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5524 recipes for "pepper"
5524 recipes
Braised Chicken Pie with Caramelized Onions, Mushrooms and Chestnuts

Braised Chicken Pie with Caramelized Onions, Mushrooms and Chestnuts

Jul 14, 2005

Instead of a traditional tourtiere, this year I'm serving a puff pastry-topped pie that's especially festive with tiny onions and chestnuts. For variety you can replace the chicken with pork or veal. To use canned chestnuts instead of the fresh, add these already-cooked nuts when adding the mushroom mixture.

Huevos Rancheros Casserole

Huevos Rancheros Casserole

We've simplified traditional huevos rancheros by layering the ingredients in a zesty brunch casserole. Assemble the dish the night before so that, in the morning, all you need to do is crack the eggs, garnish and pop the casserole into the oven. Serve with a dollop of sour cream and some sliced avocado or a side salad.

Acadian Meat Pie

Acadian Meat Pie

Dec 21, 2007

This is a rib-sticking pie with a tender biscuit-thick crust like the one served at the Restaurant Acadien at Chéticamp. Serve with pickled beets, cranberry sauce or chili sauce.

Freeze-Ahead Tourtière

Freeze-Ahead Tourtière

Oct 2, 2009

This classic is usually made with ground pork, often with the addition of potatoes for thickening. Mushrooms are unconventional, but tourtière fans will be happy with the extra flavour.

The Ultimate Eggs Benedict

The Ultimate Eggs Benedict

Breakfast Brunch

The key to achieving the perfect hollandaise is to temper, or slowly heat, the egg yolks over simmering water; it will prevent them from curdling as you gradually whisk in the melted butter. To separate the egg yolks from their whites with ease, crack each egg into your hand, one at a time, and, over a bowl or sink, pass the yolk from one hand to the other, letting the egg white drain through your fingers.

East Coast Lobster Spaghetti

East Coast Lobster Spaghetti

Feb 22, 2017 Dinner

Featuring fresh, East Coast lobster, this delicious pasta is sure to warm any lobster lover's heart and make for an impressive feast for an intimate, special reunion.

Vegetable Samosas with Cilantro Chutney

Vegetable Samosas with Cilantro Chutney

From street vendors in India to chic cocktail hors d'oeuvres here, potato-filled pastries are fantastic. Whether fried or baked, they're best freshly made, but for convenience sake, you can freeze them.

Moussagna

Moussagna

Dec 4, 2008

I thought about making a healthier version of lasagna with vegetables instead of pasta and thought of using eggplant instead of the lasagna noodles to come up with "Moussagna" (Moussaka and Lasagna combined). I've eliminated the bechamel sauce to cut back on the fat and used the tomato based sauce from the lasagna recipe to make it low fat. I also used low fat cottage cheese instead of the full ricotta cheese.

Bacon and Onion Perogies

Bacon and Onion Perogies

Food culture in Manitoba has been influenced largely by the influx of eastern European settlers to the province. Foods such as borscht, cabbage rolls, garlic sausage and, of course, perogies appear across Manitoba. These perogies are time-consuming but entirely worth the effort. Serve them with a hefty dollop of sour cream (and some fried garlic sausage if you can find it).

Nunavut Arctic Char with Blueberry Balsamic Sauce & Rosemary Vegetables

Nunavut Arctic Char with Blueberry Balsamic Sauce & Rosemary Vegetables

May 13, 2009

This entree combines local food Arctic Char & blueberries with hearty vegetables that can withstand a plane trip to the north. This is best made with freshly caught fish and blueberries picked from the tundra, but can be made with frozen fish and blueberries, for a taste of fleeting Arctic summer anytime of the year.

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