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5524 recipes for "pepper"
5524 recipes
Cheese Pate

Cheese Pate

Dec 3, 2010

This can be prepared to serve in a dip bowl, or it can be rolled in waxed paper in 11/2 inch rolls about 6 inches long, chilled (or frozen for future use after 1/2 hour thawing). You can garnish it with red/ green pepper designs such as holly leaves with berries. Served with a knife spreader with crackers, melba toast, or baguette slices. I love the combination of flavours, and the buttery taste of the cheese. Always a hit!

Vietnamese Sandwich (Beef Bánh Mì)

Vietnamese Sandwich (Beef Bánh Mì)

Feb 15, 2011

Bánh mì are crusty French-style buns stuffed with a classic explosion of Vietnamese flavours and textures – sweet and sour, crunchy and soft. To liven things up a bit, we've switched the traditional grilled pork filling for lean flank steak. Plus we use liverwurst as a readily available substitute for the Vietnamese pâté that is spread on the bottom of each bun. For adults, or the adventurous little foodie in your house, add hot chili peppers for an extra kick.

Asian Hot-and-Sour Soup

Asian Hot-and-Sour Soup

Jul 14, 2005

Always popular in Asian restaurants, this soup is actually easy to make. Sweet chili sauce, lemongrass and fish sauce are now available in most supermarkets. Don't confuse traditional tomato chili sauce with the Southeast Asian sweet chili sauce. If you can't find it, you can use 1 tsp (5 mL) of the hotter Asian sauce or hot pepper sauce instead. Lime leaves can be found fresh, frozen and dried in Asian stores. Freeze any remaining fresh leaves, wrapped well, for up to eight weeks.

Thai Tofu and Squash Curry

Thai Tofu and Squash Curry

Jun 16, 2009

A vegan dish is one that contains no animal products, and this curry is a full-flavoured example of the genre. Squash and red pepper provide brilliant colour and textural contrast to firm tofu in this one-pot dish. We use firm tofu in stews because it holds its shape well when stirred. If you aren't into fiery foods, you can use Thai Kitchen red curry paste (which we find milder than other brands), reduce the amount or use mild Indian curry paste. Serve over rice or noodles.

Stir-Fried Chicken with Cashews

Stir-Fried Chicken with Cashews

We all know that summer is the perfect time to enjoy the freshest of in-season produce, but this year we’re thinking beyond the de rigueur sweet peppers and corn to ingredients native to Southeast Asia – kaffir lime leaves, galangal, tamarind and taro, for example. And since a herb, spice or vegetable is only as good as the dish it’s cooked in, we’re taking cues from celebrated Thai chef and restaurateur Saiphin Moore and presenting recipes from her first cookbook, Rosa’s Thai Café, that are sure to become essentials in your culinary repertoire all year long.

Cheddar and Chipotle Focaccia

Cheddar and Chipotle Focaccia

Sep 6, 2011

This focaccia dough is moist and a bit difficult to handle at first. It needs a long kneading (easiest in a stand mixer) and a rise overnight in the refrigerator to come together in texture and flavour. To prevent the dough from taking on any fridge odours, place the covered bowl in a plastic bag. Whole spelt flour gives a wonderful and subtle nutty boost to the flavour of the white flour; you could replace it with whole wheat flour, if you prefer. To prepare the chipotle peppers, soak them in boiling water until softened, about 15 minutes. Remove stems; split and seed.

Dry Noodles with Fresh Tofu

Dry Noodles with Fresh Tofu

We all know that summer is the perfect time to enjoy the freshest of in-season produce, but this year we’re thinking beyond the de rigueur sweet peppers and corn to ingredients native to Southeast Asia – kaffir lime leaves, galangal, tamarind and taro, for example. And since a herb, spice or vegetable is only as good as the dish it’s cooked in, we’re taking cues from celebrated Thai chef and restaurateur Saiphin Moore and presenting recipes from her first cookbook, Rosa’s Thai Café, that are sure to become essentials in your culinary repertoire all year long.

Roti with Ground Beef & Basil Leaves

Roti with Ground Beef & Basil Leaves

We all know that summer is the perfect time to enjoy the freshest of in-season produce, but this year we’re thinking beyond the de rigueur sweet peppers and corn to ingredients native to Southeast Asia – kaffir lime leaves, galangal, tamarind and taro, for example. And since a herb, spice or vegetable is only as good as the dish it’s cooked in, we’re taking cues from celebrated Thai chef and restaurateur Saiphin Moore and presenting recipes from her first cookbook, Rosa’s Thai Café, that are sure to become essentials in your culinary repertoire all year long.

Nova Scotia Lobster Tails with Okanagan Peach Salsa

Nova Scotia Lobster Tails with Okanagan Peach Salsa

May 13, 2009

There is nothing better than fresh lobster from the Maritimes. Lobster tails are marinated in a very simple marinade and grilled. One of my favourite childhood dishes my mum made was Jumbo Prawns split and filled with some hot fresh chili and shallot paste and then grilled over a charcoal fire. Here I've tried to capture that flavour of red pepper and shallots in the marinade. In the summer I serve lobster tails over a simple bed of organic greens ladled with a generous amount of peach salsa and hearty bread from my favourite bakery or I do up some coconut rice and serve the lobster tails with the rice.

Pete's Frootique's Roasted Vegetable

Pete's Frootique's Roasted Vegetable

Aug 6, 2005

Pete's Frootique of Bedford, N.S., in the greater Halifax area, is the brainchild of Pete Luckett, Canada's popular TV fruit-and-vegetable expert. As well as fresh produce, the large store includes a juice bar, a butcher, a specialty British food shop and European deli and lunch counters. Many meals-to-go can be ordered from the deli counter and some of the favourites are shepherd's pie, Greek spinach pie and this vegetable "lasagna," which includes no noodles but layers of tasty oven-roasted vegetables. You can, of course, add lasagna noodles if you wish or a layer of other roasted vegetables, such as red peppers.

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