Serve sliced like a loaf of bread on a tray garnished with fresh parsley and lemon wedges.
Portion size8 servings
Credits :belsagdgrl Thompson
soda cracker crumbs
1 1/3 cup
drain salmon but keep juice. add butter to juice and stir on med-low heat until butter melted. Flake salmon and add: egg yolks, parsley, garlic, lemon, worcestershire, and onion. Pour broth of butter and salmon juice over cracker crumbs and stir until moistened. Add all ingredients together excect egg whites. Whip eggs whites until foamy. Fold egg whites in and scoop into Bread Loaf tin. Use parchement or wax paper to line tin. Set tin in a shallow baking dish with 1" of water in bottom of baking dish. Place on middle rack in the oven uncovered for 60 min.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Portion size60 servings
Credits :Canadian Living Magazine: September 2015
1 1/4 cup
chocolate chips or chunks
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate17 g
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly.
Bake, 1 sheet at a time, in 350?F (180?C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Change it up: The Ultimate Crispy Chocolate Chip Cookies
Omit 1/2 cup of the flour. Arrange dough on baking sheets as directed; flatten to 1/2-inch (1 cm) thickness. Bake as directed.
Change it up: The Ultimate Soft Chocolate Chip Cookies
Prepare dough and arrange on baking sheets as directed (do not flatten). Refrigerate until firm, about 30 minutes. Transfer directly to 350?F (180?C) oven and bake until tops are no longer shiny, about 12 minutes.
Tip from The Test Kitchen: Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake most evenly.
The addictive combination of chocolate and peanut butter guarantees that these cookies will be a favourite on your holiday goodie tray.
Portion size36 servings
Credits :Canadian Living Magazine: December 2015
2 1/4 cups
Pure Milk Chocolate Chips
REESE Peanut Butter Chips
per cookie: about
Total fat14 g
Saturated fat7 g
Total carbohydrate15 g
Dough: In large bowl, beat cream cheese with butter until fluffy; beat in sugar and vanilla. In separate bowl, whisk flour with salt; stir into cream cheese mixture in 2 additions just until combined. Divide dough into thirds; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 30 minutes.
Filling: Meanwhile, in food processor, pulse together chocolate chips, peanut butter chips and peanuts until finely chopped. Set aside.
Assembly: Between waxed paper or on lightly floured work surface, roll out dough, 1 disc at a time, into 12-inch (30 cm) circle. Chill for 15 minutes. Spread with 1/4 cup of the peanut butter. Cut into 12 wedges. Sprinkle one-third of the chocolate chip mixture over dough, leaving 1/2-inch (1 cm) border. Starting at wide end, roll up each wedge, pressing tip to adhere. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheet. Repeat with remaining dough and filling. Brush with egg and sprinkle with coarse sugar. (Make-ahead: Freeze until firm, about 1 hour. Layer between waxed paper in airtight container; freeze for up to 3 weeks.)
Bake in top and bottom thirds of 325?F (160?C) oven, switching and rotating pans halfway through, until edges are golden, about 35 minutes. Let cool completely on pans.
Pressing super-fluffy russet potatoes through a ricer is the key to creating the smoothest mash you've ever tasted. Doing it a day ahead is a serious time-saver: Simply stir together your ingredients and reheat 12 minutes before dinner!
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
peeled and cut in chunks
1 1/4 cup
per each of 10 servings: about
Total fat8 g
Saturated fat5 g
Total carbohydrate36 g
In saucepan of boiling salted water, cook potatoes until fork-tender, about 15 minutes; drain well. Press potatoes through potato ricer. (Make-ahead: Spread onto parchment paper–lined rimmed baking sheet; let cool. Cover and refrigerate for up to 24 hours. Continue with recipe, adding 8 minutes to cook time.)
In large saucepan, heat together cream, butter, salt and pepper over medium heat until butter is melted. Add potatoes; cook, stirring frequently, until smooth and hot, about 4 minutes.
This Chinese classic gets a wholesome makeover by replacing the meat with loads of fresh vegetables. Korean hot pepper paste isn't traditionally found in ma po tofu, but it adds a nice kick. Look for it in the Asian section of your grocery store, or substitute with one teaspoon of sriracha.
Portion size4 servings
Credits :Canadian Living Magazine: April 2016
20-minute whole grain
vegetable oil or
quartered lengthwise and cut crosswise in scant 1/2-inch (1 cm) thick pieces
trimmed and cut in 1-inch (2.5 cm) lengths
In saucepan, cook rice according to package instructions.
Meanwhile, in large nonstick skillet or wok, heat oil over medium-high heat; stir-fry carrot, three-quarters of the green onions and the ginger until carrot is beginning to soften, about 4 minutes. Add green beans and mushrooms; stir-fry until green beans are beginning to soften, about 3 minutes. Stir in black bean garlic sauce and hot pepper paste; cook, stirring, until fragrant, about 1 minute.
Whisk cornstarch with 1 cup water; stir into vegetable mixture. Bring to boil; boil, stirring, until thickened, about 1 minute. Reduce heat to medium. Add tofu; cook, stirring gently, until tofu is coated and warmed through, about 3 minutes. If necessary, add water, 1 tbsp at a time, to reach desired consistency.
Divide rice among serving bowls; top with ma po tofu. Sprinkle with remaining green onions.
Tip from The Test Kitchen: Use medium-firm tofu in stir-fries. It has a delicate texture yet doesn't fall apart as easily as soft tofu.