 Sep 2009 14:49:41 -0400

I found this on another website. It's so easy to make and is delicious! -- posted by Chef #808933

Peach Plum Topping

Mon, 28 Sep 2009 14:54:05 -0400

This is a great topping for pancakes, waffles or French toast. -- posted by Irmgard

Creamy Chicken Alfredo

Mon, 28 Sep 2009 15:21:59 -0400

Rich, thick and creamy Alfredo sauce on a layer of pasta or oven roasted vegetables. Mmmm.Mamma Mia! What else can one say? This quick and easy recipe shows you how to make this Italian sauce from scratch. -- posted by tastetester #2

Accidental Veggie Tortilla Pizza

Mon, 28 Sep 2009 15:24:00 -0400

I was making Tortilla Pizza for supper, had some ground turkey defrosted in the fridge for it. Had the whole wheat tortillas on the cookie sheet and put the sauce on, then the spinach, grated carrots, diced red pepper and diced tomatoes , topped them with the grated cheese and popped it in the oven. There we were eating and DH says, my gowd this is good but I can't see the turkey on mine HA HA!!! The ground turkey was still in the fridge, completely forgot to cook and put it on and we didn't even miss it ! Very tasty accidental Veggie Pizza -- posted by Derf

Pickled Beet Cole Slaw

Mon, 28 Sep 2009 15:32:35 -0400

A tangy simple pink coleslaw, with a lovely different flavour from chopped pickled beets. -- posted by Derf

Pioneer Drumsticks (Meatloaf on a Stick)

Mon, 28 Sep 2009 15:45:35 -0400

This was a favorite with the kids on our camping trips in the Pacific Northwest. Take your favorite meatloaf recipe, prep it at home, freeze or use the first night out. Have the kids look for green sticks about the size of your little finger. Guaranteed hair-on-the-chest strength (!) for the weak-kneed who don't like touching "raw" meat. Serve in HOTDOG buns with your favorite HAMBURGER condiments. The original recipe came from a Lutheran Girl Pioneer camping-cookbook. Tried & true! COOKING TIME does NOT include how long it may take the charcoal or fire to be ready. -- posted by Debber

Bacon in the Oven

Mon, 28 Sep 2009 16:02:45 -0400

Now you can make bacon in no time! It's easy, not messy at all and everyone loves it! Also there is no exact amount. It has a great smokey taste. -- posted by anichka20

Dry Garlic Ribs-Canadian Chinese Style

Tue, 29 Sep 2009 13:57:51 -0400

This is the recipe for the true Canadian-Chinese type of ribs very popular around Ontario, Canada. You can't find these state side, unless you have this recipe!! Having grown up on the canadian border near Cornwall, Ontario in a town named Massena, NY, most of my relatives were from the canadian side so we crossed the border frequently and ate at the many chinese restaurants there. These are very sweet, sticky and delicious! You can use babyback pork ribs, country style pork ribs. This also turns out great using beef ribs, too. I've even used this recipe to cook boneless, skinless chicken in...it's just that good. Very simple ingredients, but don't let that fool you!! You'll see! I also find that you don't have to parboil them like some folks do..I cook them right in the sauce in the oven...gives them more flavor. -- posted by Mishkapett

Crock Pot Beef and Mushroom Stew

Tue, 29 Sep 2009 17:44:58 -0400

Very simple, yet flavorful stew! Fix it, forget it and then enjoy it! I can never fine condensed French onion soup, so just use condensed onion soup and it still turns out delicious! Serve with whole wheat egg noodles for a yummy and filling meal! Especially great on a cool winter day! -- posted by Chef #1183488

Asiago Baco Buns

Tue, 29 Sep 2009 17:56:24 -0400

Here is a recipe that I came up with when wanting a bacon and cheese type bread but not wanting to use bacon. I always make buns but you could, of course, make a standard loaf of bread with it if you like. I always use the bread machine for the kneading then form and bake in the oven. -- posted by Annacia

Rice Bread Pudding 1998

Wed, 30 Sep 2009 15:28:29 -0400

I have never made this, but I will soon. It was given to me by my friend Marge who died of cancer not long after. -- posted by andypandy

Vegan Chocolate Cake

Fri, 02 Oct 2009 16:11:55 -0400

You don't have to be vegan to enjoy this cake, it is fabulous. We were at a cottage with friends of my brothers, in four days we managed to scarf down at least five of these cakes with only five people! It is moist and very tasty. We barely waited for the cake to cool down, and didn't even bother with frosting. I imagine if you want to frost the cake, it would be even better. Or just sprinkle with a little icing sugar, or a glaze. Double the recipe if you want layers. -- posted by Hag chef

Herbed Salmon Fillets

Sun, 04 Oct 2009 01:33:39 -0400

From Canadian Living Rush Hour Cookbook, 1985. I made it for dinner the other night and my husband loved it. The best part is that it is ready in no time. If you don't care about salmon, you can use sole, flounder or haddock instead. I'll double the sauce the next time I make it as it is delicious over steamed rice. -- posted by Out of the Blue

Simple Scalloped Potatoes

Mon, 05 Oct 2009 16:43:33 -0400

My mother asked me to bring scalloped to Thanksgiving dinner. This is my usual recipe. It's really easy to make. When I first started making it DD asked me to add chopped broccoli to it next time. When she's home I do just that. It adds a nice bit of colour and flavour to this dish. If you use your food processor to slice the potatoes and chop the onions, preparation is a breeze. Found in Anne Lindsay's Lighthearted Everyday Cooking. -- posted by Dreamer in Ontario

Date Squares (Gluten Free)

Mon, 05 Oct 2009 17:31:47 -0400

My sister made these and I ate 6 pieces in one sitting, so you know they are good! -- posted by UmmBinat

Tomato Barley Soup With Thyme

Wed, 07 Oct 2009 11:39:18 -0400

I made this up quick when I had limited ingredients in the house, and unexpected company on their way for a meal. It's great comfort food and easy to make. I like to have nice crusty loaf of bread to serve along with and it makes a very hearty meal, especially with the beans (omit those if you're not a big fan). The barley makes it nice and thick. You can use homemade or store purchased soup stock if you prefer, just omit the bouillon and water. -- posted by Canning_Queen

Cranberry Walnut Sweet Potatoes

Thu, 08 Oct 2009 17:35:11 -0400

This recipe comes from Taste of Home's Best Holiday Recipes, 2009, & if you're as big a fan of the sweet potato as I am, well . . . -- posted by Sydney Mike

Microwaved Scalloped Potatoes

Sun, 11 Oct 2009 02:56:48 -0400

Here's a quick recipe for scalloped that my family enjoys. There's no cheese in this version. The recipe comes from Company's Coming Microwave Cooking by Jean Pare. -- posted by Dreamer in Ontario

Autumn Root Stew

Tue, 13 Oct 2009 14:57:07 -0400

This is is the perfect recipe for harvest time or for a long cold winter. The ingredients are quite affordable and the yield is high. It is very filling and nutritious as well as freezing fairly well. This is an original creation. -- posted by Jagash Vanhal

Everything Salmon Burgers(Rachael Ray)

Wed, 14 Oct 2009 14:37:52 -0400

A great recipe for any day of the week! From Rachael Ray's Big Orange Book. She was inspired by everything bagels with cream cheese and smoked salmon. -- posted by Sharon123

Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting

Thu, 15 Oct 2009 16:08:20 -0400

This wonderful cake recipe is an adapted one from the Magnolia Bakery Cookbook. The penuche fudge frosting is an old Southern recipe. Makes a very attractive presentation, especially when the cake plate is adorned with beautiful autumn leaves. This cake freezes beautifully, just allow the cake to defrost completely before filling and frosting the layers. I recommend Canadian or Vermont maple syrup and Georgia or Texas pecans, but you can use any pure maple syrup and could use walnuts, although we prefer pecans in this recipe. -- posted by BecR

Jason's Hamburger Soup

Mon, 19 Oct 2009 14:31:10 -0400

Hamburger soup -- posted by Betty's Recipes

Cherry Walnut Cookies

Tue, 20 Oct 2009 12:41:50 -0400

A delicious and pretty cookie to add to your Christmas cookie tray. Anna's recipe was one passed down for two generations in her family. Source: Canadian Living Magazine, from Anna OIson's - Anna and Michael Olson Cook at Home.. -- posted by Elly in Canada

Apple-Cranberry Sweet Rice

Tue, 20 Oct 2009 17:16:59 -0400

Pretty and pink, this makes a lovely breakfast! I make this in my rice cooker, but it could also be done on the stove-top or in the microwave (or however you usually make your rice). -- posted by Burgz

Yet Another Banana Bread

Tue, 20 Oct 2009 17:26:05 -0400

Whole-wheat flour and an amazing frosting is what sets this recipe apart from the others. -- posted by Burgz

Honey-Roasted Applesauce

Tue, 20 Oct 2009 17:28:18 -0400

It's apple time again! I always love to make applesauce at this time of the year and I like to experiment different ways of making it. This year, I wanted to bake it. I usually strictly use only apples, but I've had the bottom of a blueberry honey jar lying in my pantry forever and the honey's now all crystallized. So I wanted to use that up... here's what I came up with: -- posted by Burgz

Moist Cornbread Muffins

Mon, 26 Oct 2009 13:13:00 -0400

The secret is soaking the cornmeal in the buttermilk overnight (included in prep time). It makes it nice and soft and moist. Enjoy with chili, or butter and honey for dessert. -- posted by Chef #808063

Mediterranean Strata Quiche

Mon, 26 Oct 2009 18:14:31 -0400

This dish from Chatelaine magazine's website is a combination of two brunch favourites: strata and quiche. This smaller sized version is ideal for a light dinner served with salad. You may add green olives to the dish if you like, but I didn't have any on hand so made it without. It didn't seem to affect the outcome one bit. -- posted by Irmgard

Chef's First Prime Rib Roast

Tue, 27 Oct 2009 01:20:44 -0400

I learned the foundation for this recipe at culinary school from one of my favorite chefs. I tweaked it to suit my own taste, making my chef proud of my ingenuity and taste. I've made this countless times for both friends and family, and it's been a hit every time. The only tip I can offer is that you should use a bone in rib roast (which is what is meant by "prime"). It will provide superior flavor, a natural built-in rack, and the leftover bones make a decent brown stock afterwards. If you would rather get rib eye, then use a roasting rack during cooking. Enjoy! -- posted by Chef Doggerton

Diabetic Savory Beef Stew

Tue, 27 Oct 2009 11:49:27 -0400

I found this recipe while doing some research for my father-in-law. We loved it! Hearty but healthy! Yum! -- posted by Chef #1183488

Kfc Chicken

Tue, 27 Oct 2009 18:18:20 -0400

Colonel Sanders prepared the chicken recipe about half a century ago and it is really quite hard to duplicate this recipe as it uses secret combination of herbs. To protect their top secret recipe, KFC has portions of the secret blend of herbs premixed at two confidential spice companies. After that, the blend is distributed to the KFC's offices located at different, where they are finally combined for use. There is one more point to note, KFC uses pressure cookers to fry their chicken pieces so unless you have a way of pressure frying at home, it will be quite difficult for you to duplicate KFC chicken recipe. If you want to fry super crusty and crispy chicken like KFC, you need to dip your chicken pieces in egg, then flour, then egg then flour coating. After that, you need to fry it in a pressure cooker so that you will get the exact same crusty and crispy taste to your fried chicken which KFC is so eager to protect at all cost. Before you proceed further it is advisable to go through the article KFC Secret Recipe to know about the secret mix of the herbs used by KFC to derive that special taste. Method You have to put all the ingredients mentioned above in a blender and blend it for 3 to 4 minutes barring flour, eggs and milk. Next, combine the eggs and milk and beat it to a smooth consistency after that add the previously blended herbs and work out a homogeneous mixture. and take the flour on a baking paper sheet. Now, dip the chicken pieces in the mixture and roll them on the flour until they are perfectly coated. Fry the pieces in a pressure cooker if you have one or you can just fry them at 365 degrees F (185° C) ascertained by dropping a 2 inch square of bread, it should turn golden brown in about 60 seconds. in the hot oil fry the chicken pieces for 20 to 30 minutes, occasionally turning them so that they are cooked evenly after the chicken pieces are fried golden brown. Drain the fried chicken for a while on the tissue paper so that it won't be so oily and greasy. Serve them hot. -- posted by Stefano Nata

Oven (Or Slow Cooker) Barbecued Beef

Tue, 27 Oct 2009 18:55:53 -0400

An easy recipe that is a favorite in our household. Found in a cookbook put out by the Canadian Legion and adapted to our tastes. -- posted by Ever

Pumpkin Pie Cheesecake With Candied Cranberry Topping

Fri, 30 Oct 2009 12:29:19 -0400

I haven't tried this yet, put here for safekeeping! Adapted from Better Homes & Gardens magazine. They say two treasured recipes come together for a light cheesecake that tastes like pumpkin pie! -- posted by Sharon123

Pizza Dough

Fri, 30 Oct 2009 12:31:04 -0400

This makes an awesome pizza crust, crispy and yummy -- posted by Chef #1345437

Honey-Orange Butter

Fri, 30 Oct 2009 14:36:30 -0400

A nice spread for scones, toasst or croissants. A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner. -- posted by **Jubes**

Ricardos Cranberry Scones

Fri, 30 Oct 2009 14:36:34 -0400

A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner. He suggests serving them with Honey-Orange buuter (recipe also posted). A beautiful cookbook. These scones look delicious -- posted by **Jubes**

Quick Strawberry-Maple Syrup Jam

Fri, 30 Oct 2009 14:36:23 -0400

A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner. A beautiful cookbook....thankyou Katzen Ricardo states"homemade jam for the lazy gourmet. Use three parts berries-strawberries, raspberries or blueberries -- posted by **Jubes**

Vegan Spiced Pumpkin Cheesecake

Mon, 02 Nov 2009 15:26:24 -0500

The best vegan adaptation of a cheesecake I've had. I avoid any vegan cheesecakes that call for tofu because the texture turns out funky, and tastes, well, not like cheesecake should taste like. This variation is great for the holiday season! You can make your own crust or find a separate recipe for a cheesecake crust, but I wanted to save time so I just used the pre-made crusts. I would recommend the bigger "extra serving" pie crust because this yields quite a bit of filling. -- posted by J.J. Foxhound

Brandied Cranberry Sour Cream Cheesecake

Thu, 05 Nov 2009 02:15:54 -0500

LCBO Food & Drink 2008 recipe. They're description says, "This is a cheescake fanatic's dream come true." Can't wait to find out! (May use fresh/frozen cranberries.) -- posted by um-um-good

Simple Ham Spread

Thu, 05 Nov 2009 02:18:54 -0500

Here's a very simple and basic ham sandwich spread from Jean Pare's Company's Coming Soups & Sandwiches. You can make this as written, increase the quantity of chopped onion or add things like chopped celery and mustard to add more flavour. This recipe should be enough to make 4 sandwiches. -- posted by Dreamer in Ontario

Mme Benoit's Tourtière

Thu, 05 Nov 2009 11:06:48 -0500

Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook. -- posted by Dreamer in Ontario

Light Cream of Tomato and Pumpkin Soup

Sat, 07 Nov 2009 12:53:36 -0500

tastes like summer but warms you through in the middle of winter when there's precious little fresh veggies to be had. this is just a general outline. would lend itself well to substitutions like more milk or evaporated milk, spaghetti squash instead of pumpkin, change the spices, add more veggies, even brown rice maybe -- posted by spiritussancto

Potluck Potatoes - Slow Cooker

Sun, 08 Nov 2009 10:37:06 -0500

Meat, cheese and potatoes all in one pot....a hungry mans dream :) You can add corn or veggies if you wish. -- posted by Tytan

Buttertarts

Tue, 10 Nov 2009 16:07:28 -0500

A delicious filling that is soft without being too gooey or runny. -- posted by Chef #1441787

Baked Potato Casserole

Tue, 10 Nov 2009 20:57:47 -0500

My husband loves baked potato. Summer turning to winter, and I decided to make roast potatoes one night. My creativity started rolling and it turned out like this. Surprisingly Yummy! -- posted by Chef #1442214

Whole Roasted Pork Loin

Wed, 11 Nov 2009 10:30:41 -0500

This beautiful roast is the creation of Canadian chef Anna Olson. I made it for Sunday dinner for my husband and myself but it is definitely dinner party fare! -- posted by Irmgard

Quinoa Fritters

Thu, 12 Nov 2009 14:48:14 -0500

I created this recipe when I was on a highly restricted diet for 5 months, but I loved it so much that I adapted it a little and it's now a staple for us. It goes especially well with soup. They are also really good dipped in pretty much any kind of mustard, and my little one year old boy loves them. Feel free to experiment with any kind of rice you have on hand for this. I've used 11 different types of rice for it, and each time it was wonderful. It's a simple side dish, and sure to please anyone that comes through my door for a snack or a meal. -- posted by Canning_Queen

Peppermint Christmas Cooler, Diabetic

Mon, 16 Nov 2009 07:48:31 -0500

I have not tried this (yet) but it sounds yummy. -- posted by Annacia

Weight Watchers Slow-Cooker Pumpkin Oatmeal

Mon, 16 Nov 2009 10:03:40 -0500

have not tried yet but this sounds like breakfast pie to me -- posted by spiritussancto

Easy One-Bowl Oatmeal Molasses Bread

Mon, 16 Nov 2009 11:51:58 -0500

This delicious bread is very simple & healthy yet requires NO KNEADING!!! It is a combination of this technique: http://www.instructables.com/id/I_Bread/ and this recipe: http://www.cookingbread.com/recipes/whole_wheat_bread/oatmeal_molasses_bread_recipe.html (ingredients are halved to fit in my mixer bowl). Prep time includes rising time. -- posted by Burgz

Mom's Best Meat Loaf

Tue, 17 Nov 2009 00:40:56 -0500

Basic and hearty. Good served directly from oven or cold in sandwiches. -- posted by Judith G

Misty's Venison Stew

Wed, 18 Nov 2009 16:31:58 -0500

Kinda like a beef stew but made with venison. Our family prefers it this way as the venison has more flavour and less fat. -- posted by bud's mom