Simmer recipes

Other preparation methods:

• Refrigerate/Chill
• Roast
• Sautee
• Skillet
• Slow-Cook/Crockpot
• Smoke

1. 331.

   Pea and Saffron Risotto Cakes

   • Vibrant green peas and vivid yellow saffron rice are formed into patties and crisped in a skillet. For a wonderful dinner, pair with Paprika...
2. 332.

   Peach Melba Fruit Sauce

   • Put up the fresh flavours of raspberries and peaches in this sweet sauce to enjoy all year long over ice cream or cake.
3. 333.

   Pear and Pomegranate Salad

   • Pomegranate seeds add sweetness and crunch to this fresh composed appetizer.
4. 334.

   Pear Apricot Chutney

   • This glistening sweet-and-sour condiment cuts the saltiness of the ham.
5. 335.

   Peas with Lettuce

   • This traditional French braised dish makes an elegant but simple side dish for chicken.
6. 336.

   Peasant Soup

   •  If you like, substitute 1 tbsp (15 mL) chopped fresh mint or dill for the dried mint; add with the parsley.
7. 337.

   Penne with Tomato Lentil Sauce

   • Look for dried green lentils in bulk and specialty food shops. They are smaller than the more common brown lentil and have exceptional flavour and...
8. 338.

   Pepper Plenty Barley Pilaf

   • Moist and risotto-like, this pepper-packed side dish is suitable for any occasion. Stir in some black or kidney beans for a complete protein...
9. 339.

   Peppermint Hot Chocolate

   • For a special treat for the kids after brunch, serve this drink garnished with whipped cream and mini candy canes.
10. 340.

    Peppy Salsa

    • Put up a whole season's supply of this favourite salsa – a much-requested recipe every season.
11. 341.

    Perfect Gravy for a Crowd

    • Our December 2004 issue story, "A Showcase Christmas Dinner," lets you in on some Test Kitchen secrets. Perfect gravy comes from good stock and a...
12. 342.

    Pink Applesauce

    • Cooking the tangy applesauce with the apples skins makes it a pretty pink. To be served with Golden Latkes recipe
13. 343.

    Plum Berry Grunt

    • Grunts (or slumps) are stewed fruit puddings topped with biscuit dough. Some say the odd name comes from the sound the fruit makes as it cooks....
14. 344.

    Plum Compote

    • The amount of sugar you like depends on the sourness of the plums. Taste and add more sugar if you wish. Serve with yogurt cheese, ice cream or...
15. 345.

    Poached Egg Muffin Sandwiches

    • Let the kids help make this meal. After you've placed the cooked eggs on the muffins, they can do everything else.
16. 346.

    Poached Pike in Aspic

    • The fish is poached, then set in a savoury vegetable stock. Traditionally carp is used because it is a symbol of strength, but you can also use...
17. 347.

    Poached Shrimp

    • For the freshest flavour and texture, poach your own shrimp, however you can buy already cooked shrimp if you like. Old-Favourite Cocktail...
18. 348.

    Poacher Pie

    • This English-style game pie has a rich holiday flavour that is a lovely change from tourtière. Look for fresh rabbit at many grocery and specialty...
19. 349.

    Polenta with Sautéed Spinach and Red Peppers

    • You can substitute Swiss chard for the spinach in this vibrant gold, red and green comfort dish.
20. 350.

    Porcini Risotto

    • Fresh porcini mushrooms are abundant in Veneto in early summer, and chefs lavish them over pizza, pasta, beef carpaccio and fresh arugula. In fall...
21. 351.

    Pork and Mushroom Stew

    • Serve this stew with creamy mashed potatoes or crusty Italian bread. The beef stock gives a rich meaty flavour to the oyster mushrooms and the sauce.
22. 352.

    Pork Chop Sauerkraut Simmer

    • In sieve, rinse sauerkraut; drain and set aside. Season chops with salt and pepper. In large shallow Dutch oven, heat oil over medium-high...
23. 353.

    Pork Tenderloin Stuffed with Caramalized Onions and Cranberries Topped with Crusted Goat Cheese

    • My family and I own a 16 acre farm of organic cranberries. When I saw the challenge was to use local products, I couldn't resist working with this...
24. 354.

    Pork Vindaloo

    • Trim any fat from pork; cut meat into 1-1/2-inch (4 cm) cubes. Place in bowl. In separate bowl, mix together flour, cumin, coriander, turmeric,...
25. 355.

    Porto-Style Tripe

    • Citizens of Porto are known throughout Portugal (and, indeed, Europe) as “tripe eaters.” Porto was home to the Portuguese navy and, for...
26. 356.

    Portuguese Bean Soup

    • One pork hock makes a rich-tasting, nutritious bean and vegetable soup for only pennies.
27. 357.

    Potage Paysanne

    • When Earl Johnson first came to the school, he tempted students with sampler cups of soup. "I really had to push it in the beginning. I used to...
28. 358.

    Potato Fish Chowder

    • In large saucepan, heat butter over medium-high heat; fry leek, onion, celery, bay leaf, garlic, red pepper and salt, stirring often, for about 5...
29. 359.

    Potato Mushroom Goulash

    • The key to this creamy Eastern European soup is homemade stock. The soup's subtle flavour of caraway seed makes it a perfect companion for...
30. 360.

    Preserved Apricots with Bourbon and Vanilla

    • Bourbon-laced apricots make an elegant dessert to serve on their own or over pound or angel cake. Choose firm, barely ripe apricots so they...

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