This is a compilation of recipes written by Maggie Bedard McDonald who was born in St. Joseph Ontario in 1878 and lived most of her life in Courtright, Ontario.
Maggie’s Recipe Book
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Category Archives: Cooking
Authentic Afghanistan Saffron
If you’re looking for the latest details about authentic Afghanistan saffron then, you’ve certainly arrived at the correct place.
Heray Spice imports saffron from Herat, Afghanistan.
We help family farmers by importing their fresh November-harvested saffron.
Premium Red Saffron Threads
✅ If you’re looking for the latest details about premium red saffron threads then, hopefully the following details can give you a clearer picture. ✅
Deliciously fragrant and colorful, RAM Saffron features superior grade quality saffron. Collected from the stamens of crocuses, our Saffron is an absolutely indispensable ingredient in Spanish and Italian cooking. Continue reading
Temperature Control
If you’re looking for the latest details about temperature control then, you’ve certainly arrived at the correct place.
The TipTopTemp™ temperature regulator system is built using a coil that reacts to heat, which opens and closes the damper. The coil is a temperature-sensitive, bi-metal coil with a deflection rate of about 0.346 angular degrees per degree Celsius. Continue reading
Damascus Knife
If you’re looking for the latest information on Damascus Knife then, you’ve certainly arrived at the correct place.
Every day we enjoy cooking and preparing tasty gourmet meals,for these tasks having the best tools around you can make all cookings easier. Continue reading
Moroccan Cuisine Recipes
If you’re looking for the latest information about Moroccan cuisine recipes, you’ve certainly arrived at the correct place.
Revised recipes in commercial books or some restaurants never reveal the real taste of the Moroccan renowned cuisine! Continue reading
Easy Cooks
If you’re looking for the latest details about Easy Cooks then, you’ve certainly arrived at the right place.
While we’re very confident that you’re capable of cooking something with just a sharp knife and a fry pan, sometimes you can use a little extra help. These creative kitchen gifts are perfect for those Continue reading
Connect with Kitchenchefs
If you’re looking for the latest info about bringing out the foodie in you then, the Kithcenchefs store can give you a lot of the details you require
Kitchen Chef Store is an Millennial Cooking Paradise of Quality Products. Offering affordable kitchenware, convenient smart device integrated products for the kitchen, and food fashion for the Continue reading
Chicken Fried Rice Made Easy
In your quest for making the best chicken egg fried rice, it can be a straightforward process if you look in the correct places.
I’ve created my own You Tube video (see below) of how to do it and without all of the complications that normally comes with these type of videos.
1. Boil water in a pan
2. Add 1/3 to 1/2 cup of rice per person
3. Boil and then simmer for 10/15 minutes
4. Leave for 3/4 hours
5. Pour a bit of olive oil in your frying pan
6. Add one whisked egg to the heated pan
7. Chop egg in to small bits
8. Pour in the boiled rice and mix
9. Add the chicken pieces
10. Sprinkle dark soy sauce After about 3 minutes
11. Serve after 5 minutes
I’ve come across one or two people who cook chicken straight from the freeze or fridge (uncooked). Please DON’T do that, as chicken is arguably the
biggest problem in humans for food-poisoning!
Egg Fried Rice Made Easy
In your quest for making the perfect egg fried rice, it can be an easy process if you look in the right places. I’ve created my own You Tube video (see below) of how to do and without all of the bells and whistles that usually comes with these type of videos.
1. Boil water in a pan
2. Add 1/3 to 1/2 cup of rice per person
3. Boil and then simmer for 10/15 minutes
4. Leave for 3/4 hours
5. Pour a bit of olive oil in your frying pan
6. Add one whisked egg to the heated pan
7. Chop egg in to small bits
8. Pour in the boiled rice and mix
9. Sprinkle dark soy sauce After about 3 minutes
10. Serve after 5 minutes
I’ve seen a couple of folk just boiling the rice and then placing it straight in to a wok and/or frying pan? How dumb is that! You’re basically leaving the rice in a paste like form with all of the starch still intact and therefore ti will be sticky, harder to cook and more likely to burn once you start the frying process. Don’t take shortcuts! Leave the rice to settle for at least 3 hours which removes most of the starch and carbohydrates. It also allows you to cook the rice with ease, as it will be less sticky and will take the heat of the frying pan or wok much easier.