This is my daughter's favorite appetizer,she helped me create these little bites and they can be altered to the taste.
Portion size12 servings
Credits :genevieve bernicky
Take phyllo sheets and put them in a muffin holder, butter them with a mixture of melted butter,1 egg white,crushed pecans and a little bit (1 table spoon) of maple syrup, you generously butter the little cups made of phyllo crust, put in the oven until they're golden, after you fill the cups with fruits of your choice but we prefer putting raspberries+ blueberries a little piece of brie cheese and a little bit of maple syrup on top and some pecans, put in the oven at 350 degree F. and let it cook for about 15 min. until golden, remove and chill and serve. It's my daughter's favorite appetizer.
Fifteen minutes of hands-on time is all you need to prep this crowd-pleaser. Get the veggies in the oven first, as they take longer to cook than the pork. For even cooking, cut any larger chunks of carrot in half.
Prep time15 minutes
Total time45 minutes
Portion size4 servings
Spiced Potatoes and Carrots:
, scrubbed and quartered
carrots, halved lengthwise
and cut crosswise in 3/4-inch pieces
Spiced Potatoes and Carrots: In bowl, toss together potatoes, carrots, oil, cumin, garlic powder, salt and pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Bake in 450°F oven, stirring once, until tender and golden, about 40 minutes. Toss with parsley just before serving.
Pork: While vegetables are roasting, in large shallow bowl, mix together bread crumbs, Parmesan, herbes de Provence and oil. Rub pork all over with mustard; sprinkle with salt and pepper. Dredge in bread crumb mixture, turning and pressing to coat.
Once vegetables have roasted for 30 minutes, push to 1 side of pan; add pork. Bake until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes.
The secret to achieving a fluffy texture: Add a splash of milk to the dense batter. Serve the finished cake with jam, berries, chocolate sauce or lemon curd, or have it all by itself.
Portion size16 servings
Credits :Canadian Living Magazine: February 2016
1 1/4 cup
1 3/4 cup
per serving: about
Total fat13 g
Saturated fat8 g
Total carbohydrate26 g
In large bowl, beat butter with sugar until light, fluffy and pale yellow, about 5 minutes. Add 1 egg; beat for 2 minutes, scraping down side. Repeat with remaining eggs, adding 1 at a time. Beat in milk, vanilla and salt until combined (mixture may appear curdled).
Add half of the flour; stir gently just until combined. Repeat with remaining flour. Scrape into parchment paper–line 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 325°F (160°C) oven until top is golden and cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan for 20 minutes. Turn out onto rack; let cool completely. Peel off parchment paper. (Make-ahead: Wrap in plastic wrap; store for up to 2 days.)
Change it up: Blueberry Lemon Buttery Pound Cake Set aside 1 tbsp of the flour before beginning. Add 2 tbsp finely grated lemon zest when beating in milk, vanilla and salt. Toss 1 1/2 cups fresh wild blueberries with reserved flour; fold into batter. Bake as directed.
Tip from The Test Kitchen: To keep crust from overbrowning, use a light-coloured loaf pan. Darker pans tend to impart a deeper colouring to buttery baked goods.
Candied nuts add crunch and even more sweetness to this side of roasted veggies. Make an extra batch to serve for snacking before dinner—your guests will love them! Trim the brussels sprouts to a uniform size, halving any larger pieces so that they cook evenly.
Prep time15 minutes
Total time35 minutes
brussels sprouts, trimmed
, peeled and cut lengthwise in 1/2-inch thick wedges
(about 450 g), peeled, halved crosswise and cut in 1/2-inch thick wedges
bunch (about 400 g)
, halved diagonally
bag (250 g)
Maple Candied Nuts:
mixed pecan halves and
, coarsely chopped
Per each of 12 servings: about
Total fat12 g
Saturated fat2 g
Total carbohydrate18 g
Vegetables: In large bowl, toss together brussels spouts, parsnips, rutabaga, carrots, shallots, oil, thyme, salt and pepper. Spread in single layer on 2 lightly greased rimmed baking sheets. Roast in top and bottom thirds of 425°F oven, turning vegetables and switching and rotating pans halfway through, 25 to 30 minutes. Scrape into serving platter.
Maple Candied Nuts: Meanwhile, in small skillet, heat maple syrup and butter over medium heat, stirring, until melted; bring to boil and cook, stirring occasionally, until thickened, about 5 minutes. Stir in nuts and thyme; cook, stirring, until sticky and liquid is mostly evaporated, about 3 minutes.
Spread in single layer on parchment paper–lined rimmed baking sheet. Let stand until firm, about 10 minutes. Break into bite-size pieces. (Make-ahead: Store in airtight container for up to 3 days.) Sprinkle over vegetables.
This fresh meal packs all the flavour of Greek salad into a hearty pasta. Be sure to keep some of the cooking water before you drain the spaghetti—the starchy liquid helps create a luscious sauce when you stir it into the pasta at the end.
Prep time20 minutes
Total time20 minutes
hot pepper flakes
(21 to 25 count), peeled and deveined
(about 475 g)
Per each of 6 servings: about
Total fat10 g
Saturated fat2 g
Total carbohydrate50 g
In large saucepan of boiling lightly salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain. Set aside.
In same pan, heat oil over medium heat; cook garlic, oregano and hot pepper flakes, stirring, until fragrant, about 30 seconds. Add shrimp and red onion; cook, stirring, until shrimp are beginning to turn pink, about 1 minute. Add tomatoes and olives; cook, stirring occasionally, until shrimp are pink and opaque throughout and tomatoes are beginning to soften, about 2 minutes.
Stir in pasta, parsley and reserved cooking liquid; cook for 1 minute. Top with feta.