Free Recipes from Around the World! New Recipes Every Day!

Wild Rice With Mushrooms

Servings: 4
Ingredients:

1/2 c  Wild rice
1 1/3 c  -Water; cold
1 ts Chicken bouillon
2    Bacon slice
1/2 c  Mushrooms; sliced
2 tb Green onion
Thyme; dried
Parsley; snipped

Pour cold rice over rice in strainer and lift rice with fingers (to removeany impurities). Combine rice and 1 1/3 cups water and bouillon. Bring to aboil, reduce heat. Cover and simmer 60 minutes.* Meanwhile cook baconpartially and add mushrooms, green onion and thyme. Cook till bacon iscrisp and mushrooms soft. [...]

Whitney Pot Roast

Servings: 1
Ingredients:

4 lb Moose steaks; 1/2 lb each
4 lg Onions; sliced
1/2 c  Wine vinegar
1 cn Tomato paste; small , 5 1/2
-fluid oz, 156 ml
-Water, equal amount to
-the tomato paste
Salt, pepper and paprika
1/2 c  Butter; or oil
2    Garlic cloves; minced
1 tb Pickling spices; tied in a
-bag
3    Bay leaves

Place steaks in cold water overnight. The next day, pat dry and seasonwith salt, pepper and paprika. In a skillet, quickly brown steaks withbutter or oil. Remove meat from skillet and set aside. Saute onion andgarlic until transparent and add remaining ingredients. Place meat inheavy roast pan and pour onion mixture over [...]

Veau Dans Le Chaudron ( Veal Pot Roast)

Servings: 1
Ingredients:

3 tb Bacon fat or salad oil
2    Garlic cloves, cut in half
1    Veal - 1/2 leg or:
-3 or 4 lb rolled shoulder
-of veal
1 ts Salt
1/4 ts Pepper
1/4 ts Thyme OR:
1/2 ts Savory
1    Bay leaf
6    Potatoes - medium (6-8)
6    Onions - medium (6-8)

Melt or heat bacon fat or oil in cast iron saucepan. Stuff the 2 cloves ofgarlic, cut in two, into incisions made in the veal. Place the meat in thehot fat and brown well on all sides. Don’t rush this as the colour andflavour of the finished [...]

Tourtiere De Quebec (quebec Pork Pie)

Servings: 6
Ingredients:

1 1/4 lb Ground pork
1/2    To 3/4 cup cold water
1/2 c  Onion, finely chopped
1/4 c  Celery, finely chopped
1/2 ts Ground black pepper
1    Bay leaf
1/2 ts Dried savoury
1/4 ts Dried rosemary
1/4 ts Grated nutmeg
Pinch   cinnamon
Salt
1/4 c  Old-fashioned rolled oats
Pastry for double crust pie

This is considered Quebec style, using rolled oats instead of potatoes tothicken the filling shows a Scottish influence.
Servings: 6
In a large, heavy frying pan, combine pork with cold water and heat toboiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary,nutmeg and cinnamon. Cook, covered, over medium-low heat for [...]

Tourtiere A La Ouananiche (lac St-jean Salmon Pie)

Servings: 6
Ingredients:

2 tb Butter
1 md Onion, thinly sliced
1 lg Potato, peeled, thinly
-sliced
1 lb Ouananiche or salmon, cut
-into small pieces
Salt and ground white pepper
1/4 c  Milk
2 tb Light cream
1/3 c  Water (approximate)
1    Egg, beaten with 1 Tb milk
Pastry for double crust pie

Servings: 6
Line a 9-inch pie plate with pastry. Heat butter in frying pan and sauteonion until soft but not browned. Add potatoes, fish, salt, pepper, milkand cream; mix gently so as not to break up the pieces of fish. Arrangemixture evenly in the pastry shell. Gently stir [...]

Tourtiere #3

Servings: 8
Ingredients:

———————————–CRUST———————————–
2 1/2 c  Flour
2 ts Baking powder
1 ts -Salt
1/2 lb Shortening
1/2 c  -Hot water
2 ts Lemon juice
1    Egg; well beaten

———————————-FILLING———————————-1 lb Pork; lean ground1 Onion; finely chopped1/2 ts -Salt1/4 ts -Pepper1/2 ts Thyme1/2 ts Sage1/2 ts Dry mustard1/2 ts Cloves1 Potato; boiled and mashed
———————————HERB SAUCE———————————1 Celery stalk; minced2 1/2 c Consomme1/2 ts Sage1/2 ts Thyme1/4 c Butter1/2 c Flour1 tb Parsley1 c Mushrooms; chopped
For Crust: Combine flour, baking powder and salt in [...]

Tourtiere #2

Servings: 6
Ingredients:

2 lb Pork; ground
1    Onion; large
1    Garlic clove
1/8 ts Mace; ground
1/8 ts Sage; ground
1    Potato; small
1/4 c  Raisins
-Pepper to taste
-Water; boiling
Pastry for double crust pie

Finely mince onion and garlic. Peel and grate potatoes. Place pork, onion,garlic, mace, sage, grated potato and raisins in large heavy pot. Coverwith boiling water, about 2 cups/ Cook, uncovered over medium hear or tillmeat is no longer pink and water is absorbed, 30 to 45 minutes. Stirfrequently, reducing water if necessary to [...]

Toronto Pie

Servings: 1
Ingredients:

1/2 c  Milk; scalded, heated till
-bubbles appear around
-edges
2 tb Butter
1 c  Cake and pastry flour
1 1/4 ts Baking powder
1/4 ts -Salt
2    Eggs
2/3 c  Granulated sugar
1/4 ts Vanilla
Raspberry jam
Icing sugar

‘The Home Cook Book , published in Toronto in 1879, included a recipe forToronto pie. Although continuing as a family favorite, the name slippedinto disuse during the intervening years. A delicate, hot-milk sponge cakesplit and filled with raspberry jam, Toronto Pie belongs in the samefamily as Boston cream pie.’During my 30 years living [...]

The Ultimate Butter Tart

Servings: 1
Ingredients:

Pastry for double crust pie
1/2 c  Brown sugar;lightly packed
1/2 c  Corn syrup
1/4 c  Shortening;’golden’ flavour
1    Egg; slightly beaten
1 ts Vanilla
1/4 ts -Salt
3/4 c  Raisins

Prepare pastry. Roll out thinly on floured surface. Cut into rounds with4′ round cutter. Fit into medium-sized muffin cups. Combine allingredients except raisins; mix well. Put raisins into pastry shells,dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom shelf at425F for 12 to 15 minutes or just until set. [...]

The Mother Superior’s Cabbage Salad

Servings: 1
Ingredients:

3 c  Cabbage; finely grated
1    Onion; small,minced
1/2 ts -salt
2    Apples; red, unpeeled,grated
1 tb Sugar
2 tb Vinegar
1/4 ts -salt
1/4 ts -pepper
1/2 c  Sour cream;thick

La salade de choux de la Mere Superieure
From Mme Benoit, ‘The Mother Superior at the village convent would preparethis recipe from special guests. Many people still make this cabbage saladwith sour cream.’
Mix together in a large bowl, grated cabbage, minced onion, salt andgrated apples.Mix together sugar, vinegar, salt, pepper and [...]