Roasting corn on the grill gives a sweet, toasted flavour that is hard to beat. Serve crunchy raw vegetable pieces, toasted pita wedges, bread sticks or crackers for dipping. If fresh corn on the cob is not available, substitute 1 cup (250 mL) frozen, defrosted or canned corn. Toss with oil and place in a single layer on foil-lined baking sheet. Broil for about 8 minutes, stirring often, or until browned.
From Food and Drink.
This surprising combination adds more sweetness to an already sweet summer treat of corn on the cob. The roasted red pepper mayo is also delicious with grilled potatoes or other favourite vegetables. Recipe by Emily Richards from Food and Drink.
Lately I've had a craving for Mexican/Central/South American Food.
I found this at the Chicken Farmers Website, and it looks delicious.
For a complete meal, serve with Gallo Pinto, or Black Beans with Rice.
Salty, sweet and tangy, these crispy beet chips make an irresistible snack or salad garnish. They won't keep, so serve them right after cooking!
Virtually fat free when drained well.
From Food and Drink.
Warning! I have it upon good authority that this recipe just really is NOT GOOD. I posted it in good faith, having loved recipes by Lucy Waverman many times before. But sadly, this is not one that stands the test!
Prepare at your peril, it's really no a good recipe. Don't waste your money on the scallops for this one :(
Original Intro was:
A sexy appetizer served in Martini glasses. Eat the scallops and drink the spicy Martini.
Great for a dinner with that special someone, or for a dinner party. Cooking time is marinating time.
Another recipe by Lucy Waverman at Food and Drink.
I am secretly posting this in honor of my wonderful friend Potsie, he'll find this recipe at some point :)
My husband made this for dinner last night, I don't know where he got the recipe, but man....it was like eating in a 5 star restaurant!
Don't let all the steps and ingredients scare you off, this recipe is for the entire meal!
The flavour reminded me of being in Costa Rica :)
Prep time is marinating time
This is the salsa recipe I have been using for years. Simple and versatile because you can choose how hot you want to make it. It was given to me by a dear friend, but I think it is originally a Jean Pare recipe. Hope you enjoy it as much as we do! We will never buy salsa again...you may not either.
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!
An interesting change from guacamole, served directly on tortilla chips or crackers.
Add more hot pepper sauce for a bigger kick if you want!
You can leave it plain or add one of the suggested toppings below.
From Food and Drink Magazine.
Displaying up to 20 pages of results. To see all results, sign in or register.