(57 recipes)

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2 eggs
2 cups cooked rice
2 cans (12 oz each) crabmeat, well drained
1/4 cup grated Parmesan cheese
1/4 cup margarine, melted
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1 1/2 cups warm water
1/3 cup vegetable oil (or melted
coconut oil)
2 tbsp instant yeast
1/2 cup white sugar
2 tsp salt
1 cup craisins
2 apples, peeled and grated
1 egg
5 1/2 cups flour
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
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1 tart apple, peeled and cored, julienne
1 cup fennel (the bulb), julienne
1 cup red onion, sliced very thin
1 tbsp fennel fronds, roughly chopped
For the dressing:
1/2 tsp fresh garlic, minced
1/4 cup white wine vinegar
2 tbsp white sugar
1 tsp sesame seeds
1/2 tsp black mustard seed
2 tbsp extra virgin olive oil
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3 Granny Smith apples, peeled and grated
2 cups frozen partridgeberries
1 cup dark brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
3 tbsp red wine/port
1/4 cup cold water
1 tbsp cornstarch
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1/2 cup white sugar
1 3/4 cups water
1/2 cup red rhubarb, small dice
3 tart apples, washed and cored
1/4 cup lime juice
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1/2 cup oil
2 tbsp brown sugar
1 tbsp salt
3/4 tsp black pepper
2 tsp lemon juice
1 tsp ground ginger
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1/4 cup butter
1/3 cup onion, minced
2 tsp garlic, minced
1/4 cup white wine
1 cup basil pesto (your favourite brand)
2 cups whipping cream
1/2 cup Parmesan cheese, grated
1 cup penne, cooked according to
package directions
2 salmon fillets, fried

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3 tbsp pesto
1/2 cup butter
1 cup all-purpose flour
1 1/2 cups pastry flour
1 tbsp white sugar
2 tbsp baking powder
1/4 tsp salt
1 tbsp dried chives
1/4 cup Parmesan cheese, grated
1/2 cup cold milk