This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

This bread is similar to French Bread in texture, crispy on the outside and soft on the inside, but the corn flour (or cornmeal) gives it it's delicious flavor.

2 tsp active dry yeast
1 3/4 cup corn flour (cornmeal white or yellow)
2 1/3 cups all purpose flour (or bread flour)
1 1/2 tsp salt
2 tbsp sugar
1 tbsp olive oil (not butter or margarine)
1/2 cup milk
1 1/3 cups (or 9 oz) boiling water
Do not select the timer, select light or medium depending on how you like your crust.
Push start because this is a whole grain bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To bake in oven:
if using machine to knead: Select Dough only. After beep sounds, remove dough.

To make from scratch:
In a large bowl, combine dry ingredients first, then blend in wet ingredients & blend evenly.
Place dough on a lightly floured board (avoid over flouring the pastry board).
Knead by pressing down on it with the lower palm (or heel) of your hand.
Lift the mass off the board & throw it back on the board.
Repeat for 5 minutes or until dough is smooth & elastic.

Place dough in a greased 9-inch round pan, 2-3' deep, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot. Set the pan over a smaller bowl/pan of hot water to quicken the rising process.

Once the dough has doubled in size, punch it down in it's bowl, remove & knead it again a few times.

Shape the dough into a ball, place in baking pan, and allow it to rise again until doubled in size, about 1 to 1 1/2 hours.

Bake in a preheated oven at 350 degrees until top is golden brown, about 45-50 minutes.
Allowing it to rise twice yields a lighter texture.

-Image from Google.

This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

Makes 16 rolls

1 1/2 tsp dry yeast
4 cups flour
2 tsp salt
2 tbsp sugar
2 tbsp powdered milk (or non fat dry milk)
1/4 tsp each spice: oregano, basil, garlic, onion, dill, thyme & parsley.
4 tbsp butter/margarine
1 1/4 cups water - 1 tbsp (omit 1 tbsp of water)
2 medium sized eggs (not omega 3 eggs)

Select Dough only. After beep sounds, remove dough.
Divide & form dough into balls. put balls on lightly greased baking sheet, cover & leave pan in a warm place for 30 minutes to allow rising.
Form balls into tear drop shapes & roll until 1/8" thick.
Roll up strip starting from wide end to narrow.
return rolls to pan & cover.
Leave in a warm place for 50 minutes to allow rising.
Brush rolls gently with a mixture of water & beaten egg yolk to form a glaze.
bake in oven at 370 degrees for 15-20 minutes) until they become golden brown. Serve warm.

This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

Perfect desert or treat for the one you love:) if making for children, omit amaretto. Serve with vanilla ice cream, place freshly sliced strawberries & melted chocolate drizzle on top;)

2 tsp yeast
3 cups bread flour
1/2 tsp salt
1 1/2 tbsp unsweetened cocoa
3 tbsp sugar
3 tbsp butter/margarine
2/3 cup chocolate chips
1 cup strawberry puree (puree fresh strawberries in blender/food processor for 1-2 minutes)
2 tbsp amaretto

Do not select the timer, select light or medium depending on how you like your crust.
Push start because this is a variety bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.

This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

1 1/2 tsp yeast
3 cups bread flour
1/2 tsp salt
1 1/2 tsp honey
3 tbsp chopped almonds
1/2 cup raisins
1/2 cup sliced cherries
2 tbsp amaretto
1 tbsp vegetable oil
1 tsp almond extract
1 cup water

Do not select the timer, select light or medium depending on how you like your crust.
Push start because this is a variety bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.

This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

2 tsp yeast
3 cups bread flour
1 cup oats
1/2 tsp salt
2 tbsp butter/margarine
2/3 cup crushed pineapple
1 cup cranberry juice
(optional 1/2 cup raisins, dried cranberries, chopped nuts or coconut flakes)

Do not select the timer, select light or medium depending on how you like your crust.
Push start because this is a variety bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.

This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

2 1/2 tsp yeast
3 cups bread flour
1/4 tsp baking soda
1 1/3 tsp salt
1/2 tsp garlic powder
1/2 tsp dill weed
1 tsp onion powder
2 1/2 tsp sugar
2 tbsp vinegar
3/4 cup milk
3/4 cup sour cream

Do not select the timer, select light or medium depending on how you like your crust.
Push start because this is a whole grain bread.
Let the machine do it's magic & go about your business.
When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.

This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

2 tsp yeast
2 2/3 cups bread flour
1/4 tsp baking soda
1 tsp salt
2 1/2 tbsp buttermilk powder
1 1/3 cup oats (quick or regular)
1 1/3 cup raisins
2 1/2 tbsp honey
2 tbsp vegetable oil
1 3/4 cup water
Do not select the timer, just push start because this is a variety bread. Let the machine do it's magic & go about your business. When bread is cooked (and cooled), remove from machine & cut into slices.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.

This is an Old Fashioned Oven Bake Bread.
1 3/4 cups flour
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
3/4 cup sugar
2 tsp grated orange rind (or 1 tsp powdered orange rind)
1 beaten egg
1 1/3 cup raisins
1 cup (or 2 whole bananas) mashed
1/4 cup margarine or vegetable oil
1/2 cup milk

Measure & sift together the first 6 ingredients into a bowl (if orange rind is powdered, otherwise mix the first 5 ingredients).
Combine remaining ingredients & stir into dry mixture.
Pour into a greased 9x5 loaf pan.
Bake in oven at 350 degrees for 50 minutes.
Cool, slice and enjoy.

To cook it in a bread machine;)Add 2 tsp yeast. Do not select the timer, just push start because this is a variety bread. Let the machine do it's magic & go about your business. When bread is cooked (and cooled), remove from machine & cut into slices.

These are from the Betty Crocker Website and were a big hit when I made them for a Samhain/Halloween Party two years ago. I found them on WITCHY WISDOM.



32 Hershey's Kisses Milk Chocolates, unwrapped
1 Package (11 1/2 ounces) Fudge-striped Shortbread Cookies (32)
1 Tube (4.25 ounces) Orange or Red Decorating Icing

Attach one Chocolate Candy to the Chocolate bottom of each Cookie, using Decorating Icing. Pipe Decorating Icing around base of Milk Chocolate Candy.

You can do most of this recipe ahead, have your skins ready and baked the first 5 minute baking and have your cheese mixture ready and in the fridge. Continue on to the last steps just before serving. These go over well with sports fans, however I think you'll want to make more than 32!

Ingredients:
3 medium potatoes, scrubbed
olive oil
4 ounces feta cheese, crumbled
1 1/2 teaspoons oregano
1/2 teaspoon basil
1/4 teaspoon rosemary
1/2 teaspoon garlic salt

Directions:
1. Heat oven 400f, prick the potatoes and bake 1 hour or until done.
2. Cool potatoes slightly, cut in half, lengthwise and scoop out the pulp leaving a 1/4" shell (reserve pulp for another use) Cut skins in half lengthwise again and then cut in half crosswise (you'll have 32 pieces) Brush skins generously with with oil.
3. Bake 5 minutes.
4. Combine the remaining ingredients and top the skins with the cheese mixture.
5. Drizzle with a little oil and broil for 2-3 minutes until cheese is bubbly.

yeild: 32 skins
prep time: 1½ hours 15 min
by Bergy: https://www.food.com/recipe/greek-potato-skins-14493

Tanahmera's Creamy Scalloped Potatoes
NOTE: Must LOVE Cheese, Bacon, Onion & Mushrooms ;)

Ingredients
6 Potatoes (medium sized, peeled & sliced thin)
2 1/2 Cups Old Cheddar Cheese grated
3 Tbsp Butter/Margerine
1/4 Cup Flour (all purpose)
2 1/2 Cups Milk
1 Tbsp Sour Cream
1 Onion (medium sized sliced & chopped fine)
12 portabello Mushrooms (sliced thin & chopped) or 1/2 can of mushroom slices drained & chopped
12 Strips of Bacon chopped
1 Tsp each: chives, dill, parsley, salt & pepper

Directions
1. Make the sauce in a saucepan over low heat as follows: Melt butter, add sour cream, flour, spices & milk, bring to a boil for 1 minute, stir in 2 cups of the cheese. remove from heat.

2 In a large casserole dish, combine potato slices, bacon, onion & mushrooms. mix as evenly as possible without breaking the potatoes.

3. Pour sauce made in step 1 over the potato mixture in casserole dish. Top with remaining 1/2 cup of cheese. Cover with Tin Foil (shiny side down;)

4 Bake in oven at 375 degrees F for about 45-60 min (depending on how old your oven is) or until all ingredients are cooked. remove cover and lightly brown top (do NOT stir).

5 Remove from heat, let sit 10-20 min to cool a bit. serve!
Makes 6 servings.

I will be adding to this shortly I have Tons Of Soup Recipes, Especially the Cream of whatever kind, If it can be cooked, I've creamed it lol (get your head out of the gutter) & frozen it for times I'm too tired or busy to cook;) I just dump it (frozen) in the crock pot, & go about my business so its ready by dinner time.

Tanahmera's Cream Of Curried Chicken, Mushroom & Leek Soup Recipe:
It sounds scary but tastes excellent...
Boil 4 Cups of Water & 1 Tbsp Milk in a Medium-large sized pot. Slowly add the following ingredients mix together well.

1 Cup of (Powdered) Cream Of Mushroom Soup Base
1 Cup of Cream of Leek Soup Base
2 Pkg of Chicken flavoring (from Mr. Noodles/Chinese Noodles)
1 Tbsp Chives
2 Tbsp Curry
1 Tbsp Dill Weed
1 Tbsp Garlic Plus Spice (available in most grocery stores)
1 Tbsp Seasoned Salt
1 Tbsp Tarragon
3 Cups Of Instant Rice
3 Chicken Breasts (boneless skinless & cubed)
Simmer until soup reaches the desired consistency. Leftovers are safe to freeze in plastic microwavable containers.

I Will be Adding to this post Here & there so check back Often...

Tanahmera's Greek Salad Vinegarette Dressing Recipe:
Using a funnel, Mix the following ingredients in a glass bottle:
Equal parts of Olive Oil & Cidar Vinegar
1 Tbsp of My Homemade Itallian Spice
1 tsp feta cheese (optional use very small pieces)

Tanahmera's Homemade Healing Italian Spice Recipe:
Mix equal parts of the following herbs In a plastic container with a tight lid:
1 Part Basil
1 Part Marjoram
1 Part Oregano
1 Part Rosemary
1 Part Sage
1 Part Savory
1 Part Tarragon
1 Part Thyme

Tanahmera's Olive Oil Sauce Recipe:
I use this on bbq chicken, vegetables, steak & also as a salad dressing. Using a funnel, Mix Equal Parts of Olive Oil & Cidar Vinegar In A Glass Bottle With a screw on lid (Do Not use a plastic jar). Add equal parts (about 1-2 tbsp for a large/x-large bottle, or 1-2 tsp for a medium/small bottle):
1 Part each of Salt & Pepper
1 Part Zesty Pepper Meledy
1 Part Tex Mex
1 Part of My Homemade Italian Spice
1 Part Chives
1 Part Garlic Powder
1 Part Paprika
1 Part Cilantro Leaves
1 Part Spike (an all purpose seasoning found in healthfood stores)
1 Part Seasoned Salt
Cap & shake well. Do NOT store in refridgerator. The Oil & Vinegar will separate. Keep in a cool dark cupboard or pantry.

Tanahmera's BBQ Chicken Marinade Recipe:
Mix the following ingredients in a glass bottle with a screw on lid:
1 Part Soy Sauce
1 Part Balsamic Vinegar
2-3 Parts Water (depending on your own prefference)
Add equal parts of the following herbs:
1 Part Basil
1 Part Cilantro
1 Part Dill Weed
1 Part Onion Flakes
1 Part Minced Garlic
1 Part Rosemary
1 Part Curry- (Optional for those who like hot & Spicy)
1 Part Cayenne Pepper (also optional for those who like hot & Spicy)
There are two ways to use this sauce: 1-BBQ Your chicken & apply sauce with a basting brush. OR, 2- Maranade (soak) chicken in the sauce for 1 hour prior to cooking it. Store sauce in refridgerator. Keeps for many months:)

Tanahmera's Veggie Dip Recipe:
In a medium sized bowl, mix the following to suit your own taste: (I use Cups & Tbsp measurements for Large Dip dishes to feed at least 5--10people, and Tbsp & Pinches for 2-4 people).
3 Parts of Miracle Whip (Parts can either mean Cups (for 5+ people) or Tbsp(for 2-3 people) depending on how many people you are feeding).
2 Tbsp/Pinches of My Homemade Itallian Spice
1 Tbsp/Pinch Garlic Powder
1 Tbsp/Pinch Onion Powder
1 Tbsp/Pinch Parsley Flakes
1 Tbsp/Pinch Dill Weed
1 Tbsp/Pinch Chives Chopped
Mix well and Keep refridgerated. If you plan to make the dip for personal use, it Keeps for about (1-2 weeks if you use a plastic container or a glass jar with a tight lid. Do not put it back in the fridge after it has warmed to room temperature.

Tanahmera's Seafood Cocktail Sauce
Ingredients:
2 tbsp lemon juice
1 tbsp horseradish
4 squirts Worcestershire sauce
1 1/2 cup salsa
1 1/2 cup ketchup
1 tbsp garlic butter
2 tbsp chopped fresh tarragon
1 tbsp dill weed
1 tbsp chives
1 tsp each salt & pepper to taste
Directions:
1. Start with salsa & ketchup.
2. Add other ingredients.
3. Mix well and refrigerate.
4. Store in glass jars with screw on lids.
5. Use as dip for all kinds of seafood.

Tanahmera's Tzatziki Dip/Sauce Recipe
Ingredients
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices.
1 1/2 tsp salt
2 garlic cloves, chopped
1 tbsp chopped fresh mint plus additional sprigs
1 tbsp chopped fresh dill plus additional sprigs
1 tbsp extra virgin olive oil
1/2 tsp red wine vinegar
1/4 tsp ground black pepper
Instructions
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2-4 hours.
Serve chilled, topped with cucumber slices and fresh dill & mint sprigs.
Yield: about 1 1/2 cups
Per tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.

Tanahmera's Archangeled Eggs:
10 Hard Boiled Eggs.
3 Tbsp Miracle Whip
10 Pinches of My Egg Spice
Directions:
Hard Boil 10 eggs.
Cool eggs before peeling by letting them sit in cold water for about 3-5 minutes.
Peel eggs, Cut in half (the same as devilled eggs), scoop out yolks and place them in a separate bowl. place egwhites on a serving platter or plate.
Mix Egg yolks with Miracle Whip To suit your own Taste (About 3 Tbsp). Season with 10 small pinches of my egg spice, 1 pinch for each egg.
Scoop mixture into egg whites (same as devilled eggs).
Add a sprinkle of Spanish (Hot) Paprika with a sprig of fresh Parsley and/or Parmesan cheese on top is optional.

Tanahmera's Egg Salad Recipe:
10 Hard Boiled Eggs.
Miracle Whip To Taste (About 5-7 Tbsp).
Peel & mash boiled eggs with the miracle whip. Season with my egg spice to taste. A sprinkle of Spanish (Hot) Paprika is optional.

Tanahmera's Egg Spice Recipe:
I use this on all types of eggs, microwaved, boiled, fried, poached & scrambled etc. Mix equal parts of the following herbs in a plastic/glass container or jar with a tight lid & don't forget to shake well before using:
1 Part Basil Rubbed
1 Part Chives Chopped
1 Part Cilantro Rubbed
1 Part Dill Weed
1 Part Garlic Powder
1 Part Onion Flakes
1 Part Onion Powder
1 Part Oregano Rubbed
1 Part Parsley
1 Part Sage Rubbed
1 Part Savory Rubbed
1 Part Tarragon Flakes
1 Part Thyme Rubbed
Use 1 Pinch of mixture for each egg.

Tanahmera's Microwaved Egg Recipe:
Makes 1 microwaved egg at a time. Sprinkle a tiny bit of salt into the bottom of the microwave egg container. (Salt attracts microwaves & makes the egg cook faster).
Crack egg & pour into the microwaved egg container & make sure you break the yolk with a fork. Add 1 Pinch of egg spice. Grate old cheddar cheese on top and Add a tiny bit of Salt & Pepper. Mix well to blend all the ingredients. Put the lid on the microwave egg container, & place in microwave. Cook on high for 45 seconds.

Free Programs to store all of your recipes

I found some great sites in my search for free recipe downloads...

Family Management
http://www.familymanagement.com/recipe.download.html

FREE Recipe Book from Sun-Maid (PDF or Hard Copy)
17 recipes featuring...raisins :P You can either download the PDF version or fill out their online form for a hard copy of the recipe book to be mailed to you.
http://www.sunmaid.ca/fruitsunshine/intro_eng.html

Niagra Culinary
http://www.niagaraculinarytrail.com

29 Free Recipes Canadian Beef
http://ordercentre.beefinfo.org/ca/en/consumer/default.aspx

Recipes from the 2009 Inaugural Luncheon PDF
http://inaugural.senate.gov/documents/doc-2009-recipes.pdf

Download Free E-Books from CreativeHomemaking.com
http://www.creativehomemaking.com/download.shtml

More Free Recipe Ebooks
http://www.freerecipedownload.com/downloads/

Get Your Free Homemade Baby Food Recipes and Our Free Homemade Baby Food Recipes Downloads.
http://www.wholesomebabyfood.com/downloads.htm

Buying and Cooking
I found all these here: http://ordercentre.beefinfo.org/ca/en/consumer/default.aspx

Canadian beef is a source of 14 essential nutrients, including protein and iron. Want to know more? Learn all about the nutrients found in delicious Canadian beef, how to “Eat Out, Eat Healthy…It ’s Easy! ”, and much more in our Nutrition and Health resources.

Make It Beef Spring 2009 NEW!
This Make it Beef issue is all about health for spring, featuring: " four Health Check™ reviewed recipes " an article on What's New with Health Check's healthy eating program " a feature on the sunshine vitamin: Vitamin D " and more… (151920)
English (PDF) French (PDF)

Make it Beef Winter Vol 8 Issue 4
This Make it Beef issue gets you ready for the holiday season with: " four terrific and easy recipes plus … " a helpful article on Healthy Holiday Eating " feature how-to article: Roast Beef Best with a feature recipe on Prime Rib (151896)
English (PDF) French (PDF)

Make it Beef Simple Suppers Volume 8, Issue 3
This Make it Beef issue contains four fabulous and easy recipes plus featured articles on: " the power of protein " how-to make mini meat loaves " understanding the names in ground beef - learn about ground sirloin and Angus beef (151873)
English (PDF) French (PDF)

Make It Beef-Summer Grilling 2008
All about Summer Grilling with features and recipes around BBQ roasting, burgers, kabobs and marinating / grilling steak. Nutrition information about Zinc included. (151782)
English (PDF) French (PDF)

Make it Beef - Spring Healthy Living
All about Health Check™ and cooking with Lean Beef, along with nutrition tips and 4 Health Check™ approved recipes. (151786)
English (PDF) French (PDF)

Make it Beef - Winter Roasting
Best practices for oven roasting with 4 new recipes to inspire you. (151675)
English (PDF) French (PDF)

Make it Beef Simple Suppers
In this fall issue, we offer solutions to your meal-planning problems, featuring the following sections; Dinner Now, How-To, Real Life and Eat Smart. (151652)
English (PDF) French (PDF)

Make it Beef-Best Beef on the Grill
'Make it Beef - Best Beef on the Grill' is the barbecue know-how booklet. Learn to barbecue roasts, grill beef steaks and be the grill master. Booklet features links to NEW on-line Cooking Lessons and instructional videos. (151573)
English (PDF) French (PDF)

Beef Basics
This step-by-step guide on how to buy and cook 11 categories of beef so you can enjoy Canadian Beef at its best. A 16-page booklet with lots of colour photos and cooking tips. (150840)
English (PDF) French (PDF)

Burger Basics and more...
Here is everything you need to know about how to mix, grill and dress a truly top-notch backyard burger made with Canadian Ground Beef. Includes information on how to take advantage of the savings offered on BULK packs to stash a stack of patties in the freezer or make a Double Duty Dinner. (150902)
English (PDF) French (PDF)

Canadian Beef -- Quality that Inspires Confidence
This booklet profiles 6 Canadian cattle producers, the role they play in producing a wholesome and safe product, plus 6 of their favourite beef recipe ideas. Issues such as environmental stewardship, food safety and quality are highlighted. (150295)
English (PDF) French (PDF)

Canadian Beef Simple Suppers
This six-page colour booklet features time-saving strategies and easy beef recipes to help simplify every-night cooking. Two brand new recipes with colour photos designed to inspire you plus great tips for creating easy family meal ideas using on-hand ingredients and convenience products. (150385)
English (PDF) French (PDF)

Canadian Grilling
This NEW 14-page beef recipe booklet, "Canadian Grilling" celebrates our love of the grill featuring grilling how-to information, information on new beef cuts such as Medallions and Rotisserie Roasts and 4 new recipes. Recipes are using new beef cuts such as Medallions and Rotisserie Roasts AS WELL AS traditional Grilling and Marinating Steaks, Beef Roasts and Ground Beef. (151311)
English (PDF) French (PDF)

Clever Casseroles
This 12 page booklet is a collection of one-dish family favourite ground beef recipes made over with the help of Heart and Stroke dietitians to be heart healthy. The booklet features lean and extra lean ground beef and has been reviewed and is branded by Health Check™ program. Booklet includes Health Check™ information and tips for heart healthy cooking. (151507)

English (PDF) French (PDF)

Comfort steamy, soul-satisfying beef suppers
This 14-page beef recipe booklet, "Comfort", offers a contemporary approach to comfort foods - those with convenience in mind. "Comfort" features recipes and options to help you fit comfort food cuisine into busy schedules, with slow-cooker solutions, make-ahead ideas and more. (151052)
English (PDF) French (PDF)

Cross-Canada Beef Barbecue
A collection of beef grilling recipes representing regional cooking across Canada. Also featuring guidelines for cooking the best beef on the grill, including: burger safe food handling tips, Steak School and how-to roasting steps for the barbecue. (151555)
English (PDF) French (PDF)

Dinner Made Easy™
Canadian Ground Beef teams up with Old El Paso® and Hamburger Helper® to make easy family meals for every day of the week. ALSO, learn about Ground Beef: what type to use when, nutrition & food safety facts. (150690)
English (PDF) French (PDF)

Food Safety at Home
Learn the 4 safe food-handling steps you can take to reduce the risk of foodborne illness. Includes a useful guide on thermometers and temperature indicators. (151500)
English (PDF) French (PDF)

Great Grilling Budget-beef from simmer to sizzle
Try out some value-priced beef cuts on the grill this summer. This booklet contains the basic guidelines and some recipes to help you learn how to get the best out of grilling these less familiar cuts. (150933)
English (PDF) French (PDF)

Ground Beef: Canada's Favourite Meat
This 16-page colour booklet includes everything you need to know about cooking and serving ground beef. It is an essential guide for every Canadian household and features 4 brand new ground beef recipes, nutrition and nutrient labelling information and simple tips and ideas for making dinnertime even easier. (150337)
English (PDF) French (PDF)

HeartSmart Cooking with Ground Beef - A Bonnie Stern recipe collection
"HeartSmart™ Cooking with Lean Ground Beef" is a collection of 4 delicious Health Check™ qualified recipes developed by one of Canada's most influential culinary voices, Bonnie Stern. It is a sneak preview of Heart and Stroke Canada's newest cookbook: The Best of HeartSmart™ Cooking. Cuts featured: Lean and Extra Lean Ground Beef. (151162)
English (PDF) French (PDF)

Lean Ground Beef-Get Grilling
The lean beef burger is a healthy choice. Learn how to make lean beef burgers best, starting with Health Check™ qualified Lean or Extra Lean Ground Beef. (151582)
English (PDF) French (PDF)

Perfect Roast Beef
This booklet looks at ways to enjoy roast beef any night of the week and the basics of roasting beef, including recipes using beef roasts. (122030)
English (PDF) French (PDF)

Roast Beef Cooking Lessons, mini quick roasts
This 6-page booklet includes simple step by step instructions and photos, describing how to cook beef mini quick roasts best. The booklet also includes a sampling of easy quick roast recipes and cooking tips. (151470)
English (PDF) French (PDF)

Roast Beef Cooking Lessons: Perfect Prime Rib
This 6-page booklet includes simple step by step instructions and photos, describing how to cook beef prime rib roasts best. The booklet also includes a sampling of easy prime rib recipes and cooking tips. (151489)
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Roast Beef Cooking Lessons: Slow-simmer Pot Roast
This 6-page booklet includes simple step by step instructions and photos, describing how to cook beef pot roasts best. The booklet also includes a sampling of easy pot roast recipes and cooking tips. (151464)
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Roasting Prime Rib
Roasting Prime Rib is a 3-page fold out recipe card that walks you through a basic Prime Rib cooking lesson - with even great technique shots to demonstrate how to carve the roast. (151100)
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Simply Nutritious Lean Ground Beef
Lean and Extra Lean Ground Beef are part of the Health Check™ program. This NEW booklet tells you about Health Check™ and health-conscious cooking with ground beef. (150776)
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Supper Shortcuts
In Supper Shortcuts - Family Suppers for Busy Evenings, six pages feature convenient beef meal ideas and recipes to help families serve nutritious meals easy - everyday. (150600)
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