Tender beef tips are simmered with onions, mushrooms, and a creamy sauce, then served over egg noodles for a classic and comforting Beef Stroganoff. < Back Beef Stroganoff Prep Time: 30 mins Cook Time: 45 mins Serves: 8 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 24 oz beef tenderloin tips 1 large onion, diced 1 tablespoon of chopped garlic 16 oz mushrooms, sliced 5 oz red wine 1 qt heavy cream 1 tablespoon paprika 1 tablespoon beef base 2 qt egg noodles, uncooked 8 oz sour cream 1 oz olive oil 1 oz butter 1 pinch of salt and pepper Preparation Cook off the egg noodles and cool down with water and ice. Drain and keep aside Season the beef with oil, salt, and pepper. In a saucepan, add oil, add the beef a little at a time and sear the meat until brown on the outside. Transfer to plate until ready to add In the same saucepan, add some butter and oil, add the mushrooms and onions, and cook until tender. Add the garlic and cook for another 2-3 minutes Deglaze the pan with red wine and cook another 5 minutes. Add the cream, beef base and paprika. Strain any juice from the cooked beef into the sauce. Let it come to a boil and thicken with a slurry Add the noodles and beef to the sauce, and season with salt and pepper if needed. Turn the heat down and fold in the sour cream Reheating directions: Preheat oven to 350°F. In an oven-proof bowl, place in the oven for 30 minutes, covered until warmed through Previous Next

Crisp romaine lettuce tossed in creamy Caesar dressing, topped with shaved Parmesan, and served with a warm, golden Parmesan roll for a classic, satisfying salad. < Back Caesar Salad With Parmesan Roll Prep Time: 20 mins Cook Time: 10 mins Serves: 2 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 6 oz Parmesan cheese 2 egg yolks ½ teaspoon anchovy paste 2 dashes salt and pepper 2 dashes lemon juice 2 oz white vinegar 6 oz olive oil 6 slices french baguette ½ oz butter ½ head romaine lettuce 2 pinches minced garlic 1 teaspoon Dijon mustard 1 teaspoon grain mustard 1 dash Worcestershire sauce Preparation Take 2 oz of Parmesan cheese and slowly sprinkle it into a nonstick pan, let it melt and then form a circle. Once it starts bubbling and browning on the edges, remove and place over a rolling pin and let cool for 30-45 seconds to shape. (Do this twice) Wash the romaine lettuce leaves and pat dry. Slice the bread on a bias and butter both sides, place in a skillet and brown on both sides Dressing: Put the egg yolks, garlic, anchovy paste, lemon juice, Worcestershire sauce, mustards, salt, and pepper into a food processor. Mix and slowly add the oil into the food processor until all the oil is emulsified, season to taste Take the romaine leaves and toss them in the dressing, do not cut the leaves. Lay 2-3 large leaves on the base of the plate, place the cheese cone on the plate and stuff the rest of the lettuce into the cone. Add the toasted bread and top the lettuce with the rest of the parmesan cheese Previous Next

A savoury puff pastry pinwheel filled with caramelized onions, prosciutto, and garlic, baked to golden perfection and garnished with fresh basil. < Back Artichoke Puff Pastry Pinwheels, Prosciutto, Onions and Garlic Prep Time: 10 mins Cook Time: 12 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ½ puff pastry, sheet large 4 oz prosciutto, thinly sliced, 5 pieces ½ onion, caramelized 1 tablespoon chopped garlic, make a paste 1 oz olive oil blend 4 oz flour for dusting Preparation Preheat oven to 400°F In a skillet, add oil and onions and cook until caramelized; set aside On a floured surface, roll out the dough to ⅛ inch thickness. Spread the garlic on the pastry, then add the onions and layer the prosciutto Roll the puff pastry from the long end into a pinwheel. Dust with flour and wrap with film wrap. Place in fridge for 1 hour Remove from the film wrap and slice ¼ inch thick. Place on a sheet pan with parchment paper and bake for 10-12 minutes or until brown Garnish with fresh basil and serve at room temperature Previous Next

Aromatic and creamy, our Herbs du Provence Sauce blends classic French herbs with a savoury touch, elevating any dish with its refined flavour. < Back Herbs du Provence Sauce Prep Time: 10 mins Cook Time: 10 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 20 oz heavy cream ½ tablespoon chicken base 1 oz dry white wine ½ teaspoon Herbs du Provence 1 pinch salt and pepper 1 dash lemon juice 1 dash Worcestershire sauce Slurry Preparation Place all ingredients into the saucepan; boil and then simmer for 10 minutes. Tighten the sauce with a slurry, stirring while adding. The sauce should coat the back of the spoon Previous Next

Grilled chicken breast topped with bacon, melted cheese, tomatoes, and a tangy barbecue glaze. < Back Monterey Chicken Prep Time: 30 mins Cook Time: 25 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 8-6 oz chicken breast 1 cup teriyaki marinade 1 oz vegetable oil 1 lb bacon bits 2 onions, sliced 2 green peppers, sliced 1 lb mushrooms, sliced ¼ cup butter 8 oz 5 cheese blend or Mexican mixed cheese Preparation Marinate the chicken in teriyaki sauce and oil overnight or for a few hours Spray the grill and grill the chicken on both sides, then place it in the oven at 350°F for 20 minutes. Meanwhile, melt the butter in a skillet and sauté the onions, peppers, and mushrooms until al dente. Once the chicken is done, add the toppings to the chicken, sprinkle with cheese, and bake for an additional 5 minutes. Previous Next

A tangy coleslaw recipe with a flavourful mix of soy sauce, lemon juice, sesame oil, and spices, perfect for any meal. < Back BBQ Pork Slider Slaw Dressing Prep Time: 15 mins Cook Time: Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ⅛ cup soy sauce ⅛ cup lemon juice, bottled ⅛ cup olive oil blend 1 teaspoon ginger 1 tablespoon white vinegar 1 tablespoon brown sugar 1 teaspoon sesame oil 1 teaspoon sesame seeds ½ teaspoon salt 1 pinch black pepper 1 lb coleslaw Preparation Mix everything in a glass jar & shake; pour over the coleslaw 1 hr before serving (this is for a 1lb bag of coleslaw) Previous Next

Enjoy our classic shortbread cookies—light, tender, and buttery, with a hint of vanilla for a sweet, nostalgic treat baked to perfection. < Back Shortbread Cookies Prep Time: 20 mins Cook Time: 13 mins Serves: 48 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb unsalted butter 1 cup icing sugar ½ cup cornstarch 3 cups flour, self-rising 1 teaspoon vanilla extract Preparation Preheat oven to 350°F In the mixer, cream butter, and sugar together until light. Add the flour slowly until mixed. Then add the cornstarch until mixed; add the vanilla extract and blend Place the mix into a piping bag with a star tip and pipe the mixture out into rosettes on a baking sheet Place in the oven and bake at 350°F for 10-12 minutes or until light beige. Let stand for 10 minutes or until cool before removing them Previous Next

A rich, savoury blend of whipped butter, fresh garlic, parsley, and lemon juice, perfect for adding a classic touch to chicken or seafood dishes. < Back Kiev Butter Prep Time: 10 mins Cook Time: Serves: 16 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb whipped butter 2 teaspoons dried parsley 2 teaspoons dried tarragon 2 teaspoons kosher salt ¾ teaspoon black pepper Preparation Whip the butter until light and fluffy. Add the other ingredients and whip for another 3 minutes Lay parchment paper out, add the butter, and make a log and roll. Place in freezer until ready to use Previous Next

Sweet, juicy fresh peaches baked beneath a golden, buttery biscuit topping for a classic, comforting peach cobbler. < Back Peach Cobbler w/ Fresh Peaches Prep Time: 15 mins Cook Time: 1 hr Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients Peaches: 4 cups fresh peaches, diced 3 oz water ¼ cup sugar ½ teaspoon cinnamon Filling: 1 cup Bisquick® baking mix ½ cup heavy cream ½ cup water ½ teaspoon cinnamon ½ cup unsalted butter, melted 1 cup sugar Preparation Preheat oven 375ºF Place the peaches, water, sugar & cinnamon into a saucepan and bring to a boil. Simmer until the peaches become al dente Stir together Bisquick®, cream, water, sugar, and cinnamon. Melt the butter in the pan (8*8) Once the batter is ready, blend in the peaches, gently folding them in. Pour the batter over the butter. Bake at 375ºF for 15 minutes, then turn down and bake at 325ºF for another 30 minutes or until done Previous Next

A silky Italian panna cotta made with heavy cream, gelatin, sugar, and coffee liqueur, chilled until set and served with fruit sauce or chocolate. < Back Cafe Panna Cotta Prep Time: 15 mins Cook Time: 15 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 17 oz heavy cream ¼ oz gelatin powder 3 teaspoons sugar 2 oz liquor cafe Preparation Place all the ingredients in a saucepan and bring them to a boil. Turn the heat down and simmer until the gelatin is all dissolved Portion into 5 oz ramekins and place in refrigerator until firm, 6 hours. Remove from the ramekins with a knife and place on a plate. Cover with a fruit sauce or chocolate Previous Next

Our velvety Hollandaise sauce features rich Canadian butter and a hint of fresh lemon, offering a classic, buttery finish to your dish. < Back Hollandaise Sauce Prep Time: 20 mins Cook Time: 15 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 2 lb butter, clarify 7 egg yolks 2 oz water 2 oz white vinegar 1 tablespoon diced shallots 6 white peppercorns 1 pinch salt and pepper 1 dash lemon juice 1 dash Worcestershire sauce Preparation Place the butter in a saucepan and clarify it to separate the butter and the fat; keep at room temperature. Reduction In another saucepan, add the water, vinegar, onion, and peppercorns. Reduce by half, strain the liquid, and keep it at room temperature. In a double boiler, over low heat, add the egg yolks. Add half the liquid and mix, whisking together until light and fluffy. Slowly add the butter to the eggs, whisking in a clockwise motion. Ensure the water is not too hot in the double boiler, or it will cook the eggs too fast. If the sauce looks like it is getting too thick, add some more of the reduction. Add all the butter; the eggs will hold without breaking the sauce. Season the sauce with salt, pepper, lemon juice, and Worcestershire sauce to taste. Remove from the heat and place in a plastic bowl; keep at room temperature. Previous Next

Tender chicken breast, savoury prosciutto, fresh mozzarella, ripe tomato, and vibrant pesto pressed in artisan panini bread for a classic Italian-inspired delight. < Back Italian Chicken Panini Prep Time: 15 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 6- 6oz chicken breasts 2 oz olive oil blend 4 oz melted butter salt and pepper 6 slices prosciutto 6 oz pesto sauce 12 tomato slices 18 fresh mozzarella slices 6 panini bread Preparation Preheat oven to 350ºF. Season the chicken with house seasoning and oil and bake in the oven for 22 minutes. Remove from oven and thinly slice Slice the bread open and add pesto on each side of the bread. Then add the sliced chicken, prosciutto, cheese and tomato slices, and fold over. Brush the bread with butter and place in a pan press. If you don't have a press, a frying pan will work; press down on the sandwich with a spatula and flip it over once browned; think grilled cheese Slice and serve with chips or a nice side salad Previous Next