Crock Pot Stuffed Cabbage Rolls - Sugar Apron
If you’ve never been a lover of cabbage, these crock pot stuffed cabbage rolls just may make you one. It’s converted many!
Cigares au chou | Coup de Pouce
Recette de Mme Carmen Miron, mère de Marie-France Miron. «Même adulte, je fais un détour par chez ma mère quand elle fait ce plat réconfortant. J’ai mangé des cigares au chou un peu partout, mais rien n’égale ceux de maman.» Marie-France Miron
Tourtière du Lac-Saint-Jean de Juliette | Ricardo
Recette de tourtière du Lac-Saint-Jean de Juliette de Ricardo. Excellente recette de fêtes. Ingrédients: porc, boeuf, demi-poitrines de poulet, oignons, pommes de terre, bouillon de poulet, pâte à tarte.
Cretons maison allégés | Ricardo
Recette de cretons maison allégés: recette de Ricardo. Ingrédients: porc haché, vin blanc, graines de coriandre moulues, moutarde de Dijon, oignon, ail...
For such a simple meat-filled pie, tourtière certainly has a vast number of different incarnations! As one French baker we know says, "There are as many recipes for tourtière as there are cooks in Quebec." The meat can range from pork, chicken, or beef, to lamb, veal, or even duck. Some pies are simply meat and onions; others include potatoes and/or celery as well. The recipe you see here was developed in conjunction with a King Arthur employee-owner whose French Canadian roots made her the…
Ragoût De Pattes De Cochon (Pork Stew With Meatballs) Recipe - Food.com
This is a traditional Quebecois stew made from pork hocks. I'm looking for recipes that DH remembers from childhood. This one was found on bitsnbites.wordpress.com and grouprecipes.com .The stew is a modification of one by Jehane Benoit, a famous Quebec cook. For a richer stock, caramelize you onions and hocks until dark brown. You can use Recipe #356677 - Caramelized Onions. NOTE: The cooking time doesn't include the optional (but recommended to reduce fat content) overnight refrigeration…
Cipaille Pot Pie Recipe - Food.com
Pronounced 'sea pie' This is a traditional recipe that comes from The Gaspésie area. It is a pot pie that used to be made with wild meats and fowls. Nowadays, we make it with meats you find at the supermarket. A one pot meal so handy when you are serving a group.I found this recipe in a Recettes du Québec and adjusted it for us. My mother used to talk and make something like this; I wish she was around so I could get the exact recipe.