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    137 Recipes

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    Does the world need another Honey-Mustard Chicken? Too bad, it's getting one. This is a good simple worknight meal with great flavour. Serve over rice, noodles, or mashed potatoes.

    Recipe #114704

    This is my favourite Chinese Dim-Sum. It is a steamed cake of rice flour and grated Chinese radish (lo-bak), which is then cut into slices and pan fried. Not unlike scrapple, in some ways, although less meaty. It's delicious with lots of hot sauce. Lo-bak looks very similar to daikon; it is just a little bit milder in flavour. I suspect daikon would work okay if need be. You don't have to use both the shrimp and the shiitake; one or the other would be alright.

    Recipe #109483

    This is a very intriguing dish. The flavours blend so well it is hard to identify any one of the componants; instead it seems like some new, mysterious veggie.

    Recipe #109372

    I've always liked broccoli, providing you are talking about the budding tops. The stems I could do without. For a while there I was throwing the stems away, but that felt so extravagant that I kept wondering if there wasn't something I could do with them. There is... and it's even delicious. Now I look forward to the stems as much as the rest of the broccoli.

    Recipe #102766

    My mother served this for a Thanksgiving lunch. I admit, I was a little dubious about it at first, since beets have never been my favourite vegetable. (Once upon a time they were my absolutely least-liked food, but I've seen at least a glimmer of the light.) Anyway, this soup was delicious! Just wonderful! I made sure to get the recipe from her before heading home. (She adapted the recipe from Gourmet Magazine.)Note: the celery can be replaced with peeled, chopped celery root.

    Recipe #102573

    Cottage pie (which, unlike shepherd's pie which is made with lamb, is made with beef) has always been a favourite dish in our household. I'd make it with lamb, too, if I had it, but we always seem to have beef. Anyway, this is how it has evolved.

    Recipe #102482

    My parents got divorced when I was 12, and so began the tradition of "Spaghetti Night", which was every Monday when my father did not get home until 6:00 p.m. I was put in charge of making dinner - always spaghetti. I started off with frying up meat and onions, and adding a bottle of commercial spaghetti sauce. Over the years, it's evolved, quite a lot, to include a more generous quantity of vegetables, and to allow for the fact that I started to can my own tomatoes. It still appears on the table almost once a week though... This is not a thick, rich sauce. It's more chunky and a little soupy from the home-canned tomatoes. I tend to serve it with a stubby style of pasta, so I can eat it with a spoon.

    Recipe #102379

    An extra-special apple cake; maybe the best I've ever had. Rich, though. I got it out of a fundraising cookbook put out by a Toronto school. I don't think I fiddled with it much; maybe I upped the apple content in my never-ending quest for truely apple-y apple cake. I haven't seen another apple cake with the praline topping.

    Recipe #101461

    Yes, I know there's a glut of apple cake recipes here already. I want mine. Mine has what I think most apple cakes lack - a TON of apples. I use 5 large apples, even if it's a bit more than 4 cups. There's a trick to getting the cake just chock-full of apples. Here it is.

    Recipe #101270

    This was the first recipe for dill pickles I ever made, and it's still a favourite. I like the technique it uses of making the pickles right in the canning jars, rather than in a crock. I've since adapted the method to any fermented pickles that I make. This makes one quart of pickles; you simply multiply the brine for the number of quarts of cucumbers that you have. I also use this brine to make pickled mixed green beans, wax beans and carrots cut in pieces the same general size and shape as the beans.

    Recipe #101082

    I got this recipe from an advertisement, I believe, in Homemakers' Magazine. Be sure to use Parmigiano-Reggiano. This makes fairly firm "grapes"; use a little more cream to make them softer if you want.

    Recipe #101008

    I got carried away with the Damson plums this year, and so I came up with this recipe in order not to have 60 jars of jam. I think it's a winner!

    Recipe #100788

    I adapted this from a cookbook posted by MIR in the 1970's. I am not a big fan of tarragon, so I prefer dill pickles, but if you are a fan of tarragon, give these a try! Like dill pickles, these are very simple to make.

    Recipe #100593

    This recipe came from my friend Michael. He got the recipe from his grandmother, and made a few changes to it. (Like figuring out her very cryptic instructions.) These are a different pickled onion than the usual, having no extra spices and having a distinct salty quality. Of course, they don't have nearly as much salt in them as called for by the recipe, but they are definitely not a low-salt pickle. The quantity of brine to onions will depend on the size of your onions; and you will need to make several batches of the brine. (I've listed each batch.) He did not use pearl onions, just regular cooking onions, but small ones.

    Recipe #100507

    Most recipes for canning salsa call for vinegar, which I do not like at all. It makes the salsa taste more like a pickle and less like a fresh salsa. I developed this recipe to conform to the requirements of safe canning practices while still tasting as much like fresh salsa as possible. Salting and straining the tomatoes prevents the salsa from being too "soupy" without requiring a long cooking time to reduce the liquid. You should buy 10 limes; you probably won't need them all but they do vary in juiciness quite a bit. NOTE: Jalapenos vary wildly in strength - the ones I get are fairly mild. If yours are very hot, or if you are looking for a milder salsa, you should feel free to reduce them accordingly.

    Recipe #97196

    Posted in response to a request for dill pickles made without vinegar. This recipe is per quart; make as many quarts as you like. These are excellent, and very easy to make. The hardest part about making pickles is scrubbing the cucumbers, and I'm not kidding. I prefer fairly small pickling cucumbers, and pay a premium to get them. Dump them in a sink, cover with cold water, then start fishing them out and scrubbing them THOROUGHLY with a soft brush. Get every bit of grit and dried-out cucumber blossom off of them, or they will not taste so good. When you have scrubbed every last blessed cucumber, rinse them again. Now you are ready to start - or maybe two-thirds done.

    Recipe #96002

    I am on a rather strict diet at the moment, and came up with this yummy dessert that meets the letter of the 'law' if not the spirit! Be sure to use pineapple in its own juice, NOT pineapple in syrup. Cook time is chill time - this is very quick to make.

    Recipe #90991

    A friend, who is allergic to garlic, liked to get a certain brand of ginger peanut sauce, because it was good, and because she could eat it without fear of dying; always a bonus. It could be hard to get, though, so I came up with a home-made version. I make this with either cashew butter or peanut butter; both are very good although I find the cashew version more digestible. Serve it over steamed veggies and rice, or baked fish or chicken.

    Recipe #90899

    Early vegetarian cookbooks claimed that vegetable stock could be made from scraps of vegetables simmered, in the same way as meat/meat scraps are simmered, to make stock. It took me a ridiculously long time to figure out why these always tasted like overcooked vegetable water. Eventually, though, the light dawned and I came up with this. It's an acceptable substitute for chicken stock, which makes it possible to adapt soup, and other recipes which call for chicken stock, for vegetarians. It's just okay on its' own; better made into other recipes. Very quick and easy to make!

    Recipe #90809

    A lively blend of summer flavours. Not too sweet, just the way I like my jam.

    Recipe #90082

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