Canadian
SHRIMP LO MEIN
Golden fresh steamed chow mein noodles are substantial but not overly doughy (like the noodles in some restaurant versions of this dish). Look for them
March 28, 2023
Canadian
GLUTEN-FREE PAD THAI
Once you’ve gathered the easy-to-find ingredients for this takeout favourite, it takes less than 10 minutes to cook. As with all gluten-free recipes, make sure
March 28, 2023
Canadian
SINGAPORE NOODLES
These noodles get their signature bright yellow colour from turmeric. We’ve substituted leaner pork tenderloin for the traditional barbecued pork (though the real thing is
March 28, 2023
Canadian
CRUNCHY-TOPPED MACARONI AND CHEESE
If comfort food is what you’re after, nothing beats a generous helping of creamy, gooey mac and cheese. This recipe is the yummiest version—and the
March 28, 2023
Baked
RICH VEGETABLE LASAGNA
Once you’ve made this deeply flavourful vegetarian lasagna, you’ll never go back to the frozen version again. HANDS-ON TIME 50 minutes TOTAL TIME 2 hours
March 28, 2023
Baked
BAKED RIGATONI AND MEATBALLS
Making meatballs from scratch is time-consuming, but their beefy, rich flavour boosts the appeal of this homey baked pasta. A simple salad is all you
March 28, 2023
Canadian
FRESH PASTA DOUGH
HANDS-ON TIME 15 minutes TOTAL TIME 35 minutes MAKES 1 batch INGREDIENTS 2 cups all-purpose flour (approx) 3 eggs ¼ tsp salt DIRECTIONS Mound flour
March 28, 2023
Beef
BRAISED SHORT RIB RAVIOLI WITH PORCINI MUSHROOM JUS
Stuffing individual ravioli takes a bit more effort than making ribbon pasta, but the tender beef-and-mushroom filling in this recipe is worth the effort. Pulsing
March 28, 2023
Canadian
BROWN BUTTER PASTA WITH TOMATOES AND ASPARAGUS
Brown butter, or beurre noisette, is butter cooked until it becomes a golden hazelnut colour and takes on a nutty flavour. This simple yet elegant
March 28, 2023
Canadian
SPAGHETTI IN AMATRICIANA SAUCE
Named for the Italian region of Amatrice, where it originated, this simple sauce is a great example of classic Italian cooking: A few good-quality ingredients
March 28, 2023
I’m Brenda, your home cheff. Welcome to my Recipe Book!
I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.
Sausage Soup Recipe
November 1, 2022
Large ham recipe
November 15, 2022
Roast Beef Recipe
November 16, 2022
Follow me on Social Media
