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CANADIAN LIVING CHICKEN TORTILLA SOUP
Yield: 6 Servings


3 boned and skinned chicken
: breasts
4 corn tortillas
2 TB vegetable oil
2 cloves garlic -- minced
1 onion -- chopped
1 ts ground cumin
1/4 ts chili powder
1 ea red and green bell peppers
: see directions
4 plum tomatoes -- chopped
4 c chicken stock
1 c corn kernels
1/4 c fresh coriander -- chopped

Cut chicken breasts into diagonal strips; set aside. Cut tortillas
into 1/4-inch thick strips. In large saucepan, heat 1 tablespoon of
the oil over medium-high heat; cook tortilla strips, stirring, for
about 2 minutes until crisp. Remove strips to papers towels to drain.
Add remaining oil, garlic, onion, cumin and chilli powder to pan;
cook over medium heat, stirring occasionally for 3 minutes or until
softened. Add chicken and red and yellow (or green) bell peppers and
cook until chicken is golden, about 5 minutes. Add tomatoes, chicken
stock and bring to a boil. Reduce heat and simmer for 7 minutes. Add
corn; cook 2 minutes. Stir in lime juice. Lade into bowls and top
with tortilla strips and coriander.

Serves 6

248 calories and 7.8 grams fat, according to



1830

Recipe Books

CHOCOLATE LAYER CAKE: CANADIAN LIVING MAGAZIN
Yield: 1 Cake

3/4 c Unsalted butter, softened
1 1/2 c Granulated sugar
7 Eggs, separated
1 1/2 ts Vanilla
1 1/2 c Cake/pastry flour, sifted
2/3 c Unsweetened cocoa powder
1 1/2 ts Baking soda
3/4 c Buttermilk

-CHOCOLATE ICING-
1 1/2 c Unsalted butter, softened
1/2 c Whipping cream
1 tb Vanilla
3 c Icing sugar
6 oz Unsweetened chocolate,
-melted and cooled

1. Greased three 9-inch round cake pans. Cut three 9-inch rounds of
parchment or waxed paper; place in pans, then turn greased side up.
In bowl with electric beaters, beat butter with 3/4 cup sugar until
fluffy. Beat in egg yolks, 1 at a time, beating well after each. Beat
in vanilla.

2. In separate bowl, sift together flour, cocoa and baking soda. Using
wooden spoon, stir flour mixture into butter mixture alternately with
buttermilk, making 3 additions of flour mixture and 2 of buttermilk.

3. In separate bowl and using clean beaters, beat egg whites until
soft peaks form; gradually beat in remaining sugar until stiff peaks
form. With spatula, fold one-quarter of the egg white mixture into
batter; fold in remaining egg whites in 2 additions.

4. Divide batter among pans and smooth tops. bake in 350F 180C oven
for 25-30 minutes or until cake tester inserted in centre comes out
clean and top springs back when lightly touched. Let cool in pans on
rack for 30 minutes. Remove from pans; let cool completely, paper
side down, on rack.

5. Chocolate icing: In bowl and using electric beaters, beat butter
until fluffy; gradually beat in cream. Beat in vanilla. Beat in icing
sugar, 1 cup at a time. Beat in melted chocolate until fluffy and
smooth.

6. Peel paper from bottom of 1 cake layer and place on cake plate;
spread 1 cup icing over top. Repeat with next layer. Removing paper,
place third layer on top. Spread remaining icing over top and side of
cake.

Variations: Mocha Fudge Cake: for icing, dissolve 2 tb espresso
powder or coffee granules in vanilla.

Tip: Before icing cake, layers can be wrapped in plastic wrap and
refrigerated for 1 day, or overwrapped in foil and frozen in rigid
airtight containers for up to 2 months.

Per serving: calories [about] 545 Protein [g] 6 fat [g] 38
carbohydrate [g] 52 good



12624

SESAME SEED BAGELS - CANADIAN LIVING
Yield: 1 Servings

-MM BY HELEN PEAGRAM-
1 ts Sugar
1 c Warm water
1 tb Dry yeast
2 Eggs
1 tb Vegetable oil
3 1/2 c All-purpose flour (approx)
2 ts Salt

-POACHING LIQUID-
16 c Water
2 tb Sugar

-GLAZE-
1/2 c Sesame or poppy seeds
1 Egg, beaten

1. In a large bowl, dissolve 1 tsp sugar in water. Sprinkle yeast
over top. Let stand for 10 minutes til frothy. Whisk in eggs with
oil. Beat in 2 cups of the flour, sugar and salt until smooth.
Gradually stir in enough of the remaining flour to make a soft but
not sticky dough.

2. Turn onto a floured surface and knead for 8-10 minutes til smooth
and elastic and dough springs back when poked with finger. Place in a
greased bowl, turning to grease all over. Cover with plastic wrap and
tea towel. Let rise in warm place for 1 -1 1/2 hours or til doubled
in bulk.

3. Punch down; knead several times. Divide into 12 equal pieces.
Roll each into a 12 inch rope, covering pieces with towel while
working.

4. Bring ends of dough together, overlapping by about 1 inch and
stretching overlap around other end to meet underneath. Pinch firmly
to seal. NOTE: Unless ends are pinched together very firmly, they
will come apart in the water.

5. Poaching liquid. In a wide saucepan, bring water to a boil; add
sugar. Slip bagels into water, 3-4 at a time; cook over medium heat
for 1 minute. Using slotted spoon or spatula, remove bagels to well
greased or parchment lined baking sheets.

6. Glaze: Place sesame seeds in a dish. Brush bagels with egg. Dip
bagels in seeds. Return to baking sheet. Bake at 400 F for 20-25
minutes or til tops are golden and bottoms sound hollow when tapped.
Transfer to a rack to cool.

Variation:

Whole wheat Cinnamon Raisin Bagels: Substitute 1 cup whole wheat
flour for all purpose. Increase 2 Tb sugar to 1/4 cup. Stir in 2 ts
cinnamon along with eggs. After punching down dough, thoroughly knead
in 1 cup raisins. Omit sesame seeds.

Canadian Living Nov/93



29215

Recipe Books

ALL CANADIAN COFFEE
Yield: 4 Servings

1/4 c Maple syrup; pure
1/2 c Rye whiskey
3 c Coffee; hot, black,
-double strength

TOPPING
3/4 c Whipping cream
4 ts Maple syrup; pure

Topping: Whip cream with maple syrup just up until soft mounds; set
aside.
Divide maple syrup and whiskey among 4 warmed heat proof glass mugs
or goblets. Pour in coffee to 1 inch of top; spoon topping over
coffee. Decorate with tiny Canadian flags if desired. MAKES: 4
Servings



933

ALL CANADIAN COFFEE #1
Yield: 4 Servings

1/4 c Maple syrup; pure
1/2 c Rye whiskey
3 c Coffee; hot, black,
-double strength

TOPPING
3/4 c Whipping cream
4 ts Maple syrup; pure

Topping: Whip cream with maple syrup just up until soft mounds; set
aside. Divide maple syrup and whiskey among 4 warmed heatproof glass
mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over
coffee. Decorate with tiny Canadian flags if desired. MAKES: 4
Servings



934

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