- Portion size 125 servings
- Credits : Canadian Living Magazine: July 2009
- 1 1/2 cup butter softened
- 6 cups icing sugar
- 1/4 cup whipping cream
- 1/4 cup milk
- 2 teaspoons vanilla
The Ultimate Banana Bread Image by: Jeff Coulson
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.
Huevos Rancheros Casserole Image by: James Tse
We've simplified traditional huevos rancheros by layering the ingredients in a zesty brunch casserole. Assemble the dish the night before so that, in the morning, all you need to do is crack the eggs, garnish and pop the casserole into the oven. Serve with a dollop of sour cream and some sliced avocado or a side salad.
Slow Cooker Balsamic-Braised Pot Roast IMAGE Image by: Slow Cooker Balsamic-Braised Pot Roast IMAGE
Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
Steak and Broccoli Stir-Fry Image by: Stacey Brandford
The secret to a perfectly cooked beef stir-fry is placing the steak in the freezer before slicing it. That way, the meat will become nice and firm, allowing you to cut the meat into thin, even slices with ease.
Place beef in freezer until firm, about 20 minutes. Thinly slice across the grain.
Meanwhile, in small bowl, whisk together oyster sauce, chili garlic sauce, half each of the salt and pepper and 1/3 cup water. Set aside.
In bowl, toss together beef, garlic, egg yolk, cornstarch and remaining salt and pepper.
In large nonstick skillet or wok, heat 1 tsp of the oil over medium-high heat; stir-fry half of the beef mixture until browned, about 3 minutes. Transfer to plate. Repeat with 1 tsp of the remaining oil and the remaining beef mixture.
In same pan, heat remaining oil over medium-high heat; stir-fry onion and mushrooms until onion is golden and mushrooms are softened, about 5 minutes. Add broccoli, red pepper and 2 tbsp water; stir-fry until broccoli is tender-crisp, about 8 minutes. Return beef and any accumulated juices to pan. Stir in oyster-sauce mixture; cook, stirring, until slightly thickened, about 1 minute.