Crab and Shrimp Spring Rolls with Dipping Sauce
Jul 14, 2005
Dive (or should we say dip?) into this rich and creamy fondue that’s perfect for savouring on a cold winter’s night.
Buttery and slightly sweet, our classic cornbread is barbecue-ready side dish.
Lemon wedges, a bottle of hot sauce and plenty of napkins are the only accompaniments needed. These are also delicious served cold for lunch the next day.
This is a beautiful stuffed loin roast with a garlic sweet aroma.
Whether eaten rewarmed in the microwave at school or enjoyed cold, these sandwiches make a great lunch. They're easy for preteens and teens to make on their own and younger cooks will feel grown-up mixing the filling and spreading it on the buns.
This soup is reminiscent of an East Coast Jiggs dinner, or boiled dinner, which is traditionally made with salted meat, like corned beef. Enjoy a bowl with a piece of rustic bread for dipping.
We ocean fish most weekends through the summer months. The thrill of catching a halibut approximately 30 pounds provides the opportunity of making the "perfect halibut cordon blue". To accompany the main is a refreshing salad dish which includes rice, peaches, capsium, celery, onion, saltanos, cashew nuts and dressing. The dressing is olive oil, lemon juice, soy sauce, brown sugar, fruit chutney and curry.
These kabobs make great party food for a backyard gathering. If you like, substitute ground lamb for the beef for an authentic Middle-Eastern taste. Serve with pitas warmed on the grill and cucumber yogurt sauce.
Add leaf lettuce, sliced cucumbers and chopped tomatoes to the pita for extra crunch, if desired.
