IngredientsSauce:1 Tbsp (15 mL) canola oil1/3 cup (75 mL) onion, finely diced2 cloves garlic, minced1 -28 oz (796 mL) can crushed tomatoes,no salt added1 – 6 oz (170 mL) can tomato paste1/2 cup (125 mL) low sodium chicken broth2 Tbsp (30 mL) fresh oregano, finely chopped2 Tbsp (30 mL) fresh basil, finely chopped2 Tbsp
Ingredients1 can store bought refrigerated pizza dough12 wieners, cut in half or 24 cocktail sausages1 Tbsp (15 mL) butter, meltedCheesy Mustard Dipping Sauce2 Tbsp (30 mL) butter2 Tbsp (30 mL) all-purpose flour1 cup (250 mL) milk1 cup (250 mL) shredded sharp cheddar cheese1/2 tsp (2 mL) dry mustard powder1/4 tsp (1 mL) garlic powder1/4
IngredientsMarinade1/4 cup (60 mL) pineapple juice1/4 cup (60 mL) low sodium soy sauce1/4 cup (60 mL) canola oil1/4 cup (60 mL) brown sugar2 Tbsp (30 mL) cider vinegar2 cloves garlic, minced1 Tbsp (15 mL) freshly grated ginger1/2 tsp (2 mL) crushed red pepper flakes1/2 tsp (2 mL) salt1/4 tsp (1 mL) freshly ground black
Ingredients1 lb (500 g) lean ground pork1 cup (250 mL) diced onion1/2 cup (125 mL) diced green pepper1/2 cup (125 mL) ketchup
1/4 cup (60 mL) packed brown sugar2 cloves garlic, minced2 Tbsp (30 mL) chili powder1 Tbsp (15 mL) Worcestershire sauce1 Tbsp (15 mL) soy saucepinch of salt and freshly ground black pepper
Directions1.In large
Ingredients2 lbs (1 kg) boneless pork shoulder, cut into 1-inch cubes3 Tbsp (45 mL) Dijon mustard1/2 cup (125 mL) all-purpose flour1/4 tsp (1 mL) dried thyme1/4 tsp (1 mL) crushed dried rosemary3 Tbsp (45 mL) canola oil2 cloves garlic, minced2 cups (500 mL) low sodium chicken broth2 medium sweet potatoes, peeled and cubed1 (12
Ingredients5 lb / 2.5 kg fully cooked, bone-in ham2 ½ cups / 625 mL hard cider or apple juice1 cup / 250 mL lightly packed brown sugar, divided1 tsp / 5 mL EACH ground cinnamon and ground cloves2 Tbsp / 30 mL lemon juice2 tsp prepared yellow mustard2 Tbsp / 30 mL cornstarch (mixed
Ingredients1 cup (250 mL) orange juice1/2 cup (125 mL) cider vinegar1/2 cup (125 mL) brown sugar1/4 cup (60 mL) honey2 tsp (10 mL) fresh rosemary, chopped1 clove garlic, minced2 – 1 lb (500 g) pork tenderloins1 Tbsp (15 mL) canola oil1 tsp (5 mL) salt1/2 tsp (2 mL) ground black pepper
Directions• Preheat oven to
Ingredients2lb (1 kg) pork tenderloin1 can (14 oz/398 mL) pineapple chunks, drained and reserve juice1 medium red pepper, diced1/4 cup (60 mL) reserved pineapple juice2 Tbsp (30 mL) brown sugar, packed1 tsp (5 mL) chili powder1 tsp (5 mL) garlic powder8 – 10 thick cut bacon strips*
Serves 8Prep Time 25 MinCook Time 30 Min
DirectionsPreheat
IngredientsMaple Glaze:1/4 cup (60 mL) maple syrup2 Tbsp (30 mL) apple cider vinegar2 tsp (10 mL) Dijon mustard1/2 tsp (2 mL) garlic powder1/4 tsp (1 mL) paprika1/4 tsp (1 mL) salt1/4 tsp (1 mL) ground black pepper4 pork loin chops, about1 – 1 1/2 inch (2.5 x 3.8 cm) thick
DirectionsIn a small saucepan, combine
Ingredients1 lb / 0.5 kg pork loin centre chops, boneless, well-trimmed, about ½-inch / 1.25 cm thick1 Tbsp / 15 mL canola oil1 Tbsp / 15 mL butter1 cup / 250 mL chopped yellow onion2 cloves garlic, minced¾ lb / 340 g mixed mushrooms,quartered or coarsely chopped1 Tbsp / 15 mL all-purpose flour¾ cup
