As a side - usually to ham. My Mom used to make this dish and I hated how the hot milk curdled. She substituted cream of mushroom soup for half the milk and - tada! - we all loved it - and still do!
Portion size6 servings
Credits :Wendy Bassett
cream of mushroom soup
1 1/2 cup
Preheat oven to 350. Peel and slice potatoes 1/4 inch thick into medallions. Slice onion into thin rings. Mix together mushroom soup, milk, 1 cup of the grated cheddar, pepper and dillweed. Layer potatoes, onions and soup mixture into a large greased casserole baking dish. Sprinkle 1/2 cup of shredded cheese on top. Bake uncovered at 350 degrees for 65-75 minutes.
Juicy fall apples are the crowning glory of this classic French upside-down tart. Real vanilla bean accentuates the apples' natural sweetness and adds a warm, inviting aroma.
Portion size8 servings
Credits :Canadian Living Magazine: October 2014
Pink Lady apples
Granny Smith apples
Per serving: about
Total fat24 g
Saturated fat15 g
Total carbohydrate50 g
In large bowl, whisk together flour, sugar and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Whisk egg yolk with ice water; drizzle over flour mixture. Toss with fork until mixture clumps; if necessary, add up to 2 tsp more ice water. With floured hands, quickly press into 1-inch (2.5 cm) thick disc. Wrap dough in plastic wrap; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Apple Topping: Meanwhile, peel, quarter and core apples; halve each quarter lengthwise. Set aside. In 10-inch (25 cm) cast-iron skillet, melt butter over medium heat.
Stir in sugar and vanilla bean; cook, stirring, for 2 minutes. Spread wet sugar mixture evenly over bottom of pan; arrange apples over top, overlapping and wedging tightly to fill pan. Cook, gently stirring and turning apples and basting with liquid by tipping and rotating pan, until apples are tender and syrup is thick and golden caramel in colour, about 30 minutes. Remove from heat; sprinkle with salt. Refrigerate pan on rack for 20 minutes. Discard vanilla bean pod; carefully rearrange apples in pan into overlapping concentric circles.
On lightly floured work surface, roll out dough to 11-inch (28 cm) circle. Drape loosely over rolling pin; unroll over apple mixture, tucking edge in between pan and apples. Cut 4 steam vents in centre of dough.
Bake in 425F (220C) oven for 10 minutes. Reduce heat to 375F (190C); bake until crust is golden, 20 to 25 minutes. Let cool in pan on rack for 5 minutes.
Invert heatproof platter over tarte. Wearing oven mitts, turn pan upside down onto platter; carefully lift away pan. With spatula, remove any apples stuck to pan and arrange over tarte. Spoon any pan syrup over top; let cool for 5 minutes before serving.
We've achieved a 30-minute version of family-favourite lasagna by breaking the noodles into bite-size pieces, stirring the ingredients together and broiling them in serving-size ramekins. You get all the cheesy, hearty flavours of lasagna, without the time-consuming process of layering.
Portion size4 servings
Credits :Canadian Living Magazine: November 2015
broken in bite-size pieces
finely grated or pressed
Italian herb seasoning
bottle (680 ml)
strained tomatoes (passata)
extra-smooth ricotta cheese
per serving: about
Total fat22 g
Saturated fat11 g
Total carbohydrate57 g
In large saucepan of boiling lightly salted water, cook noodles according to package instructions until al dente. Drain.
Meanwhile, in large skillet, heat oil over medium-high heat; cook beef, onion, two-thirds of the garlic, the Italian seasoning, salt and pepper, stirring occasionally and breaking up beef with spoon, until beef is no longer pink and onion is softened, about 5 minutes.
Add zucchini; cook, stirring, until softened, about 2 minutes. Reduce heat to medium. Add strained tomatoes and honey; cook, stirring, until hot and combined, about 1 minute. Stir in noodles. Spoon into four 1 1/2-cup (375 mL) ramekins.
In bowl, stir together ricotta, Parmesan, basil, egg yolk and remaining garlic until smooth. Spoon over noodle mixture, spreading to edges of ramekins. Sprinkle with mozzarella.
Broil on rimmed baking sheet on centre rack until tops are browned and bubbly,
3 to 4 minutes. Let stand for 5 minutes before serving.
Tip from The Test Kitchen: Broiling the lasagnas on the centre rack allows the ricotta mixture to become hot and bubbly before the tops brown.
This treat tastes like a cross between traditional peanut brittle and sesame crisps. Salted nuts add a nice contrast to the sweet, sticky corn syrup. For the best results, be sure to use an accurate digital candy thermometer.
In large saucepan, bring sugar, corn syrup and 3/4 cup water to boil over medium heat, stirring until sugar is dissolved. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 235°F or 1 tsp mixture dropped in cold water forms soft pliable ball, about 10 minutes.
Stir in butter and salt; boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat. Immediately stir in nuts, sesame seeds, vanilla and baking soda.
Immediately pour onto parchment paper–lined baking sheet. Using greased offset palette knife, spread in even layer to desired thickness. Let cool completely in pan. Break into shards. (Make-ahead: Store in airtight container in cool dark place for up to 1 week.)
The holiday-favourite combination of molasses and spices turns classic hot chocolate into a gingerbread-flavoured treat.
Prep time10 minutes
Total time10 minutes
Portion size4 servings
(about 3 oz), chopped
Per serving: about
Total fat12 g
Saturated fat6 g
Total carbohydrate28 g
In saucepan, heat milk over medium heat just until steaming and bubbles form around edge; whisk in chocolate, molasses, ground cinnamon and nutmeg until smooth. Pour into 4 heatproof mugs; top with marshmallows and cinnamon sticks (if using).