- Portion size 50 servings
- Credits : Canadian Living Magazine: September 2006
- 1 tablespoon chili powder
- 1 1/2 teaspoon pepper
- 1 1/2 teaspoon grated lemon rind
- 1 teaspoon packed brown sugar
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
The Ultimate Shortbread Cookies Image by: Jeff Coulson
The holidays wouldn't be complete without sweet, buttery shortbread, so we've perfected a classic. This one has a crispy snap but still melts delicately in your mouth.
The Ultimate Beef Stew image Image by: The Ultimate Beef Stew image
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Phyllo Crab and Avocado Cups Image by: Jodi Pudge
The combination of crab, avocado and corn blends salty, creamy and sweet. Stuffed into crisp pastry cups, it gives you a dinner party–worthy starter in just 10 minutes. For the best results, use fresh crabmeat, which retains more flavour than frozen.
In large bowl, stir together crabmeat, avocado, corn and green onion.
Stir together mayonnaise, mustard, lemon juice, dill and cayenne pepper; gently stir into crabmeat mixture. Divide among Phyllo Cups; top with watercress.
Tip from The Test Kitchen: Watercress can be quite dirty, so wash it thoroughly in a bowl of water, swishing with your hands to release any grit, then pat dry with paper towels.
Makes 12 pieces.
Phyllo Cups Image by: Jodi Pudge
Puff pastry is made by a time-consuming process of folding and rolling out dough brushed with butter. These layers expand during baking, giving it a "puff" effect that's light and flaky—the perfect base for appetizers and desserts.
Thaw frozen phyllo pastry. In small microwaveable bowl, microwave butter until melted. Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Repeat with remaining phyllo and butter.
Halve layers lengthwise; cut crosswise into thirds to make 6 squares. Press 1 square into bottom and up side of each well of 6-count muffin pan, pointing overhang outward. Bake in 400°F oven until golden, about 6 minutes. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 1 month; reheat in 350°F oven until crisp, about 3 minutes.)
Makes 1 batch (6 pieces).