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Calculated Industries KitchenCalc 8305 PRO Master Chef Edition Recipe Conversion Calculator with Dual Digital Timer If you are a busy cook, or even slightly mathematically challenged, you'll love this device. It allows you to scale recipes up or down, easily calculating increases and decreases in portions. If you have a European cookbook or two, it cuts through all that metric confusion - coverting weights and measures quickly in fractions or decimals. Enter and convert between teaspoons, tablespoons, fluid ounces, pints, millileters, even dashes and pinches! Finally it's a digital timer that will keep track of elapsed time even while you perform other calculations.

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Cuisine

Featured Recipe Nanaimo Bar Recipe Bottom Layer 1/2 Cup unsalted butter (European style cultured) 1/4 Cup sugar 5 Tbsp. cocoa 1 egg beaten 1 1/4 Cups Graham wafer crumbs 1/2 Cups finely chopped almonds 1 Cup coconut Middle Layer 1/2 Cup unsalted butter 2 Tbsp. and 2 Tsp. cream 2 Tbsp. vanilla custard powder 2 Cups icing sugar Top Layer 4 squares semi-sweet chocolate (1 Oz. each) 2 Tbsp. unsalted butter Two nanaimo bars on a blue plate. Image courtesy of Stephanie Spencer Bottom Layer Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan. Middle Layer Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer. Top Layer Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Once set, cut into squares and serve. Enjoy. Recipe courtesy of Wikibooks

Specialty Recipe Links

Arielle's Recipe Archives: Poutine Authentic Native Cree Bannock Bread Canadian Butter Tarts Canadian Living: Thanksgiving Dinner 101 French Canadian Tourtiere Gourmet Poutine John and Hilana's Vegan Nanaimo Bars Maple Cookies New Brunswick Lobster Casserole Northern Ontario Partridge (Ruffed Grouse) Ontario Maple Syrup Recipes from Canada Saskatoon Pie YummyBaguette.com - French Dessert Recipes

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Poutine Recipe 1 L of vegetable oil for deep frying 1 (290 g) can of beef gravy 5 medium potatoes 2 cups mozzarella cheese Poutine. Image courtesy of Anetode and Delire Slice potatoes into finger-width wedges and rinse them well to remove any dirt Begin warming gravy, keep the temperature low enough for a slow heating Heat oil to 185°C (365°F) Cook wedges in the oil, this should take about 5 minutes Remove the fries from the oil and place them on a paper towel mat, to absorb excess oil Mix the wedges and cheese curds Pour the gravy over the top and wait until the cheese starts to melt Recipe courtesy of Wikibooks

General Recipe Links

AllRecipes.com - Canadian An Alberta Family Cookbook Canadian Gourmet Recipe Favourites Canadian Recipes Food Down Under - Canadian French Canadian Recipes Great Tastes of Manitoba Recipes RecipeSource Traditional French-Canadian Recipes YumYum.com

Click here to visit our new World Gourmet Food Center

In the mood for French food? Locate a restaurant near you

ChowBaby.com CuisineNet The United States Restaurant Guide VegDining.com Yahoo Restaurants

Featured Item

Black Diamond Grand Reserve Cheddar - Pound Cut (1 pound) by igourmet.com Manufacturer: igourmet Features: Robert F. Hart began making this fine Canadian cheddar in 1933. Today, Black Diamond is probably Canada's most well-known cheddar. The "Grand Reserve" signifies that this cheddar is aged a minimum of two years. Made from raw milk, this white cheddar encased in black wax has a sharp, robust, tangy flavor. Made from unpasteurized cow's milk. Suitable for Vegetarians. Photo depicts whole 5 lb. form of cheese. We cut and wrap this item by the pound.

More Cooking Resources

The Complete Canadian Living Cookbook: 350 Inspired Recipes from Elizabeth Baird and the Kitchen Canadians Trust Most Elizabeth Baird

A Year in Lucy's Kitchen: Seasonal Recipes and Memorable Meals Lucy Waverman

What's to Eat?: Entrees in Canadian Food History

Food That Really Schmecks (Life Writing) Edna Staebler

The Cowboy Country Cookbook (Roundup Books) David Poulsen Barb Poulsen Lauren Hitchner

Rebar: Modern Food Cookbook Audrey Alsterburg; Wanda Urbanowicz

Cooking with Canada's Best: Signature Recipes from Our Finest Chefs Karen Dubrofsky

The All New Purity Cook Book (Classic Canadian Cookbook Series)

Anna and Michael Olson Cook at Home: Recipes for Everyday and Every Occasion Anna Olson Michael Olson

Chef at Home Michael Smith

Whitewater Cooks: Pure, Simple and Real Creations from the Fresh Tracks Cafe Shelley Adams

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