Very simple crab dip for use on crackers, or in Cream Cheese Pasty Tart Shells CAN BE FROZEN in Jello Molds, thaws quickly... so you can always have an appetizer available for last minute guests, or to take to a party, when you do not have time to prepare in advance.
Portion size20 servings
Credits :nancy scott
Drain Crabmeat, add seafood sauce (to your taste, mix into cream cheese... Once totally mixed, I use Jello Molds, or small brioche pans (mini bundt pan).. drizzle olive oil into pan, spread all over mold... sprinkle with celery seeds. Refrigerate or freeze... unmold onto decorative plate when ready to use, if frozen, will take approx 30 min to thaw. Serve with Crackers or Cream Cheese Pastry Tart Shells. YUM
Want your French toast express-style? Skip the frying pan for this decadent, sweet treat that's ready in less than 10 minutes. With the addition of a few pantry staples (see variations, below), you can make this basic version extra sweet or salty.
Prep time5 minutes
Total time7 minutes
Portion size1 serving
1 1/4 cup
cubed (1 inch)
Per serving: about
Total fat10 g
Saturated fat3 g
Total carbohydrate47 g
In bowl, whisk together egg, milk and vanilla. Add bread; mix well. Spoon mixture into microwaveable mug or bowl. Microwave on high, in 30-second intervals, until set, 1 to 2 minutes. Serve warm drizzled with maple syrup.
Change it up: Try these variations for an extra hit of sweetness or a salty spin.
Whisk 1 tbsp marmalade into egg mixture; continue with recipe as directed.
Whisk 1 tbsp chocolate hazelnut spread and 1/4 tsp sea salt into egg mixture; continue with recipe as directed.
Cinnamon-Raisin Sticky Bun
Whisk 1/8 tsp cinnamon and 1 tbsp raisins into egg mixture; continue with recipe as directed.
Hearty mushrooms make these breakfast sandwiches a scrumptious meatless alternative to the classic sausage-and-egg combo. You can always swap the English muffins out for whole wheat ones, or even skinny pitas, if that's what you have on hand.
Portion size2 servings
Credits :Canadian Living Magazine: July 2015
stems and gills removed
salt and pepper
(such as Boursin)
split and toasted
per serving: about
Total fat17 g
Saturated fat7 g
Total carbohydrate32 g
Brush tops of mushrooms with half of the oil. Place, stem sides down, on baking sheet. Bake in 450°F (230°C) oven until tender, about 7 minutes.
Meanwhile, in nonstick skillet, heat remaining oil over medium heat; crack eggs into skillet. Cook, breaking yolks, until whites are set yet yolks are still soft, about 3 minutes, or until desired doneness. Sprinkle with salt and pepper.
Spread cheese over cut sides of muffins; divide mushrooms and eggs between 2 halves. Sandwich with remaining halves.
Flank steak is a great option for serving a large crowd because you cook it whole, meaning there's only one steak to turn on the grill, rather than several. Balsamic vinegar adds bold flavour to the marinade. For a subtler taste, opt for a light-to-medium-bodied red wine, such as Pinot Noir or Merlot, instead.
Portion size8 servings
Credits :Canadian Living Magazine: June 2015
balsamic vinegar or
dry red wine
finely grated or pressed
salt and pepper
beef flank marinating steak
per each of 8 servings: about
Total fat9 g
Saturated fat3 g
Total carbohydrate1 g
In small bowl, whisk together vinegar, mustard, 2 tbsp of the oil, the garlic and half each of the salt and pepper.
Using fork, prick steak all over on both sides. Place in large resealable plastic bag or shallow dish; pour in vinegar mixture, massaging or turning steak to coat. Seal bag or cover dish and refrigerate for 8 to 24 hours.
Remove steak from marinade; discard marinade. Pat steak dry and brush with remaining oil; sprinkle with remaining salt and pepper. Place on greased grill over medium-high heat. Grill, uncovered and turning at least twice, until instant-read thermometer inserted in centre reads 140°F (60°C), 10 to 12 minutes.
Remove to rack and let rest, uncovered, for 5 minutes or until instant-read thermometer inserted in centre reads 145°F (63°C). Slice across the grain.
This twist on a takeout favourite is made with sautéed chicken instead of greasy fried beef. Quick-cooking udon noodles can usually be found in convenient 200 g packages in the Asian section of your grocery store.
In large wok or nonstick skillet, heat 1 tbsp of the oil over medium-high heat; stir-fry chicken until golden and no longer pink inside, about 5 minutes. Remove to plate; set aside.
Meanwhile, in large pot of boiling water, cook noodles and broccoli until noodles are tender and broccoli is tender-crisp, about 3 minutes; drain well.
In bowl, stir together hoisin sauce, soy sauce, pepper and 1/3 cup water.
In wok, heat remaining oil over medium-high heat; stir-fry garlic and chili until fragrant, about 30 seconds. Add noodle mixture, chicken and hoisin sauce mixture; stir-fry until coated and sauce is slightly thickened, about 2 minutes.