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    102 Recipes

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    This is a really great dip for either pita or for fresh veggies. The jalapeno adds a little kick and colour. I actually use two instead of the one called for in the recipe. If the red peppers are small, I use three instead of 2. Enjoy.

    Recipe #357154

    Heavenly combination of Chocolate, Coffee and Hazelnuts with rich Mascarpone Cheese. Definitely fit for your best company. This dessert looks wonderful with whipping cream piped around the edges or in dollops and then decorated with chocolate-covered espresso beans. Recipe originally from the Kettle Creek Inn, Port Stanley, Ontario.

    Recipe #117094

    This came from Chatelaine magazine several years ago. It's one of their most requested recipes.

    Recipe #114486

    This is an exciting alternative to basic mashed potatoes and makes an interesting and attractive side dish to any kind of meat, poultry or fish. The celery root adds a wonderfully distinct flavour. I suggest using the chicken stock and always, always use the fresh herbs. This recipe is from the LCBO Food and Drink magazine.

    Recipe #111075

    This came from LCBO's Food and Drink magazine (Winter 2005). It's bright and colourful and very good. You could substitute canned beets in a pinch, but the roasted beets have a better taste and texture.

    Recipe #109298

    This is a nice twist to the traditional baked brie in puff pastry. I find that the phyllo lends to a more elegant presentation. Phyllo is not that tricky to work with - just keep the sheets that you aren't working with covered with plastic wrap and a damp towel. We traditionally use a 300 gram wheel of Triple Cream Brie, which converts to about .66 of a pound. Because of the size of the phyllo sheets (about 12" x 18"), you could likely use up to a pound of brie.

    Recipe #108691

    This is a very simple, but delicious brunch casserole - almost like a crustless quiche. We had this for our Lazy Day New Years brunch (our guests come in pajamas and stay that way all day - hence the name). It's very colourful and quick to throw together, especially if the cheese is grated and broccoli is chopped the day before. Don't chop the tomatoes ahead of time though as they tend to get soggy and lose flavour if refrigerated.

    Recipe #107697

    This is a stunning dish to look at with the black pasta and white scallops on top. The black pasta is very different, both in appearance and taste (made with squid ink). From LCBO Food & Drink Magazine Winter 2003. Serves 2 as main course or 4 as an appetizer.

    Recipe #107383

    This recipe came originally from the LCBO Food & Drink Summer 2001 issue. We serve this alongside the French Bistro Tenderloin Roast With Shallot Sauce recipe from the same issue. It's bright and colourful and the flavours are divine. Use lettuces such as Oak leaf, Bibb, Boston or mixed soft lettuce. Fresh herbs are the best in this dressing. (If you can't find the yellow cherry tomatoes, substitute yellow pepper.)

    Recipe #107179

    This recipe originally came from the LCBO Food & Drink "The Art of Entertaining" Summer 2001 magazine. We have made this time and time again and it's a wonderful dish for company. Now, I will say, you really have to like this company, as a 3 lb Tenderloin Roast can set you back a few bucks. Well worth it though. We always serve this with Mediterranean Roasted Potato Salad. (Recipe #: ) A barbeque can act like an oven when you use the indirect method of cooking. To do this, turn one burner off (or the middle burner of a three burner grill) and place the roast on the turned off side after searing. This allows it to cook evenly for a longer period of time without the outside becoming charred.

    Recipe #107178

    This is quite an impressive seasonal dessert that could also be make with either strawberries or raspberries. I would only recommend using Fresh berries (not frozen) for this yummy dessert. Original recipe from Chez Piggy in Kingston.

    Recipe #94697

    These Moroccan-Style chicken phyllo rolls have the delicious mix of Moroccan spices including cumin, ginger, turmeric and cinnamon. These are great served with Spiced Tomato Dipping Sauce - Moroccan Style. They are a bit time consuming, but well worth it. This recipe is from another site, but was originally from Gourmet Magazine and is loosely based on b'stilla (a traditional Moroccan dish of shredded chicken simmered with Moroccan spices and then mixed with egg and nuts).

    Recipe #94396

    This Moroccan style dipping sauce is delicious on anything from traditional Moroccan food to grilled chicken, shrimp, or steak. Perfect with Moroccan Chicken Bundles. It would also be a good accompaniment to many of the purhcased (frozen) appetizers such as chicken fingers, cheese sticks etc. Found on another site, but was originally from Gourmet magazine.

    Recipe #94395

    Great made with fresh or frozen rhubarb and topped with a little dollop of whipped cream or a nice french vanilla ice cream. Adapted from a recipe that appeared in our local paper.

    Recipe #92106

    This is a quick and easy dish that can be made with Baby Bok Choy or regular Bok Choy, chopped. I found this recipe on a several different websites when searching for different ways to cook some Bok Choy that I picked up at an Asian market.

    Recipe #91095

    These are by far the best ribs I've ever had. They are so tender that the meat literally falls off the bone. The Bone Dust seasoning (see Recipe #50639),is an easy-to-make mixture of herbs and spices. This is from the "Hot Sticky and On Fire " recipe book by Ted Reader. It calls for 4 cans of Guinness, but two are for the chef!!!

    Recipe #90110

    I have had this recipe for years, handwritten. No idea where it came from originally, but what a great dish that really will impress guests.

    Recipe #90089

    This is my old standby primavera that I've been making for years. I think the key is the fresh vegetables (don't use frozen). This dish is quick, easy and looks great!

    Recipe #90038

    This is probably the best swordfish I've ever tried. The presentation is great as well, because the salsa is so colourful. This great recipe was printed from the Internet sometime ago (sorry, it's been recopied and I don't know the original site) and I have made a few little changes from the original. Enjoy! (Prep time includes marinating time)

    Recipe #89980

    This is a great spring/summer soup and can be served warm as well as chilled. The flavour is superior when you use freshly shelled peas!!! This soup is equally as tasty when you replace the gelato with just a dab of sour cream and a sprig of mint. From the LCBO Food and Drink magazine - Spring 2003. (Cook time includes chill time)

    Recipe #88393

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