With the Victoria Day Holiday weekend on the horizon, it is nice to have an easy breakfast that will feed a whole gang. Baked Egg Muffins contain all the goodness of an English breakfast in a compact form. The recipe … Continue reading
Category Archives: Pork
In this recipe for Dijon Crusted Guard of Honour – Rack of Pork, the racks are coated in a mustard sauce and interlocked, seemingly to appear as a Guard of Honour. I was only cooking for 5 people when I … Continue reading
Garlic Stuffed Pork Tenderloin, with grated garlic, sun dried tomatoes and Asiago cheese is barbecued to perfection. Tenting meat with foil and letting it rest allows the meat to finish cooking without becoming overcooked. While resting, the internal temperature of … Continue reading
This Sweet and Sour Sparerib recipe uses the more reasonable side ribs, in which the rack has been cut into 2 or 3 long pieces. Look in the grocery store for “Sweet and Sour” style ribs. These ribs are a … Continue reading
When I was growing up, our family always had a roast on Sunday evenings for dinner. It was either roast pork, roast beef or roast chicken with either a bread or meat stuffing. My favourite was always the Roast Chicken … Continue reading
Easter is just around the corner and many dinner hams will grace the family dinner table. This Ham Quiche recipe is a fresh idea for the leftover ham. The ham and Swiss cheese fills the the quiche dish to the … Continue reading
This recipe is a little fussy, because you have to boil the ribs first, but it is well worth the work. The ribs are tender and juicy and the sauce is lovely on mashed potatoes (could use garlic mashed … Continue reading
This is an easy way to “stuff pork chops” without having to slice the pork chop and fill it. You would usually use a butterflied pork chop if you were to slice and stuff it. This recipe calls for … Continue reading
This is a lovely one pot dinner for a cold winter’s night and it makes great leftovers for lunch the next day. … Continue reading
My mother’s father was an Englishman who married a lady of German heritage. He was used to boiled beef and plain cooking when he married, but being a wise man, he soon learned to love her cooking. He took pride … Continue reading