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Chicken Breast(Grilled) with Mediterranean Feta Salsa

Chicken Breast(Grilled) with Mediterranean Feta Salsa

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Combine Canadian Feta, cucumber, tomato, olives, parsley and the 2 tbsp (30 mL) vinaigrette; toss well

  • 1 cup (250 mL) crumbled Canadian Feta*
  • 1/2 cup (125 mL) diced greenhouse cucumber
  • 1/2 cup (125 mL) diced seeded tomato
  • 1/4 cup (50 mL) chopped black olives
  • 2 tbsp (30 mL) chopped parsley
  • 2 tbsp (30 mL) vinaigrette dressing
  • 4 boneless skinless chicken breast halves (about 1-1/2 lb/750 g)
  • 1/4 cup (50 mL) vinaigrette dressing
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Chicken, Leek and Lemon Pie

Chicken, Leek and Lemon Pie

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The best chicken pie ever! Lemon and tarragon give the sauce lots of flavour and grilling the breasts creates a sup...

  • Filling:
  • 2 tbsp (25 mL) olive oil
  • 2 tbsp (25 mL) lemon juice
  • 1 1/2 lbs (750 g) boneless, skinless chicken breasts
  • Salt and freshly ground pepper
  • 12 cloves of garlic, unpeeled
  • 3 leeks
  • 1/4 cup (50 mL) butter
  • 1/4 cup (50 mL) flour
  • 2 cups (500 mL) chicken stock
  • 1 tbsp (15 mL) chopped fresh tarragon or 1 tsp (5 mL) dry
  • 2 tbsp (25 mL) lemon juice
  • 1 tsp (5 mL) grated lemon rind
  • 1/4 cup (50 mL) whipping cream
  • Salt and freshly ground pepper
  • 3/4 cup (175 mL) green peas, defrosted if frozen
  • 1 No Fail Pastry (recipe below)
  • 1 egg, beaten with a pinch of salt
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Rhubarb Nut Bread Recipe

Rhubarb Nut Bread Recipe

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Beat together the brown sugar, vegetable oil, egg and vanilla

  • 1 1/2 cups light brown sugar, packed
  • 2/3 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 1/2 cups diced rhubarb
  • 1/2 cup chopped pecans or walnuts
  • .
  • Topping
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped pecans or walnuts
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Southwest Barbecue Sauce

Southwest Barbecue Sauce

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This all-purpose sauce can replace all your store-bought sauces

  • 1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
  • 1 1shallotshallots or small onion, chopped
  • 2 2clove garliccloves of garlic, minced
  • 1 1tbsp tbsp(15 mL) (15 mL) paprika
  • 1 1tbsp tbsp(15 mL) (15 mL) chili powder
  • 1/4 1/4tsp tsp(1 mL) (1 mL) salt
  • 1/4 1/4tsp tsp(1 mL) (1 mL) pepper
  • 1 1can (19 oz/540 mL) can (19 oz/540 mL)stewed tomatoes
  • 1 1can (5-1/2 oz/156 mL) can (5-1/2 oz/156 mL)tomato paste
  • 2/3 2/3cup cup(150 mL) (150 mL) white vinegar
  • 1/2 1/2sweet green peppersweet green peppers, chopped
  • 1/3 1/3cup cup(75 mL) (75 mL) packed brown sugar
  • 2 2tbsp tbsp(25 mL) (25 mL) Dijon mustard
  • 1/2 1/2cup cup(125 mL) (125 mL) fancy molasses
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Supper:Saucy Pork Chops

Supper:Saucy Pork Chops

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Place pork chops in a freezer bag

  • 2 pork chops
  • 1/2 cup orange juice
  • 2 tsp. 'lite' soy sauce
  • 1/4 tsp. crushed red pepper
  • 1/4 cup orange marmalade
  • 1/2 cup BBQ sauce
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Turnip Puff

Turnip Puff

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Mash 3 cups hot turnips with 3 tbsp

  • 3 cups cooked turnips
  • buttered bread crumbs
  • 2 eggs
  • 3 tbsp. flour
  • 3 tbsp. butter
  • 1 tsp. butter
  • 1 tbsp. brown sugar
  • 1 tsp. baking powder
  • salt and pepper
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Pork Medaillons with Prunes and Borgonzola

Pork Medaillons with Prunes and Borgonzola

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In a frying pan, sauté medaillons in olive oil and butter until lightly browned

  • 8 small pork or pork loin medaillons
  • 3 tbsp (60 mL) olive oil
  • 1/2 oz (15 g) butter
  • 1 oz (30 g) shallots, chopped
  • 1/2 cup (125 mL) white wine
  • 1/2 cup (125 mL) port wine
  • 1/2 tsp (2.5 mL) fresh basil
  • 2 oz (60 g) Canadian Borgonzola or Bleubry cheese
  • 16 pitted prunes
  • Salt and freshly ground pepper
0/5 (0 Votes)

Beef (Grilled )with Red Curry Coulis

Beef (Grilled )with Red Curry Coulis

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For a spectacular presentation, make a ring of sticky or regular rice in the centre of the plate

  • Sauce:
  • One 14 oz (398 mL) can coconut milk
  • 1 tsp (5 mL) Thai red curry paste
  • 1 tbsp (15 mL) grated lime rind
  • 2 tbsp (25 mL) finely chopped lemon grass
  • 2 tbsp (25 mL) fish sauce
  • 1/2 tsp (2 mL) sugar
  • 1 tbsp (15 mL) tomato paste
  • 1 tbsp (15 mL) lime juice
  • 1/4 cup (50 mL) chopped mint
  • 1/4 cup (50 mL) chopped coriander
  • Marinade:
  • 1/2 tsp (2 mL) red curry paste
  • Pinch sugar
  • 3 tbsp (45 mL) vegetable oil
  • Four 6 oz (175 g) fillet steaks
  • Glaze:
  • 1 tbsp (15 mL) ginger in syrup
  • 1 tbsp (15 mL) red wine vinegar
  • 1/2 cup (125 mL) soy sauce
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Bourbon Sauce

Bourbon Sauce

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This sauce plays on the herbal elements in bourbon and is sensational with grilled steak

  • 1/4 cup (50 mL) cold butter, cubed
  • 1/4 cup (50 mL) chopped shallots
  • 1 tsp (5 mL) chopped garlic
  • 1 tbsp (15 mL) chopped fresh thyme or 1 tsp (5 mL) dried
  • 1 tbsp (15 mL) chopped fresh tarragon or 1 tsp (5 mL) dried
  • 1 tbsp (15 mL) chopped fresh rosemary or 1 tsp (5 mL) dried
  • 1/2 cup (125 mL) bourbon
  • 2 cups (500 mL) beef stock, homemade or store bought
  • 2 tsp (10 mL) balsamic vinegar
  • Salt and freshly ground pepper
0/5 (0 Votes)

Beef Tenderloin withCranberry\ Horseradish Relish

Beef Tenderloin withCranberry\ Horseradish Relish

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It`s a great holiday entree or for that special celebration(birthday,anniversary, or romantic dinner for two!)

  • MARINADE
  • 2 cloves garlic,halve each clove and rub on beef
  • 1 cup dry red wine
  • 6 Tablespoons low - sodium soy sauce
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon kosher salt
  • 2 bay leaves
  • 2 teaspoons dried or fresh thyme
  • CRANBERRY\ HORSERADISH RELISH
  • 1 bag whole cranberries
  • 1 \4 cup sugar
  • 1 \4 cup horseradish, or to taste
0/5 (0 Votes)