My boyfriend made this meal for me on one of our first dinner dates this past summer. He was worried I wouldn't like it but it turned out to be my favourite meal and I crave it all the time now. We freeze most of it and find it heats up very well and gets even better over time. It also goes extremely well with home made guacamole.
Portion size16 servings
Brown ground meat and onion. drain. Add taco seasoning and stir in refried beans. Mix soup and sour cream in a bowl. Spread 1/2 of sour cream mixture in the bottom of a casserole dish. Tear 3 tortillas into small pieces and spread over sour cream mixture. Put 1/2 of the meat and bean mixture over it and add one layer of cheese. Add the hot sauce, then repeat all the layers. Cover the top with the remaining cheese and bake at 350°F for 25 minutes or until done
These crescent-shaped cookies of German origin are elegant with a drizzle of chocolate. Or dip half in chocolate or dust with icing sugar.
Portion size50 servings
Credits :Canadian Living Magazine: Holiday Best 2013
walnuts, hazelnuts or almonds
per cookie: about
Total fat8 g
Saturated fat4 g
Total carbohydrate7 g
In bowl, beat butter with sugar until fluffy; beat in egg yolks and vanilla.
Whisk together flour, pecans and baking powder; add to butter mixture, stirring to form stiff dough.
Using hands, roll dough by 1 tbsp into small logs with tapered ends, bending ends to form crescents. Place, 2 inches (5 cm) apart, on parchment paper–lined or greased baking sheets.
Bake on top and bottom racks of 350F (180C) oven, rotating and switching pans halfway through, until bottoms are light golden, 10 to 12 minutes. Transfer to racks; let cool.
Meanwhile, in heatproof bowl over sauce- pan of hot (not boiling) water, melt chocolate; let cool slightly. Set racks of cookies over waxed paper. Using fork, drizzle chocolate over cookies; let cool. (Make- ahead: Layer between waxed paper in air- tight container and store for up to 3 days or freeze for up to 3 weeks.)
each lightly packed baby arugula and
Per serving: about
Total fat16 g
Saturated fat5 g
Total carbohydrate23 g
In large nonstick skillet, heat oil over medium-high heat; sauté garlic and rosemary until fragrant, about 30 seconds. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes. Stir in ketchup, Worcestershire sauce, mustard and pepper; cook, stirring, until slightly thickened, about 1 minute. Divide beef mixture among bottom halves of slider buns; top with Cheddar, arugula and spinach. Sandwich with top halves of slider buns.
Grating the squash takes a bit of effort but allows it to cook faster, saving you time in the end; you can speed up prep by using the grater attachment on your food processor. The dip is piping hot when it comes out of the oven, so let it cool slightly before serving. Use the cooling time to slice some fresh baguette and crudités for dipping.
Portion size2 servings
Credits :Canadian Living Magazine: January 2016
grated seeled peeled
whipping cream (35%)
each salt and cayenne
per tbsp: about
Total fat4 g
Saturated fat2 g
Total carbohydrate2 g
In saucepan, cook bacon over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Using slotted spoon, remove bacon to bowl.
Reserving 2 tsp fat, drain. Return reserved fat to pan. Add squash; cook over medium heat, stirring and adding 2 tbsp water when squash starts to stick, until softened, about 5 minutes. Add green onions and garlic; cook, stirring, until fragrant, about 1 minute. Remove from heat; stir in bacon. Scrape into bowl. Set aside.
In same saucepan, melt butter over medium heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk, cream, pepper, salt and cayenne pepper; bring to boil, whisking often. Reduce heat and simmer, whisking, until thick enough to coat back of spoon, about 4 minutes. Stir in squash mixture, 1/2 cup of the Gruyère and the lemon juice.
Scrape into 2-cup ovenproof dish; sprinkle with remaining Gruyère. Broil for 4 minutes. Let stand for 5 minutes.
Tip from The Test Kitchen: Keep a close eye on the dip while it's broiling, as it can quickly go from bubbling and golden to overdone.
Pretty pomegranate seeds make these squares feel festive. If you're serving them with other cookies, bars or squares, cut them into smaller pieces, as they're quite rich.
Prep time20 minutes
Total time2 hours & 45 minutes
1 1/2 cup
chocolate wafer crumbs
tub (475 g)
Per square: about
Total fat16 g
Saturated fat10 g
Total carbohydrate21 g
In bowl, mix wafer crumbs with butter until moistened. Press into bottom of parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350°F oven until firm and dry, about 8 minutes. Let cool slightly, about 10 minutes.
While crust is cooling, in bowl, beat mascarpone with sugar until smooth; beat in egg and vanilla. Stir in flour. Spread over crust, smoothing top.
Bake in 350°F oven until no longer shiny, about 20 minutes. Let cool completely in pan. Refrigerate until filling is set, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.) In saucepan, bring pomegranate juice and honey to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Remove from heat. Let cool slightly, about 3 minutes. Pour over filling; sprinkle with pomegranate seeds. Refrigerate until set, about 30 minutes. Lift out onto cutting board; cut into squares.