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178 recipes for "Tomato Soup"
178 recipes
Hungarian Cabbage Roll Casserole

Hungarian Cabbage Roll Casserole

Jul 29, 2009

I once tasted Hungarian cabbage rolls in a family-owned restaurant in Winnipeg. When they closed down I knew that I couldn't live without this comfort food and created my own version with more spices, chicken rather than meat and tons of sauce. I serve them with whole, sauteed mushrooms and crusty bread.

Roasted Garlic Beef Stew

Roasted Garlic Beef Stew

Oct 10, 2006

Take the chill off Canada's chilly autumn nights with soups, stews and casseroles from the "Kitchen Comfort" collection of recipes in the November 2006 issue of Canadian Living magazine.

Sensational Elk Medallions

Sensational Elk Medallions

May 13, 2009

A red wine marinade is used in Croatian cooking to flavour and tenderize these sensational elk medallions. It is accompanied with small, delicious dumplings that compliment this dish to be an exquisite dinner favourite amongst friends and family. Having an active outdoor family, delicious hearty meals, like this one, provides a filling yet enjoyable meal.

Mile-High Bacon Cheese Biscuits

Mile-High Bacon Cheese Biscuits

Dec 1, 2013

Serve these Cheddar- and bacon-stuffed biscuits as a savoury holiday starter, as a sidekick to soup or alongside poached eggs at brunch. They're also amazing served warm from the oven with a slice of tomato and shredded iceberg lettuce tucked inside (instant BLT!). Cooking the bacon with water helps it brown evenly and means you don't have to stir it.

Classic Cabbage Rolls

Classic Cabbage Rolls

Our classic recipe for hearty cabbage rolls is a labour of love that won't disappoint. Use two smaller cabbages rather than one large head, as the leaves will be more consistent in size. The best leaves for rolling are in the middle of the head, so save the outer ones for coleslaw or soup. Serve with a dollop of sour cream and a little fresh dill.

Cabbage Rolls

Cabbage Rolls

Jun 14, 2016

Our classic recipe for hearty cabbage rolls is a labour of love that won’t disappoint. Use two smaller cabbages rather than one large head, as the leaves will be more consistent in size. The best leaves for rolling are in the middle of the head, so save the outer ones for coleslaw or soup. Serve with a dollop of sour cream and a little fresh dill.

Porto-Style Tripe

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 most of the 18th century, an important port for the British navy. Porto supplied the ships with huge quantities of salt beef, leaving the city with only the trimmings and innards, which evolved into this famous dish. The ingredient list might look daunting, but it's actually easy to prepare – it just requires lots of time and lots of pots. You can simplify it by eliminating some of the traditional meat ingredients. You can also substitute the calf's or cow's foot with veal shank. Tripe lovers will probably want to increase the tripe by up to double the amount. Porto-Style Tripe is always served with white rice.

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