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Canada manufactures 84% of the world’s maple syrup. There are over 30,000,000 taps with roughly 15 million trees tapped in Canada. That’s about one tap/spile/spout for each Canadian. Each tap yields about .8 litres on average.
2 boxes of ready-to-bake lasagna noodles 1 lb. each 1 cupful (250 mL) or so of shredded mozzarella cheese A big splash of olive oil 2 onions, chopped 1 whole head of garlic cloves, minced 1 28 oz can (796
Add a pinch of dried red pepper flakes during cooking for added spice. canola or olive oil, for cooking 1 onion, peeled and chopped 1 lb. (454 g) lean ground beef or bison 2 garlic cloves, crushed 1 – 28
These samosa could also be baked; set on a rimmed, parchment-lined sheet, brush with oil and bake at 425˚F for 20-30 minutes until golden. 1 pkg. samosa or spring roll wrappers, thawed if frozen Filling: 1 small onion, finely chopped
These rich little toasts are the perfect beginning to a dinner party. Preparation: 2 minutes Marinating: 12 hours Cooking: 15 minutes 1 lb (500 g) Beef Marinating Flank Steak 1/2 cup (125 mL) maple syrup 2 tbsp (30 mL) soy
• 500g (1/2 lb) lean ground beef • 2 garlic cloves • 1 tbsp (15 mL) honey • 1/4 tsp (1 mL) ginger • 1 cup (250 mL) cooked lentils • 2 tbsp (30 mL) soy sauce, reduced sodium •
• 2 Tbsp (30 mL) canola oil • 1 medium onion, chopped • 2 Tbsp (30 mL) brown sugar • 3/4 cup (175 mL) ketchup • 1/4 cup (60 mL) lemon juice • 1 Tbsp (15 mL) Worcestershire sauce •
• 1/4 cup (60 mL) all-purpose flour • 1/2 tsp (2 mL) salt • 1/4 tsp (1 mL) pepper • 2 lb (1 kg) stewing beef, cut into 1-inch (2.5 cm) cubes • 1 Tbsp (15 mL) canola oil •
As the snow seems to never end, a heart-warming stew is as close to a perfect winter dish as one can get and this Basque version of boeuf Bourguignon is all about the flavour. You’ll never see in another food
Developed by Joan Heath of Radisson, Saskatchewan, to take into the field as part of a hot lunch for her husband, Corey Loessin, this recipe makes incredibly flavourful gravy. Sliced thinly any leftovers make tremendous sandwiches. 4 lb (2 kg)
A tagine is a deep, glazed clay dish with a domed top that has a vent in it to allow the excess steam to escape. It must be seasoned before use by putting it on low heat, adding 1 cup
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