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.