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    429 Recipes

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    For the most tender results, I recommend using sirloin or fillet. The sauce is very quick & easy ..... also good with pork.

    Recipe #56766

    I got this from a major newspaper in Toronto, Canada years ago and being a "thrifty person", I've made it many times. Replace the coffee with liqueur syrups, such as apricot, cherry & creme de menthe for other flavours. Try to fool your friends!

    Recipe #56764

    These are quick and easy; my cowboy devours them!!

    Recipe #56652

    The Cobb Salad was originally created by Bobb Cobb who owned the Brown Derby Restaurant in Hollywood, California. This version comes from Michael Bonacini who owns a restaurant in Toronto, Canada...is a chef on the Food Network and a regular guest on my favourite talk show. You can use goat's cheese or feta instead of roquefort and you can substitute the chicken with turkey, ham or shrimp.

    Recipe #56610

    My DH loves teriyaki & I've been using this recipe for many years. Its good for beef or chicken...grilled or cooked indoors.

    Recipe #56601

    I can't take credit for this winner - its a good friend's recipe.

    Recipe #56547

    This has always been a hit with my guests and is one of my favourite pasta dishes. Although its advisable to make the chicken sauce at the last minute, you can make the tomato sauce in advance, refrigerate & reheat. The chicken sauce tastes as good made with half & half but it takes longer to thicken. The dish can be made with any pasta - it doesn't have to be green - only if you want the tri-colour (neapolitan) presentation.

    Recipe #56504

    I got this recipe from a gourmet magazine. It makes a nice change from the usual pasta sauces.

    Recipe #56402

    I only "discovered" Mexican food about a year ago....almost wish I had been born south of the border!! These are easy to make & quite tasty; they can be served as an appetizer or an entre with a crisp, green salad.

    Recipe #56398

    I serve this sauce, along with my recipe #56293 for Rum Sauce (which is VERY rich) over my Christmas Pudding. Its also good over other puddings & fruit.

    Recipe #56294

    I make this sauce (its VERY rich) & recipe #56294 (Custard Sauce) every year and pour a little of each over a serving of my Christmas Pudding. If there's any left, its great over vanilla or rum & raisin ice cream.

    Recipe #56293

    A chef made this at a cooking class in the upstairs room at the supermarket in town. When I looked over the recipe, I thought "I'm not going to like this". When I watched the prep & the end result, I thought "I'm not going to like this". She served it over a combination of white & brown rice with a side salad. Was I ever wrong. I liked it very much & I will be making it for my DH very soon!

    Recipe #56201

    These NEVER last in my home! I usually double the ingredients & do about 10 lbs of those tiny, little onions at a time. I hate peeling them so my motto is......"if you don't help, then you don't eat". I never have any trouble getting "volunteers"!!! The elapsed time is overnight but I've guessed at the prep time - it depends on the "volunteers" and whether or not, you're drinking wine!!

    Recipe #56123

    Worth the extra effort required for preparation, this recipe came from Hart's Restaurant in Toronto, Canada and deserves "home made" croutons and bacon bits rather than store bought. I usually add 2 or 3 anchovies (and eat the rest out of the can) but not everybody likes them. Its a great prelude to any Italian dinner!!

    Recipe #56122

    I've taken this dish to pot lucks & served it at many dinner parties........ always received rave reviews. It can be served as the main dish or as a side dish. Personally, I like it pared with Chicken Parmesan & garlic bread. It requires a LOT of preparation (I've estimated the time) but you will not regret it. It can be made in advance & refrigerated or frozen.

    Recipe #56030

    My daughter & I make this in early December every year....somehow, it never lasts to Xmas!!!

    Recipe #55917

    This is a clone for the famous English "Houses of Parliament" steak sauce & a must have recipe for all canadians living outside the country. I got it from a co-worker many years ago & haven't used the store-bought product since; however, I do keep my current supply in an old bottle for that authentic look (lol). If you prefer more of a bite, increase the tabasco!!

    Recipe #55905

    And when I say easy...I mean easy!! But great for basting steaks, chops, etc. before grilling.

    Recipe #55888

    This came from the April 1998 Chatelaine magazine. Since then, its the ONLY recipe I have used for a good cut of beef. The cooking time indicated here is for a3 lb roast.

    Recipe #55807

    This is a very refreshing hot weather drink - I've even been known to throw in a shot of vodka or rum!!

    Recipe #55806

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