3,360 fresh recipes

Diabetic Blueberry Muffins recipe

Plump shrimp and tender scallops coated in a tangy garlic sauce. What's not to love?

Bean sprouts are stir fried with bell peppers and carrots, seasoned with soy sauce, rice vinegar and a bit shaoxing wine. Serve it with steamed rice or wrap it into warm crepes or tortilla wraps.

Perfectly cooked juicy pork tenderloin marinated in mustard and thyme served with a white wine cream sauce. This sauce is perfect for the pork and any sides such as steamed potatoes and carrots.

A great healthy chinese chicken. The heart-healthy walnuts add a great taste and texture to this low in fat dish.

An easy asparagus and ham main dish. Asparagus, ham and swiss cheese baked with Bisquick into a fluffy and flavourful dinner.

Beef tips marinated in red wine. Pancetta (or bacon), garlic and onion. Simple flavors highlighted by earthy mushrooms, simmered long and slow.

This is an easy to make version of real homemade Canadian Bacon. Also known as peameal bacon in Canada. Works wonderfully for peameal on a bun.

Marinated chicken with yogurt, garlic and greek spices make for a tangy chicken main course. Serve with a greek salad and it's a meal.

A lighter (less butter) version of Hollandaise sauce with foolproof directions. This lemony creamy sauce is perfect for serving with any kind of fish.

Meaty cod baked in a flavourful combination of tomatoes, olives, garlic, herbs reminicent of French Provence.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

Pan fried Red Snapper fillets served with a quick creamy basil cream sauce. Quick, easy and super tasty.

Cheesy juicy stuffed chicken breasts filled with bacon, ricotta and swiss cheese, pan fried until golden and served with a lemony white wine sauce.

This authentic French Canadian recipe is a classic belly warmer and perfect for a cold day. Split-pea soup with a ham bone, ham hock or salt pork. Make it a vegetarian split-pea soup by leaving out the ham bone and using vegetable stock instead of water.