I adapted this from a low-carb cookbook. It is super easy and fast to make if you use your food processor's slicing blade. It is also a bit colourful on a buffet table. Times do not include refrigeration.
This is a family favourite -- even Aunt Esther loves it. And it's so easy to make. I've always had the kids help make the crust and press it into the pie pan. This is great for lunches and leftovers, too, as it reheats very well in the microwave. Adapted from a recipe in a Farm Journal cookbook.
Most of us make a lot of chicken dishes. This one is quick and easy, and full of flavor. It has been created for a Ready, Set, Cook contest. It uses seven RSC ingredients (two more than required), so you can omit the mushrooms if you are a non-mushroom lover. The timing is a little hard to calculate. Not counting the marinating (which I did overnight once and 8 hours for another time), I found that I could make all of the rest of the recipe within 50 minutes. But I was busy for a lot of the time.
This is based on my Recipe #202355, but has been revised to cater for a friend who can’t eat wheat. I could have just noted the differences on the original recipe, but I wanted this recipe title to reflect the fact it is wheat-free (making it much easier for people who are searching for such recipes). I usually double the amounts shown here. If you decide to do the same, make sure you have a large enough pan. My ceramic roasting pan—which is 11" x 14"—holds a double recipe comfortably. My photo is of the dry ingredients.
You'll want an avalanche of this delicious snow. This recipe was given to me by a friend, Anne. It was a highlight of the menu for my oldest daughter's 21st birthday. Very easy and quick to make. For those who use imperial measure, 500 grams is just over a pound.
Years ago, I adapted this recipe from a 1970s paperback Booth's (Pillsbury) Fish and Seafood Cookbook. It has always had rave reviews from tasters here. It's on the stove now and two of our past exchange students, who are visiting now, want to know why I never served it before. It's quick, easy, tasty and nourishing. We love the herbs, so I tend to use up to a full teaspoon of each.
I adapted this easy-to-make granola from the first Harrowsmith cookbook (I made a big reduction in butter and it still works). Because we have a houseful of people, I usually double the amounts shown here. If you feed a crowd, too, make sure you have a large enough pan. My ceramic roasting pan—which is 11" x 14"—holds a double recipe comfortably.
UPDATE: At an exchange student's request, we are now adding cinnamon. Good addition. The recipe has been revised accordingly.
This easy-to-make dessert will impress family and friends. It comes together in minutes, but everyone will think you slaved over it. Make the Kahlua cream a day or two ahead, so the flavors develop. The instructions here call for the berries to be roasted, but it is perfectly fine -- and totally delicious -- to simply stir the berry ingredients together and let them marinate in the fridge for a few hours before assembling.* I figure roast them in winter and refrigerate them in summer. The recipe can be easily halved or doubled. Created for RSC #10.
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