![]() ![]() Along with clever kitchen tips and heartwarming stories from recipe contributors, this cookbook makes cooking for family or friends a little easier with great-tasting recipes that don't require a pantry full of expensive ingredients. As a bonus feature, Make-it-Easy Menus make meal planning and entertaining a breeze-whether you're preparing a weeknight meal for family or a game-day get together-16 menu ideas take the guesswork out of meal planning and gets supper done in a snap. Five ingredient main dishes, such as Italian Mini Meatloaves, get dinner on the table with ease and are sure to make suppertime delightful. You can also take your pick from dozens of winning sides and salads like Pepper & Corn Salad or Cheesy Ranch Potatoes. Playful chapters cover every stage of the meal including delicious quick starters like Sweet Onion Dip or Cheery Cherry Punch. Over 100 full-color photos show you exactly what the finished dish should look like, ensuring perfect preparation and presentation each time. Each recipe is made with 5 main ingredients or less with the exception of a few pantry items like salt, pepper, or oil. These are simple and delicious favorites from the best home cooks around. ![]() ![]() This latest cookbook from the popular brand brims with over 200 handpicked recipes that are simple, delicious, and family friendly. Place the nori horizontally on the mat, smooth side down.5 Ingredient Family Favorites features the best of Gooseberry Patch's homestyle recipes that are made with the fewest items. Recipe from Tojo’s, Vancouver, British Columbia (1988-Present)ġ/2 nori sheet, lightly toasted 2/3 cup (160 mL) cooked seasoned sushi rice ( recipe follows) 1 tbsp (15 mL) mayonnaise 2 tsp (10 mL) prepared wasabi 1/3 cup (80 mL) Dungeness crabmeat, boiled or steamed 1/4 avocado, peeled and sliced lengthwise 6 leaves fresh spinach, blanched, water squeezed out Egg omelette (approximately 1/8 oz/5 g), cut into thin strips 3 tbsp (45 mL) toasted sesame seeds Pickled ginger, for servingĬover the rolling mat with plastic wrap to avoid sticking. Hidekazu Tojo still serves the California roll at his eponymous Vancouver restaurant, though he now calls it the Tojo Roll. Note: Serve with your favourite dipping sauce - a garlicky aioli works great. ![]() Transfer the oysters to a plate lined with paper towel to drain. He opened reservations once a year, and in 2020, sold out in just one minute with guests booking from as far as Europe. Located in Picard’s century-old farmhouse, the restaurant seated 12 to 16 guests. The third recipe is from Cape Breton-based chef Bryan Picard, who highlighted the best local produce - farmed, fished and foraged - at Bite House from 2014 to 2020. Hidekazu Tojo created the Tojo maki (which he later renamed the California roll) while working at Vancouver’s four-seat Jinya in 1974. That just says so much about the time and place that it was created.” “Him hiding the seaweed on the inside because people were too scared to eat it. “The recipe itself speaks volumes about Canadians getting used to sushi and figuring out sushi,” says Peyton. Tojo still serves the California roll at his eponymous Vancouver restaurant, which he founded in 1988 - though it is once again known by its original name: the Tojo roll. 5-Ingredient Family Favorites features the best of Gooseberry Patchs homestyle recipes that are made with the fewest items. Originally called Tojo maki, he later renamed it the California roll, “after the only people who would eat sushi: the L.A. “I really feel like you could triple that recipe, because they’re so easy (to eat) - like popcorn chicken,” she says, laughing. Given how tasty they are, she now thinks she could have been more generous than a dozen. Peyton chose to feature a fried oyster recipe for its approachability. Cookbooks New 2024 Calendars All Autumn Baking Christmas Comfort Country Friends Create Your Own Family Cookbook eBooks Entertaining Gifts & Crafts Healthier Eating Instant Pot, Air Fryer & More Kids Organizing Our Favorites Series Paperback Re-Releases Paperbacks Packed with Photos. But, as Peyton explains in the book, cooks also prepared them a number of other ways, including baked, broiled, curried, fried and stewed. (1902-1921) - thousands of kilometres from the East Coast - advertised fresh Baltimore oysters.Īt Stewart’s Dining Room & Oyster Saloon in Halifax (1857-1865), many varieties were served much as they are today: raw on the half-shell, with hot sauce and grated horseradish. The completion of the Canadian Pacific Railway in 1885 meant they could be transported across the country. In the last half of the 19th century, oysters were “the cheap, fast and trendy food of the day,” writes Peyton. This advertisement has not loaded yet, but your article continues below.
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