- Portion size 60 servings
- Credits : Mary King
- 2 6 oz packages dried apricots
- 5 1/2 cups dessicated coconut
- 2 cans Eagle Brand Sweetened Condensed Milk
- 1 cup sifted icing sugar
Sauteed Mushroom Linguine IMAGE Credits: Sauteed Mushroom Linguine IMAGE
This indulgent pasta can be thrown together even on the busiest weeknight. Mushrooms cook faster when spread over a large surface, so choose your largest nonstick skillet. Top with an extra sprinkling of Parmesan, if desired.
The Ultimate Roast Chicken with Gravy IMAGE Credits: The Ultimate Roast Chicken with Gravy IMAGE
Crispy herb-flecked skin? Check. Tender juicy meat? Check. Rich full-bodied gravy? It's got that, too. Our foolproof take on the classic Sunday supper is so good — and so easy — you might be tempted to make it on weeknights.
Blood Orange and Fennel Salad Credits: Jodi Pudge
Blood oranges add a splash of colour to this winter salad. Choose oranges that feel heavy for their size, and store them in your refrigerator or in a cool, dry place for up to a week.
Finely grate orange zest to make 1 tsp. Remove remaining peel and pith from oranges; cut oranges crosswise into generous 1/4-inch thick slices. Set aside.
In small bowl, whisk together vinegar, mustard, honey, orange zest, garlic, salt and pepper. Gradually whisk in oil in thin steady stream until well combined. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
In large bowl, combine lettuce, fennel, red onion and oranges. Drizzle with vinaigrette; toss to coat. Serve immediately.
Yellow Bean and Rapini Salad image Credits: Yellow Bean and Rapini Salad image
Bursting with bright veggies and coated in a lemony dressing, this easy make-ahead salad is a lighter twist on green bean casserole. For a more subtle dressing, omit the lemon zest.