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    39 Recipes

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    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

    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

    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

    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

    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

    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

    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

    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

    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

    Love O'Henry bars? Here is the same great taste in a make-at-home slice. This has been a favourite in my husband's family for years-hence the name.

    Recipe #69248

    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 came up with this recipe when I wanted a rice side-dish that was a little different. It has a lot more flavour than plain rice and it goes really well with chicken or fish.

    Recipe #87884

    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

    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

    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

    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

    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

    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

    1 Reviews |  By Paja

    I was looking for something a little different for an appetizer and I found this on another website. These are very delicious and easy to make! Everyone really enjoyed them and wished I had doubled the recipe! I think they would also be nice as part of a brunch menu.

    Recipe #60865

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