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    39 Recipes

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    200 Reviews |  By Paja

    Living on the west coast, we have eaten a great deal of salmon. This is ABSOLUTELY the best way we have found to cook it. It is so moist and the flavor is fantastic! Many reviewers have said that they think the cheese, especially the cheddar is unnecessary, and I have to admit that I omit the cheddar cheese myself. The flavour is a little too strong and it is extra fat that is not needed. I do like the sprinkling of parmesan with the paprika because it looks so nice when it is broiled. Using light mayonnaise and light sour cream or yogurt tastes just as good as the full fat versions and cuts down fat and calories even more. Thanks for all the great reviews!

    Recipe #53198

    24 Reviews |  By Paja

    This is an old family recipe and it is the only pot roast recipe that I ever make. It is deceptively simple but the flavours just seem to go together incredibly well. The taste is quite different from the usual. Don't be tempted to put in more water than is called for. The moisture comes out of the onions and the meat and you end up with a delicious broth.

    Recipe #50590

    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

    6 Reviews |  By Paja

    These pork chops have a delicious sweet and sour type sauce and are great served with rice. They are quick and easy, a nice weekday meal.

    Recipe #59411

    6 Reviews |  By Paja

    This is an easy and delicious way to cook carrots. Try to choose a bag that is fairly dry (not been sprayed over and over by the grocery store mister) so that they will caramalize better.

    Recipe #69239

    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

    4 Reviews |  By Paja

    We always loved Lemon Chicken in Chinese restaurants and my cousin found this recipe which is at least as good as the Lemon Chicken you find in most restaurants. It is sweet and tangy and is great served with rice or Chinese noodles and stir-fried vegetables.

    Recipe #48414

    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

    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

    3 Reviews |  By Paja

    This is Szechuan type of stir fry. You can vary the spiciness by the amount of chili sauce you add. It is a very colourful dish which is nice with rice to soak up the delicious sauce.

    Recipe #59419

    2 Reviews |  By Paja

    From "Grand Slam" of the "Best of Bridge" series. This was a group of ladies in Canada who, many years ago, formed a bridge group in which the cards and food seemed to share equal importance. They decided to put some of their wonderful recipes into a cook book which was published and proved to be a huge succes. They went on to produce at least 5 more cookbooks and it seems they are still friends! I still go to my "Best of Bridge" cookbooks for ideas.

    Recipe #69251

    2 Reviews |  By Paja

    I love to make this dish with fresh tomatoes from my garden (if I'm lucky) or the farmer's market. The marinade really enhances the sweetness and juiciness of the tomatoes. This is very quick and simple to prepare. Prep time includes time for marinating.

    Recipe #69238

    2 Reviews |  By Paja

    This soup is the perfect first course of an elegant dinner, or a special main dish for lunch. The flavour is outstanding.

    Recipe #53199

    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

    2 Reviews |  By Paja

    This is a great sauce to serve over pan-fried or broiled fish, especially halibut. It is a healthy and delicious way to jazz up fish.

    Recipe #60732

    1 Reviews |  By Paja

    This is a wonderful dessert to serve after a special meal. I got it from "Bev" who is a native Australian, so it must be authentic! The combination of light meringue, whip cream, and fresh fruit is wonderful!

    Recipe #60775

    1 Reviews |  By Paja

    This is my family's favourite chicken recipe. The chicken is wonderfully moist and is just perfect to serve with rice.

    Recipe #53196

    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 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

    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

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