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    You are in: Home / Cookbooks / For Canuck
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    94 recipes in

    For Canuck

    Here you are, Canucka... just for you
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    Stuffed tomatoes with potatoes. This is an adopted recipe. I have tried to edit it so the ingredients and directions are clearer. I don't used rice, rather I soak bulgur and replace the rice with that. If there are questions, please zmail me or post in Cooking Q&A in the forums. Thanks!

    Recipe #10791

    Recipe #10747

    An easy and delicious salsa, with a Greek flair.

    Recipe #10761

    Recipe #10765

    Adopted! Goes with the already posted "Avgolemono Soup (Chicken Soup)" recipe. As Cookgirl says, an onion? I don't know what the intent of the original poster was, but I don't use any onion. Thanks, CG, for bringing it to my attention!

    Recipe #10888

    From spanakopita to baklava, the Greeks know how to use phyllo! Here the flaky dough encloses a mixture of spinach, cheese and shrimp, lightly seasoned with lemon. The rolls are easy to make and delicious to eat, particularly with a Greek salad of tomatoes, feta, olives and bell peppers alongside.

    Recipe #276

    Recipe #10968

    Recipe #10907

    Spicy seasoning paste for cooking or canning chipotles. From Rick Bayless, Frontera Grill in Chicago. This recipe can be half anchos and half guajillos or all chipotle, any combination of dried chiles to taste. Straining is a matter of personal preference. For cooking I don't usually bother with it, as long as the puree is very fine. For canning, I do work the recipe through one of those old-fashioned v-shaped food mills with the wooden pestle. I recommend any of Rick Bayless' books for more in-depth instructions on regional Mexican techniques.

    Recipe #140353

    For authenticity, leave out the anise and use the mature seeds from cilantro (coriander.)There are native sweet wines from Mexico that are very similar to others, too.

    Recipe #8403

    This is just another way my grandma use to fix eggs for me when I was little. I still eat them this way today.

    Recipe #54677

    West Country festival buns made for Whitsun revels. Time does not include soaking saffron strands overnight.

    Recipe #138967

    For authenticity, sub. lard for the olive oil. Garlic and onions have been imported to C.A. since the Spanish. Celery? I don't know. For Basil, Mexican oregano. Beef would be a festival food, so make vegetable stock, instead. Lime, avocado, corn, tomatos, jalapeno, all New World foods. I wasn't sure about this one, but it is great! Wouldn't change a thing. Original poster's coments follow: A wonderfully tasty, quick, low calorie, and filling soup--fit for Montezuma after a hard day at the sacrificial altar. Serve hot to 6 as complete lunch--or as a substantial first course.

    Recipe #3614

    Adopted! For authenticity, leave out the spinach and substitute roasted corn. Replace jack and cheddar with queso blanco. A good addition would be grilled corn kernels. Yum! Prep time does not include the heating time for the oil. I have reworked the recipe so that it actually makes sense. I think?

    Recipe #3140

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