- Portion size 50 servings
- Credits : Canadian Living Magazine: September 2006
Slow Cooker Massaman Beef Curry image Credits: Slow Cooker Massaman Beef Curry image
In Japan, cooks often make curry using a packaged mix, serving it over steamed rice and topping it with a fried pork cutlet. Here, we've ditched the store bought mix for a beefy homemade rendition of this gravy-rich stew. Choose a spicy curry powder instead if you prefer a dish with extra kick.
Lazy Cheese Burger Sliders Credits: Stacey Brandford
In large nonstick skillet, heat oil over medium-high heat; sauté garlic and rosemary until fragrant, about 30 seconds. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes. Stir in ketchup, Worcestershire sauce, mustard and pepper; cook, stirring, until slightly thickened, about 1 minute. Divide beef mixture among bottom halves of slider buns; top with Cheddar, arugula and spinach. Sandwich with top halves of slider buns.
Slow Cooker Balsamic-Braised Pot Roast IMAGE Credits: 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.
Pumpkin Scones with Whipped Brown Butter Icing Credits: Jodi Pudge
A brown butter spread gives flaky spiced pumpkin scones nutty flavour and an extra touch of sweetness. Overworked dough can become tough when baked; for the flakiest pastry, knead it just until the dough comes together.
Whipped Brown Butter Icing: In small nonstick skillet, melt half of the butter over medium heat; continue to cook, swirling frequently, until nutty brown and fragrant, about 3 minutes. Scrape into bowl. Let cool completely.
In bowl, beat remaining butter until light and fluffy, about 2 minutes. Beat in brown butter until combined, about 1 minute. Beat in brown sugar. Refrigerate until chilled, about 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.)
Scones: While icing is chilling, in bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. In separate bowl, whisk together pumpkin purée, egg, buttermilk, vinegar and vanilla; using fork, stir into flour mixture just until ragged dough forms.
Turn out onto lightly floured work surface; knead about 10 times to form smooth dough. Using floured hands, gently press into 10- x 7-inch rectangle. Cut into 6 squares; halve each square diagonally to make 12 triangles.
Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 400°F oven until golden, 12 to 15 minutes. Serve with Whipped Brown Butter Icing.
Makes 12 scones.