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    429 Recipes

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    Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Recipe #2642 instead of store-bought taco seasoning mix--it makes this dish even better!

    Recipe #76043

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

    Recipe #56652

    Quick & easy - a great way to cook thin asparagus!

    Recipe #84345

    This is one of my favourite recipes for leftover roast beef - its delicious on a cold winter night!!If you don't have leftover beef, substitute with 1 lb of extra-lean ground beef, to be cooked with the onions. "Demi glace" or "au jus" can be found with the prepackaged gravies & sauces in the supermarket - you just won't get the same great flavour if you omit it!!

    Recipe #57830

    Here are the ingredients & the instructions to make the perfect burger! Although it may not be the healthiest, use medium ground beef for moistness & flavour. The leaner varieties produce burgers that are drier with a denser, tighter texture. Don't use previously frozen meat as juices are lost during defrosting. If making ahead, cover with plastic wrap & refrigerate for no more than a day. Enjoy!

    Recipe #92021

    How sweet it is!!! The original recipe in a community cookbook specifies 400F and I haven't had any problems - but I need a new stove; however, I've decreased the temperature to 350F based on the comments & suggestions from Zaar chefs.

    Recipe #72722

    A quick, easy & healthy version of one of my favourites; I usually serve it alongside Recipe #56030 but it marries well with any pasta! I use Dee514's Recipe #38293 rather than a store-bought mix.

    Recipe #98846

    This recipe from the December 2000 issue of Canadian Living was served in the posh dining cars of the Royal Canadian Pacific! It is definitely dinner party fare but also good enough for your family!

    Recipe #144169

    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

    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 Mother/Daughter "creation" for using the leftover spiral ham from Christmas day - just add a green veg or salad to complete the meal. Quick, easy & very good - I'll buy another ham just so I can make it again!!

    Recipe #80724

    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

    Serve on buttered toast for a "regular" Sunday breakfast or make Eggs Benedict or Eggs Florentine for a "special" occasion! The eggs should be cold & as fresh as possible.

    Recipe #79662

    Named after the city of Nanaimo in British Columbia, the first time this square was published under that name was in the early 1950's in the Vancouver Sun newspaper! This version of the original bar is from Company's Coming - 150 Delicious Squares! Later versions change the vanilla custard layer to mint or peanut butter but the original is my favourite. You can make this a day ahead of a special occasion or keep it in the freezer. I used to freeze half because I'm very weak & I would eat the whole thing myself BUT I soon discovered that it tastes good even when its frozen!

    Recipe #92028

    They say that the Soup Nazi's restaurant in New York City makes the world's best soup. If you prefer a carnivor's version of mulligatawny soup, try recipe #57831. As requested, I give credit for this copycat recipe to Todd Wilbur. From www.TopSecretRecipes.com

    Recipe #71193

    Float a Parmesan wafer on top & serve this as the prelude to an elegant dinner party - OR pair with crusty bread to mop up the bowls at a family meal! From Gourmet magazine.

    Recipe #74046

    This easy, old fashioned family recipe goes back more than 5 generations - from Kate Kelly of Kanata, Ontario! Make your own pastry base or buy a ready made shell to save time. You can aso make this with a full pastry or lattice top. Try adding a tsp of orange zest to the filling - its delicious!

    Recipe #91390

    It doesn't get much easier than this for a weeknight supper - just toss a salad to complete the meal!

    Recipe #85957

    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

    The wonderful flavour infusion of garlic, thyme & balsamic vinegar in your basic veggies!

    Recipe #77611

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