Jambalaya
Jul 14, 2005
Serve these juicy burgers in your favorite buns. Carrot sticks and broccoli stalks with a dip round out the meal.
This all-purpose sauce can replace all your store-bought sauces. Brush it on food during grilling or serve on the side for dipping. Use 1 cup (250 mL) sauce for every 4 servings (1 lb/500 g bone-less or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish).
Coated in a sweet chili mixture, this snack of mini-brains keeps guests happy when they first arrive at the party. It also makes a great grab-bag treat to send home with the zombies.
This bold dressing—which is also great on chicken, halibut or tilapia—gives tofu a burst of flavour that's enhanced on the grill. For a milder flavour, omit the jalapeño.
This very thick soup makes a hearty meal. Increase the number of servings by adding a scoop of hot cooked brown or white rice to each bowl. The recipe comes from Clare Briggs from Northumberland County. Clare says that this is a great cook-ahead and heat-up dinner — and anyone who has tried the soup agrees.
