Source: Anne Lindsay's New Light Cooking
This is a creamy sauce that is delicious with cakes, pies or fresh fruit.
The other lemon sauce I have posted has eggs but this one is egg free!
Cooking time is refrigeration time.
Lemons are produced in many parts of the world. The top 5 producers are India, Mexico, Argentina, Brazil and Spain.
I found this recipe on cbc.ca. I'm posting it for ZWT 7 and hope to try it soon. In response to a review, I've changed the ingredients list to say zest of lemon, lime and orange rather than rind since the reviewer is quite correct in saying that the white part of the rind is bitter.
Source: Anne Lindsay's New Light Cooking. Quinoa has a mild flavor making it a pleasant substitute for rice. It can be served with meats, stir frys or in salads. It's available in many supermarkets and in health food stores
Delicious chicken, smothered with a mildly spicy chili sauce dish that tastes as though it's been braised for hours even though it takes less than 1/2 hour to prepare.
Recipe from Chatelaine Magazine and posted for ZWT 7
Grilled Provolone Cheese
From LCBO Food & Drink Magazine
Provoleta is a traditional Argentinian cheese. It has a texture that allows it to be barbecued. Using provolone gives the same taste but cannot be used on the barbecue and must be cooked in a nonstick pan instead.
The weight of the cheese in the ingredients is an estimate. Try to get two 1/4" thick rounds of the cheese.
I love churrasqueira chicken and have been looking for a recipe to make it myself. I found this on Breakfast Television Toronto's web site. They got the recipe from Roasty Chicken Churrasqueira which is in the town of Maple just north of Toronto. A friend told me that she's used this sauce for fish and shrimp, too. I've tried it on shrimp and it's wonderful. Simply marinate the shrimp for an hour and then drain the shrimp, discard the sauce and grill the shrimp on the barbie.
This beautiful salad is loaded with colourful vegetables and beans. It's an ideal dish to bring to a pot luck or buffet as it can sit for hours and it's flavour only improves. I love the addition of the avocado. It makes it unlike other bean salads I've tried. From Chatelaine and posted for ZWT 7
Supper needn't be a big bore when you're economizing with ground beef. This tangy Latin American dish can be served with rice or couscous, or used as a taco filling.
Adapted from Like Grandma Used to Make: A Treasury of Fondly Remembered Dishes, a Reader's Digest publication.
Recipe found in The Toronto Star
This is a fresh and true to the taste edible cocktail. Sangria Bites are an ideal choice for afternoon parties or drop-ins when people may want to avoid potent drinks. Although Spanish red wine is the authentic choice for sangria, any Grenache- or Syrah-based wine will also work well in this or any other sangria recipe.
From LCBO's Food & Drink magazine.
The preparation time does not include the 2 hour refrigeration time to allow the gelatin to set.
To make simple syrup:
3 cups each granulated sugar and water
Combine sugar and water in a saucepan. Set over medium-high heat and cook, stirring until sugar is dissolved, for 6 to 10 minutes or until mixture comes just to a boil and clarifies. Cool to room temperature; transfer to a sterilized jar. Cover tightly and refrigerate for up to 3 weeks.
This recipe is from Canadian Living's Get Grilling: Summer 2007. It's a wonderful sauce and marinade that's also called chimichurri rojo. To marinate 1 lb of lamb chops, boneless pork chops, steak or chicken legs you'll need 1/3 cup of sauce. Marinade the meat for 4 to 24 hours before grilling.
Be sure to use fresh pineapple juice for this drink, not bottled.
From LCBO's Food & Drink Magazine.
The data base wouldn't allow me to add cava. Cava is Portuguese sparkling wine made by the Champagne method.
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