canadian

The quickest and easiest pizza to make. Even the kids can do it. Even make funny faces for kids parties. Clowns, pirates,monsters.....etc i put it in vegetarian because you can omit the ham

Easy Pizza Muffins

English muffins

pizza sauce tomato paste

cheese

pineapple

Ham, and especially pineapple, do not belong on any kind of pizza.

This is so much nicer than plain steamed or boiled cabbage. Try it on the cabbage haters in your family and see if it converts them.

Cabbage for Those Who Dislike Cabbage

butter margarine

canola oil

green cabbage (about 1 normal-sized head)

brown sugar

-4 garlic cloves, minced (I use 4)

red wine vinegar

salt

black pepper

In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.

Saut&eacute; until the cabbage is limp, about 5 minutes or so.

Reduce heat to medium-low and stir in vinegar.

Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes.

This is the recipe that I use, to get my husband 
to eat cooked cabbage, but if you add sliced ONIONS to the fry pan the dish takes on a whole new flavor--- like carmalized onions! It is delicious -believe me!

A fabulous twist to scalloped potatoes, this is the only way I like tomatoes hot - I'm referring to the temperature!

Potato, Onion & Tomato Bake

large potatoes, peeled & thinly sliced

small tomatoes, peeled & thinly sliced

onion,

g butter,

salt & black pepper

milk

cream

chicken stock

cheddar cheese

Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.

Dot each layer with pieces of butter and season with salt& pepper to taste.

Combine milk, cream& stock and pour over potato mixture.

Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.

Love potato/vegie bakes but have never done one with tomato until now and we loved it.  Did have one :oops: moment the bake was half way through cooking and I realized I had now put the cheese on so whipped it out and then back into the 175C fan forced oven and just had to finish it off under the grill/broiler to colour it up a bit.  I scaled back to 3 serves and did it in an 8x8 pan and very generous serves, if serving other sides I could stretch it to 4, thank you Country Lady made for Healthy Choices 2013.

These quick and easy pumpkin cheesecake bars are going to be a hit with family and friends. If someone says they don't like pumpkin, we think they'd still like this dessert. The crust has a savory butter taste. It's gooey, yet crunchy at the same time. Cream cheese and sugar make the filling sweet and creamy. The pumpkin flavor...

Pumpkin Cheesecake Bars

CRUST:

c all-purpose flour

c firmly packed brown sugar

c butter, softened

CHEESECAKE FILLING:

pkg cream cheese, softened, 8 oz. each

c pure pumpkin

c sugar

eggs

tsp vanilla extract

tsp pumpkin pie spice

This is a great eggnog with or without alcohol. I put in the alcohol! It is from &quot;Company's Coming for Christmas. Salute!

Traditional Eggnog

sugar

whipping cream

vanilla

light rum

whiskey (rye

nutmeg

In the first bowl beat egg whites until they start to thicken.

In the second bowl: Beat egg yolks and salt until thick.

Combine beaten egg whites with yolks and beat until mixed and thick.

In a third large bowl beat cream until it starts to thicken.

Add 2 tbsp sugar &amp; vanilla to the beaten cream.

Add milk, rum &amp; whiskey beating continually (for non alcoholic eggnog omit the alcohol and add artificial rum flavoring doing it a tsp at a time until you achieve the desired taste).

Serve with a garnish of a sprinkle of nutmeg on top of each glass.

Yum! Yum!! Now this is EGG nog. It's nicely thick and deliciously creamy. And the nog is pretty nice too. We used bourbon, rather than whiskey, though. Will have to try whiskey next time.

A soft jell, requiring about a week to fully set. It does not hold a firm shape when decanted. It is surprisingly flavorful, my children's favorite on toast, Popovers, English Muffins, or lightly spread on waffles. I usually keep mine in a spare refrigerator once the jars have sealed.  This yields about 7-1/2 cups of Jam.

Tomato Pineapple Jam

lbs firm ripe tomatoes, skinned

(20 ounce) can crushed pineapple, drained

lemon juice

liquid pectin

Blanch tomatoes in boiling water about 10 seconds to loosen skins. 

Pull off skins, remove cores and dice tomatoes. (Should be about 3-1/2 Cups). 

Place in large saucepan and bring to boil. Cover and cook slowly 5 minutes. 

Meanwhile, drain pineapple, saving syrup. 

Drain tomatoes and combine their 'juice' with the pineapple syrup. Boil rapidly until reduced to 1/2 cup, watching closely to avoid scorching. 

Add drained tomatoes, pineapple, lemon juice and sugar. 

Bring to full rolling boil that cannot be stirred down. 

Pour into hot sterilized jars. Seal at once with lids and rings. 

Allow to cool and seal, then store in a cool place.

Goes well with Recipe #15877. Served together and with garlic bread, a very tasty meal. (Cooking Light)

Green Bean Salad

lb green beans (fresh

olive oil

garlic clove, smashed

basil

pepper

cherry tomatoes,

pine nuts

Cook cut green beans in boiling water, if fresh, 5 minutes till tender crisp.  If using canned, just drain. Drain beans and rinse in cold water.

Combine fresh lemon juice, olive oil, garlic, basil, salt and pepper in a small bowl; stir well with a whisk.

Combine green beans with the tomatoes and toss with the vinaigrette.

Delicious! I made this with fresh green beans, and chopped plum tomatoes. I sauted the pine nuts for just a minute in 1 t butter. The dressing is really good. Very easy to make.

A simple Christmas eve meal idea, these tourtiere hand pies feature a savoury pork and beef filling with a flaky crust. Celebrate Christmas this year with a traditional French Canadian meat pie, Quebecois Tourtiere!

Tourtiere hand pies

500 g Ready to roll shortcrust pastry block

tsp salt

Water

potato

lb Ground beef

lb Ground pork

onion

Garlic

tsp Cloves

tsp Ground nutmeg

sage

tsp Black pepper

Bring water to the boil and add the potato. Boil hard for 5min, then remove potato and save the water. Mash half the potato, and place the other half in a bowl to cool.

Brown the pork and beef in a frying pan and drain the fat. Add the water and all other ingridents except for potato to frying pan and boil for 20min. Stop early if the water evaporates. Mix in the mashed potato, and then carefully add the diced potato so they don&#x27;t break down much. Let cool completely.

Roll out the pastry dough until it is about 1/8in thick. Find a round stencil to use (like a bowl) that will give you a circle of about 5in diameter, and cut out as many circles as you can. Pre-heat the oven to 350F

Spoon enough of the filling onto the centre of the pastry, so that the pastry can be folded over and sealed. Use a fork to gently press togther. Crack and whisk the egg, and use a pastry brush to give each hand pie a brush with the egg wash. Bake in the oven for 15min, or until crush is golden. Cool and enjoy.

This was found at alaska.net and trust me works like a charm.  Within 4 days I had the most active starter with a wonderful sour ordor.  I made this starter on my counter top.  After several feedings it continues to improve in flavor.

Foolproof Sourdough Starter

yogurt

milk (skim, regular or buttermilk)

flour

Mix the milk and yogurt together in a glass or pottery container (Do not use metal).

Place lid on it, but don't seal it (sealed starters have been known to explode).

Put mixture in a warm place (80 to 90 degrees) for about 24 hours.

The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.

Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.

It will bubble and have the odor of fermentation--it is ready to use.

Remember the starter is a living thing and needs to be fed and fed frequently when an infant.

I feed the &quot;infant&quot; weekly by placing it on the counter for several hours and allowing it to come to room temperature.

Then remove 1/2 cup starter, discarding the remainder.

Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.

If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

I am throwing in the towel on this; I have made the starter 4 times and it is not working out for me; it either does not develop or it goes mouldy before I get to the point of fermentation. I have tried different bowl and different temperatures. I picked the recipe because it read 'foolproof'. I have tried to make startes before without success; but I guess I have to admit that I am a real fool when it comes to starters. I will keep trying because it irritates me that I can't make it work. I bake quite a bit of bread and really should know how to get this done.

Best ever, lots of clams!!  lots of flavor! Recipe can be cut in half.
If you would like to make this chowder really special, I have made it adding clams in the shell and mussels in the shell, with pealed prawns added at the very end, did this for Christmas Eve, served with cranberry scones, Delicious!

Clam Chowder / Stew

yellow onions, finely chopped

chicken broth

potatoes,

cayenne pepper

butter

2% low-fat milk

half-and-half cream

baby clams, undrained

Worcestershire sauce (optional)

parsley

paprika (optional)

Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside.

Add onion to pot, saute until softened, then add potatoes and chicken stock.

Season with salt and cayenne, cover and cook for 15 minutes.

In a second large saucepan, melt butter, whisk in flour, whisking to make a roux.

Cook for 1 minute, then add cream and milk while whisking.

Pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice.

Add the other 2 cans of reserved juice a bit at a time to reach desired consistency and only if you want the soup less thick.

Stir and gently cook over moderate heat until heated through.

Transfer to soup tureen and garnish with parsley and paprika if using.

This is soooo good Dorothy. Just the way my grandmother used to make. The chowder turned out very rich and creamy. I just used a little extra clam juice to get the right consistency as we like ours a little thick. This was very heartwarming and a comfort food for me. Thanks

Being so close to Canadian Thanksgiving, I thought this recipe might be handy. It is traditional in our family and served quite thick to pour over mashed potatoes. Left over gravy can be used up in a turkey casserole. We usually make a turkey shepherd's pie which can be frozen and add the mashed potatoes when defrosted and cooked.

Turkey Giblet Gravy

turkey

salt and pepper

celery,

water

Add salt and pepper, sage, celery and onion.

Simmer covered for 2 or 3 hours while turkey cooks.

When the meat starts to fall away from the neck bones, strain liquid into a blender.

Chop liver and gizzard and add to blender.

Pick meat from neck bones and add to blender.

Blend off and on a few times until flour is incorporated.

After turkey has been removed from roaster.

Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.

Whisk as much &quot;stuck stuff&quot; up that you can.

Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want.

Place roaster in 450-500 degree oven for 15 minutes.

Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.

Should be the last thing put on the table so that it is very hot.

I sauteed the giblets and vegetables before adding water to bring out the flavors, and discarded the giblets after the gravy was done instead of using it, but it turned out to be a rich, creamy gravy that everyone enjoyed!  Great recipe!

Here's what you need: gammon joint, onions, pineapple juice, dijon mustard, pineapple juice, maple syrup, cloves

Pineapple Maple Glazed Ham Recipe by Tasty

¾ lb gammon joint

onions, quartered

pineapple juice

dijon mustard

maple syrup

cloves

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Place the gammon joint in a large pot and add the onions and pineapple juice. Bring to a boil over high heat.

Once boiling, reduce the heat to medium, cover, and simmer for 70 minutes. (Gammon joints need to cook for 40 minutes per kilo (2 ¼ lbs), so if you are using a smaller or large gammon joint, adjust the cooking time accordingly.)

Once cooked, carefully remove the gammon joint from the pan and place on a baking sheet to cool slightly.

Make the glaze: in a small pan over a medium heat, combine the Dijon mustard, pineapple juice, and maple syrup and bring to a boil. Cook for 10 minutes, or until slightly reduced and glossy.

Carefully remove the skin from the gammon joint, using a small paring knife to help ease the fat away from the skin. Be sure to leave a small layer of fat on top of the gammon.

Score the fat in a diamond pattern and push a clove into each cross section.

Liberally brush the gammon joint with the glaze, making sure to reserve at least half of the glaze.

Roast the gammon joint for 40 minutes, glazing again halfway through.

https://vid.tasty.co/output/55873/mp4_640x640/1507824618

Now you can make bacon in no time! It's easy, not messy at all and everyone loves it! Also there is no exact amount. It has a great smokey taste.

Bacon in the Oven

bacon

First all you need to do is take the bacon and lay it down on any of the following, cookie sheet, parchment paper (not wax paper as the wax can melt and/or the paper can catch fire), or aluminum foil. We do this for an easy clean up but if you want just lay down on your baking pan. Then sprinkle the bacon with black pepper.

Next turn on your oven to 400 degrees fahrenheit.

Put your bacon in and wait about 15 min to check on it then as soon as the bacon is crispy brown or golden brown take it out and you're done!

Here's a tip:  Crinkle the foil up a bit, then unfold it again before spreading it over the pan.  This creates divets that the grease can go into as it cooks.

I made this because I love McDonald's Egg McMuffins. It takes as long to make as a bowl of cereal. This makes one but you can make as many as you like at one time. We even have it for dinner after a long day.

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