Pork Tenderloin With Mushroom Gravy and Egg Noodles
Pork tenderloin makes a leaner yet flavourful substitute in this lighter take on pork chops and gravy. If you like, use shiitake, oyster or portobello
mushrooms in place of the cremini mushrooms.
Pork tenderloin makes a leaner yet flavourful substitute in this lighter take on pork chops and gravy. If you like, use shiitake, oyster or portobello
mushrooms in place of the cremini mushrooms.
The size of the shrimp doesn't matter in these pastries. However, choose raw shrimp rather than cooked to ensure they don't overcook when baked.
Decadent little chocolate cakes with rich molten cores are enough to make any meal special. The batter for this dessert can be prepared ahead, but the cakes are best eaten immediately after baking, so don't put them into the oven until your guests are ready for dessert. If you're making this on an occasion when you can eat dairy, try the Flourless Chocolate Lava Cakes variation.
We love serving roasted potatoes for any holiday meal, but if you're looking to switch up your sides this year, we can't recommend these cakes enough. Creamy polenta becomes a crispy bite-size side when cooled, cubed and browned in a skillet.
Could breakfast get any better? These squash waffles will make your morning—we guarantee it!
You won't have any trouble getting rid of the extra servings of this toothsome cake and whisky-laced caramel sauce.
With a cookie crumb base, an irresistible toffee centre and a ganache topping, these are truly sinful.
Chewy toasted coconut plays off creamy, coconut-scented white chocolate in these decadent truffles from our Holiday Best 2002 special issue. Resembling tiny snowballs, they add a pretty contrast to a plate of dark chocolate truffles.
With a creamy rich stuffing, this salmon makes an elegant dish for entertaining. You can prepare it ahead to simply pop into the oven when guests arrive.
