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    You are in: Home / Chef Regina V. Smith's Public Recipes
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    139 Recipes

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    This recipe was originally published in the November 1977 issue of Gourmet Magazine. This recipe is a bit labour intensive but the stuffing can be assembled (but not baked) 1 day ahead and chillled, covered.

    Recipe #350802

    This recipe is from the famous and funky Pan Chancho Bakery in Kingston, Ontario, Canada. The nice thing about this recipe is that you can make it with frozen corn during the winter and still achieve that beautiful summer time taste. It is a sinfully easy recipe that produces a bold flavour. Use a high quality extra virgin olive oil. You must also use smoked paprika for this dish. Don't substitute plain paprika as you will be disappointed in the results.

    Recipe #350707

    These little biscuits are an interesting twist on baking powder biscuits. They are great served with a cream cheese spread and black caviar. This recipe is from the August 1989 issue of Gourmet Magazine.

    Recipe #347005

    Cauliflower takes well to curry seasonings and by roasting it first you extract maximum flavour from the florets. Serve this soup in small portions as a first course for a special dinner or on its own with naan bread for a simple supper. Garnish each bowl of soup with a swirl of Coriander Chutney recipe # 345872. This recipe is from the Fall 2008 issue of the LCBO's Food and Drink Magazine.

    Recipe #345904

    This chutney will keep for 2 weeks in the refrigerator. From the Autumn 2008 issue of the LCBO's Food and Drink magazine.

    Recipe #345872

    This decadent flavoured butter sauce is a perfect partner with lobster or any other cooked seafood.

    Recipe #345753

    This treat combines two favourite savoury snacks, meaty chicken wings and crispy potato chips, to create a delicious flavour and unique texture.

    Recipe #344130

    This recipe is from the December 1991 issue of Gourmet Magazine. This sauce keeps, covered and chilled, for 6 months.

    Recipe #342339

    This recipe is from the September 1991 issue of Gourmet Magazine. You will need to marinate the mustard seeds for 36 hours prior to mixing so figure that into your prep time.

    Recipe #340356

    This recipe is from the September 1991 issue of Gourmet Magazine. This may be made 2 days in advance, kept covered and chilled. Serve this with crackers or crusty rolls.

    Recipe #339831

    Match shrimp with juicy, ripe watermelon for end of the summer entertaining. This recipe comes from the October 2002 issue of Gourmet Magazine.

    Recipe #335023

    This recipe was originally published in the LCBO Food & Drink Magazine's Summer 2004 issue. This simple fresh tasting granita features the delicious flavours of maple syrup enhanced with ginger, lemon and mint. This granita looks great served in martini glasses. Serve this with Amaretti biscuits such as #rz 200134. These crunchy little Italian cookies have a lovely almond flavour that compliments the maple.

    Recipe #333959

    This is a Pot de Creme with a twist. I clipped this recipe from Lucy Waverman's "Weekend Menu" column in the Toronto Globe and Mail. Although the recipe calls for a berry topping to these custards, you could use any kind of fruit.

    Recipe #331373

    This recipe, from the August 1993 issue of Gourmet Magazine is a little different than the ones already posted here on 'Zaar'. This is a simple soup to make when zucchini and basil are abundant in the garden and at farm stands. Just be sure to use small zucchini, which are sweeter than the large ones.

    Recipe #330985

    This soup is a perfect appetizer course for a fall dinner party. It can be partially prepared 2 days prior to your dinner party. The recipe is from the December 2007 issue of Canadian House and Home Magazine.

    Recipe #330268

    This recipe is from the May 2003 issue of Gourmet Magazine.

    Recipe #330231

    This recipe is from the February 2001 issue of Gourmet Magazine. Use this as a salad dressing or a dip for veggies or chicken wings. This dressing keeps for 5 days, covered and chilled. Stir before using.

    Recipe #329798

    This recipe, from the April 1994 issue of Gourmet Magazine is a response to a request in the "You Asked for It" column for a salad dressing served at Cafe for All-Seasons in San Francisco, California.

    Recipe #329746

    This recipe is from the March 1986 issue of Gourmet Magazine.

    Recipe #329744

    This recipe is from the June 2001 issue of Gourmet Magazine. This recipe serves 2 as a main course. To serve 4, spoon the mussels and sauce over steamed rice.

    Recipe #329303

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