This creamy, lemony, cheese-and-pineapple jellied salad has been on buffet tables for family get-togethers for as long as I can remember. No one will guess that it has only 5 ingredients, takes little active time to prepare, and can be made up to a day or two in advance!
Portion size8 servings
Credits :Cathy Elliott
extra-old Cheddar cheese
Drain the crushed pineapple well, reserving the juices. Measure out 3/4 cup of the juice and discard the rest. Set the crushed pineapple aside. Mix the gelatin with the boiling water, stirring gently until the gelatin crystals have completely dissolved. With an electric mixer on low speed, beat in the mayonnaise (or whipped salad dressing) until completely combined and light-yellow in colour. Place in the refrigerator until almost completely thickened. After thickened, remove the gelatin from the refrigerator and stir in 1 cup of the reserved crushed & drained pineapple. Gently fold in the grated cheddar cheese. Return to the refrigerator until ready to serve. NOTE: Fresh pineapple - and its juices - will not allow the gelatin to set and thicken properly; canned pineapple will, but do make sure the gelatin base is almost completely thickened before adding the fruit.
Our easiest-ever white bread requires absolutely no kneading. Simply fold the dough into a torpedo shape, let rise, then bake! Serve with our Slow Cooker Apple Butter (link to recipe, below).
Prep time35 minutes
Total time15 hours
Portion size24 servings
white bread flour
quick-rising instant dry yeast
2 1/2 cups
Per serving: about
Total fat1 g
Total carbohydrate21 g
In large bowl, whisk together 5 cups of the flour, the salt and yeast. Stir in warm water until well combined; cover with plastic wrap. Let rise in warm draft-free place until doubled in size, about 12 hours. (Make-ahead: Let rise for up to 18 hours.)
Sprinkle work surface with 1/3 cup of the remaining flour. Scrape dough onto work surface; sprinkle with 1/4 cup of the remaining flour. Cover with tea towel. Let stand for 15 minutes.
Using floured hands, press dough into 1-inch thick circle. Fold dough, 1 1/2 inches from edge farthest from you, pressing with hands; repeat folding, pressing into torpedo shape. Pinch seams to seal.
Dust rimless baking sheet with cornmeal. Place dough, seam side down, on pan; cover with clean tea towel. Let rise until doubled in size, about 1 1/2 hours.
Using scissors, cut 3 slashes crosswise on surface of dough. Sprinkle with 1 tbsp of the remaining flour. Bake in 425°F oven for 10 minutes. Decrease heat to 375°F; bake until light golden and loaf sounds hollow when tapped, about 30 minutes. Serve warm or let cool on rack. (Make-ahead: Let cool completely; wrap in plastic wrap. Freeze in resealable freezer bag for up to 3 weeks; thaw in bag at room temperature. Reheat in 325°F oven until warm, about 5 minutes.)
Tip from The Test Kitchen: Your microwave is the ideal place to let the dough rise quickly. It's well insulated, so it can protect the yeast from any drafts during fermentation.
Soaking dried beans before boiling them speeds up their cooking time and prevents them from splitting. Simply place the beans in a large bowl, cover with about three inches of water and let stand at room temperature for 24 hours. If you don't have dried beans, substitute with eight cups of canned no-salt-added navy beans, and skip the first paragraph.
In large saucepan, add beans and enough water to cover by 1 inch; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, until beans are tender, about 40 minutes. Drain. (Makeahead: Rinse with cold water until cool; drain well. Refrigerate in airtight container for up to 3 days.)
In slow cooker, stir together beans, onion, bacon, tomato juice, brown sugar, tomato paste, molasses, soy sauce, garlic powder, mustard, salt and pepper; cover and cook on low until thick enough to mound on spoon, 5 to 6 hours. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 5 days. Reheat before serving.)
Tip from The Test Kitchen: Don't have time to soak the beans overnight? Place dried beans in a heavy-bottomed saucepan and cover with 4 inches water; bring to boil and cook for 2 minutes. Remove from heat and let stand until beans have doubled in size, about 1 hour.
This noodle dish gets its signature bright yellow colour from golden turmeric. We've substituted leaner pork tenderloin for the traditional barbecued pork (but if you can find the real thing, it's definitely worth using). This recipe yields a lot, so be sure to use a wok or your largest nonstick skillet.
Portion size6 servings
Credits :Canadian Living Magazine: February 2015
trimmed and sliced in thin strips
sodium-reduced soy sauce
(about 1/32-inch/1 mm thick)
(21 to 24 count), peeled and deveined
sweet red pepper
cut in 1-1/2-inch (4 cm) lengths
per each of 6 servings: about
Total fat7 g
Saturated fat1 g
Total carbohydrate46 g
In bowl, stir together pork, 2 tsp of the soy sauce, the sesame oil, pinch of the salt and the pepper. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, place vermicelli in large heatproof bowl; add enough boiling water to cover and soak according to package instructions. Drain and rinse under cold water; drain well.
In wok or large nonstick skillet, heat 1 tsp of the vegetable oil over medium-high heat; cook eggs, stirring, just until set, about 1 minute. Scrape onto plate. Wipe out wok. Add 1 tsp of the vegetable oil to wok; saut? shrimp over medium-high heat until pink and opaque throughout, about 2 minutes. Remove to plate. Add 1 tsp of the vegetable oil to wok; saut? pork mixture over medium-high heat until just a hint of pink remains inside, about 3 minutes. Remove to plate.
Add remaining vegetable oil to wok; saut? onion, red pepper and garlic over medium-high heat until pepper is tender-crisp, about 2 minutes. Add vermicelli, egg, shrimp, pork, green onions, curry powder, turmeric, sugar and remaining soy sauce and salt. Cook, stirring and tossing, until well combined and heated through, about 3 minutes. Add bean sprouts; cook, stirring, until softened, about 1 minute.
Change it up - Vegetarian Singapore Noodles: Omit shrimp. Substitute 1 pkg (350 g) extra-firm tofu, drained and cut in 1/2-inch (1 cm) cubes, for the pork; continue with recipe as directed.
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.