- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2005
- 1 lb pizza dough
- 1/3 cup pesto
- 2 tablespoons grated Parmesan cheese
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.
The Ultimate Pizza Dough image Image by: The Ultimate Pizza Dough image
Our foolproof dough delivers the most amazing pizza crust you'll ever taste. The long rising time results in a lovely texture and extra-rich flavour. It's so easy to make and can be stretched into either a regular or thin-crust pizza. You'll never want to order in again!
Cherry Icebox Cookies IMAGE Image by: Cherry Icebox Cookies IMAGE
These red and green–speckled cookies are the perfect way to spread the festive spirit. If you like, substitute the glac? cherries for another candied fruit.
Moroccan Lamb Shank Soup Image by: Jodi Pudge
Simmering whole shanks adds tons of flavour from the bones, and the rich gelatin from any marrow gives the soup body. To round out the meal, serve with a side of couscous.
In large bowl, stir together cumin, coriander, ginger, turmeric, salt and pepper. Add lamb; rub cumin mixture all over lamb to coat. Set aside.
In Dutch oven or large heavy-bottomed saucepan, heat 2 tsp of the oil over medium heat; cook onions and carrots, stirring occasionally, until beginning to soften, about 6 minutes. Add garlic; cook, stirring often, for 3 minutes. Scrape into bowl.
In same pan, heat remaining oil over medium heat; cook lamb, turning occasionally, until browned all over, about 6 minutes. Add onion mixture, broth, tomato paste, cinnamon stick, bay leaf and 2 cups water; bring to boil. Reduce heat, cover and simmer, turning lamb once, until lamb is fork-tender, about 2 hours.
Transfer lamb to plate. Let cool enough to handle. Remove meat from bones; discard bones and any remaining fat.
While lamb is cooling, skim fat from surface of soup; discard cinnamon stick and bay leaf. Add red pepper and zucchini; cook, stirring occasionally, until tender, about 20 minutes.
Return lamb to soup; cook until heated through, about 2 minutes. Stir in parsley.
Makes 6 to 8 servings.