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3870 recipes for "onion"
3870 recipes
Vegetarian Tourtiere

Vegetarian Tourtiere

Dec 3, 2008

Being vegetarian doesn't mean you have to skip the traditional tourtiere. TVP, or textured vegetable protein, is a dried soy product available in granules or chunks that, when cooked, resemble the texture of ground meat. Look for it in the health food section of grocery stores. Serve this tourtiere with Tomato Pear Ketchup.

Crêpes with Feta Scrambled Eggs and Salsa

Crêpes with Feta Scrambled Eggs and Salsa

Jul 14, 2005

The chefs grind fresh black pepper for all their dishes, and it's vital to the taste of these brunch specialties. The grilled zucchini salsa adds sparkle to even a simple dish of scrambled eggs, but, when you're rushed, substitute a good-quality store-bought salsa.

Québécois-Style Pea Soup

Québécois-Style Pea Soup

This traditional pea soup is the ultimate in Quebec-style comfort food. Look for an unsmoked ham hock in the meat department of your local supermarket. If you can't find one, a smoked ham hock will work – just reduce the salt in the recipe to 1/4 tsp.

Easy Tourtiere

Easy Tourtiere

Dec 3, 2012

This simplified version of a French- Canadian classic doesn't require mashed potatoes and has a super flaky crust that will have everyone asking for the recipe. For the lightest pastry, make sure you're working with cold butter and lard, and don't overwork the dough.

Squash and Spinach Lasagna

Squash and Spinach Lasagna

Nov 18, 2009

You can turn this colourful and delicious lasagna into a vegetarian main course by omitting the pancetta.

Great Canadian Sushi Animals

Great Canadian Sushi Animals

Sep 22, 2014

Get wild in the kitchen with these fun sushi animals, inspired by Canada's iconic wildlife. To keep the rice from sticking to your fingers while you shape the animals, have a bowl of water beside you and keep your hands wet at all times.

Summerhill Market Chicken Pot Pie

Summerhill Market Chicken Pot Pie

Aug 1, 2005

Toronto chef Chris Klugman took over the catering and takeout-food department of the Summerhill Market in the fashionable Toronto district of Rosedale in 2001. His soups and prepared main courses are flying off the shelves of this upscale family-run grocery store, which was established in 1954. The most popular dinner item is chicken pot pie, subtly flavoured and rich in chicken taste. Klugman likes to thicken the sauce with a roux of rendered chicken fat and flour; try it if you wish. You can also boil cubed potatoes in the cooking liquid to add to the pie.

Wild Mushroom Strudel

Wild Mushroom Strudel

Jul 20, 2009

Take your time and enjoy yourself as you roll and stretch the dough paper-thin for this flaky strudel. Your efforts will be rewarded as you reap the compliments for one of the most delicious sit-down appetizers (or vegetarian main courses) you have ever prepared.

Steak & kidney pudding

Steak & Kidney Pudding

Full of tender meat in a thick sauce, this classic steamed pudding – the ultimate comfort food – is guaranteed to hit the spot.

Surely one of Britain’s national dishes, steak and kidney pudding has only been around since the mid-1800s. Beefsteak puddings had already featured on the British menu – indeed the poet and cook Eliza Acton’s own creation, Ruth Pinch’s Beefsteak Pudding, was named after one of the characters in Martin Chuzzlewit by Charles Dickens – but it wasn’t until 1861 that the first recipe for the pud that we know and love today appeared in Mrs. Beeton’s Book of Household Management. Cockneys often refer to this national institution as Kate and Sidney pud.

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