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    You are in: Home / Cookbooks / Holidays: Main
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    20 recipes in

    Holidays: Main


    Displaying up to 20 pages of results. To see all results, or register.

    Recipe #135352

    3 Reviews |  By Bergy

    The true (original) French Canadian tourtiere was made with 'Tourte' a type of pigeon, hence the name. It is very tasty. Be careful not to use too much allspice

    Recipe #17216

    31 Reviews |  By PaulaG

    This takes only 10 minutes to prepare for the oven. It looks awesome when removed from the oven. The meat is very tender and the sauce provides a hint of orange and rosemary. The recipe is courtesy of Betty Crocker.

    Recipe #107643

    7 Reviews |  By LAURIE

    This is from another web site but is so awesome tasting that you will want to try it for sure!!! And its sooooo simple!! If the glaze is prepared ahead of time it will thicken, just reheat it in the micro until it melts and then use it. UPDATE:::Made this again the other day and DID marinate it. I made the sauce, added the pork and popped in the fridge for 2 hours, took out the pork and put on the grill and microwaved the sauce, if you dont heat the sauce it will be WAY too sticky for the grill and believe me you will have a mess! I have also done this with some very thick (1 1/2 inch) cook out style pork chops and they were super too!

    Recipe #138299

    95 Reviews |  By Lennie

    I call this "rescued", because so many people throw away the turkey carcass after a big meal. Don't! Rescue it! Making stock is not hard or complicated. You'll be rewarded with delicious soup, and an amazing aroma will fill your home as you make the stock. And you don't even have to make soup right away -- just freeze the stock!

    Recipe #24576

    From Marcus Samuelsson of Aquavit, who says it was what his Swedish Grandmother made on Sunday nights. My change is to add some additional liquid to the pan so that you have enough to make sauce to pour sparingly over the chicken and rice.

    Recipe #118146

    Tender, delicious pork with a lovely sauce.

    Recipe #18662

    I adapted this recipe from Donna Hay's Flavours Cookbook. In HER recipe she used normal potatoes instead of sweet potatoes. But I prefered it with the sweet potatoes. A very delicious and simple recipe. Quick whip up.

    Recipe #62972

    1 Reviews |  By s-t

    The basic recipe here is from a Food Network Canada show called Fixing Dinner, I have adjusted it slightly. It is a very yummy way to cook chicken. Kids like the sweetness. Serve with steamed broccoli and basmati or white rice. I have estimated the prep and cooking times, probably more than is actually needed.

    Recipe #113315

    This dish is a real crowd pleaser. The sauce is absolutely gorgeous. You'll want to serve it with a crusty bread to soak up the delicious flavours. I served this at a luncheon yesterday and everyone left with the recipe!

    Recipe #100651

    I can't remember where I got this recipe, but it sure is good!

    Recipe #69484

    An incredibly simple dish that looks and tastes extra special. From "The Cooks Encyclopedia of Chicken" - A"must have for every cookbook shelf.

    Recipe #7206

    This is a great way to use up some of your Thanksgiving and or Christmas leftovers.

    Recipe #4953

    This is a sure fire method of making a tender pot roast every time.

    Recipe #22137

    Recipe #8099

    I found this on another website. It's the best meal I've ever prepared. I served it with Smashed Potatoes and my Two Squash Saute. Big hit.

    Recipe #107601

    Wow, wow, wow is all I can say about this recipe. This recipe was taken from the KC Barbeque Society Cookbook and was submitted by Bob Zaban. We make a lot of pork loin in our house and I have to say this is the best recipe we've tried yet. Fancy enough for a nice dinner party and so flavorful. I hope you enjoy it as much as we do!

    Recipe #109002

    This is perfect! Very Delicous. The Spices are phenomenal. Comes from "The All New Good Housekeeping Cookbook" Let me know what you all think.

    Recipe #110290

    This recipe is among my 5 stars for having made it time and time again with unanimous praises from my guests.

    Recipe #110999


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