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    You are in: Home / Chef burnt toast's Public Recipes
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    28 Recipes

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    A thai inspired soup. I have added chicken to it. Love it served over rice.

    Recipe #515691

    This is a dinner roll recipe that my mother calls "Laura's Dinner Rolls" because my daughter Laura likes them so much. I usually make the recipe into 18 to 24 rolls and put 9 to 12 of them into a round cake pan to rise and bake. Even my students request them when we do potlucks. I am from the Maritimes, Canada, so we use all purpose flour for them.

    Recipe #487910

    Glaze used for chicken wings, ham or burgers. From our local paper, KV Style.

    Recipe #428959

    Serve with steak or beef. From our local paper KV Style.

    Recipe #428953

    Serve as a sauce for chicken or duck. Appeared in our local paper.

    Recipe #428952

    I got this recipe from a neighbour of mine. It is the best gingerbread recipe I've found and I will only be using this one from now on. We live in Canada.

    Recipe #397494

    We live on the east coast of Canada in the maritimes. We have a strong Irish/Scottish/English background. This recipe is a family heirloom recipe, probably Irish in origin as it comes from my maternal grandmother who was first generation Canadian of Irish descent.

    Recipe #397422

    A version that only takes 6 days...yes this is short. A recipe that I make every fall.

    Recipe #388040

    This is the recipe I use. It makes a small batch about 5 quarts. It is an east coast favourite (I am from New Brunswick, Canada) and is typically served with meat and potato meals.

    Recipe #388027

    This recipe uses 4 1/2 pounds tomatoes. I make it each fall and usually triple the recipe when I do. Needless to say I use a LARGE pot. The recipe below is for a SINGLE batch.

    Recipe #388025

    I got this recipe during my Weight Watcher Days. I still use it. Makes 12 muffins, 2 point/muffin

    Recipe #366069

    This is a divinity fudge recipe that I use with my Kitchenaid mixer. It makes a nice divinity fudge recipe that mimics my friend's grandmother's very closely. I use a candy thermometer when making it. I don't put the nuts in it. My friend's grandmother used to colour it pink or green with food colouring.

    Recipe #346403

    This is a recipe that my grandmother passed on to my mom and me. We use it for a birthday cake, or put jam between the layers (if you make it into layers) and frost it with white icing.

    Recipe #289891

    This is a seafood casserole recipe that we often make at Christmas or New Year's. We live in on the east coast of Canada so we have good access to seafood. You can change the quantities or types of seafood used. I usually don't use the crab meat, but increase the amount of lobster and shrimp I use. You can use haddock or salmon in it also. I usually use whatever I have on hand. The important thing is to use approximately the same volume of fish as stated in the recipe. I usually serve it over the flaky pastry shells, but you can also serve it in crepes or just by itself on the plate.

    Recipe #288470

    This is a combination of a couple of baked bean recipes including touches from my mother and grandmother. We live in New Brunswick, Canada, and beans are always a favourite for Saturday supper along with Brown Bread. In this recipe you can use salt pork, bacon, or if I don't have either, I use a tablespoon of shortening.

    Recipe #288428

    This is a recipe that my daughter loves. You can include dried apricots rather than the raisins and if you use egg whites, it makes it a bit lower in fat.

    Recipe #286946

    This is a recipe that my mother always made to include in our school lunches. It makes a huge cake and is very nice and moist. Mom sometimes called it War Cake.

    Recipe #286943

    This is a sweet garlic sauce served with Donairs that we are fond of in Atlantic Canada.

    Recipe #286906

    This is a recipe given to me by a co-worker. It mimics very well the donairs that are served in this part of the country. I like this recipe because it doesn't have a lot of preservatives in it. I usually use lean hamburger when I make it. I serve it with the Donair Sauce receipe that I have also posted.

    Recipe #286904

    This is an old family recipe. We live on the east coast of Canada and this mayonnaise is used in dishes such as lobster salad sandwiches, lobster rolls, potato salad, egg salads and anything else that you would use mayonnaise or salad dressing in. I like it because it is cooked and keeps for quite a while when refrigerated. My grandmothers used to make it for Lobster Suppers that their church used to host.

    Recipe #286899

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