Hint: For even more flavour, add a cup of homemade chicken stock or vegetable broth to the soup. Remember: If you want to use something other than ground beef, try using a fatty marbled batch of stewing meat, it will be more tender. Dice any larger chunks bite size as needed. Cooking Pour 1 can […]
ZEG’s Vegetable Beef Soup Read More »
Hint: Olive oil is the best oil for frying burgers as it has a high smoke point and can be heated quickly past that point. Remember: Do not press of the burger or squish them, you are squeezing out the flavour. Flip as many times as you want, just don’t press on the hamburger while
Hint: Use a good sharp graded cheddar cheese on top of this soup for maximum flavour. Remember: If you want thicker soup, combine cornstarch and a little bit of warm water in a small bowl. With the soup simmering over medium-low heat, whisk in the slurry. The soup should start to thicken almost immediately. Cooking
Potato and ZEG Soup Read More »
Hint: Place your pork loin fat side up in your roasting pan. By having the fat on top, you are allowing the fat layer to baste the roast as it cooks. This step helps keeps the pork from becoming dry and tough. Remember: The size and structure of a tenderloin make it perfect for cooking
Pork Tenderloin with ZEG Sauce Read More »
Hint: If you want to absolutely ensure tender beef stroganoff, the best way is to marinate the beef overnight in your favourite ZEG Sauces. Remember: To prevent curdling of the sour cream, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to
Beef Stroganoff with ZEG Sauce Read More »
Hint: Broccoli salad may be served immediately but for the best flavour, refrigerate for at least one hour before serving. Toss the broccoli salad thoroughly for a second time before serving. Remember: If you have left overs you can keep them in the fridge for up to two days. If keeping the salad and dressing
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Hint: Put a nice coating of olive oil on the brussel sprouts, enough oil to get inside the folds of some of the leaves. Remember: Place them on the baking sheet cut side down. Turn down all those flat sides, and you’ll get the perfect browning. Cooking Preheat oven to 450°F. Wash and dry the
Roasted Brussels Sprouts with ZEG Sauces Read More »
Hint: Use freshly grated cheddar cheese, the bagged pre-shredded cheddar cheeses are coated in anti-caking agents and don’t melt as smoothly. Remember: You can freeze mac and cheese and it will be good for up to 3 months. Thaw the macaroni and cheese in the fridge before you reheat it. Cooking Preheat the oven to
ZEG’s Bacon, Mac and Cheese Read More »
Hint: Buy a large head of cabbage so you have large leaves to work with and extra leaves just in case. Remember: Don’t skip the step to boil the cabbage. It really makes all the difference as it is almost impossible to roll a cabbage leaf that has not been boiled and will be stiff
Cabbage Rolls with ZEG Sauce Read More »
Hint: Make sure your pan or skillet is very hot before you add the cream sauce ingredients this will prevent the sauce from clumping or separating. Remember: If your sauce is too thick after adding the cheese, thin out the sauce by slowly adding milk (or half-and-half) while simmering the sauce. Cooking Caramelize three onions
ZEG’s Creamy Bowtie Pasta with Mushrooms, Spinach & Caramelized Onions Read More »
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