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1308 recipes for "potato"
1308 recipes
Shallot and Garlic Butter

Shallot and Garlic Butter

Jul 14, 2005

Flavoured butters are some of the easiest gifts to make and will be much appreciated when you include gift tags outlining their possibilities: slice and melt over fish or steak, blend into mashed potatoes or vegetables, toss with pasta or rice, or melt and pour over sautéed shrimp (one of the mini-logs is enough for 1-1/2 lb/750 g large shrimp).

Pork Tenderloin with Lime-Beer Marinade

Pork Tenderloin with Lime-Beer Marinade

Sep 5, 2006

The marinade of lime juice, beer and herbs gives this pork a smoky taste. It also makes a dandy sauce, but to be safe to eat it can't have touched the raw meat. Reserve 1/3 cup (75 mL) before combining the remainder with the pork; bring to a boil to mellow the flavours. Serve with corn on the cob and boiled new potatoes.

Chicken with Cucumber Horseradish Sauce

Chicken with Cucumber Horseradish Sauce

Jul 14, 2005

Serve with: Boiled potatoes, beet salad and slices of buttered dark rye or pumpernickel bread. Cucumber is often overlooked as a cooked ingredient in North America; however, it has been used as a lovely sauce component and cooked vegetable in Europe for centuries. This Russian sauce is wonderful with dark or white meat of chicken, and you can leave the skin on, if desired.

Quick Chicken Corn Chowder

Quick Chicken Corn Chowder

Jul 8, 2013

A hearty soup is a simple, comforting meal at the end of a busy day. This chowder welcomes you home with a delicious m?lange of sweet corn, potatoes and savoury broth. Partially pur?eing the soup gives it a creamy texture so you don't have to add too much cream at the end. For a hit of Mexican flavour, top with fresh cilantro sprigs and serve with warm corn tortillas and lime wedges.

Passover Chocolate Mousse Cake

Passover Chocolate Mousse Cake

Jul 14, 2005

The Four Seasons Hotel Toronto has a renowned kosher kitchen that caters everything from weddings and bar and bat mitzvahs to conventions and dinners for hundreds of guests. Executive pastry chef Sitram Sharma shares this layered chocolate cake made especially for Passover with potato flour. "Chocolate is the No. 1 dessert, a very popular item on the kosher menu," he says. Garnish with red currants, red or golden raspberries, quartered strawberries or cape gooseberries.

Seared Salmon With Cauliflower Colcannon

Seared Salmon With Cauliflower Colcannon

This updated take on colcannon gets a nutrient boost from kale and substitutes less-starchy cauliflower for some of the traditional white potato. We've used a food processor to create a superfine purée, but you can use a food mill for an even smoother texture. This dish has a fair amount of fat, but most of it comes from the salmon and olive oil, which both contain heart-smart unsaturated fats. The salmon also provides heart protective omega-3 fats.

Ragout de Boulettes

Ragout de Boulettes

Jul 14, 2005

"Meatball stew" doesn't convey the spicy goodness of these lean pork meatballs simmered in broth. They are perfectly delicious with a sprinkle of parsley and a bowl of fluffy mashed potatoes or buttered noodles. This is a recipe from the family collection of Andr?eauchamp of Ottawa, but variations on the theme are found in Canada wherever French is spoken. Ragout de Boulettes reheats beautifully and travels well to chalet or potluck suppers.

Spinach and Pork Meatballs With Honey Ketchup and Roasted Corn

Spinach and Pork Meatballs With Honey Ketchup and Roasted Corn

Aug 5, 2013

I love meatballs and so does my family. Let's be honest, who doesn't? So this challenge offered the ideal excuse to whip up some seriously delicious and moist veggie-dense meatballs. A few helping hands in the kitchen make quick work of forming the balls. A pan of oven-roasted potato wedges is the perfect side dish, and a great way to use more of the homemade ketchup. – Rheanna Kish, senior Food specialist

Apple Cheddar Gnocchi with Pork Tenderloin

Apple Cheddar Gnocchi with Pork Tenderloin

May 12, 2009

This dish is a spin off the classic comfort food of macaroni and cheese, almost everything is different, except the cheese part. I was inspired by the wonderful complementary flavours of tart apples and strong Canadian cheddar. I decided to pair this with the yummy Italian potato pasta, Gnocchi, to reflect upon the diversity in ?Canadian? cuisine. I also added some red peppers for color and vitamin C! I served this with a baby spinach green salad with blackberries and Balsamic Vinaigrette.

Sauerbraten

Sauerbraten

Jan 25, 2009

This is a longtime standby recipe that my mother used to make before I was even born. You can use a less tender cut of meat (in fact I often use moose meat, though good old beef is excellent) and place it in a marinade for two days. In these economic times less expensive meat sure helps the budget. It is slow cooked, then sliced, and its swee-and-sour sauce is complemented by bland potatoes, thin slice of dark bread, and butter.

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