- Portion size 200 servings
- Credits : Canadian Living Magazine: November 2007
Chicken, Rice and Thyme Biryani Credits: Jodi Pudge Source: Canadian Living Magazine: September 2016
Browning the chicken and cooking the biryani in the same pan keeps cleanup to a minimum and infuses the rice with flavour.
Sprinkle chicken with 1/4 tsp salt and pinch pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tsp olive oil over medium-high heat; cook chicken, turning occasionally, until golden, about 7 minutes. Transfer to plate.
Drain all but 4 tsp fat from pan; cook onions over medium-high heat, stirring, until golden, about 6 minutes. Stir in broth, rice, thyme and 1/4 tsp salt, scraping up browned bits; bring to boil.
Arrange chicken, skin side up, over rice mixture. Reduce heat, cover and simmer until liquid is absorbed and chicken is no longer pink inside, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes before serving.
Fresh Pumpkin Purée Credits: Jodi Pudge
If you think fall is synonymous with pumpkin pies and spiced lattes, this recipe will be your go-to all season long. Pumpkin purée is so easy to prepare and, best of all, homemade will give all of your pumpkin treats the freshest flavour possible.
Halve and seed pumpkin; prick skin all over with fork. Arrange, flesh side down, on foil-lined rimmed baking sheet. Roast in 375°F oven until flesh is tender, about 1 hour. Let cool for 15 minutes.
Scoop flesh into food processor; purée until smooth. Drain in cheesecloth-lined sieve for 1 1/2 hours. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.)
Makes about 1-3/4 cups.
Vampire Fang Cookies image Credits: Vampire Fang Cookies image
Sink your teeth into these buttery vanilla cookies, which are every bit as sweet as they are scary. For silky-smooth melted chocolate, start with a completely dry bowl and keep it from getting too hot— water and excessive heat will cause the chocolate to become rough and gritty.
Slow Cooker Pulled Beef Credits: Stacey Brandford
Serve with cooked rice, shredded lettuce, sour cream and chopped fresh cilantro, if desired.
In slow cooker, combine tomatoes, tomato paste, onion, jalapeño pepper, cumin, garlic powder, oregano, salt and pepper. Add beef, turning to coat; cover and cook on low until beef is tender, 8 to 10 hours.
Using 2 slotted spoons, transfer beef to cutting board; remove any twine. Using 2 forks, shred beef into bite-size pieces. Transfer to bowl.
Skim fat from surface of cooking liquid. Add 2 cups of the cooking liquid to beef; toss to coat. (Make-ahead: Cover and refrigerate for up to 3 days.)