Growing up we always had a very plain tuna casserole but when I came across this one, I never looked back and have shared it every chance I could. Always meeting rave reviews!
Portion size6 servings
cream of celery
broad egg noodles
1. Mix together in large bowl, onions, celery, red pepper, tuna and mayo. 2. In small sauce pan, heat up soup, milk and then add in cheese when hot enough to melt it. 3. Meanwhile cook egg noodles. You can add more noodles if you like, but remember the saucier the better. 4. Mix together in the large bowl the tuna mixture and the cheese mixture stirring well. 5. Drain noodles when done, combine with mixture in the large bowl. Transfer to greased casserole dish. Top with cheese, crackers crumbled, whatever you like. 6. Bake in 350 degree oven for about 30 mins or until bubbly.
A double dose of chocolate gives this cake its rich flavour. Greasing your pan with butter and then dusting with flour is a foolproof way to ensure your cake comes out easily.
Portion size12 servings
Credits :Canadian Living Magazine: June 2015
1 1/3 cup
2 1/2 cups
each baking soda and
2 1/2 cups
semisweet chocolate chips
(about 6 oz) chopped
whipping cream 35%
per serving: about
Total fat44 g
Saturated fat19 g
Total carbohydrate67 g
Cake: In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time, until combined. Beat in milk and oil.
In separate bowl, whisk together flour, baking powder, baking soda and salt; sift in cocoa powder.
Stir flour mixture into butter mixture just until combined. Fold in zucchini and chocolate chips. Scrape into greased and floured 10-cup (2.5 L) Bundt pan, smoothing top.
Bake in 325?F (160?C) oven until cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan for 10 minutes. Invert onto rack set over sheet of parchment paper; remove pan. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.)
Chocolate Sauce: While cake is cooling, in heatproof bowl set over saucepan of gently simmering (not boiling) water, heat together chocolate, cream and corn syrup, stirring, until melted and smooth, about 5 minutes.
Let cool until lukewarm and sauce runs slowly off back of spoon, about 15 minutes. Spoon or spread over top of cake.
This double-layer fudge is a chocolate-lover's dream. A creamy layer of milk chocolate greets your first bite, while a rich dark chocolate base provides a smooth, indulgent finish. Use a 6-inch (1 L) square cake pan to maximize the layered effect, or use an 8-inch (2 L) pan for slightly thinner pieces.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2014
sweetened condensed milk
per piece: about
Total fat6 g
Saturated fat3 g
Total carbohydrate13 g
In heatproof bowl set over saucepan of hot (not boiling) water, heat dark chocolate with 3/4 cup of the condensed milk, stirring, until melted and smooth, about 5 minutes.
Spoon into parchment paper–lined 6-inch (1 L) square cake pan, smoothing top. Refrigerate until firm to the touch, about 30 minutes.
In separate heatproof bowl set over saucepan of hot (not boiling) water, heat milk chocolate with remaining condensed milk, stirring, until smooth, about 5 minutes. Spoon over dark chocolate layer, smoothing top. Refrigerate until firm, about 3 hours.
Lift out onto cutting board; using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.