36 recipes for "contest"
Apple Danish Roll-Ups

Apple Danish Roll-Ups

Jul 14, 2005

In a recent recipe contest held by the Thames Valley Children's Nutrition Network, this recipe from Payton Landsborough from Colbourne Street School in Strathroy was a winner.

Breakfast Rainbow Crepes

Breakfast Rainbow Crepes

May 12, 2007

This delicious grand prize winning recipe was created by grand prize winner Mary, from Ontario, in the Weight Watchers SPLENDA® Sweet Recipes Creation Contest.

Barbecue Chicken Panini

Barbecue Chicken Panini

Jul 14, 2005

Submitted by Cheryl McGinnis of Thunder Bay, Ont., this is a second-place winner of the 2005 Canada Day Chicken Challenge contest.

Rosti Potatoes

Rosti Potatoes

Oct 13, 2006

These delicious potatoes accompany the Stuffed Beef Tenderloin recipe that garnered top spot in the 2007 Canadian Living Cook of the Year contest.

Grandma Thompson's Prize-Winning Apple Pie

Grandma Thompson's Prize-Winning Apple Pie

Jan 8, 2008

Thanksgiving weekend last year and The Village at Blue Mountain, Ont., was filled with the fragrance of freshly baked apple pies. For the first-ever Quintessential Apple Pie contest, bakers from this apple-growing region that rings Georgian Bay carried their pies – double crust, single crust, lattice top, streusel, Cheddar crust, even a chocolate apple combo – to the judging tables. Collingwood baking enthusiast Brenda Hall took first prize with a classic double-crust pie – a family recipe that's not too sweet but full and juicy with freshly harvested local McIntosh apples.

Fettuccine with Herbed Pesto, Kale, Shiitake Mushrooms, Goat Cheese and Toasted Pine Nuts

Fettuccine with Herbed Pesto, Kale, Shiitake Mushrooms, Goat Cheese and Toasted Pine Nuts

May 7, 2009

My fettuccine is a flavourful dish packed with healthy ingredients, and is a perfect vegetarian entree. The dish will be served hot, all except for the goat cheese that will be added at the end, only to allow it to slowly melt on top. I have been a vegetarian for about 6 years now, and I have never felt better. I love to research various local farmers in the Niagara Region, and buy fresh ingredients. I decided on this dish by researching in-season produce for November when the contest will published in the Canadian Living Magazine. Mushrooms came up, and kale is such a healthy green that along with the pine nuts and goat cheese, this entree is packed with protein and fiber.

Cornish Game Hen with Maple, Ginger and Cranberries

Cornish Game Hen with Maple, Ginger and Cranberries

May 12, 2009

This recipe is an homage to slow cooking, fine Canadian ingredients and a nod towards the 100 km diet. On a fall or winter's afternoon, I love braising so that my house is redolent that my guests know that they are in for a mouth-watering treat when they walk through the front door. Although this recipe calls for Cornish hens, chicken breasts or legs may be substituted. This dish and sauce makes a great companion with mashed potatoes or wild rice and a vegetable. Green beans with either crumbled goat cheese or toasted slivered almonds makes a great side dish. I have an excellent side dish, Shiitakes and Manitoba wild rice that I would love to submit along with the Cornish hens. However your contest only permits one entry per contestant. For a stunning presentation, plate on either a white or light coloured dish. Garnish with fresh herbs (like thyme used in the recipe or minced flat leaf parsley). This can go easily well with either a white or red wine (e.g. an oaked Chardonnay, or lighter red - both Canadian, of course).

Braised Chicken Legs with Slow Cooker Potatoes

Braised Chicken Legs with Slow Cooker Potatoes

May 13, 2009

My submission was motivated by your request for Canadian ingredients. With my love of our Canada, our summer Farmer's Markets here in Winnipeg, our own herbs grown indoors in winter and outdoors in summer, and our chickens bought from local farmers, this contest is a passionate one for me to enter. The prairie provinces are steeped with their heritage of a farming background. Meat and potatoes in very creative variety, were the simple, quality and quantity meals provided to hard-working farm families. That heritage has been carried forward and so often, even these days, I will hear I'm just a meat and potatoes type of person. In honor of my Canadian farm heritage, I have glamorized my meat and potato dish for presentation here, and I am submitting it with prairie pride!

This meat and potatoes dish is beautifully complemented with side bowls of fresh celery sticks and carrot sticks. When some potatoes are placed in the centre of the chicken leg platter, the chicken sauce may drizzle down under the potatoes. This provides some extra excitement for those who like to "experiment" with flavors.

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