CANADIAN Recipe : Chipotle and maple pork ribs

Ingredients :

* vegetable oil for the grill
* 2 large racks of pork back ribs, each cut into 2-rib pieces
* salt and freshly ground black pepper to taste
* 1¾ cups (435 mL) barbecue sauce
* ½ cup (125 mL) bourbon
* ½ cup (125 mL) unsweetened apple juice
* ¼ cup (60 mL) maple syrup
* ¼ cup (60 mL) fresh lime juice
* 1–2 chipotle peppers, finely chopped

Directions :

Preheat an indoor or outdoor grill to high heat. Lightly oil the bars of the grill.Season the ribs with salt and pepper. Grill the ribs for 3 to 4 minutes per side, or until nicely charred but not cooked through.Set the ribs in your slow cooker, bone side down. Place the remaining ingredients in a bowl and whisk to combine. Pour this mixture over the ribs. Cover and cook on the low setting for 8 hours, or until the ribs are tender.For people who don't have a grill, enrich the color of the ribs before setting them in your slow cooker by broiling them.Set the broiler to high. Place the ribs, meaty side up, on a nonstick baking sheet. Sprinkle with salt and pepper. Broil the ribs for 3 to 4 minutes, or until richly browned. Turn the ribs over and broil for 2 to 3 minutes more, or until browned on this side. Remove the ribs from the oven.

CANADIAN Recipe : Baby Food : Meat ans Veggie Dinner

Ingredients :

* ½ cup cooked beef or chicken, cubed
* 2 tablespoons cooked vegetables (eg. carrots, peas, spinach, celery, squash)
* ½ cup milk
* ½ cup cooked rice

Directions :

Put all ingredients into the blender container. Cover and process until thoroughly pureed.
Heat before serving. Makes two to three servings.Freeze extra servings immediately for a
convenient future meal

CANADIAN Recipe : Baby Food : Sweet Green Peas

Ingredients :

* 1 package (10 ounces) frozen baby green peas
* ¾ cup water

Directions :

In a small saucepan, cook the peas in water for 10-15 minutes or until very tender. Put the pea mixture into the blender container. Cover and process on pulse three or four times. Continue processing until the mixture is smooth. Makes one and a half cups.Freeze extra servings immediately for a convenient future meal

CANADIAN Recipe: Sphaghettini

Ingredients:


* 12 oz (340 g) spaghettini
* 16 sea scallops, (about 14 oz/400 g)
* 1/2 tsp (2 mL) salt
* 2 tbsp (25 mL) extra-virgin olive oil
* 2 oz (57 g) pancetta, coarsely chopped
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1/2 tsp (2 mL) hot pepper flakes
* 1/4 tsp (1 mL) pepper
* 1 can (19 oz/540 mL) whole tomatoes
* 2 tbsp (25 mL) chopped fresh parsley

Directions :

Take a large pot of boiled salted water then cook pasta according to package directions;
Meanwhile, remove tough muscle from each scallop;sprinkle with 1/4 tsp (1 mL) of the salt. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook scallops,in batches, until golden, about 2 minutes. Remove and set aside.In clean skillet, heat remaining oil over medium heat; cook pancetta until crisp, about 5 minutes.Add onion, garlic,pepper and remaining,cook, stirring occasionally, until onion is softened, about 5 minutes.Mash tomatoes and add to pan; cook, stirring occasionally, until thickened, about 10 minutes.Add parsley and scallops; cook until scallops are opaque, about 1 minute. Toss with pasta.

CANADIAN RECIPE: Boneless Buffalo Wings

Ingredients :

* oil for deep frying
* 1 cup unbleached all-purpose flour
* 2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon garlic powder
* 1/2 teaspoon paprika
* 1 egg
* 1 cup milk
* 3 skinless, boneless chicken breasts, cut into 1/2 inch strips
* 1/4 cup hot pepper sauce
* 1 tablespoon butter

Directions :

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).Combine flour, salt,
black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg
and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour
blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run
clear, 5 to 6 minutes a batch.Combine hot sauce and butter in a small bowl. Microwave sauce on
High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

CANADIAN : Lobster Stew

Ingredients :

* 1 medium sized onion, chopped
* 2 tbsp. butter
* 2 medium sized potatoes, diced
* 1 cup water
* 2 cups lobster meat, cup up
* 1 tsp. salt
* 1/4 tsp pepper
* 2 cups milk
* 1 cup light cream
* 1/4 cup butter

Directions :

In deep saucepan, saute onion in butter until tender.(Don't brown). Add potatoes and water,
cover and simmer 10 minutes or until potatoes are almost tender. Add remaining ingredients. Reheat.
DO NOT BOIL. Makes 4 servings

CANADIAN : Maple walnut Ice Cream

Ingredients :

* 1 cup pure maple syrup
* 3 egg yolks
* 2 cups light cream
* 3/4 cup coarsely chopped walnuts
* 1 tbsp. maple liquor or dash of maple extract

Directions :

In deep heavy saucepan, bring maple syrup to boil and cook over medium-high heat, without stirring,
until syrup reaches soft-ball stage (234F on candy thermometer), about 10 minutes. In large bowl
and using electric mixer, beat egg yolks; gradually pour in hot syrup, beating constantly at medium
speed. Increase speed to high and beat for 5 to 10 minutes longer or until mixture is cool
and thickened. Blend in cream, walnuts and maple liqueur (if using). Cover and regrigerate until
thoroughly chilled. Freeze in ice-cream maker following manufacturer's instructions. Makes about 4 cups.
Cooking pure maple syrup to soft-ball stage concentrates its woodsy rich flavour.

CANADIAN: Stuffed Meatloaf

 

Ingredients :

* 2 eggs
* 1/4 cup ketchup
* 1 tsp salt
* 3/4 tsp oregano
* 1/2 tsp basil
* 1/2 tsp garlic powder
* 1/4 tsp pepper
* 1 1/2 lbs ground beef
* 1 3/4 cups dried bread crumbs & Milk
* 3/4 cup cottage cheese (drained)
* 1 tbsp parsley (chopped)


Directions :


In large bowl combine 2 eggs, ketchup, salt and spices. Add ground beef and 1 1/2 cups of bread crumbs.
If mixture seems dry add up to 1/4 cup milk. Do not overmix or texture will be too compact.With fork mix cottage cheese, 1/4 cup bread crumbs, egg and dried parsley in small bowl or whirl in blender. Pat half of meat mixture into loaf pan. Make an indentation down the centre. Spoon filling into indentation. Cover remaining meat mixture. (Can be made ahead to this point and refrigerated for 8 hours.) Bake at 350 deg F. (180 deg. C) for one hour.Drain off excess fat. Let stand 10 minutes before serving.In large bowl combine 2 eggs, ketchup, salt and spices. Add ground beef and 1 1/2 cups of bread crumbs. If mixture seems dry add up to 1/4 cup milk. Do not overmix or texture will be too compact.With fork mix cottage cheese, 1/4 cup bread crumbs, egg and dried parsley in small bowl or whirl in blender. Pat half of meat mixture into loaf pan. Make an indentation down the centre. Spoon filling into indentation. Cover remaining meat mixture.
(Can be made ahead to this point and refrigerated for 8 hours.) Bake at 350 deg F. (180 deg. C) for one hour. Drain off excess fat. Let stand 10 minutes before serving.

CANADIAN: Vegetarian Tourtiere

Ingredients :


* 2 cups TVP(Textured Vegetable Protien) granules
* 1 to 1 1/2 cups vegetable stock
* 3 tablespoons oil
* 2 cups onion, chopped
* 2 cups mushroom, chopped
* 2 cups fine dry breadcrumbs
* 1 teaspoon ground pepper
* 1/2 teaspoon each salt, savory, thyme
* 1/4 teaspoon ground ginger
* pinch cloves, pinch nutmeg
* 1/2 cup beer
* pastry for 2 pies, tops and bottoms

Directions :


Dip the TVP in veggie stock, it should absorb all the liquid.Heat oil in a LARGE frying pan over
medium-high heat. cook onions until transluscent.Add mushrooms and cook a further 3-4 minutes.
Reduce heat to medium. Add breadcrumbs and seasonings and stir. Adjust spices to taste.Add wet TVP and
beer (it should be beer for the taste,)stir, and cook until all the liquid has evaporated but
mixture is still moist. You may need 2 frying pans at this point. You may also need to adjust the amount
of liquid depending on the heat and the absorbancy of the TVP.Let cool slightly. Divide into the two pie
shells. Top with pastry lids, crimp edges, and vent. Uncooked pies can be frozen at this point.Bake at
425 degrees F for 15 minutes, reduce to 350 and bake a further 45-55 minutes or until pastry is golden.
I like this all by itself, but if you want to serve it with a sauce try a mild fruit chutney (plum is good),
HP sauce (if you're Canadian or a Brit), or A1 sauce (if you're American).

CANADIAN ;Potato Rounds

Ingredients :

* 2 large baking potatoes, unpeeled
* no-stick vegetable oil cooking spray
* 1/2-3/4 cup tex-mex cheese
* 5 slices bacon, cooked,drained and crumbled
* 2 green onions, diced
* 1/4 cup barbecue sauce

Directions :

Preheat oven to 450.Slice potatoes evenly, about 1/4" thick.Spray baking pan with no stick spray.
Place potatoes on pan and bake turning once until golden, about 15-20 minutes Combine bacon, cheese,
and green onions.Remove potatoes from oven.Brush tops with barbecue sauce.Evenly spread cheese
topping blend on top.Return to oven and bake until cheese is melted.

CANADIAN; Creamy Chard pasta

Ingredients:

* 1 lb swiss chard
* 1 tablespoon olive oil
* 2 garlic cloves, smashed
* 1/4 cup onion, chopped
* 2 large tomatoes, chopped
* 1/2 cup fat free sour cream or 1/2 cup plain yogurt
* 1/2 cup 2% low-fat milk
* 1/4 cup parmesan cheese
* 8 ounces fettuccine pasta, cooked according to package
* salt and pepper

Directions:

Wash swiss chard, cut into small pieces.Heat oil in large 2 quart saucepan over medium high heat,
1 to 2 minutes.Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.Add
tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.Serve warm.

CANADIAN; Mocha Delicious

Ingredients:

* 1 1/2 teaspoons instant coffee
* 1/2 cup filtered cold water
* 3 ounces milk (skim, 1 percent, or 2 percent)
* 1 1/2 tablespoons normal sugar
* 2 tablespoons coffee-flavored syrup(chocolate works good too)
* 1 cup crushed ice

Directions:

Mix the instant coffee with the filtered, cold water, and the sugar.Put the now-made coffee, milk,
and syrup into your VitaMix for about 5 seconds. For a normal blender do the same thing.Now, with your
VitaMix/blender OFF, add in the ice. If you are using a VitaMix, start off with variable 1, speed 1,
quickly going to speed 10, then variable 2. Blend on variable 2 for about 20-25 seconds. For a normal
blender, blend for about 35 seconds, then pulse about 5 times.Enjoy!!!!!!!

CANADIAN; Mile High biscuits

Ingredients:

* 3 cups all-purpose flour
* 1/4 cup sugar
* 4 teaspoons baking powder
* 1/2 teaspoon cream of tartar
* 3/4 teaspoon salt
* 1/2 cup shortening
* 1 egg, beaten
* 1 1/4 cups milk


Directions:

Combine dry ingredients in a mixing bowl.Cut in shortening until mixture resembles coarse crumbs.Add
egg and milk;mix until dough forms a ball.Turn dough out on a lightly floured surface and knead 10- 12
times, only.Roll out to 3/4 inch, cut with floured cutter.Place on lightly greased baking sheet.Bake
at 475 degrees for 12- 15 minutes or until light brown.

CANADIAN; Chicken Breasts

Ingredients:

* 6 boneless skinless chicken breast halves
* 3/4 cup ketchup
* 1/2 cup salsa (your choice hot or mild)
* 1/4 cup honey
* 1 1/2 tablespoons Dijon mustard
* 1 1/2 teaspoons chili powder
* 1/2 teaspoon cumin (optional)
* 1 tablespoon cornstarch


Directions:

Put the breasts in a 9x13-inch baking dish.Whisk remaining ingredients (except cornstarch) together
until they are well blended.Pour over the breasts.Coat both sides of the breasts with the sauce.Bake in
400°F oven for approx 30 minutes or until the chicken is done.Remove breasts, keep warm pour the sauce into a sauce pan stir in the cornstarch that has been mixed with a tbsp of water, bring to a boil and allow to
thicken whisk constantly.Pour over the chicken & serve.

CANADIAN; Grilled Halibut with Vegetables

Ingredients:

* 6 cups Marinade: chicken stock or water 1.5 L
* 1/2 cup dry white wine 125 mL
* 1/2 cup lemon juice 125 mL
* 1/2 cup extra-virgin olive oil 125 mL
* 1 tbsp black peppercorns 15 mL
* 1 tsp coriander seeds 5 mL
* 1/2 tsp salt 2mL
* 1/4 tsp dried thyme 1 mL
* 1/4 tsp fennel seeds or aniseeds (optional) 1 mL
* 5 sprigs fresh parsley 5
* 1 clove garlic, crushed 1
* 1 small bay leaf

Vegetables:
* 1 cup pearl onions, peeled 250 mL
* 1 lb carrots, cut in 2-inch (5 cm) julienne strips 500 g
* 1 small head cauliflower, cut in small florets 1
* 1 small head broccoli, cut in small florets* 1
* 4 green and/or yellow zucchini, halved lengthwise and cut in 1/2-inch (1 cm) slices 4
* 1/2 lb small button mushrooms, stems removed (about 2 cups/500 mL) 250 g

Directions:

Marinade: In large saucepan, combine stock, wine, lemon juice, oil, peppercorns, coriander seeds,
salt, thyme, fennel seeds (if using), parsley, garlic and bay leaf; bring to boil.Reduce heat and
simmer gently for 15 minutes.Strain and return liquid to saucepan; bring to boil.Vegetables: Add pearl
onions to boiling liquid in saucepan; cook for 10 to 15 minutes or until tender when pierced with knife.
With slotted spoon, remove onions and place in shallow dish.Add carrots to boiling liquid; cook for
4 to 5 minutes or just until barely tender.Remove with slotted spoon and add to onions in dish.Add
cauliflower to liquid and cook for 2 to 3 minutes or until barely tender; add to dish.Add broccoli to
liquid and cook for 2 to 3 minutes or until barely tender; add to dish.Add green and yellow zucchini
separately to liquid and cook each for 2 to 3 minutes or until barely tender; add to dish.Add mushrooms
to liquid and cook for 1 to 2 minutes or until barely tender; add to dish.Boil cooking liquid until
reduced to about 1 cup (250 mL); pour over vegetables.Cover and marinate in refrigerator for at least 2 hours or overnight.

CANADIAN; Sandwich

Ingredients:

* 4 slices whole wheat bread, toasted
* 1/2 (8 ounce) package cream cheese, room temperature
* 1 medium tomato, sliced
* 1 (5 ounce) package alfalfa sprouts
* 1 cup shredded mozzarella cheese

Directions:

Preheat the oven to 350 degrees F (175 degrees C).Line a cookie sheet with aluminum foil. Spread
cream cheese onto each slice of bread, and set cheese side up on the cookie sheet. Place the
tomato slices over the cream cheese. Top with alfalfa sprouts, then a generous sprinkle of
mozzarella cheese.Bake for about 10 minutes in the preheated oven, until the cheese is melted,
and sandwiches are warm.