Simmer recipes

Other preparation methods:

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

1. 241.

   Herbed Mushroom and Gorgonzola Soup

   • This luscious soup is a perfect introduction to blue cheese for those who have not yet discovered their love of it. Woodsy mushrooms are a perfect...
2. 242.

   Herbed Rice

   • In saucepan, bring chicken stock or water, rice; and salt to boil. Reduce heat to low; cover and simmer until tender, about 20 minutes. Stir in...
3. 243.

   Homemade Turkey Stock

   • Turkey soups often taste flat because the carcass sits too long in the refrigerator before being used for stock. To remedy this, after a turkey...
4. 244.

   Homestyle Chicken Noodle Soup

   • This chock-full soup is always comforting.
5. 245.

   Honey Ginger Squash

   • In saucepan over medium heat, stir together honey and ginger. Stir in puree salt and pepper; cook, stirring occasionally, for about 8 minutes or...
6. 246.

   Honey Ice Cream

   • The full, rich flavour of buckwheat honey pairs wonderfully with an array of fall fruits or the tried-and-true apple pie. If you prefer a lighter...
7. 247.

   Honey Zabaglione and Berries

   • Delicately flavoured zabaglione is a suave foil for berries and a perfect showcase for specialty honeys, such as wildflower and orange blossom....
8. 248.

   Honey-Garlic Pork Medallions with Couscous

   • Shortcuts  - Lean pork tenderloin needs no boning or trimming; it slices easily and cooks quickly. - Bottled honey-garlic sauce saves on...
9. 249.

   Honeyed Carrot Tzimmes

   • In Jewish new year traditions, carrots sliced into coins are eaten as a symbol of prosperity and good fortune.
10. 250.

    Honeyed Figs

    • The fruity orange flavour of this delicious compote matches beautifully with crisp Walnut Oatcakes . This compote is wonderful with either white...
11. 251.

    Hot Pomegranate Apple Cider

    • This spiced cider is not only a delicious starter but also a boost of nutrition. Pomegranates are loaded with vitamins B and C, potassium, folic...
12. 252.

    Hot Rum-Spiced Cider

    • Keep this punch warm in a slow cooker or on the stove top. 
13. 253.

    Hotdish

    • Hotdish is another name for casserole used most frequently in the middle united states!  Besides being delicious, this recipe is very versatile...
14. 254.

    Hungarian Bean Soup

    • Hearty, warming and tasty – what more could you ask of a soup? Whisk in 1/2 cup (125 mL) sour cream at the end or serve some at the table for...
15. 255.

    Italian Easter Soup

    • Homemade chicken stock poured over egg and Parmesan–dipped toasts makes a lovely, delicate dish.
16. 256.

    Italian Marinated Artichokes

    • Mounds of ripe artichokes signal the beginning of summer at farmer's markets. Savour these edible thistles at their peak of flavour as part of an...
17. 257.

    Jalapeño Baked Beans

    • Place beans in saucepan; pour in enough water to cover by 3 inches(8 cm) and bring to boil. Boil for 5 minutes; remove from heat. Cover and let...
18. 258.

    Jalapeño, Chicken and White Bean Chili

    • Boil beans in 4 cups/1 L cold water for 2 minutes; remove from heat, cover and let stand for 1 hour. (Alternatively, soak overnight in cold water.)...
19. 259.

    Jamaican Rice and Peas

    • Winston and Audia Barnett of Kingston, Jamaica, are volunteers for a Jamaica Tourist Board program called Meet the People, in which locals host...
20. 260.

    Japanese Chicken Hot Pot (Mizutaki)

    • Broth: Cut up chicken; remove skin. Debone meat; cut into bite-size pieces. Cover and set aside in refrigerator. In Dutch oven, bring...
21. 261.

    Jardiniere

    • Vegetables and other low-acid foods are normally processed in a pressure canner. Here, the high vinegar content is a preservative, allowing use of...
22. 262.

    Kielbasa Sausage and Saffron Paella

    • Use bouillon cubes for the stock: they're perfect for camping because they don't require a lot of room.
23. 263.

    Kumquat Chutney

    • This gorgeous little fruit is commonly found in the winter months and is often used in jams, jellies, pickles and now a flavourful chutney.
24. 264.

    Lamb Shanks Braised in Balsamic Tomato Sauce

    • These lamb shanks get their inspiration from a dish served by chef Danny Thibault at G? & Restaurant in Saint-G?on, Que. Like many chefs, he...
25. 265.

    Lamb Stew

    • Stir saffron into stock; set aside. Cut lamb into 1-1/2-inch (4 cm) cubes, trimming off fat. Season with salt and pepper. In Dutch oven, heat 1...
26. 266.

    Lamb Stock

    • Mutton bones make the best stock but aren't always easy to find. Lamb necks and stew meat are good substitutes, flavourful for cooking but less...
27. 267.

    Leek and Lentil Soup

    • Lentils and vegetables simmer into a flavourful and aromatic broth. Paired with hearty Multigrain Loaves , this vegetarian soup makes a perfect...
28. 268.

    Lemon Crunch Parfaits

    • Almond Crunch: In bowl, stir together flour, oats and brown sugar. Using pastry blender or 2 knives, cut in butter until crumbly. Stir in...
29. 269.

    Lemon Nut Brussels Sprouts

    • We use both olive oil and butter in this recipe: butter for its unique flavour, olive oil to keep the saturated fat to a minimum. You can use all...
30. 270.

    Lemon Olive Pork Chops

    • In plastic bag, shake flour with pepper; add chops and shake, 1 at a time, to coat. In skillet, heat oil over medium-high heat; brown chops, 2...

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