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    14 Recipes

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    I can't remember were I originally got this recipe, but it has been a favorite around here for a long time. The flavours blend very well together and it is very filling.

    Recipe #221707

    This is my own adaption of the typical Hungarian goulash. We tried the Yves satay beef skewers one night and decided to try it in this recipe. It was a huge success and thought I would share this one. It's hard to believe something so simple to make tastes so good! Great comfort food. **Note: The size of the Satay Beef Skewers is an estimate. There are 2 skewers per package and you will need 6 skewers in total.

    Recipe #207230

    This recipe is one that I found on the Yves site. This pie has become my 16 year old's favorite dinners. It tastes as good as it looks!

    Recipe #207074

    This recipe comes from the Serendipity Inn in Wisconsin. This is an excellent dish for breakfast, brunch or even dinner. You make everything the day before and bake just before serving the next day. Any seasonal vegetables can be used in these burritos. These are wonderful served with salsa and sour cream.

    Recipe #174673

    From the January 2006 issue of The Vegetarian Times. You can't tell this version from the traditional one. It has only 10.5g of fat and an amazing flavor.

    Recipe #174621

    This is an easy lasagna to make. It smells wonderful while cooking and tastes great. I adapted this recipe from a combination of others and came up with this vegetarian version. You can make this vegan easily by adding more of your favorite vegetables and using soy cheeses. Even the non vegetarians I made this for had seconds.

    Recipe #173879

    This recipe is from Robin Hood's 10th Anniversary 1992 cookbook. This pudding has a wonderful texture and flavor. Pour warm maple syrup on top to perfect this dessert. Note: To test doneness, insert a knife in the centre and it should come out clean.

    Recipe #147164

    This is another one of those no fail recipes. I've made this probably 30 times over the years for dinner parties and it always comes out perfect. A wonderful blend of flavors that really make this dish stand out.

    Recipe #147163

    These cookies melt in your mouth, a great Xmas cookie. You can shape these into balls or you can roll them and cut out shapes. When making the cutout cookies, chill any dough trimmings before rerolling them. Note: prep time includes chill time.

    Recipe #147040

    Thick and rich just like regular egg nog but with the flavour of banana. This nog is great as a breakfast drink also.

    Recipe #143281

    This is a great dish for brunches. You can use chicken or left over turkey. We used to make it for boxing day every year with the left over turkey. This recipe is best when made the night before and cooked the next morning.

    Recipe #143279

    This is a no fail easy to make recipe. The soup is thick and rich with lots of flavour. I've made it with leftover whole ham with bone, which keeps down the fat content. The original recipe came from a magazine over 20 years ago. It's best when made with left over mashed potatoes.

    Recipe #143271

    These easy to make appetizers are full of flavour, and look wonderful. They always disappear at parties.

    Recipe #143266

    This is an old recipe from my great Grandmother. She used to make it every year and give it out for Christmas. I used to make this with her in her restaurant in Vancouver when I was a small child, and when her daughter, my grandmother took over the restaurant, we made it together for over 15 years. The original recipe was my great grandmothers and my grandmother and I updated it about 20 years ago. It calls for tuna and anchovies, but you can omit both of these to make it vegan, just add 2 tsp. of sea salt to the ingredients instead. This is an all-day recipe and also a great one to get the kids involved with. I hope you enjoy it. NOTE - You can also chop up all the ingredients into small pieces and cook and process the same way. The style above is traditional Italian style which is served as a side dish. The American/Canadian style is to chop things up small and serve with crackers.

    Recipe #133438

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