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    61 Recipes

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    Adapted from The New Spanish Table by Anya von Bremzen. You could make this with Greek or Italian flavours by omitting the saffron and smoked paprika and replacing them with oregano, basil or rosemary. This can be used as a bruschetta topping, pasta sauce, filling for panini, or a side dish. It's a great use for tomatoes that aren't quite fresh enough for salads.

    Recipe #453782

    1 Reviews |  By Lille

    From the Pampered Chef cookbook Easy and Impressive Appetizers. This appetizer can be made the day before and garnished with glaze when serving. Shortcuts for Canadian cooks: shop at Superstore/Loblaws for President's Choice Glaze with Balsamic Vinegar and Artichoke & Asiago Tapenade to replace the cream cheese and artichoke mixture.

    Recipe #453773

    Inspired by a recipe in 400 Best Comfort Foods by Joanna Burkhard. This recipe makes more cheese spread than is needed for one baguette but it keeps for several days in the fridge. The extra cheese spread can also be formed into a delicious cheese ball. For a more intense smoky, spicy flavour, you could use a chipotle pepper in place of the jalapenos.

    Recipe #453723

    2 Reviews |  By Lille

    Adapted from the article Everyday Gluten-Free in the May 2011 issue of Canadian Living. The fresh mint brings this salad to life.

    Recipe #453722

    This is more of a technique for using parchment cooking bags such as those made by PaperChef to cook fish than a recipe.

    Recipe #448216

    1 Reviews |  By Lille

    Adapted from Johanna Burkhard's 400 Best Comfort Food Recipes (one of my all-time favourite cookbooks). This is a very versatile recipe. You can use whatever fish fillets you choose - halibut and tilapia have worked well. You can also vary the seasonings.

    Recipe #448215

    Adapted from America's Test Kitchen 30 Minute Suppers. Easy enough to make for a quick meal yet impressive enough to serve to guests. As the butter melts, it flavours the fish and combines with the fish's natural juices to create a flavourful sauce. One lemon will provide the juice and zest.

    Recipe #448214

    Adapted from Thoroughly Modern Milkshakes by Adam Ried. The original recipe called for 6 tablespoons of sugar, if your pineapple is a bit sour you might need that amount.

    Recipe #446067

    Adapted from 200 Fast & Easy Artisan Breads by Judith Fertig. This dough makes excellent cinnamon buns and filled "braids".

    Recipe #442902

    Adapted from Robin Hood's Home Baking Cookbook. The loaf looks like it came from a bakery, but it is actually fairly quick to prepare and easy to shape.

    Recipe #421486

    From Bonnie Stern's Essentials of Home Cooking. This Moroccan flavoured mayonnaise is amazing on a grilled chicken sandwich or almost anything else.

    Recipe #419770

    The butterflies in this dish are farfalle pasta that resemble butterflies or bow ties. Originally titled Macaroni and Salmon in the cookbook Greek with Gusto by Nicholas and Julie Roukes.

    Recipe #413200

    Not too sweet, not too tangy. From Soup Makes the Meal by Ken Haedrich.

    Recipe #410313

    1 Reviews |  By Lille

    Inspired by Italian Meat Bars (#402477) and King Arthur Flour's Portable Pizza. These kid-friendly lunch treats have a top and bottom crust, making them tidy to pack along and eliminates the problem of the hardened, cold cheese on the top. I use a mixed package of salami, pepperoni and ham for the meat, but you could use all of one kind or cooked Italian sausage. I use a Tex-Mex blend of grated cheese. Following the comments by a reviewer, I have made some notes in the directions.

    Recipe #409749

    Adapted from 400 Best Comfort Food Recipes by Johanna Burkhard.

    Recipe #409512

    From The Convenience Cook by Judith Finlayson. A grown-up, make-ahead tuna sandwich. Cooking time is refrigeration time.

    Recipe #409511

    This is actually a recipe from Denmark, despite the title, and is probably the Danish equivalent of beanie wienies. This is comfort food adored by children, and very easy for moms to make, especially with leftover potatoes. Preparation time assumes the potatoes are already cooked.

    Recipe #407282

    This makes a great accompaniment to grilled steak. It would also be good over pasta. The shrimp stays moist when baked in the oven and frees the cook from stirring a saute pan! Use a flavourful olive oil for best results. Adapted from 125 Best Toaster Oven Recipes by Linda Stephen.

    Recipe #407074

    1 Reviews |  By Lille

    A delicious treat simple enough for kids to make with just a little help. If you use unsalted peanut butter, add a pinch of salt.

    Recipe #406856

    Adapted from a recipe in Australian Women's Weekly "Big Book of Beautiful Biscuits". Measurements used here are standard Imperial (North American).

    Recipe #404708

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