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    1,523 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I had never heard of this fish but it was on sale and looked good so I tried it and I am not sorry. I looked up Capensis on the Internet and found that is a relative to Hake. It has a nice light flavor similar to Basa. There were no recipes for it so I threw this one together - We liked it and I hope you do too. If you want it to be crisper on the outside dip the filets in egg/milk mixture before dipping in the Panko crumbs. Serve with a wedge of lemon and some Tartar sauce

    Recipe #298123

    5 Reviews |  By Bergy

    This recipe is from the magazine Our Canada. It is easy and very tasty. It changes the grapefruit into something a bit special

    Recipe #296851

    3 Reviews |  By Bergy

    This is so simple I feel a little foolish posting it but it was so good served with Fried Liver

    Recipe #292531

    Ths is a recipe I threw together from thingsI had leftover on hand. I couldn't find a duplicate recipe on Zaar so I am posting this one. It is spicy but you may make it hotter or decrease the heat with the amount of Chipotle in Adobo sauce you use. Quick and easy

    Recipe #292243

    3 Reviews |  By Bergy

    NB There was a wrong amount for the mace in the recipe - It said 1 tsp. It is now corrected to the correct amount of 1/4 tsp. Easy Tasty appetizer. Can be a "Do ahead" recipe. If you wish you can make this as a side dish for dinner just double the size of the crepes. The crepes as appetizers should be apprx 6" across. The recipe may be cut in half or doubled. Make a large batch of crepes they freeze really well. Just layer them with wax paper between each and wrap well in plastic . Then you will have them on hand for any easy appetizer - Enjoy!

    Recipe #283098

    2 Reviews |  By Bergy

    This is a light refereshing omelet complimented with freesh fruit. You may change the fruit to whatever is in season - make it tropical or have an all an berry compote. If you do not wish to marinate in wine use apple juice. I like to cook two separate omeletes - I think they look nicer on the plate. If you wish to do this just pour half of the egg mixture in one pan and the rest in another -then follow the recipe. I do recommend sprinkling on the Grand Marnier.

    Recipe #283055

    4 Reviews |  By Bergy

    If you wish you may make this a day ahead and let it mellow in the fridge or just make and serve. It may be doubled. Personally I like spicy and would add an additional tsp of Cayenne. This recipe is not very spicy. Use your favorite pasta or if you prefer serve with rice. Tip: To cube the chicken have it half frozen before cutting. You may substitute regular vinegar but balsamic is best.

    Recipe #282935

    2 Reviews |  By Bergy

    This is a quick, easy, economical & tasty dish. Takes minutes to put together and is wonderful served over pasta or rice. Make Pulled pork sandwiches with left overs. Use lots of sauce. Recipe may be doubled. I used a 680ml can of Primo'Thick & Zesty Garden Tomato & Mushroom" sauce and a 213ml can of Primo Garlic & Basil Pizza sauce. This meat cut is always very reasonable in price, the bones just fall out and the meat is very tender & moist. You may freeze leftovers.

    Recipe #279131

    I was in a rush but wanted some nice roasted kind of potatoes so I used a can of sliced and in 30 minutes had them on the table with next to no effort. Use left over sliced boiled potatoes if you like

    Recipe #262399

    Fava beans are delicious when prepared properly. Always remove the membrane from the beans - tedious but worth the effort. Frozen & canned still have the membrane on them. To remove the membrane on both the frozen and fresh immerse beans in boiling water for 5 - 1o minutes, the membrane will turn whitish, rinse under cold water and pop off the membrane. If you use canned beans the membrane can just be slipped off. Fresh, frozen or canned bean may be used. If using canned they require less final cooking time - just enough to heat them through and cook the mushrooms

    Recipe #259610

    This recipe is from the Cloverleaf recipe collection. The recipe calls for canned shrimp so I will put that in the ingredient list but I will use 8 oz fresh. Parmesan cheese works in place of Asiago. The reccipe makes exactly 36 spirals. Place them a bit apart for baking as they do expand. I am freezing 2 dozen - not baked and I will not add the shrimp until I bake them. If you freeze some defrost in fridge for 3 hours and then bake as suggested. If you are baking them right after making them the timing is perfect. We really enjoyed these. Hope you do too. One other suggestion I don't think that the shrimp on top add that much to the appearance I suggest that you add all the shrimp into the spread mixture. Perhaps a small piece of red pepper or pimiento on top for colr.

    Recipe #259361

    2 Reviews |  By Bergy

    This is something that I made up today for our Sunday afternoon appetizer. We enjoyed it so much I thought I would post it. It is simple and tasty. Use whatever size roll you wish but choose a crispy one -Baguettes may be used cut in 4"pieces . You may enjoy this as a decadent Lunch sandwich, rich but oh so good

    Recipe #255098

    This is another clean the fridge recipe - it sounded weird as I was making it but it was so tasty that I decided to post the recipe. It is an easy canned soup recipe. I like spicy so I used a hot, smoked Portuguese linguica sausage and lots of jalapeños. Use 2 fresh, finely chopped jalapeños in lieu of the canned that I put in the recipe. I actually used Mama Africa's Pickled Jalapeños. For me this recipe is medium hot, so add or take away some of the peppers to suit your taste. I used macaroni but noodles, penne or any pasta will do.

    Recipe #251256

    8 Reviews |  By Bergy

    This recipe is great for summer or winter. It is an all in one dinner that takes minutes to prepare. Add your own favorite vegetables or stay with the ones in the recipe. In summer you may wish to put your crock pot outside on the patio while it cooks. In Winter let the aromas fill your house. It is wonderful. Serve with crusty bread to sop up the sauce. Enjoy! If you wish cook this on high for a total of 3 1/2 hours.

    Recipe #243413

    2 Reviews |  By Bergy

    There are so many wraps but I think you will find this one a bit different, very hearty and tasty. It can be a "Do ahead" recipe by preparing all the ingredients ahead of time, place them in the fridge, assemble just before lunch. I like to use a Spring mix Lettuce that has Arugula in it but Iceberg lettuce is fine. The eggs are optional but they do add flavor.

    Recipe #243329

    3 Reviews |  By Bergy

    These are very tasty and quite different from your regular "Poppers". Serve these as appetizers or as a side dish with a Mexican style meal. You can make these in the morning but wait to drizzle on the pecans until just before putting them in the oven If you are making them ahead, store in the fridge lightly covered until you are ready to bake them. Try them--I think you'll like them.

    Recipe #243265

    3 Reviews |  By Bergy

    This is light and airy fish pudding - A traditional dish of Norway. You serve this dish with Hollandaise or a mustard sauce. May be served as a first course or as a side dish.

    Recipe #242988

    2 Reviews |  By Bergy

    This recipe is so simple but was not posted so I thought I would post it. I used left over cooked carrots and rather than reheat them I threw them in with the potatoes for the last 5 minutes cooking time. The amount of Carrot & potato should be about equal. You may add parsley, bacon, turnip or any other ingredient that you wish or have them plain like this recipe. Excellent way to use up left over veggies.

    Recipe #239141

    1 Reviews |  By Bergy

    This is a very weird introduction because I am recommending that you do not make this recipe! I posted it in the morning and made it for dinner - It is very plain, has a nice but not outstanding flavor - It truly is a Ho Hum recipe - If you like very plain with a lovely garlic flavor this is for you Squeeze the roasted garlic on each bite of duck Mmmmm

    Recipe #238352

    2 Reviews |  By Bergy

    Last week a friend and I had a wonderful lunch in a small restaurant/Lounge called Hedi's Wine- Bistro in Salmon Arm B.C. We started off with baked Camanbert with a whole head of roasted garlic-wonderful. Then we had this entree it was so delicious that I asked the chef for the recipe and he obliged. The measurements are for fresh or defrosted sea food- You may be a bit generous with measurement of the seafood. If the seafood is a bit too saucy you may add a tsp of corn starch shortly before finishing the recipe. I am sure that you will enjoy it!

    Recipe #236077

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