In large nonstick skillet, cook onion and garlic over medium-high heat until softened, about 5 minutes. Add beef, breaking up with wooden spoon, until no longer pink, 5 to 7 minutes. Drain off fat.
Stir in tomatoes and herb seasoning. Reduce heat to medium-low; cover and cook for 10 minutes.
Meanwhile, in large saucepan of boiling salted water, cook ravioli until tender-firm (2 to 5 minutes if fresh, 6 to 8 minutes if frozen, or according to package instructions). Drain well and add to sauce; toss to coat.
Scrape into 8 cup (2 L) casserole or glass baking dish; sprinkle with Mozzarella and Parmesan cheeses. Bake in 450°F (230°C) oven until cheese is melted, about 10 minutes.
Try equal amounts of shredded Canadian Provolone and Mozzarella for a flavourful and stringy topping.
You may have seen chocolate-dipped bacon at your local food fair or bacon in chocolate-bar form at your local specialty store, but I promise you that this version surpasses anything else. Dipping the candied bacon only halfway allows guests to grab a piece without getting their hands covered in chocolate.
Portion size18 servings
(about 8 oz/225 g)
good-quality dark chocolate
(such as Lindt), melted
Cut each slice of bacon crosswise into 3 pieces; place on lightly greased rack on foil-lined rimmed baking sheet. Sprinkle with one-third of the sugar, pressing gently to adhere.
Bake in 400F (200C) oven until sugar starts to bubble, about 7 minutes. With tongs, turn bacon; sprinkle with remaining sugar. Bake until sugar is golden and bubbly and bacon is lightly crisp, about 8 minutes. Let cool completely.
Dip each bacon piece halfway into chocolate, allowing any excess to drip off. Place on waxed paper–lined baking sheet; refrigerate until set, about 10 minutes.
Crispy herb-flecked skin? Check. Tender juicy meat? Check. Rich full-bodied gravy? It's got that, too. Our foolproof take on the classic Sunday supper is so good — and so easy — you might be tempted to make it on weeknights.
Portion size4 servings
Credits :Canadian Living Magazine: March 2015
pressed or finely grated
salt and pepper
dry white wine
sodium-reduced chicken broth
Roast Chicken :
salt and pepper
per serving: about
Total fat29 g
Saturated fat11 g
Total carbohydrate4 g
Garlic Butter: In small bowl, stir together butter, garlic, thyme, rosemary, salt and pepper.
Roast Chicken: Sprinkle cavity of chicken with salt and pepper; fill with onion, thyme and rosemary. Rub chicken all over with Garlic Butter. Place, breast side up, on greased rack in roasting pan.
Roast in 375°F (190°C) oven for 45 minutes; baste and continue to roast, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 30 more minutes. Discard contents of cavity. Using tongs, tip chicken to pour juices into pan. Remove chicken to platter; cover loosely with foil. Let rest for 20 minutes before carving.
Gravy: Meanwhile, tilt pan so juices collect at 1 end. Skim fat from surface, reserving 1 tbsp. In small bowl, stir together butter, flour and reserved fat; set aside. Place pan over medium heat; whisk in wine. Cook, whisking and scraping up browned bits, until reduced by half, about 1 minute.
Whisk in broth; bring to boil. Gradually whisk in butter mixture, 2 tsp at a time, until smooth. Cook, whisking constantly, until thickened, about 2 minutes. Strain through fine-mesh sieve; stir in pepper. If necessary, stir in enough boiling water to loosen and yield 1 cup gravy. Serve with chicken.
The three components in this recipe are each superb on their own; when combined, they make a crazy-delicious dessert. Layer them in rocks glasses or glasses with a similar diameter to the cupcakes.
Portion size6 servings
Credits :Canadian Living Magazine: February 2016
whipping cream (35%)
chocolate-covered toffee bar
(such as Skor), chopped
Vanilla Whipped Cream:
whipping cream (35%)
per serving: about
Total fat37 g
Saturated fat18 g
Total carbohydrate47 g
Chocolate Cupcakes: In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt; whisk in oil, vanilla and 1/2 cup water. Stir in vinegar. Divide among 6 paper-lined muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, about 18 minutes. Cool in pan for 10 minutes; transfer directly to rack to cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)
Caramel Sauce: While cupcakes are baking, in saucepan, cook butter, sugar and lemon juice over medium heat, stirring until butter is melted and sugar is dissolved. Continue to cook, without stirring, until light amber in colour, 4 to 5 minutes.
Remove from heat; standing back and averting face, stir in cream. Pour into heatproof bowl; let cool until lukewarm, about 45 minutes.
Vanilla Whipped Cream: While caramel is cooling, using paring knife, halve vanilla bean lengthwise. Scrape seeds into bowl; pour in cream. Beat in icing sugar until stiff peaks form.
Assembly: Using serrated knife, cut cupcakes horizontally into thirds. Place 1 bottom third, cut side up, into each of 6 serving glasses; drizzle each with heaping 1 tsp of the caramel. Spoon heaping 1 tbsp of the whipped cream over top. Repeat layers twice. (Make-ahead: Cover parfaits and remaining caramel with plastic wrap; refrigerate for up to 24 hours.) Drizzle with remaining caramel.
Garnish: Sprinkle parfaits with toffee bar pieces.
Tip from The Test Kitchen: You can make these parfaits in canning jars instead of glasses. Simply screw on the lids, then bring them to your next dinner party!
A French term that means "paving stone," pavé describes the brick shape of this elegant dessert. Whisky often has notes of vanilla, caramel and chocolate, making it a lovely complement to desserts featuring those same flavours.
Chocolate Whiskey Pavé: Line 9- x 5-inch (2 L) loaf pan with plastic wrap, leaving 4-inch (10 cm) overhang. Set aside.
In heatproof bowl set over saucepan of hot (not boiling) water, melt butter with chocolate, stirring, until smooth. Remove from heat; stir in whisky. Let cool for 15 minutes.
Beat cream until stiff peaks form; whisk one-quarter into chocolate mixture. Fold in remaining whipped cream. Scrape into prepared pan, smoothing top; fold overhang over top. Refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 3 days.) Unwrap and let stand at room temperature for 5 minutes; using hot knife, slice pavé crosswise.
Sponge Toffee: While pavé is chilling, in 6-cup (1.5 L) saucepan, bring sugar, corn syrup and 3 tbsp water to boil over medium heat, stirring just until sugar is dissolved. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 12 minutes.
Remove from heat; standing back and averting face, pour in vanilla. Add baking soda, whisking just until combined, about 2 or 3 times. (Mixture will bubble, sputter and increase in volume.)
Pour into parchment paper–lined 9- x 5-inch (2 L) loaf pan (do not scrape bottom of saucepan). Let cool in pan, undisturbed, for about 2 hours. Using serrated knife, cut toffee into bite-size pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.) Serve with pavé.
Tip from The Test Kitchen: For puffed, airy sponge toffee, resist the urge to scrape the bottom of the saucepan when pouring the syrup into the loaf pan. Otherwise, the denser syrup that collects at the bottom will deflate the lighter syrup as it settles in the loaf pan.