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1234 recipes for "dry"
1234 recipes
Vampire Fang Cookies

Vampire Fang Cookies

Oct 1, 2014

Sink your teeth into these buttery vanilla cookies, which are every  bit as sweet as they are scary. For silky-smooth melted chocolate,  start with a completely dry bowl and keep it from getting too hot—  water and excessive heat will cause the chocolate to become rough and gritty.

Heirloom Tomatoes with Basil

Heirloom Tomatoes with Basil

Aug 18, 2008

Peruse local markets for a selection of tomatoes in different sizes, shapes and colours. If you can't find heirloom tomatoes, don't worry – this salad is delicious with any variety. While you're shopping, look for local feta or other dry salty cheeses and crusty bread to serve alongside.

Caribbean Seasoning

Caribbean Seasoning

Most jerk seasonings are wet mixtures that need to be refrigerated, but this dry mix will keep in your pantry for a last-minute barbecue.This seasoning is fabulous on mild-flavoured fish, such as tilapia, or chicken. A squeeze of lime or lemon juice just before serving brightens the flavour. 

Grapefruit Thyme Shortbread Bars

Grapefruit Thyme Shortbread Bars

Nov 7, 2016 Dessert

Tart grapefruit gives refreshing flavour to these savoury shortbread cookie bars. Gradually add the food colouring to the glaze, alternating between red and orange, until you get a light coral colour. The tint will intensify as the glaze dries, so stop adding food colouring when it's a touch lighter than your desired shade.

Pretzel Schnitzel

Pretzel Schnitzel

Jul 3, 2013

The extra crunch and familiar taste of the pretzel coating make this dish a fast favourite. Use shallow bowls or pie plates to set up a coating station for the schnitzel. Designate a dry and a wet hand to make the process easier and keep the mess to a minimum. Serve with honey mustard or ketchup.

Rhubarb Ginger Fool

Rhubarb Ginger Fool

This traditional English dessert, made with stewed fruit and whipped cream, tastes decadent but has a lovely light texture. For a quick treat, cook the rhubarb the day before, then simply whip the cream and assemble before serving. If fresh rhubarb isn't available, you can substitute the same amount of thawed frozen rhubarb—just thoroughly pat it dry.

Halibut With Chanterelle Cream Sauce

Halibut With Chanterelle Cream Sauce

Jul 8, 2011

Halibut and chanterelle mushrooms were and are an important part of Haida food culture. This flavourful recipe contains dried chanterelles because they're much easier to find than fresh. If you're fortunate enough to find them, substitute 1/2 cup fresh, chopped, for the dried; then replace mushroom soaking liquid with dry white wine and omit lemon juice.

Orange Chili Crispy Beef Strips

Orange Chili Crispy Beef Strips

Feb 9, 2009

This dish is representative of highly flavoured meat dishes meant to accompany fiery Chinese alcoholic drinks or sherry-like Chinese rice wine. The trick to cooking it is to cook the beef until quite dry and crispy but not overcooked and burnt. It should be similar in texture to beef jerky, only more tender, so test the strips as you cook them.

Spicy Garlic Cumin Flank Steak

Spicy Garlic Cumin Flank Steak

A smoky and spicy marinade brings out the best in lean flank steak. To make supper come together even faster, marinate the steak up to 8 hours ahead—just don't add the salt until you're ready to grill, as it will dry out the beef. Our fresh Heirloom Tomato Salad is the perfect side for this spicy dish.

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