I made this dip up in desperation with what I had on hand. Turns out, I've been asked for the recipe and requested to make it for all family parties in the future. I'd call that a success!
Preparation time includes one hour to roast garlic and cooking time indicates time to chill the dip before serving.
My previous casserole recipe for this was way to high on the calorie count and fat count for my new way of eating (lifetime diet as it were). So I've revised for this lighter version which I think brings out the pesto flavor so much more. (Side note: I used leftover turkey from the freezer and because it turned out rather dry last time, this time I threw it a pot of boiling water for about 5 minutes and drained before I layered it into the casserole).
Found this at Good Food Matters blog: http://nancyvienneau.com/blog/articles/home-remedy/
and wanted to save it for trying. I have not used it yet but want to try it for this coming cold and flu season.
Needed a side dish for soup on a cold Autumn day. Decided to fry up some potatoes and add some veggies for zest. This could be served for the once in a while decadent meal or to make it less fatty, drain off 3/4 of the bacon fat and skip the step to fry the potatoes before adding to the dish in the oven.
I'm not an ordinary breakfast eater (by North American standards). I like savory dishes and soups and all kinds of interesting things for breakfast, but rarely enjoy sweet cereals or toast. My family thinks I'm insane, but I don't care. In any case, this particular salad appealed to me one morning so I threw it together and it turned out delicious. Prep time includes time to boil egg. While egg is boiling, cut all the rest of the ingredients and it comes together in a jiffy. This works well using Catalina/French style dressing as well.
My French Canadian mother-in-law gave me this recipe. She makes this once a year and gives each of her kids' families one or two loaves. We covet these like gold. She says this makes two loaves. If you are making this in regular loaf pans instead of the thinner pâté pans, it will likely not make two loaves filled all the way. You could fill the regular loaf pans just to half in order to get the two loaves or double the recipe. If you fill the regular loaf pans, this is very rich, so when you cut the loaf, you might want to halve each slice for a serving.
Wasn't sure what to call this. This recipe first came to me from my sister-in-law who said she got it from Weight Watchers. She didn't have exact measurements for most items though so I've worked it into how we like it. It's a lovely dish for cold nights with lovely spicy sweet flavors to compliment the savory meat.
This was a big hit first time out. A very easy side dish with rich, warm flavor using the most humble of vegetables, the potato. NOTE: For the lard I used pork lard that I saved and rendered - it has a supreme flavor. If you don't have flavorful lard like that, a great alternative would be saved bacon grease. In the end, if neither of those are handy or preferable, just butter will do the trick.
Very regional recipe for Quebec City, I'm not sure where else. This is a wonderful kid friendly meal and a great way to have homemade 'fast food' while still eating fairly healthy. I couldn't find it on here and had a heck of a time finding it on the web. (If you've seen recipes for Pain de Viande that is completely different. Pain a la Viande is bread with meat whereas Pain de Viande is meatloaf)
A simple but flavorful preparation for trout. I am currently in love with thyme and have been putting a concerted effort into adding more fish to our diet. This recipe was a big winner with the whole family. Trout is a nice fish since it doesn't have an overwhelming flavor on it's own. Prep time includes time for marination.
I wasn't really sure what to call this. But we devour it whenever I make it. This makes a wonderful light summer meal. We've found this is best when the pasta is slightly warm, so I always cook that first while doing my prep work, so I included the pasta cooking in the prep time. Once its cooked and drained I start the rest of the cooking. I can never keep leftovers of this no matter how much I make.
I'd never used butternut squash for anything but was craving a curry soup and this turned out quite nice. It has warmth for those cold winter evenings that just soothes all the way down. Prep time includes time it takes to roast the squash.