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46 recipes for "liver"
46 recipes
Black Bean, Pork and Lobster Stir-Fry

Black Bean, Pork and Lobster Stir-Fry

Jun 5, 2009

Celebrate Chinese New Year or another special occasion with this traditional Chinese lobster platter. Filled with succulent, sweet morsels of lobster accented with salted black beans, ginger and garlic, this festive dish paired with steamed rice will more than satisfy anyone's taste buds. Just turn the page for step-by-step photos that show how easy it is to impress both friends and family.

Beef Wellingtons

Beef Wellingtons

Dec 1, 2014

Wow your guests with this variation on a classic. Instead of one large Wellington, make individual packages for an elegant presentation and no carving at the table. Cut the steaks to an equal thickness to ensure that they're all perfectly cooked through at the same time.

Roast Turkey with Hazelnut Bread Stuffing

Roast Turkey with Hazelnut Bread Stuffing

Jul 14, 2005

The Christmas feast. And what a feast! The best dinner of the year, the kind that everyone looks forward to, with turkey and trimmings. The crowning glory of Christmas dinner is a glorious bird. This one more than fills the bill with its crisp golden skin, rich brown gravy and well-seasoned stuffing crunchy with hazelnuts.

Poacher Pie

Poacher Pie

Dec 15, 2009

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 stores.

Roast Turkey With Nutty Stuffing

Roast Turkey With Nutty Stuffing

If you have only one turkey recipe to get you through the holidays, this should be it. Originally published in The Canadian Living Christmas Book in 1993, this turkey recipe makes a moist, flavourful bird and yields a rich, mahogany gravy that is downright addictive. Pecans and prosciutto add richness to a delectable bread stuffing.

Pâté en Croûte

Pâté en Croûte

Dec 24, 2009

Rich duck and pork sealed in golden flaky pastry makes an over-the-moon creation. Serve small slices with Dijon mustard and pickles as an appetizer or as part of a buffet. Serve large slices with a crisp, lightly dressed green salad as a plated appetizer. While it may be a bit more involved than other pâtés, this dish is well worth the effort.

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