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2574 recipes for "cheese"
2574 recipes
Gobble Pops

Gobble Pops

Aug 21, 2013

These pops make an adorable edible centrepiece on your Thanksgiving table. Small gingersnap thins fit neatly in a measuring cup; if you're using bigger cookies, break them into 1-inch (2.5 cm) pieces to fit in the cup. To make the crumbs, pulse the cookies in a food processor, or put them in a plastic bag and crush them with a rolling pin, until they're crumbly but not powdery.

Jo's Spicy Perogie Pizza

Jo's Spicy Perogie Pizza

May 12, 2009

Over the Christmas holidays I was lying in bed fretting over what to serve my vegetarian son Matt and his girlfriend Arlie. My passion is cooking and my family luckily loves to eat, but it seems I always spend more time on the carnivores as they are more numerous in our family! I always felt a bit guilty and wanted to really wow them with something they would love! They both enjoy spicy foods and pizza is a favorite. I had some boiled baby potatoes in the fridge...(I thought) what if I tossed them in some olive oil, sambol oelek (a Southeast Asian chili sauce), garlic, paprika, etc. and gave them a quick bake to flavor them? My pizza base would be my tasty homemade sour dough that I keep on hand frozen in the the freezer, topped with a lovely bechamel sauce with shallots, decorated with the now wonderfully flavoured potatoes and then topped with some tasty cheeses..mozzarella, cheddar. Hmmm that could be tasty, I thought! Sour cream and chopped green onions served with the slices would be a wonderful balance to the heat of the spicy potatoes! With this in mind, I rushed with enthusiasm to my kitchen and began creating. This recipe has now become not only a family favorite, but one of which all of my friends enjoy too. This recipe will make 2 large pizzas. For ease of preparation I will use commercial dough for this recipe.

Detailed preparation time: 40 min. the day before making pizzas to boil off the potatoes, and make bechamel sauce if desired; 1 hour to make (the pizza) on the day of; or 2 hours if doing everything the same day.

Abitibi Game Pie

Abitibi Game Pie

May 13, 2009

Come winter or late fall, there is nothing like sharing a savoury meat pie from Abitibi with family and friends. Commonly called tourtière, cipaille or tourte, there seem to be as many recipes as there are amateur of this hearty fare. The tourte, the bird that gave it its name, is unfortunately extinct, but the tradition of this delectable, easy to prepare in advance dish, is very much alive. Deer, caribou, moose, bear, boar and especially hare make it a very special treat. The fortunate cook, who has hunters in the family or generous friends to donate a little game, is blessed. Even more, if they are willing to help deboning and dicing the meat. However, it can also be prepared with farm raised deer, caribou, boar, rabbit and adding shoulder or loin of pork, as some game is very lean. The important thing to remember is (that the recipe calls for) half part game, preferably a variety of three different kinds, to half part diced potatoes. With some home-made tomato ketchup and a nice green sassy salad, like chicory with old style mustard and cider vinegar dressing, the hostess can sit back and enjoy the hunters' long tales.

Phyllo Halibut Bundles and Warm Wild Rice Salad

Phyllo Halibut Bundles and Warm Wild Rice Salad

May 12, 2009

For the past 25 years I have been receiving Canadian Living magazine, have purchased the cookbooks and special publications. I have several file folders that are stuffed to overflowing with years' worth of my favorite recipes. A few years ago I finally gave away most of my mother's cookbook collection because I never used them. Those well used folders of CL recipes are the foundation of my cooking. I often think of CL magazine as a proud parent - one of my proud parents. Canadian Living has been with me from my infancy as a cook and has stood by me as my kitchen skills were honed and my cooking instincts matured. I would not be the cook I am today without CL. So, thank you, thank you, thank you for the years of wonderful meals and lessons. My guests think I am a cooking genius but it is the support system behind the cook that is the real genius.

I created this recipe because I love Greek inspired flavours and I love make-ahead meals when entertaining. You can enjoy a day out with family and friends and still have dinner ready for your guests half an hour after you get home. This meal can be made early in the day of the dinner or the day before guests arrive. The recipe looks daunting but it is not difficult to put together. The key is to chop and prep all of the vegetables and fresh herbs needed for all components prior to cooking. Use ready to go pre-washed, packaged spinach. If made ahead the flavours have a chance to meld together. This recipe features BC halibut, prairie grown wild rice and walnuts that grow in many regions of Canada. Also, Canadian orchard fresh nectarines when in season. During spring and summer use locally grown farm fresh herbs and vegetables (or from your garden) as well as locally produced free range or organic eggs.

Approx. cost: $90.00

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