- Portion size 6 servings
- Credits : Laurie Hartt
- 8 slices bacon
- 1 large steak
- 1 onion
- 1 stalk celery
- 1 green pepper
- 4 tablespoons soy sauce
- 2 cans hot chicken sauce
- 3 cups macaroni
- 3 cups shell pasta
Gooey Peanut Butter Squares IMAGE Image by: Gooey Peanut Butter Squares IMAGE
These layered bars are like three desserts in one! Using a candy thermometer ensures you have the right consistency of caramel (not too soft and not too hard).
Steak and Pesto Baguette Sandwiches Image by: Jodi Pudge Source: Canadian Living Magazine: September 2016
In small bowl, stir mayonnaise with pesto. Set aside.
Cut baguette in half horizontally almost but not all the way through; quarter baguette crosswise. Heat in 400°F oven until warm, about 7 minutes.
While baguette is warming, sprinkle beef with pinch each salt and pepper. In skillet, heat 2 tsp olive oil over medium-high heat; cook beef, turning once, until medium-rare, about 6 minutes. Transfer to rack. Let rest, uncovered, for 5 minutes. Cut across the grain into 1/4-inch thick slices.
While beef is resting, in same pan, heat 2 tsp olive oil over medium heat; cook spinach, stirring occasionally, until wilted, about 2 minutes. Sprinkle with pinch each salt and pepper. Scrape into bowl.
Spread mayonnaise mixture over cut sides of baguette. Layer beef and spinach over bottoms halves; sandwich with top halves.
Apple Pie Turnovers Image by: Jodi Pudge Source: Canadian Living Magazine: September 2016
These flaky wonders are a hand-held spin on apple pie. Cover the phyllo pastry with a damp tea towel to prevent the remaining sheets from drying as you assemble the turnovers.
Filling: In nonstick skillet, melt 2 tbsp butter over medium heat; cook apples, brown sugar, cinnamon and 3 tbsp water, stirring occasionally, until apples are softened and liquid is thickened, about 8 minutes. Let cool completely.
Pastry: In small bowl, melt 1/3 cup butter. Place 1 sheet of the phyllo on work surface with 1 long end facing you; keep remainder covered with damp towel (to prevent drying out). Brush phyllo with some of the butter; top with second sheet of phyllo. Cut crosswise into quarters; spoon rounded 2 tbsp of the apple mixture onto bottom corner of each. Working with one-quarter at a time, fold bottom corner upward and sideways to line up bottom edge with side edge, cover filling and form triangle; continue folding bottom corner upward and sideways to end of strip. Repeat with remaining phyllo sheets and all but 1 tsp of the butter.
Arrange, 1 inch apart, on parchment paper–lined rimmed baking sheets. Brush tops with remaining butter; sprinkle with brown sugar and cinnamon. Bake, 1 sheet at a time, in 425°F oven until golden, 8 to 10 minutes.
Green Curry Mussels | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei
While you don't want to overwhelm seafood with too much spice, these mussels can take a hit of curry because the creamy sauce tempers the heat. Serve with crusty bread for sopping up the delicious broth.
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook shallot until softened, 3 to 5 minutes. Stir in curry paste; cook for 2 minutes.
Pour in broth; bring to simmer. Add mussels; cover with tight-fitting lid. Cook until mussels open, 5 to 8 minutes. Gently fold in tomatoes and cream; cover and cook for 1 minute. Discard any mussels that remain closed.
Get the recipe: Thai Green Curry Paste