Recipezaar: Quebec recipes

Butter Tart Filling

Thu, 21 Jun 2007 17:29:34 -0400

A perfect buttery sweet filling makes these irresistable! Passed down by my great aunt who was French Canadian. She cooked with approximate measures, so these amounts may vary to taste. -- posted by ScrappieDoo

Crabtree Beef Stew

Thu, 26 Jul 2007 11:07:32 -0400

A recipe from Quebec and very good. -- posted by Boomette

Vermont Corn Relish

Sun, 12 Aug 2007 21:09:08 -0400

In mid to late August, when the corn is ripe and its coming at you at full-force, it is time to can some up for the long winter. This recipe can be adapted to add cabbage, or hot peppers, or grated carrots. I also added some hot red chile flakes too it you and your's enjoy the heat! -- posted by NewEnglandCook

Tourtiere Burgers

Fri, 17 Aug 2007 15:49:53 -0400

I got this recipe from a magazine, and thought I would try it out. It was delicious, everytime friends come over they ask me to make it. So I thought I should share it with everyone -- posted by timthehottie

Totally Tender Tomato Meatloaf

Tue, 11 Sep 2007 21:31:38 -0400

This is about the easiest and the best tasting meatloaf I have ever had... now I hate meatloaf... I really really do, but my Ex. mother in law made this for one of our Sunday dinners and I was hooked... this is so tender and yummy and the sauce it makes is mouth watering... just try it and you will thank me. -- posted by Kierralee

My Mom's Cretons

Sat, 15 Sep 2007 06:31:07 -0400

There are as many recipes for Cretons as there are folks making it in Quebec. This recipe is my adaptation of my Family's recipe. Note; it does not contain milk. -- posted by Mike Pellerin

Garlicky Veggie Pâté

Mon, 24 Sep 2007 19:17:34 -0400

Good on bread with red onion confit, hot mustard, olives and cheez. or a good sandwich filler. Freeze well. Translated from french from Le Guide cuisine Vol 6 Numéro 4. -- posted by Mad Maryno

Trailer Trash Macaroni Casserole

Wed, 26 Sep 2007 19:47:29 -0400

Not exactly gastronomical, but its quick, easy and comforting. Veganized version of what my mama used to cook for us. -- posted by Mad Maryno

Seitan Bourguignon

Sat, 29 Sep 2007 12:41:21 -0400

It's a yummy red wine and seitan stew best served over mashed potatoes... Adapted from Ricardo vol 2 no 2. Pretty fancy. Seems like there is a lot of steps, but once you do the prep work, it goes like a charm. -- posted by Mad Maryno

Apple and Maple Pets-De-Soeur

Sat, 29 Sep 2007 23:31:11 -0400

Pets-de-soeur means Nun's farts. It's made with pie dough. It's a very good dessert. I think that it cames from Quebec in Canada. -- posted by Boomette

Canadian (Habitant) Yellow Pea Soup

Thu, 04 Oct 2007 01:28:50 -0400

I'm submitting this, after answering a request for a recipe that is like the canned Habitant Pea Soup made in Canada. I got it from an old booklet published years ago by Chatelaine Magazine, in which all the recipes are suppose to be Heirloom Canadian recipes. I have not made this recipe, but I plan to as soon as I have a ham bone. -- posted by Jayne:)

Allergy-Safe Chomeur Pudding

Mon, 15 Oct 2007 23:18:47 -0400

With many allergies, this "pudding" is a nice, variation on the French Canadian treat. Bon Appetit! -- posted by AllergyQueen

Autumn Stew With Thyme Dumplings

Tue, 16 Oct 2007 21:50:43 -0400

A earthy and comforting vegan stew with little dumplings, red kidney beans and a good array of fall vegetables. Awesome with a glass of cabernet sauvignon. -- posted by Mad Maryno

Coeurs De Palmier En Vinaigrette (Marinated Hearts of Palm)

Wed, 17 Oct 2007 00:14:37 -0400

Veganized from a old family recipe. It's a really yummy and creamy appetizer. Cooking time is chilling time. -- posted by Mad Maryno

Mom's Marinated Mushrooms

Wed, 17 Oct 2007 00:25:10 -0400

Really easy and cheap, it uses pantry staples that you probably have on hand. Recipe from my mother. Cooking time is chilling time. -- posted by Mad Maryno

Vegan Crème Au Café (Vegan Coffee Blancmange)

Fri, 19 Oct 2007 17:42:13 -0400

Really economical dessert that is veganized from La Cuisine Raisonnée, the most valued cookbook in Quebec's pop culture. -- posted by Mad Maryno

Croustade Aux Pommes Et Erable

Wed, 07 Nov 2007 02:09:24 -0500

This is a variation of the regular "croustade" which is usually just the baked apples with the crispy oat on the top with flavor of butter and cinnamon. Try this amazing dessert enhanced by maple flavor. -- posted by capucine66

Maple Chicken

Wed, 07 Nov 2007 15:14:33 -0500

A simple recipe with maple syrup from Coup de Pouce. Looks yummy! -- posted by Boomette

Pork Roast With Goat Cheese and Maple Sauce from Quebec

Wed, 07 Nov 2007 16:45:43 -0500

This is a recipe with Maple Syrup from Coup de Pouce -- posted by Boomette

Maple Grandfathers (Grands-Peres a Lerable)

Thu, 08 Nov 2007 01:06:41 -0500

This is a traditional desserts in Quebec made with maple syrup. It's sinful :P From Coup de Pouce. -- posted by Boomette

Creamy Maple Fondue from Quebec

Thu, 08 Nov 2007 14:15:35 -0500

This is a recipe with maple syrup from Coup de Pouce -- posted by Boomette

Salted Herbs

Tue, 13 Nov 2007 16:24:00 -0500

This is a Quebecois recipe from my wife's great uncle Rene. I'm the gardener in the family, so, I've been elected to make them. There is no finer way to season soups. -- posted by Ben Hooper

Alice's French Canadian Meat Pie - Tourtiere

Tue, 13 Nov 2007 17:08:48 -0500

This is my mother's recipe that she got from her mother, who was born in Montreal Canada. We have had these pies every Christmas since I was a little kid. It would not be Christmas in our family without mom's tourtieres! Thanks mom for the recipe and all the wonderful holidays you gave us over the years! -- posted by Dr. David

Hot Tourtière Nibbles

Thu, 15 Nov 2007 20:23:13 -0500

Réveillon pie needn't only be served after midnight mass-or even in the form of a pie. Here crunchy toast cups are filled ahead with traditional spicy pork and heated when needed. For more spicy heat, use Dijon mustard prepared with green peppercorns or horseradish. These are wonderful served as an appetizer, especially during the Holidays, don't let the many steps scare you, this is actually very easy and can be made ahead. From Food and Drink Magazine. -- posted by ~Leslie~

Maple Raisin Pound Cake

Sun, 18 Nov 2007 03:23:23 -0500

Pound cakes got their name because they originally were made with a pound of flour, a pound of eggs, a pound of sugar and a pound of butter. This cake, with its Canadian twist of raisins and maple syrup, is served with a maple sauce but it can be omitted, if you HAVE to :) This is another recipe by Lucy Waverman, who happens to be my favourite chef! -- posted by ~Leslie~

Rice Blancmange (Pudding) With Caramelized Coconut

Wed, 21 Nov 2007 23:17:02 -0500

This is a recipe from Ricardo that I did and was so good :P -- posted by Boomette

Quebec Baked Beans

Thu, 29 Nov 2007 01:47:31 -0500

I love the flavor of Quebec baked beans. They are the best. I got this recipe from my Mother. It tastes better if done in a bean pot, but can be done in a round dutch oven. -- posted by FrenchBunny

Cinnamon-Cranberry Pork Tenderloin

Mon, 03 Dec 2007 22:23:43 -0500

This is from Ricardo. Could be perfect for holiday. -- posted by Boomette

French Canadian Tourtiere Du Lac Saint Jean

Sat, 08 Dec 2007 02:22:13 -0500

From Jean Soulard, executive chef of Fairmont Le Chateau Frontenac comes the ultimate tourtiere for a crowd. This roaster size pie is traditionally filled with chunks of game layered with a ground meat filling, but farm raised meats are a fine alternative. Check this beautiful place out. http://www.vacationidea.com/family/fairmont_le_chateau_frontenac.html -- posted by Olga Drozd

Grandmaman's Baked Apples

Thu, 03 Jan 2008 02:40:32 -0500

This is one of DH's mother's recipes. I've added cinnamon to the recipe after 2 reviewers suggested it. -- posted by Dreamer in Ontario

Pork Cutlets With Normandy-Style Mushroom and Applesauce

Mon, 07 Jan 2008 01:06:53 -0500

This recipe comes from the market Loblaws in Montreal. -- posted by Boomette

French Bistro Steak and Tomatoes

Tue, 08 Jan 2008 01:48:37 -0500

Skinny fast-fry steaks cook up in a snap. Top them with an irresistible mix of garden-ripe tomatoes and creamy blue cheese. From Chatelaine magizine. -- posted by Annacia

Canadian Veal Cutlets in Cream

Sat, 12 Jan 2008 02:54:02 -0500

A heavenly combination of flavorscalorie laden, but well worth it. -- posted by Olga Drozd

Bibianne's French Canadian Cabbage Soup

Mon, 14 Jan 2008 19:41:30 -0500

This is a simple but tasty recipe that belonged to my Mother-in-law. She has passed away now just a month short of her 93rd birthday. I want to keep her recipes safe. To my DH they are comfort and home. -- posted by Dreamer in Ontario

Bibianne's Macaroni N Beef

Mon, 14 Jan 2008 19:41:45 -0500

Another much loved recipe by my DH's mom After reading reviewers comments I've decided to reduce the amount of macaroni to 8 oz from 1 lb. -- posted by Dreamer in Ontario

Tofu & Porc Sausages (Italian Style)

Tue, 05 Feb 2008 22:58:48 -0500

A healthier sausage made with tofu and lean porc with a blend of spices & herbs that reminds of regular italian sausages. Enjoy! -- posted by Peach01

Coffee Mousse

Thu, 07 Feb 2008 18:40:41 -0500

A coffee mouse with cream cheese. GREAT RECIPE. Impresses your guests. And even yourself. I got it from Kraft Canada's Whats Cooking magazine. -- posted by Jon Chef Blizardry

Ragout De Boulettes

Tue, 12 Feb 2008 20:06:41 -0500

Delicious pork meatballs with a lovely combination of spices like only the French can create. Serve over mashed potatoes or egg noodles. Originally published in Canadian Living magazine. -- posted by Irmgard

French Canadian Shepherds Pork Pie With Variations

Tue, 19 Feb 2008 01:29:09 -0500

This is the traditional French Canadian version of the familiar shepherds pie, a nourishing one dish meal. -- posted by Olga Drozd

Old-Fashioned Split Pea Soup

Sat, 23 Feb 2008 03:00:53 -0500

This is my own spin on my French-Canadian grandmother's pea soup. It's actually about the same, I just never use green split peas because I don't like the color. Serve with some nice homemade bread and you've got a full meal. You can omit the step where you thicken the soup with a roux, but this stabilizes the soup so that it doesnt separate with time. -- posted by Transylmania

Quebec Maple Pork Skewers

Tue, 26 Feb 2008 23:58:31 -0500

This is one of my favorite pork marinade! It tastes so good, everyone will want this recipe! You can also try this one with chicken. Enjoy! Note : the preparation time does not include the marinating time. -- posted by Peach01

Dumplings in Canadian Maple Syrup

Thu, 13 Mar 2008 00:12:12 -0400

A very Canadian recipe using Pure Canadian Maple Syrup #1 Light. Do not use imitation Maple Syrup. This recipe came from one of Canadas main producers/suppliers of Maple Syrup in Quebec Canada. -- posted by Raelene's

Maple Glazed Chicken Livers

Wed, 30 Apr 2008 18:02:35 -0400

From the Canadian Cooking Magazine Ricardo. Ricardo suggests serving with a rich Pinot Grigio from Alsace. -- posted by Chef Regina V. Smith

Mom's Marshmallow Fudge Cake

Tue, 06 May 2008 21:02:24 -0400

This recipe was given to me by my mother. Be aware that this is only for those that have a BIG sweet tooth! Don't say I didn't warn ya! Also, I'm having to translate the recipe from french to english so, I apologize in advance if there should be any typos. Please read the recipe in it's entirety before attempting to make since the marshmallows in the cake section doesn't get baked and the white powdered sugar in the fudge section gets added after the mixture has cooled a little. I don't make this recipe often since my husand is a chocolate man and he won't eat anything else but chocolate desserts! The man doesn't know what he's missing out on!! *LOL* This is a very sweet buttery dessert. -- posted by LoveMy2Angels

The Other Tofu Loaf

Sun, 18 May 2008 01:14:04 -0400

Minimal preparation, awesome in sandwiches, It's another version of my comfort tofu loaf. I ground the tofu and onion using my meat grinder attachment on my standmixer... but thats because I don't have a food processor at the moment. Serve with mashed potatoes and gravy. Oh and green beans if you are not a vegan Paula Deen. -- posted by Mad Maryno

Super Vegan Beer Bread

Thu, 22 May 2008 14:50:46 -0400

I suck at baking. We needed a quick bread to go with pea soup as its mysteriously cold lately. We dumped approximate ingredients in a bowl, mixed them with a bottle of beer and it ended up quite delicious. We sprinkled it with sesame seeds but I guess poppy seed would be better. You judge who is right. -- posted by Mad Maryno

Pouding Chomeur With Maple Syrup

Tue, 03 Jun 2008 01:53:14 -0400

This is a recipe from the coup de pouce. Pouding Chomeur is a famous dessert here in Quebec, Canada. Posted for ZWT4 Canada. -- posted by Boomette

Maple Beans from Quebec

Tue, 10 Jun 2008 13:27:54 -0400

This recipe comes from Coup de Pouce. Maple beans are something we have as breakfast from time to time. A little bowl is served with some eggs, bacon, sausages... This is what I like to eat when I go for breakfast in restaurants. Posted for ZWT4 If you use vegetable oil, you'll have to add a little bit of salt. -- posted by Boomette

Mousse Au Chocolat

Fri, 13 Jun 2008 19:49:20 -0400

From "Fast, Fancy Desserts", Good Food Magazine, May 1987. Prep time does not include 3 hours to chill. -- posted by JackieOhNo!

Almond Peach Clafouti

Tue, 17 Jun 2008 17:19:04 -0400

This French pudding is equally nice served at brunch or as dessert on your dinner table. However, it is imperative that you serve this warm. Adapted from Good Food Magazine, August 1987. -- posted by JackieOhNo!

A Perfect Salade Nicoise

Wed, 18 Jun 2008 01:20:50 -0400

Tuna fish gets a French accent in this refreshing classic! (Make it even more refreshing with a nice glass of Chardonnay.) -- posted by JackieOhNo!

Poutine With Oka Cheese and Fresh Chervil

Fri, 20 Jun 2008 01:05:42 -0400

Oka cheese is made by trappist monks in quebec. Port Salut can be substituted This is a nice twist on poutine,-fries, gravy and cheese -- posted by MarraMamba

Apple Mashed Potatoes

Thu, 17 Jul 2008 01:15:13 -0400

A recipe from Ricardo. -- posted by Boomette

Peach's Pork Skewers

Thu, 14 Aug 2008 18:23:12 -0400

Hummmmm this is perfect, great taste! :-) Note : the preparation time does not include the marinating time. -- posted by Peach01

Mild Red Pepper Jelly

Tue, 23 Sep 2008 14:23:42 -0400

We are not so fond of hot sauces or hot peppers as such; it is a cultural thing, I presume. On the other hand, mild peppers are a treat and we love them. So, for the mild pepper lovers of RecipeZaar, here is my favorite pepper jelly. It can be done with red peppers or green or orange ones or a mix of peppers!! We have this on bagels spread with cream cheese or on anything that you wish, such as ham, roast, crackers, sandwiches, etc.. As a family secret, I will add that to avoid the sticking in the bottom of the pots when preparing ketsups and chutneys, we always put 3 equally-spaced pennies on the burner. Nothing sticks to the bottom of the pots this way. Try it!! -- posted by Louise in Montréal

Den's Split Pea Soup and Ham

Tue, 21 Oct 2008 23:19:34 -0400

Good old fashioned French Canadian Pea Soup! If you like your pea soup thick and full of texture, you'll enjoy this! ( Though I enjoy starting soup in the morning on my days off, you can soak your peas overnight in cold water, but I don't recommend it for this recipe). I always make a lot of soup for freezing, feel free to half the recipe -- posted by hdg2vega

- Disgustingly Rich Brownies -

Sun, 21 Dec 2008 01:06:52 -0500

I got this particular recipe from Kid Cooking- A very Slightly Messy Manual (Kidz Klutz Press). It's a doozy. I've had people tell me they'd go into a diabetic coma for just one more. They're good. They're EASY. -- posted by GondolaQueen

Oh so Easy Turkey Breast (3 Steps, 3 Ingredients)

Thu, 01 Jan 2009 14:16:21 -0500

this is an easy to make turkey dinner, the turkey still comes out moist on the inside with crispy skin -- posted by Maya's Mama

Low Carb Crepes

Tue, 06 Jan 2009 02:15:29 -0500

I love crepes, and I got very tired of eggs for breakfast after going low-carb. These are best with savory ingredients (because of the buckwheat), but you could fill with berries and sugar-free whipped cream instead. -- posted by archi-meg

Cream Fudge (Sucre a La Creme)

Tue, 13 Jan 2009 19:55:58 -0500

This is traditional french Canadian fudge recipe. I make it every Xmas and Easter. If I made it regularly, I would be the size of a house. -- posted by Pink Diamond

Beef Pot Pie

Thu, 22 Jan 2009 00:59:47 -0500

Stick to your ribs beef pot pie. -- posted by peekaboo

Pork and Apple Tourtiere

Thu, 22 Jan 2009 14:00:11 -0500

Perfect for cold weather - to think this variation on a Quebecois classic was in the Miami Tribune! -- posted by Buster's friend

French Canadian Tourtiere

Fri, 13 Feb 2009 00:36:32 -0500

There are almost as many recipes for this traditional French Canadian meat pie as there are French Canadians. I come by this one honestly as my father is of francophone heritage - his ancestors settled in Quebec back in the 1600s. Our family tradition is to serve this on Christmas Eve with beef gravy and petite pois (tiny sweet peas). -- posted by shopkeepervicki

Maple Squares

Mon, 23 Feb 2009 13:41:02 -0500

This is incredibly delicious! Use real maple syrup because it's just not the same with table syrup. -- posted by Burgz

"chômeur's" Pudding

Mon, 23 Feb 2009 14:09:55 -0500

A classic French-Canadian sweet. "Chômeur" means un-employed; therefore, the dish bears its name because it is inexpensive. Along with rice pudding and jello, this is one of most commonly offered desserts in diners. WARNING: May cause sugar overdose. Contrary to the usual recipe, this one uses milk for a more cake-like texture. The original recipe also doesn't call for an egg, but my mother always made it with the egg. -- posted by Burgz

Pumpkin Soup

Wed, 25 Feb 2009 11:46:30 -0500

This is our (not so secret) family recipe, I've never tasted any better. -- posted by Burgz

Pain a La Viande

Sun, 01 Mar 2009 18:20:30 -0500

Very regional recipe for Quebec City, I'm not sure where else. This is a wonderful kid friendly meal and a great way to have homemade 'fast food' while still eating fairly healthy. I couldn't find it on here and had a heck of a time finding it on the web. (If you've seen recipes for Pain de Viande that is completely different. Pain a la Viande is bread with meat whereas Pain de Viande is meatloaf) -- posted by Cookworm

Rum Pudding

Sun, 01 Mar 2009 18:41:23 -0500

This is an old family recipe & tradition. I hate alcohol & cherries, but come Christmas-time, I just can't not have this pudding. I've been gobbling it up every year since I was a child. It's just not the holidays without it. I would make it year round, but I doubt my figure would appreciate it :) Preparation time does not include cooling. -- posted by Burgz

Johanne's Tourtiere

Thu, 05 Mar 2009 01:18:59 -0500

This is a combination of my mother-in-law and my stepmother's tourtiere recipes. Delicious! -- posted by ZorroRoaster

1 Minute, No Bake, Cereal Bar

Mon, 09 Mar 2009 16:05:53 -0400

My pantry is running very low on baking supplies, but I had a box of raisin-bran cereal that had too many raisins that I wanted to use up. So, I chose to adapt my other recipe: Recipe #357474 using what I had on hand. I think this turned out really nice and entirely different from the original version. I used peanut-hazelnut butter instead of peanut butter. -- posted by Burgz

Nutribar Vanilla Frosting

Tue, 24 Mar 2009 01:44:56 -0400

I created this icing to compliment Recipe #362399, although it could be used on any kind of cake. There is no added fat. If the icing is too runny when it was just made, try refrigerating, or freezing, it before frosting your cake. -- posted by Burgz

Sweet & Salty Grilled Cheese Sandwich

Tue, 24 Mar 2009 17:51:45 -0400

This is my favourite way to eat this classic comfort food and express meal. I know everyone has their own way of making it, but I'm posting this recipe because most people probably haven't thought about adding dates. Quantities will vary depending on the size of your bread and your personal taste. Enjoy! -- posted by Burgz

Honey-Nut Oatmeal Cookies (Dairy-Free)

Sun, 29 Mar 2009 20:34:01 -0400

I created this recipe when looking for a somewhat health-ier version of the classic oatmeal cookie. Here's what came of it, hope you like it :) -- posted by Burgz

My Favourite Tofu Recipe

Sun, 29 Mar 2009 20:40:21 -0400

I was 13 when I became a vegetarian. At the time, my mother and I concocted this recipe. Today, it is still my favourite way to eat tofu, and my favoured recipe for introducing tofu to sceptics. You can adjust vegetables to your family's taste. -- posted by Burgz

Mom's French Canadian Cretons

Mon, 13 Apr 2009 17:49:28 -0400

This is a traditional french canadian staple. You eat this on toast of choice, it's a high protein very nutritional breakfast favourite. I've been eating cretons since I was a child and everytime I visit my parents, my mother always makes this (one of my favourite dishes) for my husband! I try to make this dish as lean as possible using a combination of turkey and pork, if no turkey than chicken is good also. Portions on the meat is 2 to 1 and doesn't matter if you use more pork than turkey or visa versa, the outcome is always just a good as the last! -- posted by Chef Frenchflair

Buckwheat-Yogurt Banana Bread (Guilt-Free)

Fri, 24 Apr 2009 16:50:55 -0400

I came up with this recipe to use up some extra bananas and yogurt, but since I live alone, eating a whole banana bread to myself is... well... pure gluttony. So, to my great pleasure, there is no willpower needed here! I am very proud of how it came out. It is very moist and the buckwheat gives it a nice flavour. If you are used to regular store-bought over-sweetened cakes, I recommend you increase the amount of sugar in the recipe or, you can use these tricks: use over-ripened bananas (they are sweeter), use sweetened applesauce and/or vanilla yogurt instead of plain. -- posted by Burgz

"fraicheur" Vinaigrette

Sun, 26 Apr 2009 21:07:44 -0400

This is a lovely salad dressing from a local gluten-free cookbook. It is extremely simple and you'll (most likely) already have all the ingredients at home. -- posted by Burgz

Garlic and Parsley Base

Mon, 04 May 2009 14:18:37 -0400

Have this prepared in advance for a quick way to add parsley and garlic to meals. Keeps refrigerated for 1 month or 3 months in the freezer. From: http://www.soscuisine.com -- posted by Burgz

Green Apple and Beet Salad

Mon, 04 May 2009 14:28:13 -0400

This is a delicious recipe, ready in 2 minutes (really)! A nice, colourful change from the traditional salad. In the fall, use fresh beets and apples from local produce. I like to use Recipe# 367987 for the vinaigrette. -- posted by Burgz

Apple and Chocolate Pie

Fri, 08 May 2009 12:45:10 -0400

The ultimate comfort food! Apple pie and chocolate... what more can you ask for? Serve warm with a scoop of ice cream, for a sublime experience. -- posted by Burgz

Cauliflower & Tofu Casserole

Sun, 10 May 2009 19:39:09 -0400

This recipe is delicious. I doubt you could fool a tofu-phobic as the pieces are visible, but it really is a nice recipe. The original recipe (found at http://www.soscuisine.com) doesn't call for cheese, but I've included it because it adds that extra touch. -- posted by Burgz

Herb Garden & Lemon Pasta

Sat, 16 May 2009 10:46:30 -0400

Toss fresh garden ingredients with pasta for an enjoyable easy light supper, or side. From Land-O-Lakes Cookbook. -- posted by daisygrl64

French Onion Tartlets

Mon, 25 May 2009 11:31:17 -0400

Great little appetizers that will get rave reviews! This is a Rachael Ray recipe from her episode:30 Minute Passport to Quebec! Enjoy! I changed these up a little :8 -- posted by Sharon123

Sour Cream Brownies

Sun, 12 Jul 2009 09:36:42 -0400

I found this recipe in a cook book and modified a bit. I lov it because its simple and it taste great. -- posted by Chef #1320140

Red Wine Vinegar Marinade With Lime + Ginger

Thu, 16 Jul 2009 15:41:42 -0400

A great marinade that tastes delicious on grilled chicken and even grilled onions! Yum!!! Also, very low calorie! Great during warm summer evenings in the back with a glass of real red wine! :) -- posted by Chef #1325519

Colourful Potato Salad

Tue, 21 Jul 2009 13:24:32 -0400

This is a beautiful, fresh summer salad packed with only good stuff. It has just the right amount of 'zing' and a nice crunch. It can be served as a meal in itself, or to add some colour to a plate. -- posted by Burgz

Cottage Cheese Pancakes

Tue, 04 Aug 2009 01:34:49 -0400

I love cottage cheese, and for a good healthy breakfast I love turning them into theses yummy pancakes! -- posted by Chef #1325519

Delicious Unique Salad, You Will Love!

Tue, 04 Aug 2009 01:39:54 -0400

Again, this is a recipe from a community cookbook-- can't take credit! But it is so good! Either cold or at room temp, you know, when it's been sitting out for a while at a family dinner/gathering. I always finish the bowl whenever we make this! This recipe is great tripled for crowds! -- posted by Chef #1325519

Lemon Mushroom Chicken

Tue, 04 Aug 2009 01:45:54 -0400

Yummy lemony-dijony chicken recipe sure to satisfy your taste buds! =) -- posted by Chef #1325519

Honey Corn-Flake-Crumb Chicken

Tue, 04 Aug 2009 01:53:38 -0400

Yummy and healthy sweet chicken everyone can enjoy! -- posted by Chef #1325519

Lemon-Rosemary Oatmeal Cookies

Wed, 12 Aug 2009 10:22:54 -0400

These cookies have a different but lovely flavour and are not overly sweet. -- posted by Burgz

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

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

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

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

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

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

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