POUTINES (DUMPLINGS 1 c Flour 1/2 ts -Salt 1 tb Baking powder 1/2 c -Cold water “Although pot-en-pot contains the same ingredients as fricot, the method of preparation is signficantly different. The most commonly used meats for this dish are chicken and hare but beef, pork, duck or goose may also be used. In Cheticamp […]

For sauce: In a mixing bowl combined water, brown sugar, and lime juice. Stir till brown sugar dissolves. Add cucumber slices, onion, and chili pepper. Mix well. Cover and chill up to 3 days. In a mixing bowl, combine ground turkey, fish or soy sauce, and red curry paste. mix well. Shape turkey mixture into […]

SAUCE 1 Garlic clove; peeled 1 sl Fresh ginger; peeled 2 Scallions – with green tops trimmed 2 ts Chili bean sauce 2 ts Dark soy sauce 1 ts Sugar 2 ts White rice vinegar 2 ts Sesame paste -=OR=- peanut butter 1/2 ts Salt 1/2 ts Freshly ground black pepper 2 ts Sesame oil […]

–FOR MARINADE– 1/2 ts Salt 1/2 tb Wine 1/2 tb Light soy sauce 1 tb Cornstarch 1 tb Cold water 1 Egg yolk 1/8 ts Pepper 8 c Oil –FOR COATING– 6 tb Cornstarch 3 tb Flour FOR SEASONING SAUCE 3 tb Lemon juice (fresh) 3 tb Soup stock 1/2 ts Salt 2 ts Cornstarch […]

1. Sprinkle the meat with salt and pepper to taste. Heat the oil in a large skillet, large enough to hold the slices in one layer. Brown the meat on both sides, about 1-2 min. to a side. Or cook longer if you prefer meat well done. 2. Transfer the meat to a heated serving […]

-ADD- 1/2 c Cashews or almonds, unsalted 4 Green onions, cut diagonally 4 tb Wine, Chinese rice 2 tb Soy Sauce 1/2 lb Peas, stems removed -OR- 8 oz Peas, frozen, thawed Wash chukar and pat dry. Cut inot 1/2″ cubes. Mix egg whites, salt and cornstarch. Add chukar and toss to coat. Refrigerate for […]

Dont let the butcher trim the fat off the lamb chops! Shred some of it and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss the […]

Combine Pace Picante Sauce, oil, vinegar, oregano and garlic; mix well. Place beef in plastic bag; pour half of Pace Picante Sauce mixture into bag. Close bag securely; chill at least 1 hour or up to 12 hours. Just before serving, arrange meat and vegetables on serving platter. Pass remaining dressing and serve with additional […]

1 tablespoon Honey 1 1/2 tablespoons Ground dry mustard 1 tablespoon Tamari — or soy sauce 2 teaspoons Toasted sesame seeds — crushd 1 cup Water — or stock PER SERVING *cals *mg chol *gm fat *mg sodium Trim all visible fat from the beef, then rub the beef all over with the crushed garlic. […]