Old Recipes

Some of the recipes we have featured in the past.

Previously Featured Recipes

Lemon Parmesan Chicken

Ingredients

  • 2 boneless chicken breasts, frozen
  • 4 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 2 cloves garlic
  • 8 dashes italian seasoning
  • 1+1/2 teaspoons parmesan cheese

Instructions

  1. Mix all ingredients together and spread on the chicken.
  2. Bake at 350°F for 25-30 minutes from frozen.
  3. Cut the chicken to ensure that the chicken is white all the way through. If there is any pink or clear meat, return the chicken to the oven for a few more minutes.

This month's recipe was submitted by our very own Krystal M., from Waterloo

Lamb Medallions

Ingredients

  • 1 lamb medallion roast (try to get the Wellesley lamb)
  • Peel from 1 lemon
  • Juice from the lemon you just peeled
  • 1/2 package fresh oregano, roughly chopped
  • 2 big cloves of garlic, smashed and chopped
  • Olive oil
  • Salt and pepper

Instructions

  1. Combine the lemon juice, zest, oregano, olive oil, garlic, salt and pepper into a really coarse paste that barely holds together
  2. Put the lamb in a glass dish along with the paste as a marinade; roll the lamb through the paste
  3. Cover the lamb in any lose paste and place in the fridge for about 2-4 hours; rolling it through the paste occasionally
  4. Remove from fridge about half-an-hour before the next step
  5. Start the barbecue and warm it until it is about 300°F (149°C)
  6. Put the lamb on the barbecue, discarding any remaining marinade and turning off all but one burner
  7. Maintaining a constant temperature, slowly roast the lamb, turning occasionally to get the outside nice and crisp
  8. Check with a meat thermometer (about 140°F / 60°C for medium) and remove when ready
  9. Let the lamb rest for 10 minutes
  10. Slice and serve with greek salad, couscous and grilled pitas

This month's recipe was submitted by Rob Wagner of New Hamburg

Standing Rib Roast

Ingredients

  • Soy Sauce
  • Ground Garlic
  • Pepper
  • Medium-Sized Beef Rib Roast

Instructions

  1. Rub roast with soy sauce, garlic and pepper over all surfaces
  2. Put 1/2 cup of water in the bottom of the roast pan
  3. Place roast, standing on the ribs, into the pan. Cover pan.
  4. Roast at 275°F (135°C) for 1+1/2 hours.
  5. Remove meat and wrap in heavy foil. Set aside on counter.
  6. Chill the juices for au-jus gravy later (you will need to remove the solidified fat when it has cooled)
  7. About an hour before serving (for large roasts, 1+1/4 hours for medium-rare or 1+1/2 hours for medium), remove the foil and return the roast to the pan. Cook uncovered at 350°F (about 176°C).
  8. Add any new juices to the gravy, reheat, and serve unthickened

This month's recipe was submitted by Marg Forwell.

Chicken Sausage Bake with Sage and Onion

Ingredients

  • 1 large onion
  • 1/2 cup olive oil (not extra-virgin)
  • 2 tsp English mustard
  • fresh ground black pepper
  • 1 tbsp Worchestershire sauce
  • 1 lemon
  • 1, 4-lb chicken, jointed into 10 pieces OR 5 bone-in chicken breasts cut in half
  • 5-6 pork sausages cut into halves or quarters
  • 2 tbsp fresh sage leaves, chopped

Instructions

  1. Cut the onion in to eighths
  2. Put the onion into a freezer bag along with the oil, mustard, dried sage, a good helping of pepper, and the Worchestershire sauce
  3. Cut the lemon in half and squeeze the juice into the bag
  4. Cut the squeezed lemon halves into eighths and add them to the bag
  5. Seal the bag and squish everything around to mix (the mustard needs help to combine)
  6. Open the freezer bag again and add the chicken pieces and sausages
  7. Seal the bag again and leave to marinade in the refrigerator overnight. If possible, turn the bag over at least once to help the mixture to spread evenly.
  8. Preheat the oven to 425°F (about 218°C). Allow the chicken to come to room temperature in it's marinade.
  9. Arrange the contents of the freezer bag in an 11" by 14" (about 28 cm by 36 cm) roasting pan.
  10. Arrange the chicken pieces so that they are skin-side up and tuck the sausages around them.
  11. Sprinkle the fresh sage leaves over the chicken and sausages
  12. Place the pan into the oven for 1 hour and 15 minutes. Turn the sausages over half way through to colour them evenly.
  13. Arrange on a large platter and serve.

This recipe was submitted by The Janik-Jones family.

Butterflied Leg of Lamb with Pomegranate Molasses Marinade

Ingredients

  • 1, 5-6 lb butterflied leg of lamb
  • 4 tbsp fresh chopped oregano
  • 2 tbsp fresh chopped rosemary
  • 1/3 cup pomegranate molasses
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tbsp sea salt
  • fresh ground pepper
  • 1/2 cup olive oil

Instructions

  1. Mix everything except the leg of lamb and olive oil in a blender until fairly smooth. Slowly add olive oil while processing until blended.
  2. Make small slits in lamb (all over) with a small knife.
  3. Marinade lamb with blended ingredients for about 24 hours (overnight) in fridge.
  4. Grill at medium-hot for 20-25 minutes, or until the internal temperature is 125°F (about 53°C)
  5. Tent with foil and let rest for 15 minutes (the internal temperature should rise to about 135°F or about 58°C
  6. Slice and serve on a large platter.

This recipe was submitted by Cathy Taylor of Waterloo.

Stuffed Filet of Beef

This recipe serves 10 - 12 people

Ingredients

  • 2 sweet red peppers
  • 1 package (~284 g / ~10 oz) fresh spinach
  • 1/2 lb Chèvre (cream goat) cheese
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/4 tsp pepper
  • 3 lb beef tenderloin
  • 2 tbsp olive oil

Instructions

  1. Broil or grill red peppers, turning often, for 20 minutes or until blistered and charred all over.
  2. Let cool; peel, seed and cut in half. Set aside.
  3. Trim spinach and rinse under water, shaking off the excess.
  4. In a saucepan, cook the spinach, covered and with just the water clinging to the leaves, over medium-high heat for 5 minutes or just until wilted.
  5. Drain and squeeze-dry the spinach leaves, then chop coarsely.
  6. In a bowl, combine spinach, cheese, rosemary, thyme and half of the black pepper. Place on waxed paper.
  7. Using the paper as a guide, roll into a log about the same length as the tenderloin. Refrigerate for about 2 hours, or until firm.
  8. Make lengthwise cuts almost all the way through the beef to form a pocket, leaving ends and opposite long side intact. Arrange red pepper in the pocket and top with cheese log, pressing to fit.
  9. Press beef over filling and add remaining pepper.
  10. Tie with butcher's string at 1-inch intervals.
  11. In a heavy roasting pan, heat oil over medium heat; brown beef on all sides (about 10 minutes).
  12. Place meat on rack in same pan; roast in 190°C (375°F) oven for 35 minutes or until meat thermometer registers 60°C (140°F) for rare.
  13. Transfer to cutting board, tent with foil, and let stand for 10 minutes.
  14. Cut into 1/2-inch (1 cm) thick slices, and arrange on platter.

This month's recipe was submitted by Tracy Hare Connell of Waterloo, who suggests that gentlemen ordering the beef pre-cut check with their wife before ordering the beef.

This recipe is taken from the book "Winning Tastes of Beef"; originally submitted by Janet Palmer, co-owner of Calories Bakery & Restaurant in Saskatoon, and suggests serving it with rice accented with sweet peppers and fresh herbs.

Osso Bucco à la Milasese

This recipe serves 6 people.

Ingredients

Veal Shanks
  • 6, 2-inch pieces of Veal Shank (Osso Bucco)
  • 1 cup white wine
  • 4 tablespoon butter
  • 1 cup beef bouillon broth
  • 1/2 cup finely chopped onion
  • 1, 28-oz (828 mL) tin of plum tomatoes
  • 1/4 cup finely chopped celery
  • 2 cloves garlic
  • 1/4 cup finely chopped carrot
  • 1 teaspoon basil
  • flour (for Veal)
  • Ground pepper and salt
Gremolata
  • 2 cloves finely chopped garlic
  • 1 tablespoon chopped lemon zest
  • 1/4 cup finely chopped parsley

Instructions

  1. Melt butter in large casserole dish and sauté vegetables for 10 minutes.
  2. Dredge veal in flour.
  3. Heat oil in skillet and brown veal on all sides in hot oil.
  4. Remove veal from pan and add to casserole.
  5. Remove excess fat from skillet and deglaze with white wine.
  6. Pour juices over veal.
  7. Add beef stock, tomatoes, garlic and basil to casserole dish.
  8. Cover and simmer for 1+1/2 hours or until it is tender.
  9. Remove veal and place on heated platter.
  10. Spoon off any visible fat from sauce.
  11. Taste and season with salt & pepper as desired.
  12. Pour sauce over shanks.
  13. If desired, combine finely chopped garlic, lemon zest and parsley to make gremolata. Sprinkle the veal with gremolata or serve them separately.

This month's recipe was submitted by Janne Dean.

Duck with Blackberry Sauce

Serves 4 people

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons sugar
  • 1/3 cup dry white wine
  • 1/3 cup orange juice
  • 2 tablespoons raspberry vinegar
  • 1 1/4 cups frozen blackberries
  • 1 1/4 cups canned beef broth
  • 1/2 cup canned low-salt chicken broth
  • 2 tablespoons Cognac or brandy
  • 1 tablespoon pure maple syrup
  • 4 × 5- to 6-ounce duck breast halves with skin
  • Additional blackberries (optional)

Instructions

Sauce

Can be prepared 1 day ahead - cover and chill if so

  1. Melt 2 tablespoons butter in heavy, large, non-stick skillet over medium-high heat
  2. Add sugar and stir until sugar dissolves and the mixture turns a deep amber colour (about 5 minutes)
  3. Add wine, orange juice and vinegar (mixture will bubble vigorously)
  4. Bring to a boil, stirring to dissolve caramel
  5. Add 1 1/4 cups berries and both broths and boil until the sauce thickens and is reduced to about 1 cup, stirring occasionally (about 25 minutes)
  6. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon
  7. Mix in Cognac and maple syrup
  8. Set sauce aside
Duck
  1. Preheat oven to 400°F
  2. Trim any excess fat from duck breasts
  3. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck
  4. Season duck with salt and pepper
  5. Heat heavy large ovenproof skillet over high heat until hot
  6. Add duck, skin-side down, and sear until brown (about 5 minutes)
  7. Turn over and cook for 3 minutes
  8. Transfer skillet to oven, continue cooking to desired doneness (about 3 minutes for medium)
  9. Meanwhile, bring sauce to simmer over low heat
  10. Add remaining tablespoon of butter and whisk until just melted
  11. Season sauce to taste with salt and pepper
Serving
  1. Spoon sauce onto plates
  2. Slice duck and place atop sauce
  3. Garnish with additional berries if desired and serve

Submitted by Betty McCormick, who suggests serving green beans for a colourful presentation. This recipe is used at the Post Hotel at Lake Louise, Alberta.

This recipe is ©2007 CondéNet, Inc.; All Rights Reserved.

Family Beef Soup

Ingredients

Makes 12 servings and freezes well.

  • 2 lb lean minced beef
  • 1 chopped corn
  • 3 tbsp butter
  • A 28 oz can tomatoes
  • 2 Knorr beef cubes, dissolved in 6 cups hot water
  • 1 envelope Lipton onion soup mix disoved in 4 cups water
  • 6 chopped carrots
  • 1 cup chopped celery
  • 1/4 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp pepper
  • 8 tbsp pearl barley

Instructions

  1. Brown meat and onion in butter
  2. Drain well
  3. Combine all ingrediens in a large pot
  4. Simmer for 2 hours

This month's recipe was submitted by Eleanor Fairhead.

Gyros Roast

Ingredients

  • 1 leg of lambed, boned (about 3 1/2 lbs)
  • 2 1/2 lbs boneless beef round steak
  • 1/4 cup dried oregano leaves
  • 2 teaspoons dried dill weed
  • 2 teaspoons garlic powder
  • 2 teaspoons ground thyme
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • Olive Oil

Instructions

  1. Pound lamb and beef round steak on both sides with meat mallet until each piece of meat measures about 12 x 14 inches
  2. Combine herbs, salt and pepper, crushing with back of spoon until fine in texture, but not powdered
  3. Place lamb on cutting board; brush top lightly with oil and sprinkle with 1/3 of the herb mixture
  4. Pound herbs into surface of lamb with meat mallet
  5. Lay round steak on top of lamb, brush top lightly with olive oil and sprinkle with 1/2 the remaining herb mixture
  6. Pound herbs into surface of beef with meat mallet
  7. Roll up meats as tightly as possible, starting at the short end; tie securely in several places with string.
  8. Brush outside of roast lightly with oil; rub remaining herb mixture into surface of meat
  9. Place roast in centre of the cooking grate and cook until internal temperature is about 66°C (150°F), about 1 1/2 hours, turning every 45 minutes. The outside of the meat should become very dark and crusty.
  10. Remove meat from cooking grate and let stand 10 - 15 minutes before slicing. Slice thinly.

Submitted by Sueanne Taylor.

Herb-Crusted Venison Tenderloin

Super easy - super quick - super impressive!

Ingredients

  • 1 lb Venison tenderloin
  • 1/3 cup Chopped fresh parsley
  • 2 tablespoons Chopped fresh coriander
  • 1 tablespoon Chopped fresh thyme
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons salt

Instructions

  1. Mix herbs together
  2. Roll venison tenderloin in the herb mixture
  3. Lay venison on parchment paper on a cooking tray
  4. Let venison reach room temperature before cooking
  5. Cook in 350° oven for 20 minutes
  6. Let stand for 10 minutes and slice

Submitted by Brady's own Liz Holbrook!

Bulgogi ()

Bulgogi is a popular Korean dish. The word means "fire-meat".

Ingredients

  • 1 lb thinly sliced top sirloin steak
  • 5 tablespoon sugar
  • 1/2 cup soy sauce
  • 2 buds finely chopped or crushed garlic
  • 1/4 teaspoon salt
  • 5 tablespoon Mirin (sweet sake, optional)
  • 2 tablespoon sesame oil
  • 2 tablespoon toasted sesame seeds
  • 1 cup split green onions
  • 2 cups thinly sliced carrots (optional)
  • A pinch of black pepper

Instructions

  1. Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
  2. Grill or pan-cook over medium high heat until meat is just short of desired completion.
  3. Add carrots and cook for an additional 3 minutes.
  4. Serve with rice.

This month's recipe was submitted by Matt (the webmaster).

This recipe is copyright TriFood.com; which has many more recipes from Korea.

Rack of Venison with Caramelized Shallot and Thyme Crust

Ingredients

  • 1 1/2 tablespoons olive oil
  • 3 large shallots, chopped (about 1/2 cup)
  • 3 tablespoons balsamlic vinegar
  • 1/2 cup fine fresh bread crumbs
  • 1 1/2 tablespoons chopped fresh thyme leaves
    OR
    2 tablespoons dried thyme, crumbled
  • a frenched rack of Brady's Farm-Raised Venison (7-8 ribs) at room temperature, with as much fat trimmed off as possible
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat oven to 400°F
  2. In a small skillet, heat oil ver moderate heat until hot (but not smoking)
  3. Cook shallots in skillet with salt and pepper to taste
  4. Stir until golden-brown (~5 min)
  5. Add vinegar
  6. Boil until liquid is evaporated
  7. Remove skillet from heat and stir in breadcrumbs and thyme
  8. Add salt and pepper to taste
  9. Season venison with salt and pepper
  10. Arrange venison ribs-side-down in small roasting pan
  11. Spread meat side with mustard and pat on crumb mixture evenly
  12. Roast venison in middle of oven until a meat thermometer reads 135°F for medium rare (about 25-30 min.)
  13. Carefully transfer venison to a cutting board
  14. Let venison stand for 5-10 min.
  15. Slice venison into chops

This recipe was submitted by Cathy, who suggests searing the meat before applying mustard

The recipe is © CondeNet, Inc.; for use with lamb

Easter Recipes

Mint-Rubbed Leg of Lamb

Time: 4 to 4-1/2 hours

Ingredients

  • A whole leg of lamb
  • 8 garlic cloves
  • 2 tablespoons dried, crushed mint
  • 1 tablespoon coarse-ground black pepper
  • 3 tablespoons honey
  • Pepper
  • Salt

Instructions

  1. Trim excess fat from meat
  2. Cut 1/2-inch wide slits into lamb leg and insert each half-clove deep in each slit
  3. Combine dried mint, pepper, and salt; rub over entire surface of lamb leg
  4. Drizzle honey over lamb leg and rub to coat
  5. Place on a rack in a shallow roasting pan. Cover lamb loosely with plastic wrap
  6. Refrigerate for about 2 hours
  7. Remove plastic wrap
  8. Roast, uncovered, in a 325°F (162°C) oven for 2 to 2-1/2 hours, or until a meat thermometer registers 140°F (60°C) for medium-rare or 155°F (68°C) for medium; remove from oven when done
  9. Cover meat loosely with foil and let stand for 15 min
  10. Garnish (mint sprigs recommended). Serve with Scott's mint jelly or Crosse and Blackwell's mint sauce

This recipe is from Razzle-Dazzle Recipes. Originally from Better Homes and Gardens

Easter Ham

Time: ~ 2-1/2 hours

Ingredients

  • 1 Ham (bone-in, baked, or smoked)
  • 2 cups water
  • 20 - 30 whole cloves
  • 16 oz can sliced pineapple rings
  • 1 cup Maraschino cherries, halved
  • 1 cup brown sugar
  • 2 tablespoons flour
  • bit of garlic powder
  • bit of onion powder
  • bit of black pepper
  • olive oil spray

Instructions

  1. Place ham in roaster
  2. Add water and cover roaster
  3. Bake in 325°F (162°C) oven for about 21 minutes per pound for a large ham or 25 minutes per pound for a small ham. If the ham has an exposed bone, cover it with foil. Keep an eye on the ham as it cooks and baste occasionally with Drew's Honey Dijon dressing and marinade.
  4. Continue cooking (dont add the marinade now) until a thermometer inserted in centre reads 160°F (71°C). Make sure the thermometer is not touching a bone!
  5. Remove from oven
  6. Score fat surface crosswise (into intersecting squares) and dot with cloves at each intersection
  7. Prepare ham coating by combining brown sugar and flour
  8. Rub ham coating over scored ham. Sprinkle lightly with garlic powder, onion powder, and black pepper
  9. Place a pineapple slice on the ham so that one of the cloves will be in the centre of the ring
  10. Cover the clove with a cherry
  11. Repeat steps 9 and 10 until ham is covered decoratively with pineapple slices and cherries
  12. Brown ham for 20 - 25 minutes in a 400°F (204°C) oven (uncovered), or until ham looks glazed

Originally from "CM" on Cooks.Com Recipe Search

Easter Roast Leg of Lamb

Time: 1 1/2 hours

Ingredients

  • 1 leg of lamb
  • 2 garlic cloves, thinly sliced
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  1. Preheat oven to 425°F (218°C)
  2. Make 8-10 small cuts in the lamb and insert garlic slices
  3. Rub olive oil over the leg
  4. In a small bowl, mix together the thyme, rosemary, salt and pepper
  5. Transfer herb mixture to a large plate
  6. Roll leg of lamb into the herb mixture until well coated
  7. Place leg of lamb in roasting pan and roast for 20 minutes
  8. Reduce heat to 350°F (176°C) and roast for another hour or until a meat thermometer reads 130°F (54°C = medium-rare)
  9. Allow to cool slightly before carving. Serve with potatoes.

This recipe is originally from ChiFF.com

Cooking Haggis

(For a 3-4 lb Haggis)
Keep Haggis refrigerated until ready to begin heating

Instructions

  • Put enough water in a pot to cover the Haggis by approximately 4 inches (~9 cm) and bring the water to a boil
  • When the water is boiling, place the Haggis in the water and reduce the heat to less than a simmer
    CAUTION: Do NOT let the water boil again!
  • Gently heat the Haggis for approximately 1 hour - Haggis must be cooked until it reaches an internal temperature of 74°C (165°F) at the deepest section. Use of a probe thermometer is recommended. The Haggis will float in the water when it is ready
  • Serve and enjoy!

HINT: To keep the Haggis piping hot until you are ready to serve, just leave it in the water (with the stove turned off).

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