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    429 Recipes

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    This is another recipe from my Italian sister in law. Its good with Italian crusty bread to mop up the broth. Prep time includes soaking. Based on some queries from other chefs, I'm expanding the directions to include more information about buying, storing and cleaning mussels.

    Recipe #57542

    This tasty dish can be served as an appetizer (for 4) or as a main course (for 2). I love to mop up the sauce with crusty bread!! The prep time includes soaking.

    Recipe #57540

    If you like mussels, you will like this dish. I make it for my SIL as my DD can't be bothered with the prep work. The time here includes soaking.

    Recipe #57538

    This "adult" version from April 1999 Chatelaine is the ONLY mac 'n cheese for my family. Use mild, medium or hot salsa - with or without cayenne, depending on how much heat you like!! Just add a side salad for a nutritious dinner.

    Recipe #57362

    This recipe from the BH & G Fish & Seafood cook book was posted in response to a request. Cooking time doesn't include packaged fish.

    Recipe #57361

    This came from the BH & G Fish & Seafood cookbook and was posted in response to a request.

    Recipe #57360

    Mrs. Clark was my sister's MIL and if you like the vinegar type of coleslaw, this is for you. No cooking, no sealing - use in a week. Although I make it every year for a Company potluck picnic, I've never measured the quantity it makes or timed the preparation so I've guessed. I only know that I never bring any back home.

    Recipe #57330

    This recipe comes from British Columbia cooking teacher Jane Baily. The steaks are moist with a real Mexican kick. Add green rice, a side salad, make the Margaritas and let the party begin!!!

    Recipe #57297

    This is a very versatile dish from Bonnie Stern who has owned a cooking school in Toronto Canada for over 30 years. It can be served at a cocktail party, as an appetizer or as a main course with a side salad. My DH & I have been known to devour the whole thing, with a few glasses of wine, on a Saturday night!!

    Recipe #57294

    This comes from Bonnie Stern who has owned a cooking school in Toronto Canada for over 30 years. Its good, quick & easy...and freezes well.

    Recipe #57292

    I'm usually not big on meatloaf but I do like this one - another special from my Italian sister-in-law. Served with a tossed salad, it makes a perfect weeknight family meal.

    Recipe #57243

    The saying "good things come to those who wait" certainly applies to this recipe that I got from my Italian sister-in-law!! It goes well with most types of pasta (tortellini, rigatoni, etc.)and is perfect for lasagna or any other baked dish.

    Recipe #57239

    A tasty marinade for Halibut or Swordfish steaks.

    Recipe #57213

    This one is easy on the cook.....and special enough for Company!!

    Recipe #57211

    This is a quick, easy & tasty way to use leftover roast beef or pork. Add a side salad for a complete meal. I often use my own homemade BBQ (55888) & HP (55905) sauces for this dish but use whatever suits your own tastes - hot, sweet or spicy. Prep time doesn't incude overnight marinading.

    Recipe #57136

    Grilled swordfish is positively delicious and makes an incredible change from the regular carnivorous BBQ's. It can also be cooked on a rack or tray 4 inches below the heat source I the oven & broiled. Prep time includes marinading.

    Recipe #57135

    Excellent "copycat" dressing for a crisp, green salad.

    Recipe #56904

    I've tried many pot roast recipes but this is my favourite. Its my adaptation from the Lipton Onion Soup box.....I'm so cheeky, I even use "no name soup mix"! Just add Yorkshire Pudding & you've got a tasty dinner. When I make this for 2 people, I use the leftovers in Beef Vegetable soup or Beef Barley soup.

    Recipe #56902

    This recipe came from my sister's M.I.L. who was known as "the Martha Stewart of the Okanagan". Enjoy on roast beef, meatloaf, hamburgers, etc.

    Recipe #56867

    This is excellent served with pita bread, a garlicky tzaziki and a crisp, green salad. The marinade can also be used with veal.

    Recipe #56768

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