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    39 Recipes

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    1 Reviews |  By Paja

    The yummy melted center comes from a Lindt truffle. Delicious served hot with whipped cream. Adapted from a recipe in a Holland America cookbook.

    Recipe #451468

    Kudos to my nephew for finding this one! A refreshing take on cole slaw.Mint is the unexpected ingredient. You can use any mangoes from underripe to ripe. Ones that are firm are not as sweet but hold their shape better and are delicious in this salad.

    Recipe #445396

    1 Reviews |  By Paja

    I was looking for make ahead recipes for side dishes for Christmas dinner. I came across Bergy's Recipe #46127 and tried them. They were fabulous tasting and looked so festive. But I was concerned that the tomatoes might not hold up too well if made ahead. So I used the corn filling as a jumping-off point for a casserole corn dish. I like turkey bacon because it is lower in fat and calories but it can be very salty, and along with the Parmesan may give enough salt without adding more. Thank you to Bergy for the original recipe and the advice she gave me when I Z-mailed her!

    Recipe #348897

    I made this up when I wanted to use scallops but I didn't want a ton of fat. When I served it the other day, my husband said, "Let's just have this and forget the main course." Now, coming from him, a big meat and potatoes fan, I thought that was quite a compliment. I used the little bay scallops, just the frozen ones from the supermarket. Those are the only ones we can get without taking out a second mortgage! I imagine it would be good with the large ones as well. If you have scallop shells, that is a great way to do the individual servings, but you could use any little oven-proof dishes or you could make it as one larger dish.

    Recipe #348755

    1 Reviews |  By Paja

    We smoke our own salmon, so I am always looking for something different to do with it. I often make mushroom caps stuffed with a crab mixture, so I thought, "Why not smoked salmon?" I think they go well together, and those who have eaten them really enjoy them.

    Recipe #337135

    1 Reviews |  By Paja

    This recipe comes from "That's Trump" (one of the "Best of Bridge" series) with a few modifications. To me, this is one of those perfect recipes that I make time and again. I love the tomato and the seasonings. Just a hint of cinammon, a little bit sweet, and so full of flavour! I like to make it ahead and refrigerate. The flavour improves and that way I can take the fat off the surface. The original recipe suggests serving with coconut rice, but we love it with mashed potatoes.

    Recipe #329387

    2 Reviews |  By Paja

    We picked some wild mushrooms and I wanted to use them in an appetizer. Not finding what I was looking for, I looked at some recipes for other types of mushrooms. This recipe "borrows" heavily from Bergy's recipe 16123. Since chanterelles are more strongly flavoured than button mushrooms, I added some other stronger flavours to match (and to be honest I used what I had on hand!) So thank you to Bergy!

    Recipe #329312

    This recipe is from Bon Appetit. I have made it with pork chops as well as pork tenderloin. The chutney is a nice compliment for pork and is a great use of rhubarb if you have it in your garden or freezer. I keep my ginger in the freezer, take it out about 10 minutes before I want to use it and then grate it with my Microplane.

    Recipe #328640

    3 Reviews |  By Paja

    I found this recipe on another website. It originally came from Bon Apetit magazine. I made it when I wanted to do something a little different with stewing beef. The original recipe suggests to serve it with couscous, but anything to soak up the delicious gravy is good. When I made it, I used 1 and 1/2 cups of red wine since I didn't have any sherry and added a little sugar.

    Recipe #298571

    1 Reviews |  By Paja

    I buy "New Zealand Green Lipped Mussels" on the half shell frozen from my supermarket. They are quite reasonable, and cooked this way, I think, very delicious. They make a terrific appetizer. I developed this recipe by taking the one on the box and adding lots of extra flavour.

    Recipe #278694

    This is basically my Mom's stroganoff recipe from years ago. I have added a few touches of my own. This is the way we love it!

    Recipe #278579

    6 Reviews |  By Paja

    We had a wonderful pasta dish at a local restaurant and I have spent time recreating and (blush blush) I think improving on it. This is not low fat, but it is nice for a once in a while treat. If you want to indulge even more, perhaps for company, (and make it taste even better) use full fat cream instead of the half and half! I use bought, jarred pesto but homemade would be even better. I hope you enjoy it!

    Recipe #278324

    1 Reviews |  By Paja

    This recipe is based on one from Bon Appetit magazine. It is really delicious and makes the gravy taste terrific. The original recipe calls for a rib roast and cooking for 1 hour. I used pork butt roast and it took closer to 2 hours to cook. I also cut down the garlic a bit, but I think the 6 cloves called for would not be overpowering. I served as a regular roast dinner with mashed potatoes, gravy, apple sauce,and vegetables.

    Recipe #267312

    1 Reviews |  By Paja

    This is a combination of methods and recipes for pork chops that are succulent and delicious. You can vary the amount of mustard according to whether you are a mustard "fan" or not, but if you use a light coating it is not the dominant flavour at all. The key is brining the pork chops. Even 1/2 an hour makes a big difference to the moistness. This recipe uses table salt because it is quicker and easier to dissolve, but you can use coarse salt if you want by doubling the amount. When cooking, turn only once and resist the temptation to move them around or the coating will come off. You can use bone-in or boneless chops for this recipe.

    Recipe #263352

    I got this recipe from my friend Dave. He would bring it to work and it would disappear in an instant. I'm not a great baker, but if I want something quick, delicious, and not overly sweet, this is the recipe I turn to. The streusal topping is what sets it apart. It is nice served cold, but is even better when still warm and accompanied by ice cream or whipped cream.

    Recipe #213295

    5 Reviews |  By Paja

    I had this at a potluck and it was drop-dead delicious! A great balance of sweet and spice! I know there are lots of Moroccan Chicken recipes here on 'Zaar, but this one seems a little different to the rest. There are quite a few ingredients, but it is actually very simple to do. Prep time includes marinating time.

    Recipe #213293

    1 Reviews |  By Paja

    This can be served warm, but I prefer it chilled. It is very low fat and healthy, but tastes delicious. Great to take to a potluck, it always gets raves!

    Recipe #144075

    1 Reviews |  By Paja

    I got this recipe from a friend and these prawns are to die for! Serve with rice, pasta, or bread to sop up all the delicious sauce which can be doubled if you want.I like to use prawns in the shell because I think they add extra flavour to the sauce. It is a bit messy to shell the prawns as you eat, but it gives you an excuse for licking the sauce off your fingers! You could use shelled deveined prawns or shrimp as well.

    Recipe #144074

    1 Reviews |  By Paja

    This recipe is from Canadian Living magazine. I served it as part of Christmas dinner this year and it was delicious and colourful!

    Recipe #108500

    3 Reviews |  By Paja

    A friend of mine makes these. They are SO delicious,easy to make and quite a different use of tortillas. They are good "as is" or you can serve them with salsa or humus. They make a nice appetizer or snack.

    Recipe #89033

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