This is twist on a pizza made upside down in a casserole dish using a homemade dough as the crust which puffs up to a golden brown. Cutting it is the fun part, and you can make it as deep as the casserole dish, so that you get an Upside Down Chicago Deep Dish Pizza. Fun to make and eat!
Portion size6 servings
sliced or out of its casing
1. In a heavy bottom saucepan, brown the ground beef and sausage and drain all of the fat leaving about 1 tbsp. of fat in pan. Add onions, pepper, and mushrooms and cook for about 5 minutes stirring frequently. Add the spaghetti sauce and simmer for about 10 minutes. 2. In a large mixing bowl, combine eggs, milk, salt and oil togther and mix. Add the flour and incorporate into a smooth batter. 3. In a 9x9 or bigger baking or casserole dish, Add the meat sauce mixture on the bottom. Sprinkle all of the mozzarella cheese on top. 4. Pour the batter on top of the cheese and meat mixture. Sprinkle with parmesan on top of batter. 5. Bake at 400 deg F. for about 30 - 40 minutes until the dough puffs up and turns golden brown. Cool about 10 minutes and serve.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
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.
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
Portion size16 servings
Credits :Canadian Living Magazine: March 2014
1 1/2 teaspoon
2 1/4 cups
1 1/2 teaspoon
per each of 16 slices: about
Total fat10 g
Saturated fat6 g
Total carbohydrate32 g
Stir together bananas, buttermilk and baking soda. Let stand for 5 minutes. Meanwhile, whisk together flour, baking powder and salt; set aside.
In large bowl, beat butter with brown sugar until combined; beat in egg, vanilla and banana mixture. Stir in flour mixture until combined; scrape into greased 9- x 5-inch (2 L) loaf pan.
Bake in 350 F (180 C) oven until cake tester inserted into centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
Change it up -? Chocolate Chip Banana Bread: Stir 1 cup semisweet chocolate chips into flour mixture.
Cinnamon Banana Bread: Whisk 1/2 tsp cinnamon into flour mixture.
Cut stems from Swiss chard; coarsely chop leaves. Trim and cut stems into 1/2-inch thick pieces. Set aside separately.
Finely grate or press 2 cloves of the garlic; mince remaining garlic. Set minced garlic aside.
In small bowl, stir together grated garlic, maple syrup and soy sauce. Set aside.
Sprinkle fish with pinch each salt and pepper. In nonstick skillet, heat 2 tsp olive oil over medium heat; cook fish for 4 minutes. Turn fish and brush with 2 tbsp of the maple syrup mixture; cook until fish flakes easily when tested with fork. Transfer to serving dish; tent with foil to keep warm. Wipe pan clean.
In same pan, heat 2 tsp olive oil over medium heat; cook minced garlic, stirring, until fragrant, about 30 seconds. Add Swiss chard stems and pinch each salt and pepper; cook, stirring, until tender-crisp, about 4 minutes. Add Swiss chard leaves; cook, stirring occasionally, until leaves are softened and beginning to wilt, about 2 minutes. Stir in 1 tbsp of the maple syrup mixture. Scrape into serving dish.
Add remaining maple syrup mixture to pan; cook over medium heat until thickened, about 2 minutes. Spoon over fish. Serve with Swiss chard.