Recipezaar: Ontario,Dinner Party recipes

Smoked Salmon Spread

Thu, 25 Aug 2005 16:24:37 -0400

Delicious and quick appetizer! -- posted by mama's kitchen

Pound-Cake-Style Lemon Cake

Sun, 11 Sep 2005 21:12:48 -0400

A nice little cake for any occasion. Points 3. -- posted by Dancer^

Mixed Melon Salad

Mon, 12 Sep 2005 14:41:05 -0400

I made this all summer, turned out perfect everytime. Points 1. -- posted by Dancer^

Lemon Squares

Mon, 28 Nov 2005 20:54:01 -0500

Courtesy of pastry chef, Anna Olsen .... these are the best selling treat at her Toronto bakery! The cooking time includes cooling. -- posted by CountryLady

Chocolate Banana Bread Pudding

Mon, 05 Dec 2005 20:29:40 -0500

Toronto pastry chef Anna Olsen includes this in her own Christmas Eve traditions! I like it because its actually a "double duty" recipe ........ I used half the banana bread on its own, then used the other half to make half the bread pudding. You could use your own favourite banana bread recipe - or even a store bought banana bread if you're really pushed for time. I served it warm with frozen vanilla yogurt but I actually preferred it the next day at room temperature. -- posted by CountryLady

Mendocino Cocktail

Mon, 05 Dec 2005 20:36:11 -0500

I posted this recipe for Kittencal's hubby John because he likes bourbon & spicy things ......... enjoy! -- posted by CountryLady

The Chili 'n Lime Vodka-Rita

Mon, 05 Dec 2005 20:37:33 -0500

Icy cold & tart with the kick of chili-infused vodka .... which must be made about 3 days ahead! This cocktail pairs perfectly with some cheesey nachos. -- posted by CountryLady

Bourbon Ender

Mon, 05 Dec 2005 20:38:09 -0500

This cocktail is perfect at the end of a good meal! -- posted by CountryLady

Super Easy Homemade Soup

Sun, 18 Dec 2005 18:04:04 -0500

This is something I've worked on for a few years, and finally mastered this past week! It may look complicated but once you've done it a few times, it takes no time at all! -- posted by Chef JTwombly

Whipped Sweet Potatoes With Apples

Tue, 20 Dec 2005 15:09:27 -0500

I'm serving this for Christmas dinner, I have made it twice and never had a problem. I use the microwave for the steaming. Points 2. -- posted by Dancer^

Pineapple, Mango and Corn Salsa

Mon, 26 Dec 2005 17:55:34 -0500

This goes great with any kind of chips aswell as fish. Points 0. -- posted by Dancer^

Red Onion and Almond-Stuffed Winter Squash

Thu, 12 Jan 2006 16:26:55 -0500

Stuffed squash may look elaborate, but its easy. -- posted by JulieDRD

Banana Smoothies

Tue, 17 Jan 2006 15:53:54 -0500

You can use any fresh or frozen fruit that you enjoy most, and on a hot summer day, try a little coconut rum or spiced rum to add a little kick! I always chill my glasses in the freezer before i start to make this recipe and dip the rims in colored sugar to add color to the glasses. -- posted by Chef #241096

Pumpernickel Topped With Smoked Salmon

Sun, 12 Feb 2006 19:49:53 -0500

Pumpernickel topped with cream cheese, smoked salmon, red onion, capers and dill. This is the best hors d'oeuvre and it's so easy to make. Your guest will love it. -- posted by Chef #281330

Chocolate Amaretto Bundt Cake

Tue, 14 Feb 2006 12:30:04 -0500

A mouthwatering cake with a delightful harmony of flavours! -- posted by LeeLoo

Butterflied Lamb Leg, Cilantro, Chestnut, Prosciutto, Asiago

Mon, 13 Mar 2006 19:15:11 -0500

Lamb is one of my favourite things to cook. One day I shopped at my usual organic butcher and there begging me to take it home was a butterflied (gigot) lamb leg. Of course I had to obey. My mind was all awhirl with ideas but none which appealed. I thought, "What does one do with a Butterflied Lamb Leg??? Stuff it of course"..... Next question, "Stuff it with what?" Here, Ladies and Gents is where creative juices are allowed to flow freely. Reaching deep into the recesses of creativity, I came up with the following recipe for goodness, prepared and served it to a close friend with a critical palate, and a taste for good blend of herbs and seasonings. (Of course the Chocolate-Glazed, Hazelnut Mousse Cake, was inducement enough ). You may want to serve a "simply perfect" Koongoora Hill, Shiraz Cabernet from Penfolds. They boast it to be Australia's finest, rich heritage of winemaking tradition and experience since 1844. Whether you serve wine with your dinner, or not, do prepare and serve this delicious creation; I promise you won't be sorry . Please note for richness of flavour, all herbs used are fresh, not dried. -- posted by TOOLBELT DIVA

Amaretto Cow

Tue, 04 Apr 2006 16:13:26 -0400

Similar to a Brown Cow, but using Amaretto. Serve over ice....delicious change of pace! -- posted by ~Leslie~

Baby's Bottom

Tue, 04 Apr 2006 16:13:30 -0400

Ode to Canadian Whiskey! -- posted by ~Leslie~

Radish and Pink Grapefruit Salad

Thu, 06 Apr 2006 19:15:02 -0400

I found this in the Food and Drink Magazine. It's simple, easy and delicious! The trick is to slice your radishes very thinly, so they almost look shaved. -- posted by ~Leslie~

Luck of the Irish

Thu, 06 Apr 2006 19:15:07 -0400

A delicious beverage, hope you enjoy! -- posted by ~Leslie~

Oscartini

Thu, 06 Apr 2006 19:18:38 -0400

Your guests will be lining up to try this rich, chocolatey Martini! From Food and Drink Magazine. -- posted by ~Leslie~

Fruity Grilled Chicken Salad Supper

Thu, 11 May 2006 10:42:56 -0400

This is a delicous salad that is great for lunch or dinner. I serve it with cheesy garlic bread and a glass of wine for a delicious meal. You can use the dressing listed, or your favourite, but I recommend a tangy dressing to offset the sweetness of the pineapple. Hope you enjoy! -- posted by ~Leslie~

The Palomino Martini

Thu, 11 May 2006 11:16:44 -0400

Especially good on a hot summers evening, we love this simple martini to sip on. Pink grapefruit works best, and try to find a smooth, aged tequila and if possible, chill your martini glasses in the freezer for a frosty, smooth treat! -- posted by ~Leslie~

Lemon Apricot Mascarpone Cheesecake

Mon, 15 May 2006 19:01:01 -0400

A lemony light cheesecake enhanced by apricots and white chocolate that will provide a spectacular finish to any meal. Well worth the effort! From Food and Drink Magazine. Hope you enjoy! -- posted by ~Leslie~

Roasted Chicken With Thyme and Honey Cream

Mon, 15 May 2006 19:01:21 -0400

An easy and delicious way to serve chicken! Cooking chicken with the skin and bones takes a little longer but gives a more juicy and tasty result. From Dairy Goodness. Hope you enjoy! -- posted by ~Leslie~

Rhubarb Pineapple Custard Pie

Tue, 16 May 2006 21:35:13 -0400

Rhubarb and Pineapple? YES! The sweetness of the pineapple really offsets the rhubarb in this delicious pie set in a creamy filling. Fresh pineapple works best, but canned will do the trick if it's all you have on hand. Hope you enjoy! -- posted by ~Leslie~

Creamy Non Dairy Romaine Salad

Tue, 16 May 2006 21:47:43 -0400

This is a delicious, garlicky creamy dressing that has no dairy. The silken tofu makes it creamy without dairy giving your salad a rich taste without a lot of fat. From The World's Healthiest Foods Website. Hope you enjoy! -- posted by ~Leslie~

Brie Topped Dijon Chicken Breasts

Tue, 16 May 2006 22:18:22 -0400

A delicous, golden chicken topped with a mild Brie cheese. For a change of taste, you can also use Camembert or Mozzarella cheese. From the Dairy Goodness Website. Hope you enjoy! -- posted by ~Leslie~

Mom's 100% Whole Wheat Air Buns (Rolls) for Abm

Sat, 20 May 2006 14:47:11 -0400

I find most 100% whole wheat buns are very dense, and let's be frank, taste like the floor of a barn. This recipe is an adaptation of my "Mom's Air Buns" #168628, and makes delicious, soft, healthy,and easy to make rolls. I think the unusual addition of vinegar is what makes the difference. -- posted by Sweet Baboo

Asparagus Strudel

Fri, 26 May 2006 16:20:17 -0400

If only thick stalks of asparagus are available, peel the stalks. Blanch in boiling water for 2 minutes, drain and run under cold water until cold. If you have thin stalks, do not peel them, and blanch for only 1 minute. -- posted by ~Leslie~

Lemon and Fennel Tofu

Thu, 15 Jun 2006 22:20:23 -0400

Great recipe to serve with brown rice and a salad. -- posted by Dancer^

Falafel Croquettes

Thu, 15 Jun 2006 22:24:51 -0400

An unusual snack or appetizer, make your favorite dipping sauce and enjoy! -- posted by Dancer^

Summer-Berry Trifle

Thu, 13 Jul 2006 22:22:21 -0400

This is a tasty treat that best suits hot summer days and is always a hit at parties! You can vary many of the ingredients, trying different berries or flavours of puddings, or even the type of cake on the bottom! Options are endless :-D -- posted by LeeLoo

Staff Room Brownies

Mon, 17 Jul 2006 18:39:22 -0400

Chocolate brownies with white chocolate chips yum yum! Great for snacks, desserts, etc. -- posted by u2 4 ever

Ice Wine Infused Peaches

Mon, 31 Jul 2006 21:31:55 -0400

From the television show "Man-Made Food" I was waiting for our fresh Ontario peaches to try this recipe and oooooh, how I enjoyed this wonderful dessert! Topped each dessert dish with a few leaves from my chocolate mint plant and served with some tiny crisp sugar cookies... hmm, hmm good! -- posted by Elly in Canada

Creamy Green Beans

Mon, 18 Sep 2006 21:52:36 -0400

If you're looking for something different as a side dish these green beans are a must. This recipe is so easy; that's the second best part (the taste being the first!). You don't have to measure anything, even the beans, just take a good sized amount that will please you and alter it to taste! -- posted by Patti-atti

Chicken Stock Fondue

Thu, 28 Sep 2006 16:00:29 -0400

This fondue is great! I am a lover of fondue parties, and this is an excellent way to do meat and veggies that's a little more modern and on the lighter side, than doing it in oil. Using broth is awesome because it really soaks up the flavours of all your foods, and so it gets better the more you fondue! Fondue-ly yours. Patti -- posted by Patti-atti

Apple/Apricot Sauce for Pork

Sun, 08 Oct 2006 20:31:23 -0400

This recipe is simple to prepare and is a nice, sweet compliment to a savory pork dish. -- posted by Gourmet 64

Cranberry Gratin

Sun, 29 Oct 2006 14:05:46 -0500

This dessert is a cross between a cake and a bread-like pudding. It is tart, a perfect ending to a heavy Thanksgiving dinner! Adapted from Anna Olson's - Sugar: Simple Sweets and Decadent Desserts -- posted by Elly in Canada

Lemon Risotto With Grilled Tiger Shrimp

Thu, 02 Nov 2006 15:27:30 -0500

This risotto can be paired with the grilled shrimp or any other seafood or fish. It is also great by itself or as a side dish with grilled lamb or chicken. The recipe can be halved. From Food and Drink. -- posted by ~Leslie~

Baked Apple Pudding

Fri, 03 Nov 2006 15:44:49 -0500

Another delicious recipe by Lucy Waverman, Food and Drink! Steamed puddings have fallen out of fashion but try this oven-baked pudding - a light, apple-based dessert that will be enjoyed by young and old as a grand finale to Christmas dinner, or any dinner for that matter. With it, you can serve a caramel sauce and a crème anglaise or just plain old-fashioned ice cream. -- posted by ~Leslie~

Butterscotch Cream Pie With a Walnut Crust

Fri, 03 Nov 2006 15:46:50 -0500

Does anyone else adore Food and Drink Magazine? This recipe is right out of there, by Chef Jennifer MacKenzie. The crust can be baked a day ahead but the pie is best assembled just a few hours before serving and refrigerated. Garnish with the candied walnuts just before serving. Prep time includes chill time -- posted by ~Leslie~

Savoury Mini Cheesecakes

Fri, 03 Nov 2006 18:10:51 -0500

You can prepare 2 different tastes from 1 filling, which means you can please both vegetarians and seafood lovers at the same time. These tarts should be frozen if you are packaging them as they are fragile. They should also be refrigerated if not eaten right away. A great partner for a well-balanced dry white wine. Cheesecakes can be refrigerated for up to 2 days or frozen. Recipe created by Chef Jill Snider of Ontario. -- posted by ~Leslie~

Shrimp and Chicken Sesame Firecrackers

Fri, 03 Nov 2006 18:12:17 -0500

Add sparkle to your dinner party with these make-ahead appetizers - an explosion of flavour and very little last-minute work. Refrigerate or freeze the raw firecrackers right on the baking sheet and bake at the last minute for the best texture. If freezer space and baking sheets are at a premium, freeze until firm and carefully stack between layers of waxed paper in an airtight container. Recipe by Chef Jennifer MacKenzie for Food and Drink Magazine. -- posted by ~Leslie~

Lemon, Garlic and Basil Shrimp Skewers

Sat, 04 Nov 2006 08:06:49 -0500

Use this recipe as a template for other shrimp skewers. If you don't have honey mustard, stir a little honey into Dijon. Limes would also work well instead of lemons. And if you're finding your home-grown chives or parsley getting out of hand, substitute them for the basil. These need to marinate for 45 minutes before cooking. Recipe developed for Food and Drink by Heather Trim. -- posted by ~Leslie~

Anna Olson's Crisp Fruit Chips

Mon, 27 Nov 2006 17:30:40 -0500

Yes, this is another recipe from Food and Drink Magazine! "A garnish of fruit chips is a dramatic way to add shards of concentrated flavour and snappy crunch to winter desserts and soups. Pastry chef Anna Olson, host of Food Network Canada's "Sugar" and owner of Olson's Foods and Bakery in Port Dalhousie, particularly loves pear or pineapple chips. They're easy to make at home, she says, but cautions "the real trick is having a good sharp mandolin slicer to cut the fruit thinly." I had fun making these beautiful garnishes so I thought I would share! They may be made with your favourite fruits, unpeeled pears or apples sliced lengthwise, or peeled and uncored pineapple are good choices. Use your imagination!! Ingredient amounts are approximate, you can add more or less fruit and icing sugar to taste. -- posted by ~Leslie~

Mustard Chive Vinaigrette

Fri, 15 Dec 2006 15:53:35 -0500

I like this on bibb lettuce, with tomatoes onion and radish slices. -- posted by Dancer^

Cream of Cauliflower Soup

Fri, 15 Dec 2006 16:48:59 -0500

This soup is creamy in texture and buttery in flavor,and it looks beautiful if you garnish the soup with homemade croutons and chives. -- posted by Chef #407788 Evelinkamalinka

Hot Apple Eggnog

Sat, 16 Dec 2006 15:27:05 -0500

A great Christmas drink, just sit back, sip and smile..it will be over soon. -- posted by Dancer^

Sweet and Spicy Green Beans

Sat, 16 Dec 2006 15:27:48 -0500

I just love these. -- posted by Dancer^

Apple-Cranberry Crisp With Warm Toffee Sauce

Tue, 13 Feb 2007 16:30:33 -0500

Toffee sauce adds richness to this tart autumn-fruit crisp. While nicely gooey, the slightly bitter undertone of "burnt sugar" makes the toffee sauce subtly but not overly sweet. Blatantly stolen from Marilyn Bentz Crowley, with thanks! -- posted by ~Leslie~

Apricots With Blue Cheese

Tue, 13 Feb 2007 16:31:02 -0500

Choose whatever blue cheese you prefer but make sure it is slightly creamy. The broiling softens the cheese and brings the two flavours together. Created by Jennifer McLagan and Heather Trim for Food and Drink. -- posted by ~Leslie~

Butter Braised Spinach

Tue, 13 Feb 2007 20:45:52 -0500

A rich spinach dish, a little goes a long way. Spinach is a typical food in California! -- posted by ~Leslie~

Crisp Snow Pea Salad

Thu, 15 Feb 2007 15:18:04 -0500

A simple Japanese dressing turns crunchy snow peas into a refreshing salad. Great with grilled salmon or chicken. Created by Heather Trim for Food and Drink. -- posted by ~Leslie~

Dijon Pork Chops With Glacé Cherries

Thu, 15 Feb 2007 15:31:24 -0500

These chops are perfect comfort food, from Food and Drink, who suggests pairing with garlicky mashed Yukon Gold potatoes and frenched green beans. I prefer brown rice with extra sauce, but whatever you put it with, it is sure to please. -- posted by ~Leslie~

French Lemon Chicken

Fri, 16 Feb 2007 17:26:10 -0500

A classic French dish updated for simplicity that's packed with fresh flavours. Created by Lucy Waverman, we fell in love with this dish on the first try. Enjoy! -- posted by ~Leslie~

Peppercorn Butter

Sun, 22 Apr 2007 14:48:36 -0400

For colour, you could also include 1 tsp (5 mL) pink peppercorns. Great if you cut slices off to place on steaks as soon as they come off the grill. From Food and Drink. -- posted by ~Leslie~

Crepe Chicken Wrap

Wed, 25 Apr 2007 21:31:14 -0400

Made by Pearl Gray -- posted by Chef #481596

Creamy Orzo With Feta

Sun, 29 Apr 2007 21:48:26 -0400

Another winner from Lucy Waverman, who says: "Orzo is pasta shaped like rice. It cooks quickly and doesn't go mushy. I prefer the feta to be Greek but any will do." It's super fast, and quite filling. We loved this, hope you do too! :) -- posted by ~Leslie~

Spaghettini With Fiddleheads and Shrimp

Sun, 29 Apr 2007 21:49:04 -0400

Fiddleheads, yum! A Canadian and Northern U.S. treat, if you can get your hands on some, you should give them a try. It's the simplicity of this dish of pasta, curly fiddlehead fronds and shrimp nestled in a light cream sauce that makes it impressive. If you have access to wild leeks, the flavour is great in combination with the fiddleheads! Don't let the many steps of this recipe put you off, it's really quite simple. Freshly grated Parmesan cheese can be passed at the table as an optional topping. Recipe from Food and Drink. -- posted by ~Leslie~

Boston Cheesecake 1989

Thu, 10 May 2007 13:24:22 -0400

Light and fluffy cake, and easy to make. -- posted by andypandy

Poulet Cleana

Fri, 20 Jul 2007 15:24:15 -0400

I got this recipe from my mother in law. This is a great light chicken dish that is worthy of company. -- posted by Eldeevee

Boursin Stuffed Chicken Breasts With Pistachio Crust

Sun, 19 Aug 2007 18:53:06 -0400

I found this on the internet and it is a great company meal. Every time I have made this I have been asked for the recipe. -- posted by Eldeevee

No Bake Mandarin Orange Cheese Cake

Sun, 19 Aug 2007 22:13:03 -0400

This recipe was given to me by my best friend. She made it for me at her home, then I couldn't go without it for special occasions. It's very easy to make and the best I have ever tasted. Needs refrigeration in the preparation time. For the gelatin, one box weighs 28 grams and contains 4 envelopes. Use one envelope or 7 grams which is the equivalent of 1/4 ounce. In the original recipe, I had indicated 3 ounces which is way too much. Sorry for the mistake. -- posted by Y Franche

Herb-And-Veggie Turkey Loaf

Tue, 11 Sep 2007 21:19:15 -0400

This is comfort food at its best. A great weeknight meal, just add mashed potatoes and a salad and your set. It can be prepared the night before and refrigerated. Enjoy. -- posted by Dancer^

Crock Pot Pasta With Lentils and Chard

Thu, 13 Sep 2007 21:54:20 -0400

This is filling and filling, great on a cold evening. -- posted by Dancer^

Cauliflower With Mushroom Cheese Sauce

Thu, 13 Sep 2007 21:58:31 -0400

I love this with mashed potatoes. Its comfort for for me. Its great with all different kinds of cheeses. -- posted by Dancer^

Roast Loin of Venison With Cranberries

Tue, 18 Sep 2007 15:07:27 -0400

Looking for different ways to use that deer meat? This is a great recipe I found recently that I wanted to share with you all! Do not forget to drink the wine that remains in the bottle! hehehe -- posted by mama's kitchen

Venison Steaks With Gravy

Wed, 19 Sep 2007 21:34:33 -0400

With a man in the family that hunts deer for 2 weeks each year I had to start trying to find ways to cook it all up. This is one of the better recipes I have found and use it often. Came from a Google search and then I tweaked it a little. -- posted by Tiggrr

Brandy Marinated Pork Tenderloin Stuffed With Rice and Apricots

Fri, 23 Nov 2007 20:03:38 -0500

I came up with this because it was raining and decided to use my flavour wave machine. I'm sure it would work on the bbq as well. you could use and dried fruit (if it is really dry soak it first -- posted by Chef at Heart

Jalapeno Cream Cheese Baby Back Rib Pinwheels

Tue, 27 Nov 2007 19:36:23 -0500

This one's easy. It's relatively quick to prepare though there is marinating involved. You can ask your butcher to cut the baby back ribs in half lengthwise or take a bone saw to them yourself to make narrowed strips. This is delicious and juicy... *glug glug* -- posted by Inebriated Chef

Rice Pudding

Thu, 27 Dec 2007 19:16:20 -0500

Creamy rice pudding that thickens as it cools. -- posted by Chef Jezzamina

Rhubarb Slush

Thu, 03 Jan 2008 00:24:26 -0500

A recipe from Andrews Scenic Acres. Great to serve at barbecues and picnics. Cooking time does not include time to freeze and room temperature standing time. -- posted by Dreamer in Ontario

Sun-Dried Tomato Biscuits

Thu, 03 Jan 2008 02:29:37 -0500

We made these for Christmas dinner. I doubled the recipe and it worked out well. -- posted by Dancer^

Roasted Corn and Green Chile Soup

Mon, 07 Jan 2008 15:36:15 -0500

I make this often, I have also used canned corn in a pinch. -- posted by Dancer^

Festive Holiday Pinwheels

Mon, 07 Jan 2008 15:40:07 -0500

We made these for New Years, we doubled it rwice and had not leftovers. -- posted by Dancer^

Zucchini Pizza

Sat, 02 Feb 2008 23:52:45 -0500

veggie- friendly pizza with a zucchini crust -- posted by honeybelly

Slow-Cooked Pork Ribs With Sweet and Sour Sauce

Wed, 27 Feb 2008 01:09:22 -0500

Jamie is the executive chef of Jamie Kennedys Wine Bar and Restaurant in Toronto. These ribs were his choice of favourite comfort foods from 10 top Canadian chefs. Recipe adapted by the Chatelaine Test Kitchen. I like to add the grated rind of an orange to the sauce mixture. Prep time does not include marinating overnight. -- posted by Elly in Canada

Chestnut and Spinach Dip

Fri, 29 Feb 2008 23:35:25 -0500

I made this for a Christmas party, Everyone loved it, it went very quickly. -- posted by Dancer^

Berry Christmas Fudge

Fri, 29 Feb 2008 23:58:50 -0500

This is another great gift. -- posted by Dancer^

Mashed Potato Casserole With Garlic and Green Chile

Fri, 29 Feb 2008 23:59:16 -0500

This is the perfect side dish for any meat or fish. A little spicy and creamy. -- posted by Dancer^

Orange Marinade for Fowl

Sat, 01 Mar 2008 00:08:40 -0500

I used this on boneless chicken breasts and a pork loin, turned out wonderful, lots of flavor. -- posted by Dancer^

Berry Christmas Fudge

Sat, 01 Mar 2008 00:47:40 -0500

This is another great gift. -- posted by Dancer^

Instant Peach Brûlée

Wed, 12 Mar 2008 01:26:42 -0400

Fresh marinated peaches, whipped cream and brown sugar is broiled until the cream is bubbling and the brown sugar has melted and created a thin crust. Not an authentic crème brûlée, but it has all the elements. A fast dessert that tastes like heaven. From Lucy Waverman at Food and Drink. -- posted by ~Leslie~

Anna Olson's Honey Lavender Butter

Wed, 28 May 2008 00:51:37 -0400

By Canadian chef Anna Olson. Posted for ZWT4. -- posted by Sue L

Anna Olson's Deviled Eggs

Wed, 28 May 2008 01:11:29 -0400

Recipe by Canadian chef Anna Olson. Posted for ZWT4. -- posted by Sue L

Rhubarb Cheesecake

Wed, 04 Jun 2008 19:34:44 -0400

I came up with this idea when I wanted to do something different with all the rhubarb in my backyard. The creaminess of the cheesecake complements the rhubarb compote beautifully. -- posted by Knittycat

Rhubarb Coffee Cake

Thu, 19 Jun 2008 00:12:01 -0400

Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert. By the Canadian Living test Kitchen. -- posted by Benthe (Danish)

Champ-Icetini

Thu, 03 Jul 2008 01:16:38 -0400

In Ontario, ice wine must be made as a varietal wine and the grapes must be picked at -8 degrees C or colder! Artificial freezing is forbidden. Grapes must be harvested at a Brix (sugar) level of at least 32 in order to achieve Icewine designation. A high quality Icewine will measure 40 - 42 Brix and these levels usually dictate the price of Icewine. From Bouquet du Vin. -- posted by ~Jen~

Sweet & Sour Coleslaw

Wed, 30 Jul 2008 01:41:20 -0400

This is a great receipe which can be made a few days ahead of time. I always bring it to our family reunion picnic every year and it is always a hit. For best results do make it at least 24 hours ahead to allow the flavours to penetrate and soften the vegetables. -- posted by chef sharonitall

Oh so Creamy Sweet Potato (Or Yam)

Mon, 29 Dec 2008 22:29:29 -0500

this is the creamiest yummiest pureed sweet potato you have ever eaten. you will need a blender/beater/food processor of some sort to make it. -- posted by Maya's Mama

Raspberry Buttercream Frosting 1964

Fri, 20 Feb 2009 11:19:17 -0500

A simple buttercream recipe made with fresh raspberries , gives a very subtle taste of berry, goes nice on a orange chiffon cake or a regular white cake. -- posted by andypandy

Orange Chiffon Cake 1964

Fri, 20 Feb 2009 11:24:02 -0500

This cake can be made with or without the poppyseeds whichever your family and friends enjoy. The frosting I make for this cake depends on the occasion, fluffy I make recipe #82614 or a nice citrus orange lemon glaze, grapefruit is nice too. I have for parties used a nice Raspberry Buttercream recipe, goes with the orange very nice. -- posted by andypandy

Crazee's Ez Escargots

Sun, 26 Apr 2009 20:54:32 -0400

Creamy, cheesy and very tender. This is what happened when I was snowed in with very little in the cupboard...then had a few too many "wobbly pops" and decided to invent something with what I had on hand. If I remember rightly I drank the rest of the wine with dinner LOL. -- posted by CraZee

Kahlua French Cocktail

Tue, 19 May 2009 17:42:14 -0400

This drink, invented by Brad Gubbins, the senior instructor in the Toronto Institute of Bartending. The recipe was found in the Toronto Star. -- posted by Dreamer in Ontario

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

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

Savoury Apple Stuffed BBQ Pork Sirloin

Wed, 09 Dec 2009 18:38:31 -0500

This recipe I made up on the spot when asked to guest host in the Grilling Forum. I have cooked many pork roasts and this one beats them all by a million! You can prepare the roast the day before and let marinate overnight. Hope you enjoy! -- posted by TheCharcoalGourmet

Mom's Best Ever Pineapple /Pork Chops

Mon, 21 Dec 2009 01:58:01 -0500

This is a receipe mom mom has done since I was little and it is a Easy tasty way to please guests and Children are sure to all love this , Anyone I make it for always asks for the receipe . It is great for family or potluck or even Crock pot Party yummmmm Must try -- posted by Kimberley Quinlan

Lime Broiled Pork Tenderloin - Fabulous & Easy

Wed, 13 Jan 2010 18:16:37 -0500

I am not a good cook, and I need easy simple recipes that are fool proof. This came from a co-worker for when I was entertaining my husband's boss. Everyone raves about this and always asks for the recipe. It is great for entertaining! -- posted by Chef #656309