3 lbs Village Grocer Blade Pot Roast ¼ cup wine vinegar ¼ cup cooking oil ¼ cup ketchup 2 tbsp soy sauce 2 tbsp Worcestershire sauce ½ tsp garlic powder 1 tsp dried rosemary ½ tsp dry mustard Sprinkle meat with a little salt. In a skillet, brown meat slowly in a small amount of
Read More1 package of Rice River Farms Rice 2 pounds sirloin steak or round steak 1 pound fresh mushrooms, sliced 2 large sweet onions, chopped ½ cup butter 2-8 oz. cans tomato sauce 1 cup cultured sour cream 1 teaspoon salt and pepper 2 teaspoons Worcestershire sauce Prepare rice according to package directions. Cut meat in
Read More4 x 1 ½ inch thick cut loin Pork Chops, bone in about 8 oz. each (240 gm) 2 tbsp grainy mustard (25 ml), divided 1 tbsp Pure by Christine Cushing Extra Virgin Olive Oil (15 ml) 1 tsp finely chopped fresh thyme (5 ml) 2 sprigs fresh sage, chopped Coarse salt and freshly cracked
Read More6 (4oz) Village Grocer’s Boneless Pork Loin Chops 1 tbsp curry powder ½ tsp garlic powder ¼ tsp salt ¼ tsp freshly ground pepper 1/8 tsp ground red pepper 1 (16oz) jar of D. L. Jardine’s Pineapple Salsa vegetable cooking spray 8 flour tortillas, warmed Combine curry powder and the next 4 ingredients. Sprinkle over
Read MoreRenée’s Gourmet Chefs Great City Salads Competition Finalist for Calgary, by Chef Ned Bell 4 (4-oz /125-g) Beef Tenderloin steaks 1 cup (250 ml) Renée’s Gourmet Roasted Red Pepper Vinaigrette 4 oz (125 g) freshly grated or shaved Parmesan cheese 6 cups (1.5 L) chopped romaine hearts 1 cup (250 ml) red bell pepper, cut
Read More1 tbsp olive oil A small knob of butter 4 x beef fillets (approx 1 inch thick) 120g pancetta 10g porcini mushrooms (soaked and sliced), chopped into small pieces 1 small glass red wine (approx 100ml) 4 dessertspoons (40ml) Tracklements Cumberland Sauce Heat the oil and butter in a heavy based frying pan, pan fry
Read More1 can (150 gr/5.3 oz) Raincoast Trading Skinless, Boneless Sockeye Salmon, drained ½ cup (125 ml) mayonnaise ½ cup (125 ml) cream cheese, softened ¼ cup (50 ml) each, red onion and celery, minced 1 tbsp (15 ml) fresh dill, chopped 1 tbsp (15 ml) fresh parsley, chopped 1 tsp (5 ml) Cajun spice (optional)
Read More½ cup chopped white onion 4 (or to taste) serrano chilies, chopped ¼ cup chopped cilantro 1 tsp salt 4 California avocados 2 tbsp fresh lime juice ¾ cup tomatoes, seeded and well drained In a food processor, combine onion, chilies, cilantro and salt; reserve. Coarsely mash (Do Not Puree) California avocados. Fold in reserved
Read More6 tomatoes, chopped coarsely 2 jalapeno peppers, chopped finely 1 large onion, chopped ½ cup chopped or sliced black olives ¼ cup vinegar (optional: rice vinegar) ¼ cup chopped garlic 1 bunch cilantro, chopped 1 tsp or to taste salt ¼ cup olive oil 2 ripe California Avocados, chopped Mix all ingredients at least one
Read More1 cup cooked Rice Select’s Texmati Rice 1/2 lb. grated Cheddar Cheese (low fat may be substituted) 1-2 tablespoons minced onion 3 tablespoons minced green pepper 3 pimiento stuffed olives, chopped 3 tablespoons sweet pickle relish 1 tablespoon chopped pimiento 1 hard cooked egg, chopped 1/2 cup finely crushed saltine crackers 1/4 cup low-fat mayonnaise
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