a wonderful sauce to use as an accompaniment for fish, or served hot over steamed vegetables such as asparagus.
steak is one of my favourite foods; dijon mustard one of my favourite condiments and marinade ingredients; barbecuing is my all-time favourite summer cooking. the recipe is a super market hand-out, produced by the ontario milk marketing board for their "r
our family loves roasted chicken, but its frequently difficult to get a "sell" on the legs and wings, as there is too much bone in there to make it the "easy eating" that breast meat represents. the solution came in learning to bone out the bird; the bon
this recipe is a little different from others in that it uses worcestershire sauce in the egg mix. we love how it gives the chops a little extra "zing." we usually have this with a green vegetable and potatoes. i've also listed a variation of this reci
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