||NO. OF SERVINGS
|BBQ Jerk Seasoning
||A unique barbecue marinade
made with seasonings, hot chilies, soya sauce, wine
vinegar and other ingredients used to marinade meats
such as pork and chicken.
||About 3-1/2 cups [4/5 L]
||Don't miss the chance to make homemade chicken stock. Much, much better than the can.
|Croque-Monsieur - Healthy Version
||My simple elegant sandwich is made on a crossant, using roast beef or ham, tomato, topped with Swiss or gruyere cheese, then broiled.
Because the cheese is placed on top of the croissant, best to eat with a fork and knife.
|Cooking the Perfect Egg
||How to make the perfect soft or hard boiled egg,
omelet, poached or scrambled egg.
||This butter is wonderful on steaks, for barbecues, to saute shrimp, make garlic bread and to prepare escargots.
||5 to 6 pints [2.5 to 3 Liters]
||The is excellent if you like curry. Very good served on toast. Submitted byMartha Warcup.
||2 cups [500 mL]
||Use this colorful vinegar to make salad dressings. Also makes a
|Tomato & Fruit Chutney
||12 half-pint jars
||You will never buy another store brand jar of chutney again after tasting your own chutney. Well worth the effort, so delicious served with any meat.
||Nice broth which can be turned into endless variations of soups or sauces