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    19 Recipes

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    My favourite way to make stuffed peppers. The Italian sausage and salsa add zest.

    Recipe #447291

    These buttery little sponge cakes are feather-light and eaten as a cookie. Instead of the glaze, you can dip them halfway into melted bittersweet chocolate or dust them with icing sugar. You will need a special madeleine pan, available at most kitchen supply stores.

    Recipe #447290

    Comfort food that is always a hit with our family. For rich-tasting sweet potatoes, mash in 1/2 cup milk and 2 tbsp butter.

    Recipe #447289

    An easy way to dress up pork tenderloin. For extra flavour, add 1/4 cup raisins along with the cinnamon.

    Recipe #447288

    Before tossing with your choice of fresh greens or chilled pasta, add sun-dried tomatoes, if you wish, and oregano.

    Recipe #447287

    This is just such a good soup, thick enough but not too thick, colourful and with ginger and curry accents, pleasing to the palate. For a vegan version, choose the oil and vegetable broth options, and replace light cream with additional broth.

    Recipe #442022

    Roasting squash in the oven caramelizes its natural sugars. Here we serve acorn squash with a cider reduction that’s spiced with cinnamon and cloves. A touch of butter gives it a luxurious finish.

    Recipe #442020

    Dark rum, coconut milk, cinnamon, ginger and cloves give this pumpkin tart a complex flavor that matches perfect with a cup of chai laced with milk.

    Recipe #442018

    Easy to make and loaded with flavor, this spin on a Greek salad (watermelon with feta!) is a great side dish at any barbecue. This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today, Michelle Berstein.

    Recipe #383597

    Slathered with queso fresco and ancho chili powder—Mexican street-food style—this recipe for corn on the cob is sure to be the hit of your barbecue. This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today, Michelle Berstein. Note - prep time includes soaking time.

    Recipe #383591

    This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today. Recipe by Michelle Bernstein from Oprah magazine.

    Recipe #383509

    A zesty salad dressing. Makes 1 1/4 cups. Keeps in fridge for 1 week.

    Recipe #319054

    A tangy dressing. Makes 1 1/4 cups. Keeps in fridge for 2 weeks.

    Recipe #319053

    A sweet and savoury vinaigrette. Makes 3/4 cup. Keeps in fridge for 1 week.

    Recipe #318886

    A creamy dressing. Makes 1 cup. Keeps in fridge for 1 week.

    Recipe #318880

    A zingy salad dressing. Makes 2 cups. Keeps in fridge for 1 week.

    Recipe #318876

    From the Real Age website. The combination of figs, pineapple, coconut and curry gives this salsa a pleasing sweet and spicy taste that pairs well with full-flavored entrees, such as broiled seafood, pan-seared shrimp, barbecued pork or lamb.

    Recipe #278555

    This recipe makes the rolls from the former Cinnabon pastry shop.

    Recipe #27493

    Beverage made famous in the French Quarter of New Orleans.

    Recipe #19904


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