1. Put garlic, onions, tomato sauce, bay leaves, vinegar, and Worcestershire sauce in a saucepan. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes. Stir in oregano, cayenne, and brown sugar. 2. While sauce is simmering, cover ribs with foil, but do not seal, and bake at 450°F. (230°C) for 15 minutes. Reduce heat to 350°F. (180°C) and pour sauce over the meat. Cover again loosely with foil and bake for 45 minutes, basting several times. Uncover and bake 30-40 minutes longer, basting several times until richly glazed.
Easter ham is the start of this Asian- inspired stir-fry, but why wait for leftovers? Make this meal any time you like by using cooked deli ham. Serve over steamed rice or cooked noodles with a drizzle of soy sauce.
Portion size4 servings
Credits :Canadian Living Magazine: April 2015
sodium-reduced chicken broth
sliced (white and green parts separated)
(about half a head)
1 1/4 cup
thinly sliced fully cooked
cut in strips or shredded
per serving: about
Total fat10 g
Saturated fat2 g
Total carbohydrate9 g
In glass measure or small bowl, whisk together broth, cornstarch, vinegar, honey, five-spice powder, salt and 1/4 cup water. Set aside.
In wok or large nonstick skillet, heat oil over medium-high heat; stir-fry white parts of green onions, the garlic and ginger for 1 minute. Add cabbage and ham; stir-fry until cabbage is tender- crisp, about 3 minutes.
Stir in broth mixture; bring to boil. Cook, stirring, until coated and sauce is thickened, 1 to 2 minutes. Sprinkle with green parts of green onions.
It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.
Portion size48 servings
Credits :Canadian Living Magazine: December 2015
2 1/2 cups
white corn syrup
per piece: about
Total fat0 g
Saturated fat0 g
Total carbohydrate14 g
In large saucepan, bring sugar, corn syrup and 1/3 cup water to boil over medium heat, stirring just until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300?F (149?C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat.
Standing back and averting face, whisk in baking soda and vanilla. (Caramel will bubble and sputter and increase in volume.) Do not overmix.
Pour into greased parchment paper– lined 13- x 9-inch (3.5 L) cake pan. Let cool in pan for 2 hours. Break into 1 1/2-inch (4 cm) pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.)
chicken liver pâté, pork liver pâté or
duck liver pâté
Per piece: about
Total fat7 g
Saturated fat3 g
Total carbohydrate6 g
In food processor, pulse together mushrooms, shallot and garlic until finely chopped.
In nonstick skillet, melt butter over medium-high heat; cook mushroom mixture, stirring occasionally, until shallot is softened, about 4 minutes. Add beef, 1/2 tsp of the thyme, the salt and pepper; cook, breaking up beef with spoon, until beef is no longer pink, about 5 minutes. Pour in wine; cook, stirring, until almost no liquid remains, about 3 minutes. Scrape into bowl; refrigerate until lukewarm, about 30 minutes.
On work surface, unroll 1 sheet of the pastry; cut into 16 squares. Press 1 square into bottom and up side of each of 16 mini muffin pan wells, leaving overhang. Repeat with remaining pastry. Spoon 1 tbsp of the beef mixture into each; top with pâté. Fold overhang over top of filling.
Whisk egg with 1 tbsp water; lightly brush over pastry. Sprinkle with remaining thyme. Bake in 425°F oven until golden, about 14 minutes. Run tip of knife around edges of pastry to release from pans. Serve warm.
Enjoy the campfire taste of s'mores year-round—no roaring fire required! These three-ingredient, no-bake drop cookies are the ultimate holiday treat.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
1 1/2 cup
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate12 g
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate, stirring occasionally, until smooth. Remove from heat.
Stir in graham wafers and marshmallows. Drop by rounded 1 tbsp onto parchment
paper–lined baking sheets. Refrigerate until firm, about 30 minutes. (Makeahead: Refrigerate in airtight container for up to 1 week.)