This is a great dip for parties and get-togethers, no matter what the occasion. It is so easy to make and is ready in just a few minutes.
Portion size10 servings
Credits :Linda Work
8 oz pkg
flaked and drained
hot pepper sauce
salt and pepper
Preheat oven to 375ºF. Mix all ingredients until well blended. Spoon into 8 or 9-inch glass pie plate. Sprinkle top with dill weed. Place in preheated oven and bake for 15 minutes. Serve with crackers. Enjoy.
Everyone needs a fried rice recipe in his or her repertoire, because it's great for using up leftovers. When you don't have any meat in the fridge or freezer, you'll likely have eggs on hand to turn what's normally a side dish into this complete meal.
Portion size4 servings
Credits :Canadian Living Magazine: May 2014
thinly sliced (light and dark green parts separated)
1 1/2 cup
such as shiitake or cremini
sodium-reduced soy sauce
or other Asian chili sauce
PER SERVING: about
Total fat14 g
Saturated fat2 g
Total carbohydrate65 g
In wok or large nonstick skillet, heat vegetable oil over medium-high heat; stir-fry light green parts of green onions until softened, about 1 minute.
Add mushrooms, carrot, garlic and ginger; cook, stirring, until softened, about 3 minutes.
Stir in rice and peas; cook, stirring frequently, until rice is hot, about 5 minutes. Push rice into ring around edge of pan, leaving space in centre; pour eggs into centre. Cook, stirring eggs occasionally, until softly scrambled, about 2 minutes.
Stir in rice mixture, soy sauce, oyster sauce, sriracha and sesame oil; cook, stirring, for 1 minute. Sprinkle with dark green parts of green onions.
This thick, rich thirst quencher is full of dark leafy greens and antioxidant-rich berries. Yogurt that contains live bacterial cultures (or probiotics), helps your digestive system fight toxins that can make you sick.
Portion size1 serving
Credits :Canadian Living Magazine: June 2014
frozen mixed berries
probiotic vanilla flavoured
frozen peach slices
per serving: about
Total fat7 g
Saturated fat3 g
Total carbohydrate37 g
In blender, purée together milk, berries, yogurt, spinach, peaches, cashew butter and honey until smooth.
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
Portion size16 servings
Credits :Canadian Living Magazine: March 2014
1 1/2 teaspoon
2 1/4 cups
1 1/2 teaspoon
per each of 16 slices: about
Total fat10 g
Saturated fat6 g
Total carbohydrate32 g
Stir together bananas, buttermilk and baking soda. Let stand for 5 minutes. Meanwhile, whisk together flour, baking powder and salt; set aside.
In large bowl, beat butter with brown sugar until combined; beat in egg, vanilla and banana mixture. Stir in flour mixture until combined; scrape into greased 9- x 5-inch (2 L) loaf pan.
Bake in 350 F (180 C) oven until cake tester inserted into centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
Change it up -? Chocolate Chip Banana Bread: Stir 1 cup semisweet chocolate chips into flour mixture.
Cinnamon Banana Bread: Whisk 1/2 tsp cinnamon into flour mixture.