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                                                                  Goat's milk adds a subtle tang, but cow's milk will work, too. Cooking the bread in a skillet gives it a nice golden crust.

                                                                  Ingredients
                                                                  • Yes No 1 medium cup yellow cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup goat milk
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 1 teaspoon lemon
                                                                  • Yes No 2 tbsp honey
                                                                  • Preheat oven to 400 degrees. Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and the cayenne pepper to taste. Whisk together egg and milk. Gently stir milk mixture into cornmeal mixture. Stir in melted butter and zest.
                                                                  • Meanwhile, place remaining tablespoon butter in an 8-inch ovenproof skillet (preferably cast iron) or an 8-inch round cake pan or pie dish. Heat in oven until melted and foaming, about 2 minutes. Remove from oven, and pour batter into skillet. Bake until top is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Brush top with honey; let cool.
                                                                  Yields: 7
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 4 chicken breast half (boneless, skinless)
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 red onion
                                                                  • Yes No lettuce, tomatoes and avocados, fresh cilantro, and sour cream
                                                                  • Preheat oven to 375 degrees, with rack in center. Between two sheets of waxed paper, pound chicken breasts with a meat pounder until about 1/2 inch thick. Transfer chicken to a resealable plastic bag. Add lime juice, oil, salt, and pepper; refrigerate.
                                                                  • Place tortillas on a baking sheet. Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10 to 12 minutes. Remove from oven; set aside to cool.
                                                                  • Heat a grill or grill pan over medium-high heat. Remove the chicken from refrigerator; discard marinade. Grill chicken until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes; cut into strips.
                                                                  • Brush onions with oil; grill until browned, about 3 minutes per side. Serve the tortillas topped with lettuce, tomatoes, avocados, chicken, onions, cilantro, and sour cream.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  Chef David Kinch grills his lamb racks "low and slow" because it gives him full control of the cooking. The gentle heat keeps the meat juicy, while the rosemary-infused butter he periodically spoons over the racks adds flavor. He sprinkles the lamb with chopped herbs just before serving; the warm meat makes the herbs especially fragrant.

                                                                  Ingredients
                                                                  • Yes No 2 8 racks of lamb, bones each, and rib bones
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 5 large rosemary
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No 1 tsp diced mint
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Light a grill or preheat the oven to 375°. Season the lamb with salt and pepper.
                                                                  • If grilling, melt the butter in the olive oil in a small saucepan. When the coals are covered in white ash, grill the lamb over low heat for about 40 minutes, turning every 2 to 3 minutes and brushing the racks with the rosemary sprigs dipped in the butter mixture. The lamb is done when an instant-read thermometer inserted in the thickest part of the meat registers 125° for rare.
                                                                  • If pan-roasting the lamb, melt 1 tablespoon of the butter in 1 tablespoon of the oil in a large ovenproof skillet. Add the lamb racks, fat sides down, and cook over moderately high heat until the racks are browned all over, about 5 minutes. Add the rosemary sprigs and the remaining 1 tablespoon each of butter and oil to the skillet. Spoon some of the fat over the lamb. Roast for about 30 minutes, basting once or twice with the rosemary sprigs and fat and turning the racks halfway through. The lamb is done when an instant-read thermometer registers 125° for rare.
                                                                  • Transfer the lamb to a cutting board and let rest for 10 minutes. Carve the racks into chops. Sprinkle with the chopped thyme, mint and parsley and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Make soup special.

                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 6 onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 4 14 oz italian plum tomatoes in can
                                                                  • Yes No 4 13.75 oz chicken stock cube
                                                                  • Yes No 1 15 oz canned crushed tomatoes
                                                                  • Yes No 4 7 oz roasted red pepper
                                                                  • Yes No 2 tbsp Pernod
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tsp grated lemon peel
                                                                  • In a Dutch oven or other large, heavy pot, melt butter over medium heat. Add onions and cook, stirring, until softened, about 10 minutes. Add garlic and cook, stirring, for 2 minutes. Add plum tomatoes and their juice, chicken broth and crushed tomatoes; bring to a boil; then simmer for 5 minutes. Add red peppers, Pernod (if using), thyme, salt and pepper; bring to a boil; then simmer for 5 minutes longer.
                                                                  • In a bowl, stir together sour cream and lemon peel. Cover and refrigerate.
                                                                  • Strain soup into a large bowl. Puree strained solids in batches in a blender or food processor, adding soup liquid to blend. Strain again over same bowl and discard solids. Wipe out Dutch oven, add soup and bring to a simmer.
                                                                  • Strain soup into a serving bowl, dollop sour cream on top and garnish with thyme.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Vanilla frosting is the ultimate topping for cakes or cupcakes. Here the classic is revved up with some malt powder, for a twist so tasty we stole a few spoonfuls of frosting to eat straight up. What to buy: Malted milk powder is a natural sweetener made from barley malt, wheat, and milk, and is the key ingredient in malted milk shakes. Look for it next to the powdered chocolate milk and other drink mixes at your local grocery store. Game plan: The frosting will last up to 1 week when stored in an airtight container in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 3 12 oz stick unsalted butter
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 3/4 cup malted milk powder
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Combine butter and sugar in the bowl of a stand mixer fitter with a paddle attachment, and beat on low speed until sugar is incorporated.
                                                                  • Increase speed to medium high and beat until mixture is light and whipped, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
                                                                  • Add remaining ingredients and return to low speed until ingredients are incorporated. Increase speed to medium high and continue whipping until frosting is evenly combined and light, about 3 minutes. Use to frost cakes, cupcakes, or cookies.
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 12 oz gin
                                                                  • Yes No 8 oz lemon juice
                                                                  • Yes No 24 slice paper thin lemon slices
                                                                  • Yes No crushed ice
                                                                  • Yes No 16 oz club soda
                                                                  • Yes No 8 mint
                                                                  • In a pitcher, combine the limoncello, gin and lemon juice. Cover and refrigerate until chilled, at least 2 hours. Press 3 thin lemon slices against the inside of each of 8 collins glasses. Add ice to the glasses. Stir the limoncello mixture and pour it into the glasses. Stir 2 ounces of club soda into each drink and garnish with a mint sprig.
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Very ripe pears make this cake ultramoist.

                                                                  Ingredients
                                                                  • Yes No 4 3 cup ripe bartlett pears
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 1/4 cup vegetable oil
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 1/2 cup pecan
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No caramel glaze
                                                                  • Toss together pears and 1 tablespoon sugar; let stand 5 minutes.
                                                                  • Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer until blended.
                                                                  • Combine flour, salt, and baking soda, and add to egg mixture, beating at low speed until blended. Fold in pears, chopped pecans, and vanilla extract. Pour batter into a greased and floured 10-inch Bundt pan.
                                                                  • Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean. Remove from pan, and drizzle Caramel Glaze over warm cake.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 8 oz goat cheese (chèvre)
                                                                  • Yes No 1 cup chopped dry chorizo
                                                                  • Yes No 1 1/2 tbsp minced chives
                                                                  • Yes No salt and pepper
                                                                  • Yes No nine 12 by 16 inch phyllo dough
                                                                  • Yes No butter
                                                                  • Preheat the oven to 400° and line 2 large baking sheets with parchment paper. In a bowl, combine the goat cheese, chorizo and chives; season with salt and pepper.
                                                                  • Lay a sheet of phyllo on a clean, dry work surface and brush it with melted butter. Top with 2 more phyllo sheets, lightly buttering each sheet as you go. Cut the phyllo into 6 rectangles. Place a tablespoon of the goat cheese filling at the base of each rectangle and roll up the phyllo, folding in the sides. Set the rolls on the prepared baking sheets. Repeat twice more to make 18 rolls total. Brush the rolls with butter; bake for 10 minutes, until golden. Serve hot.
                                                                  Yields: 18rolls
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  , how about making a lemongrass and vanilla bean syrup to spoon over juicy red grapefruit and other seasonal citrus? This bright and aromatic fruit salad is without a doubt our new favorite winter refreshment.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 2 stalk lemongrass, white part only
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1 lime
                                                                  • Yes No mint
                                                                  • Yes No red grapefruit is highly recommended, feel free to make substitutions
                                                                  • Combine the citrus segments in a bowl. Cover and chill.
                                                                  • In a small saucepan, mix 1/2 cup reserved citrus juice (top off with water if necessary) with honey, lemongrass, and vanilla pod and seeds. Bring to a boil, stirring occasionally, and simmer until honey is dissolved. Remove from heat and let stand 30 minutes. Strain.
                                                                  • Divide citrus segments among serving dishes. Drizzle with syrup and garnish with lime zest and mint.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No 3 tbsp reduced sodium soy sauce
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 1 tsp sriracha
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat broiler.
                                                                  • Pierce steak gently on both sides. Combine steak and next 6 ingredients (through pepper) in a shallow dish; turn to coat. Marinate at room temperature 20 minutes, turning occasionally.
                                                                  • Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.
                                                                  • Brush steak with half of glaze; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
                                                                  Yields: 4servings (serving size: 3 ounces)
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    broil
                                                                  Ingredients
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1 1/4 lb large unripe mango, and very
                                                                  • Yes No 1/2 seedless cucumber
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 2 tbsp roasted sesame seeds
                                                                  • Yes No four 7 oz salmon fillet
                                                                  • In a large bowl, whisk the lime zest and lime juice with the rice vinegar, brown sugar and soy sauce. Whisk in the 1/4 cup of vegetable oil and season with salt and pepper. Add the sliced green mango, cucumber, cilantro, mint and 1 tablespoon of the roasted sesame seeds.
                                                                  • Light a grill or preheat a grill pan. Brush the salmon fillets with vegetable oil and season them with salt and pepper. Grill the salmon skin side down over moderate heat, turning once, until the skin is very crisp and the fish is slightly opaque in the center, 10 to 12 minutes. Transfer the salmon fillets to plates, sprinkle them with the remaining 1 tablespoon of roasted sesame seeds and serve with the mango salad.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  "While we were visiting my brother's family, my husband threw this together from what was in the kitchen. The dish was such a huge hit even our finicky teenagers were heading back for seconds." --CL Reader

                                                                  Ingredients
                                                                  • Yes No 6 6 oz salmon fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 tsp sliced almond
                                                                  • Preheat oven to 425°.
                                                                  • Place fillets in a 13 x 9-inch baking dish coated with cooking spray. Combine sugar, syrup, soy sauce, mustard, and black pepper; pour sugar mixture over fillets. Cover with foil; bake at 425° for 10 minutes. Remove foil; sprinkle the fillets with almonds. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve with sugar mixture.
                                                                  Yields: 6servings (serving size: 1 fillet and about 2 tablespoons sugar mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No olive oil
                                                                  • Yes No 12 sage
                                                                  • Yes No 2 cup raw cashews
                                                                  • In a medium skillet, fry sliced garlic cloves in olive oil until lightly golden. Add sage leaves and chopped sage to the skillet and cook until crisp; drain on paper towels. Add raw cashews to the skillet and cook, stirring, until golden; drain on paper towels. Toss with the garlic, sage and salt. Let cool, then serve.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Chill the bacon to make it easier to chop finely. For a special treat, top each serving with one tablespoon grated Parmigiano-Reggiano cheese.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 cup diced onion
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1/4 cup diced carrot
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 2 tbsp diced applewood smoked bacon
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/4 cup diced savoy cabbage
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 16 oz canned cannellini bean
                                                                  • Yes No 1 1/2 cup yukon gold potato
                                                                  • Yes No 1/2 cup pearl barley
                                                                  • Yes No 2 cup green bean
                                                                  • Heat olive oil in a Dutch oven over medium-high heat. Add onion and next 8 ingredients (through garlic); sauté 5 minutes. Add cabbage and next 5 ingredients (through cannellini beans); bring to a boil. Stir in potato and barley. Reduce heat, and simmer 20 minutes or until potatoes are tender. Stir in green beans; cook 5 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: about 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood
                                                                  Ingredients
                                                                  • Yes No 3 large red grapefruits
                                                                  • Yes No 1/2 small red onion, very
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No 1 1/2 lb king crab meat
                                                                  • Yes No 2 hass avocados and very
                                                                  • Yes No 16 unsalted roasted almonds
                                                                  • Yes No 2 tbsp cilantro
                                                                  • Using a sharp paring knife, peel the skin and bitter white pith from the grapefruits. Working over a bowl, cut in between the membranes to release the grapefruit sections. Squeeze the juice from the membranes into the bowl; there should be 1/2 cup.
                                                                  • In a bowl, mix the onion, soy sauce and lemon juice with 4 tablespoons of the oil. Stir in 1/4 cup of grapefruit juice from the bowl and season with salt. Let stand for 10 minutes.
                                                                  • In a skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the crab and cook over high heat, turning once, 30 seconds. Add the remaining 1/4 cup of grapefruit juice and cook until the crab is lightly caramelized, about 10 seconds. Remove from the heat.
                                                                  • Arrange the grapefruit in shallow bowls. Layer the avocado on top, then the crab. Spoon the dressing over the crab, garnish with the almonds and cilantro and serve.
                                                                  Yields: 8
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 14 habanero chili pepper
                                                                  • Yes No 12 garlic clove
                                                                  • Yes No 8 scallion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 3/4 cup cilantro
                                                                  • Yes No 2 tbsp thyme
                                                                  • Yes No 3/4 cup distilled white vinegar
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup prepared yellow mustard
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Bring a large saucepan of water to a boil. Set a strainer in the saucepan and add the chiles. Blanch for 30 seconds, pressing to submerge the chiles. Transfer the chiles to a plate. Add the garlic, scallions and carrot to the strainer and blanch for 30 seconds; transfer to a blender. Add the cilantro and thyme leaves to the strainer and blanch for 10 seconds; scrape into the blender. Wearing rubber gloves, stem and seed the chiles and transfer them to the blender. Add the vinegar, water, mustard, allspice and salt to the blender and pulse to a chunky but pourable sauce. Carefully remove the lid and transfer the hot sauce to bottles using a funnel. Refrigerate for up to 6 months.
                                                                  Yields: 1quart
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 1/2 qt light chicken stock
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 tsp saffron
                                                                  • Yes No 3 1/4 cup arborio rice
                                                                  • Yes No 1 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No salt and pepper
                                                                  • In a large saucepan, bring the chicken broth to a boil over high heat. Cover and keep hot over low heat.
                                                                  • In a heavy 6-quart pot or casserole, melt 2 tablespoons of the butter over moderate heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Crumble in the saffron threads and cook for 1 minute, stirring. Add the rice and stir to coat thoroughly with butter, about 2 minutes. Add the wine and cook over moderately high heat, stirring, until evaporated. Add enough hot stock to cover the rice (about 1 1/2 cups) and bring to a boil, stirring. Reduce the heat to moderate. Cook, stirring the rice constantly, until the stock has been absorbed. Continue adding the stock, 1 1/2 cups at a time, and stirring until it is absorbed before adding more; the risotto is done when the rice is just tender and the liquid is thick, about 25 minutes total.
                                                                  • Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter and the cheese. Season the risotto with salt and pepper and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Cook a flavorful pot of chili in just 40 minutes for a quick weeknight meal that's sure to warm the soul. You can easily double the recipe and freeze extra for later.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chopped red onion
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 8 oz extralean ground beef
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 tbsp chili powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 19 oz red kidney beans
                                                                  • Yes No 1 14.5 oz no salt added diced tomatoes in can
                                                                  • Yes No 1 14 oz low-sodium beef broth
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No 1 tbsp yellow cornmeal
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    budweiser
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Budweiser
                                                                  • Yes No
                                                                    Minute

                                                                  This pork chop dish was one of the first my eldest son requested the recipe for when he got his own kitchen. Sometimes we replace the onion with leeks or add a sliced potato. We have deglazed the pan with beer, white wine, cider, chicken broth, and even water. Sauteed apples and onion combine with the pork for a tastiness that never disappoints. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

                                                                  Ingredients
                                                                  • Yes No 6 bone in pork chops
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 2 apple
                                                                  • Yes No 1 cup chicken broth
                                                                  • Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
                                                                  • Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
                                                                  • Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash

                                                                  This versatile dish is easy enough for a weeknight supper but elegant enough for company.

                                                                  Ingredients
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1/4 1 oz cup crumbled feta cheese
                                                                  • Yes No 2 tbsp diced pitted kalamata olive
                                                                  • Yes No 1 tbsp minced basil
                                                                  • Yes No 8 6 oz chicken breast (boneless, skinless)
                                                                  • Directions: Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop. Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 8servings (serving size: 1 stuffed chicken breast half)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    wooden pick
                                                                  Pot au Feu Recipe
                                                                   4 h 40 m

                                                                  This pot au feu recipe is a classic French comfort dish. It takes the better part of an afternoon to prepare, but is low maintenance and makes the house smell absolutely wonderful. No doubt it’s the perfect recipe to use when entertaining guests. Cook’s note: The addition of cloves and cinnamon give this pot au feu a complex, yet very subtle, flavor.

                                                                  Ingredients
                                                                  • Yes No 2 lb beef shank
                                                                  • Yes No 2 lb beef chuck
                                                                  • Yes No 2 lb beef rib
                                                                  • Yes No 2 large lb beef marrowbones
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 1 bouquet garni
                                                                  • Yes No 1 small cinnamon stick
                                                                  • Yes No 1 tsp black and pink peppercorns
                                                                  • Yes No 1 coarse tbsp sea salt
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 5 stalk celery
                                                                  • Yes No 12 medium carrot
                                                                  • Yes No 8 leek
                                                                  • Yes No 1 1/2 lb turnip
                                                                  • Yes No 1 1/2 small lb new potato
                                                                  • Yes No 1 day old baguette, and toasted croûtes
                                                                  • Yes No coarse sea salt
                                                                  • Yes No gherkin
                                                                  • Yes No mustard
                                                                  • Yes No prepared horseradish
                                                                  • Yes No large stockpot
                                                                  • Yes No string
                                                                  • Yes No large platter
                                                                  • Tie the beef shank, chuck, and ribs into a tight bundle with the string and place it in the stockpot. Wrap the marrowbones in the cheesecloth, secure it tightly with the string, and place it in the stockpot. Pour enough cold water into the stockpot to cover the ingredients.
                                                                  • Bring the mixture to a boil, skimming often. As soon as the water boils, turn it the heat down so that it is just at a low simmer. Push the cloves into the onion and place it into the stockpot, along with a separate cheesecloth bundle containing the bouquet garni, cinnamon stick, peppercorns, and bay leaves. Season the mixture with the salt and continue simmering it, uncovered, for 2 1/2 hours. Add water, if needed, to keep the meat and marrowbones covered. Do not allow the mixture come to a boil.
                                                                  • Wrap the celery, carrots, leeks, turnips, and potatoes each in a separate cheesecloth bundle, securing them tightly with string. Add the celery, carrots, leeks, and turnips to the pot and continue simmering for 40 minutes. Check the vegetables for doneness, and then remove any that have turned tender and cooked through. Add the potato bundle to the pot and continue simmering for an additional 20 to 25 minutes, until the potatoes are cooked through. Remove each vegetable and meat bundle from the pot, unwrap it, and arrange the vegetables in groups around the meat on the serving platter.
                                                                  • Discard the clove-studded onion and strain the broth through a fine-mesh sieve. Return the broth to a clean saucepan and bring it to boil for about 10 to 15 minutes, until it has reduced in volume and has a good, strong flavor. Season it with additional salt, if needed. Transfer the hot broth to a serving bowl alongside the meat and vegetable platter.
                                                                  • Scoop the soft marrow from the bones and spread it on the toasted croûtes. Serve the croûtes, along with the coarse sea salt, cornichons, mustard, and horseradish as a garnish to the pot au feu.
                                                                  • This classic pot au feu recipe makes 8 to 10 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 4 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 3/4 cup chunky salsa
                                                                  • Yes No 1/3 cup diced plum tomato
                                                                  • Yes No 1/3 cup diced zucchini
                                                                  • Yes No 2 tbsp chopped sliced black olive
                                                                  • Yes No 2 tsp caper
                                                                  • Yes No 4 4 oz chicken breast half (bone-in, skin-on)
                                                                  • Yes No 2 tbsp italian style bread crumb
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No black and green olives
                                                                  • Combine the first 5 ingredients in a bowl, and set aside.
                                                                  • Sprinkle chicken with breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Reduce heat to low; add water. Cover and cook 8 minutes or until chicken is done. Serve with salsa mixture; garnish with black and green olives, if desired.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: 1 chicken breast half and 1/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1 4 oz feta cheese
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 2 tsp diced onion
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No slice cucumber
                                                                  • Yes No grape tomato
                                                                  • Yes No kalamata olive
                                                                  • Yes No whole almond
                                                                  • Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover mixture tightly, and chill at least 1 hour or until firm (can chill up to 3 days).
                                                                  • Roll cheese mixture into 3/4-inch-round balls. Roll each ball in parsley. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with cucumber slices, grape tomatoes, kalamata olives, and whole almonds.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 6appetizer servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min., Chill: 30 min., Grill: 16 min.

                                                                  Ingredients
                                                                  • Yes No 1 7 oz chipotle peppers in adobo sauce
                                                                  • Yes No 2 lb lean ground beef
                                                                  • Yes No 2 tsp steak seasoning
                                                                  • Yes No 1/2 10 oz cheddar cheese
                                                                  • Yes No 4 sesame seed hamburger buns
                                                                  • Yes No slice toppings, tomato slices, red onion slices, romaine lettuce leaves, yellow mustard, mayonnaise
                                                                  • Process chipotle peppers in a blender until smooth. Measure 4 teaspoons puree, reserving remainder for another use, if desired.
                                                                  • Combine 4 teaspoons puree, ground beef, and steak seasoning in a large bowl until blended. (Do not overwork meat mixture.) Shape mixture into 8 (4-inch) patties; place 1 cheese slice on each of 4 patties. Top with remaining 4 patties, pressing edges to seal. Cover and chill at least 30 minutes.
                                                                  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or until beef is no longer pink. Serve burgers on buns with desired toppings.
                                                                  • Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning and Cracker Barrel Sharp Cheddar Cheese.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                  • Yes No
                                                                    cracker barrel
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick
                                                                  • Yes No
                                                                    Cracker Barrel

                                                                  Refried beans help hold ingredients in place. For a variation, thinly sliced turkey also works well in these portable sandwiches.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1 16 oz reduced fat refried beans
                                                                  • Yes No 1 11.2 oz light stone ground whole wheat wraps
                                                                  • Yes No 9 oz lean deli roast beef
                                                                  • Yes No 3/4 3 oz cup shredded monterey jack cheese
                                                                  • Combine first 6 ingredients in a bowl, stirring with a spoon. Add corn and cilantro; toss until coated.
                                                                  • Spread refried beans on 1 side of each wrap. Top wraps evenly with beef. Spoon corn mixture evenly over beef, and sprinkle evenly with cheese. Roll up wraps, and wrap in foil or wax paper. Refrigerate until thoroughly chilled.
                                                                  • Young Chefs can:
                                                                  • Top tortillas with roast beef
                                                                  • Measure and sprinkle cheese
                                                                  • Older Chefs can:
                                                                  • Stir together first eight ingredients
                                                                  • Spread beans over wraps
                                                                  • Spoon corn mixture in tortillas
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 6servings (serving size: 1 wrap)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  This recipe for Hungarian Beer Bread can be formed into sticks - sorkenyhenyer palca - rolls, loaves or pretzels - sorperec. I think the sticks and pretzels are the best use for this no-knead, one-rise bread that is lots of fun to make with the kids (the alcohol in the beer cooks out). Translate this into a healthier snack by using white whole-wheat flour instead of all-purpose. These have such a nice crunch, they would be great with cocktails for the big kids. Click here for a larger image. Makes 3 to 4 dozen sticks or pretzels, 12 rolls or 1 loaf of Hungarian Beer Bread

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons instant yeast
                                                                  • Yes No 4 cup white whole wheat flour
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Yes No 3/4 cup beer
                                                                  • Yes No coarse garlic salt
                                                                  • Note: Using instant yeast means you don't have to dissolve the yeast in water before adding it to the remaining ingredients. There is no salt in the dough because of the garlic salt coating. In a large bowl, combine yeast and flour. Add the remaining ingredients, except the garlic salt, and mix until well incorporated. Cover and let rise in a warm place until double, about 1 1/2 to 2 hours. Heat oven to 350 degrees. Place parchment paper on 2 baking sheets and sprinkle with garlic salt. Punch down dough and, using a cookie scoop, portion out balls on a silicone mat (or a VERY lightly floured surface). Using your hands, roll balls into 8-inch-long by 3/4-inch-wide sticks. Place on prepared baking pans. Brush sticks with water and sprinkle with garlic salt. Bake 20-30 minutes or until golden in color. To make pretzels, take the dough stick ends and loop them in toward the center, crisscrossing the ends.
                                                                  Cuisine:YesNohungarian
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The balsamic-based marinade combines with red currant jelly for a piquant sauce.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 2 tsp chopped sage
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 8 oz veal chops
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 1/2 lb large walla walla
                                                                  • Yes No 1 lb portobello mushroom
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tsp red currant jelly
                                                                  • To prepare veal, combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Add chops; seal bag, tossing gently to coat. Refrigerate for at least 2 hours, turning occasionally.
                                                                  • Preheat broiler.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove chops from marinade, reserving marinade. Sprinkle chops with salt. Add to pan; cook 4 minutes on each side or until desired degree of doneness. Remove chops from pan.
                                                                  • To prepare salad, place onion and mushrooms, gill sides up, on a broiler pan coated with cooking spray. Combine soy sauce, 1 tablespoon juice, and honey, stirring with whisk. Spoon soy sauce mixture evenly over mushrooms and onion. Broil 3 minutes; turn onion. Broil an additional 3 minutes or until onion is tender. Cut the mushrooms into thick slices. Combine mushrooms, onion, chives, and parsley. Sprinkle with 1/4 teaspoon pepper; toss gently.
                                                                  • To prepare sauce, combine reserved marinade, broth, and jelly; add to pan, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 cup (about 6 minutes), stirring frequently. Serve sauce with chops and mushroom salad.
                                                                  Cuisine:YesNowalla walla
                                                                  Yields: 4servings (serving size: 1 chop, 1 cup salad, and 1 tablespoon sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No one 14 oz diced tomato in can
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup prepared hummus
                                                                  • Yes No 4 pocketless pita breads
                                                                  • Yes No 1/2 2 oz cup thinly sliced chorizo
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 1/4 lb manchego cheese
                                                                  • Preheat the oven to 500° and position a rack in the center. In a medium bowl, mix the drained tomatoes and their reserved juices with the olive oil, honey, vinegar, thyme, shallot, garlic, parsley and crushed red pepper; season with salt and pepper.
                                                                  • Spread the hummus on the pita breads and top with the chorizo, shrimp and Manchego. Bake directly on the oven rack for about 4 minutes, or until the shrimp are cooked and the cheese is melted. Transfer the shrimp and chorizo flatbreads to a work surface. Using a slotted spoon, top with the tomato dressing. Quarter the flatbreads and serve at once.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 1 1/2 tbsp dark brown sugar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 8 bai makrut (kaffir lime leaves)
                                                                  • Yes No 5 macadamia nut
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 red thai chiles
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 3 tbsp peanut oil
                                                                  • Yes No 1/3 cup coconut milk
                                                                  • In a bowl, toss shrimp and lime juice; set aside. Puree shallots, sugar, salt, lime leaves, nuts, garlic, chiles, and ginger in a small food processor. Heat oil in a 12″ skillet over medium-high heat; add paste. Cook, stirring, until oil separates from paste, 3–4 minutes. Stir in coconut milk. Cool. Stir into shrimp; chill 4 hours.
                                                                  • Build a hot charcoal fire in a grill. Thread 2 shrimp each on 20 skewers. Spoon marinade over shrimp; grill, turning, until charred, 3–5 minutes.
                                                                  Cuisine:YesNoindonesian
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  For an easy addition to this salad, place baguette slices on the grill while you're cooking the chicken. Grill the bread slices for 2 minutes on each side; then rub the slices with the cut side of a halved garlic clove. Prep: 3 minutes; Cook: 4 minutes

                                                                  Ingredients
                                                                  • Yes No caesar dressing
                                                                  • Yes No 3 4 oz chicken cutlet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 10 oz romaine salad
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Prepare grill to medium-high heat.
                                                                  • While grill heats, prepare Caesar Dressing. Reserve 1/3 cup dressing in a separate bowl; set aside.
                                                                  • Place chicken on grill rack coated with cooking spray over medium-high heat. Grill 2 to 3 minutes on each side or until done, basting frequently with remaining dressing. Remove from grill. Cool slightly; slice.
                                                                  • Combine chicken, reserved 1/3 cup dressing, lettuce, and tomato in a large bowl; toss gently to coat. Divide salad evenly among each of 4 bowls. Sprinkle each serving with 1 tablespoon cheese.
                                                                  Yields: 4servings (serving size: 2 1/2 cups)
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1/4 red onion
                                                                  • Yes No 1 tbsp thinly sliced lemon zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb chicken cutlet
                                                                  • Yes No handful almond
                                                                  • Yes No handful parsley
                                                                  • Yes No 1 italian bread
                                                                  • Yes No romaine lettuce
                                                                  • Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
                                                                  • Meanwhile, season 1 pound chicken cutlets with salt and pepper and broil until cooked through. Let cool, then shred and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread

                                                                  Prep: 25 min., Stand: 15 min., Freeze: 30 min.

                                                                  Ingredients
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Yes No 8 coconut chocolate cookies
                                                                  • Let ice cream stand at room temperature 15 minutes to soften.
                                                                  • Meanwhile, line a baking sheet with parchment paper, and place in freezer.
                                                                  • Process cookies in a food processor 1 minute or until mixture resembles coarse crumbs. Pour cookie crumbs into a shallow dish.
                                                                  • Scoop ice cream into small balls using a 1 1/4-inch ice-cream scoop, and roll in cookie crumbs. Arrange on prepared baking sheet in freezer. Freeze truffles at least 30 minutes or up to 24 hours.
                                                                  • Note: For testing purposes only, we used Girl Scout Samoas cookies.
                                                                  • Trefoils Ice-cream Truffles: Substitute 1 sleeve (21 cookies) old-fashioned shortbread cookies for coconut-chocolate cookies. Proceed with recipe as directed. Makes 22 truffles. Prep: 25 min., Stand: 15 min., Freeze: 30 min. Note: For testing purposes only, we used Girl Scout Trefoils cookies.
                                                                  • Do-Si-Dos Ice-cream Truffles: Substitute 1 sleeve (11 cookies) peanut butter-cream cookies for coconut-chocolate cookies. Proceed with recipe as directed. Makes 22 truffles. Prep: 25 min., Stand 15 min., Freeze: 30 min. Note: For testing purposes only, we used Girl Scout Do-Si-Dos cookies.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 16truffles
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Brown-rice gives this vegetarian stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice has.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 medium yellow bell pepper
                                                                  • Yes No 3 cup brown rice
                                                                  • Yes No 3 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No coarse salt and freshly ground pepper
                                                                  • Yes No 3 scallion
                                                                  • Yes No 8 oz flavored tofu
                                                                  • In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
                                                                  • Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
                                                                  • Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Marcia Kiesel uses chestnuts to add a sophisticated flavor to a luxe chocolate mousse.

                                                                  Ingredients
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 packed cup vacuum roasted chestnuts
                                                                  • Yes No salt
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No unsweetened cream and chocolate covered espresso beans
                                                                  • In a glass bowl, microwave the chocolates at 20-second intervals, stirring a few times, until melted. Let cool to warm.
                                                                  • In a stainless steel bowl, beat the cream until soft peaks form, then fold in the chocolate, chestnuts and a pinch of salt.
                                                                  • In a large stainless steel or copper bowl, beat the egg whites to very soft peaks. While beating, gradually add the sugar and beat until firm, glossy peaks form, about 2 minutes. Stir one-third of the beaten whites into the chocolate mixture, then fold in the remaining whites.
                                                                  • Spoon the mousse into ten 2/3-cup ramekins. Cover and refrigerate until firm, at least 2 hours. Serve each mousse with a dollop of whipped cream and crushed chocolate-covered espresso beans.
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup white chicken stock
                                                                  • Yes No 1 tsp grated lime rind
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1 tbsp chopped lemongrass
                                                                  • Yes No 2 tbsp thai fish sauce
                                                                  • Yes No 1/2 tsp minced ginger
                                                                  • Yes No 1/2 tsp chopped thai chile
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 14 oz cabbage
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Combine first 7 ingredients in a large saucepan. Bring to a simmer over medium heat; stir in chicken and coconut milk. Cook 3 minutes or until chicken is done. Sprinkle with cilantro.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  Moist, rich, and lightly spiced, this carrot cake received our Test Kitchens' highest rating. We call for a metal baking pan for the cake; if you use a glass baking dish, which conducts heat better than metal, decrease the baking temperature to 325°, and begin checking for doneness after 25 minutes. For the best frosting consistency, use softened butter and cold cream cheese, and add the powdered sugar in batches.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 9 tbsp butter
                                                                  • Yes No 2/3 cup packed brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 2 cup finely shredded carrot
                                                                  • Yes No 1/2 4 oz cup style fat free cream cheese
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 3/4 cup powdered sugar
                                                                  • Yes No 1 tbsp orange sugar sprinkles
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, coat a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
                                                                  • Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
                                                                  • To prepare frosting, place the cream cheese, 1/4 cup butter, 2 teaspoons of vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until smooth. Gradually add 2 cups powdered sugar, beating at low speed until smooth (do not overbeat). Stir in the remaining 3/4 cup powdered sugar. Cover and chill 30 minutes. Spread frosting over top of cake. Garnish with sprinkles. Store cake loosely covered in refrigerator.
                                                                  Yields: 16servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  These chocolate chip cookies get a cool and refreshing twist from a touch of peppermint extract.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Yes No 1/2 tsp peppermint extract
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2/3 miniature cup chocolate chip
                                                                  • In a bowl, with a mixer on high speed, beat butter, powdered sugar, peppermint extract, and vanilla until well blended. Beat in egg whites until incorporated. Reduce speed and mix in flour, salt, and chocolate chips. Cover bowl with plastic wrap and chill until dough is firm but pliable, about 30 minutes.
                                                                  • With powdered sugar-dusted hands, shape dough into 1 1/2-inch balls, flattening each slightly between your palms to about 2 1/2 inches wide. Place 1 inch apart on buttered 12- by 15-inch baking sheets.
                                                                  • Bake in a 300° regular or convection oven until cookies feel firm to touch and are barely beginning to turn golden on the edges, 10 to 12 minutes. If baking more than one sheet at a time in one oven, switch positions halfway through baking. Transfer cookies to racks to cool completely.
                                                                  • Nutritional analysis per cookie.
                                                                  Yields: 30cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake

                                                                  Inspired by the French classic potatoes dauphinoise, this dish is rich, gooey, and comforting.

                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No dash nutmeg
                                                                  • Yes No 2 lb yukon gold potato
                                                                  • Yes No 1/2 2 oz cup shredded gruyère cheese
                                                                  • Yes No 1/4 1 oz cup grated parmigiano-reggiano cheese
                                                                  • Preheat oven to 375°.
                                                                  • Rub a broiler-safe 11 x 7-inch baking dish with garlic; discard garlic. Coat dish with butter. Combine milk and next 5 ingredients (through potatoes) in a skillet; bring to a simmer. Cook 8 minutes or until potatoes are almost tender. Spoon potato mixture into prepared baking dish. Sprinkle with cheeses. Bake at 375° for 35 minutes.
                                                                  • Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  Ingredients
                                                                  • Yes No 1 2 cup large onion
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3 cup chicken broth
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 1 1/2 cup large sweet potato
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1 lb fish
                                                                  • Yes No 1 1/2 cup small broccoli stalk
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • In a large, heavy saucepan, over medium heat, cook the onion in the butter until softened, about 5 minutes. Add the flour and stir until smooth. Whisk in the broth and milk, then add the sweet potato, bay leaf, and thyme. Bring to a boil, reduce heat, and simmer, stirring occasionally, 8 minutes. Add the fish or meat and broccoli; simmer 5 minutes for the salmon, 7 minutes for the chicken, or 10 minutes for the pork. Season with the salt and pepper. Ladle into 4 bowls.
                                                                  Yields: 4servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 2 lb plum
                                                                  • Yes No 1/2 cup turbinado sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 8 oz cup mascarpone cheese
                                                                  • MAKE THE CAKE Preheat the oven to 325°; butter a 10-inch cast-iron skillet. In a bowl, toss the plums with 2 tablespoons of the sugar and the lemon juice.
                                                                  • In a food processor, pulse the flour with the baking powder, salt, cinnamon, cardamom and the remaining 1/2 cup of sugar. Add the butter and process until finely chopped. Add the eggs and vanilla and process until incorporated. With the processor on, gradually add the milk in a thin stream and process until the batter is smooth. Add the batter to the plums, gently folding them in.
                                                                  • Transfer the batter to the prepared skillet and smooth the surface. Bake the cake for about 1 hour, until the top is golden and a toothpick inserted in the center comes out clean. Let cool in the pan.
                                                                  • MAKE THE HONEY MASCARPONE In a medium bowl, beat the heavy cream with the honey at medium-high speed until softly whipped. Beat in the mascarpone at medium-low speed.
                                                                  • In a food processor, pulse the Hazelnut Brittle until coarsely chopped.
                                                                  • Cut the cake into wedges and transfer to plates. Spoon a dollop of the honey mascarpone on top, sprinkle with the chopped nut brittle and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Ceviche, a popular dish originally from Latin America, is made by "cooking" (actually, firming) small pieces of seafood with the acid in citrus juice, most often lime. Be sure to use only very fresh seafood.

                                                                  Ingredients
                                                                  • Yes No 1 lb sea scallop
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No 2 large orange
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp chopped jalapeño chili pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 1 avocado
                                                                  • Mix together scallops, lime juice, and lemon zest and juice in a bowl. Chill, stirring often, until scallops turn opaque, about 20 minutes.
                                                                  • Segment and chop 1 orange and juice the other. Add segments, juice, and remaining ingredients to scallops and stir gently to combine. Serve with tortilla chips.
                                                                  • Note: Nutritional analysis is per 3/4-cup serving.
                                                                  Cuisine:YesNolatin american
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Try It With: Smoked turkey, pulled pork, fried green tomatoes, or warm baked brie.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup plum
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 1 1.75 oz powdered fruit pectin
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Stir together all ingredients except basil in a 4-qt. microwave-safe glass bowl.
                                                                  • Microwave at HIGH 8 minutes (mixture will boil). Stir mixture, and microwave at HIGH 8 to 10 minutes or until thickened. (You're going for the viscosity of pancake syrup here. The mixture will thicken to soft-set preserves after it cools and chills.) Stir basil into warm preserves. Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3cups
                                                                  • Total Time: 2 hours 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Regular breadcrumbs can be used in place of the panko. If the broccoli florets are very large, cut them into bite-sized pieces.

                                                                  Ingredients
                                                                  • Yes No 3 10 oz frozen broccoli florets
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup non-fat milk
                                                                  • Yes No 2 1/2 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 3 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 1/2 4 oz cup fat-free cream cheese
                                                                  • Yes No 1 cup fat-free mayonnaise
                                                                  • Yes No 3/4 cup chopped onion
                                                                  • Yes No 1 8 oz water chestnuts, and sliced
                                                                  • Yes No 3/4 cup panko bread crumb
                                                                  • Yes No 2 tsp butter
                                                                  • Preheat oven to 375°.
                                                                  • Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside.
                                                                  • Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli.
                                                                  • Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 10servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A tangle of rice noodles wraps up juicy ground chicken, tender pieces of egg, and sweet bell peppers. Add an Asian-inspired sauce and fiery jalapeños, and you have a quick, easy take on a popular Thai dish that’s great for a weeknight dinner. What to buy: Wide rice noodles, oyster sauce, and fish sauce can be found at Asian markets and in the Asian foods section of the supermarket. Thai basil is a variety of basil that has purple stems and releases a slightly peppery flavor when cooked. It can be found in Asian markets. If you can’t find it, go ahead and substitute regular basil. This recipe was featured as part of both our Easy Weeknight Dinners photo gallery and our Chile Pepper Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz wide rice noodles
                                                                  • Yes No 1/4 cup oyster sauce
                                                                  • Yes No 1/4 cup fish sauce
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1 lb ground chicken
                                                                  • Yes No 2 medium green bell pepper
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 medium jalapeño chili pepper
                                                                  • Yes No 1 cup loosely packed thai basil
                                                                  • Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft; drain and set aside. Meanwhile, combine oyster sauce, fish sauce, and lime juice in a medium nonreactive bowl, mix well, and set aside.
                                                                  • Heat oil in a large (12-inch) frying pan over medium-high heat. Once heated, add shallots and garlic and cook for 2 minutes or until softened but not brown. Add ground chicken and break into small pieces. Cook until chicken is white and almost cooked through, about 3 minutes. Add bell peppers and stir-fry just until they begin to soften, about 5 minutes.
                                                                  • Push chicken mixture to one side of the pan and add eggs to the center. Scramble with a spatula until eggs are set and don’t run, about 1 minute. Push eggs to the side and add reserved sauce mixture. Once the sauce is boiling, add the drained noodles and toss to coat. Remove from heat, add jalapeños and basil, and toss to combine; serve immediately.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Fast and healthful, poached fish pairs beautifully with simple vegetables.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1/2 cup dry white wine
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 tbsp rosemary
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 6 oz cod
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No slice garnish, lemon slices, rosemary sprigs
                                                                  • Heat fish broth and next 5 ingredients in a deep skillet over medium heat until simmering. Reduce heat to medium-low, and add fillets. Cover and poach 5 to 8 minutes or until fish is opaque and flakes with a fork. Transfer to serving plates. Spoon shallots and rosemary leaves over fish, and drizzle with olive oil. Garnish, if desired.
                                                                  • Pour: There will be plenty of wine left over from poaching to serve during dinner, so be sure to buy a wine you'll enjoy drinking. For mild fish such as cod, haddock, or sole, try Valley of the Moon Pinot Blanc—a crisp white that pairs nicely with the shallots and rosemary. With oilier fish such as sablefish, pompano, or mahi mahi, try Kenwood Sonoma Chardonnay for just the right balance of acidity.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  Give your baked salmon some color and zest by spreading a mixture of green onions, low-fat mayonnaise, and plain fat-free yogurt on top.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz salmon fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp chopped scallion
                                                                  • Yes No 1 tbsp low-fat mayonnaise
                                                                  • Yes No 1 tbsp non-fat yogurt
                                                                  • Yes No 1 tsp lemon pepper seasoning
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp mustard powder
                                                                  • Yes No scallion
                                                                  • Yes No lemon
                                                                  • Preheat oven to 425°.
                                                                  • Place fish, skin side down, in a baking dish coated with cooking spray. Bake at 425° for 18 minutes or until fish flakes easily when tested with a fork.
                                                                  • Combine 2 tablespoons green onions and next 5 ingredients; spread evenly over fish. Bake 2 additional minutes or until sauce is bubbly.
                                                                  • Serve immediately. If desired, sprinkle with additional chopped green onions, and garnish with lemon wedges.
                                                                  • Tip: Because it has a higher fat content than many other kinds of fish, salmon stays moist and flavorful even if it's slightly overdone. It's a great choice if you're not used to cooking fish.
                                                                  Yields: 4servings (serving size: 1 fillet)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop

                                                                  Stuffed with smoked mozzarella cheese and then coated with crisp bread crumbs, these pleasingly rich, creamy textured rice cakes make a big flavor impact with little effort. Inside each crisp, golden brown cake is a smoky, oozy surprise for your guests.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb smoked mozzarella cheese
                                                                  • Yes No 2 1/2 basic risotto, 2 1/2 cups
                                                                  • Yes No canola oil
                                                                  • Yes No 1/2 all purpose flour, 1/2 cup
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 panko bread crumbs, 1 cup
                                                                  • Cut the cheese into 10 thin, 2-inch-square pieces. Scoop up 1/4 cup of the cold risotto and shape it into ball between your palms. Make an indentation in the ball with a fingertip and press a piece of the cheese into the cavity. Bring the rice over the cheese to cover it completely, and then flatten the rice into a cake 3 inches in diameter and 1/2 inch thick. Repeat with the remaining risotto and cheese to make 10 cakes.
                                                                  • Preheat the oven to 200°F. Line a large baking sheet with paper towels and place a wire rack on top. Pour the oil into a large, heavy frying pan to a depth of 1/2 inch and warm over high heat until very hot.
                                                                  • While the oil is heating, place the flour, egg, and bread crumbs in 3 separate bowls; lightly beat the egg. One at a time, dip the risotto cakes in the flour, coating both sides and shaking off the excess. Next, coat both sides of the cakes with the egg, allowing the excess to drip off. Finally, coat the cakes with the bread crumbs, again shaking off the excess. Set the coated cakes aside on a plate as you work.
                                                                  • Working in batches to avoid crowding the pan, fry the coated cakes in the hot oil until golden brown and crisp on the first sides, about 2 minutes. Using a slotted spatula, turn the cakes over and fry on the second sides until golden brown, about 2 minutes longer. Transfer the cakes to the rack to drain and keep warm in the oven. Cook the remaining cakes in the same way, adding more oil to the pan as needed.
                                                                  • Arrange the cakes on a warmed platter and serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10cakes; 4–5 servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  , saw 3 pounds of bacon on a griddle and knew that no matter what, no matter what bland horror would greet us in the pick-up line, at the very least there was always bacon. Bacon is our breakfast stopgap.

                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tbsp ghee
                                                                  • Yes No 1/2 spanish onion
                                                                  • Yes No 1 tbsp dark brown mustard
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Slice rolls in half and toast them so that they are heated and slightly browned. Do not over-toast or they will be too crunchy and difficult to eat. Err on the side of caution and use the lowest setting on your toaster.
                                                                  • In a heavy skillet heat the ghee on a medium flame. Once it's melted and hot add the onions with a sprinkle of salt and a few twists of pepper from a pepper grinder. Stir occasionally. Once they are soft and translucent add the chopped parley. Again, salt and pepper if neccessary. Continue to stir until the fragrance changes slightly so that you can smell the parsley. Turn off heat.
                                                                  • In a nonstick skillet add 1/2 tablespoon olive oil and heat over medium high heat. Allow to heat for 2 minutes and then crack a single egg in the pan. Add salt and pepper. The edges of the egg should immediately curl up. Once the edges have hardened turn the heat down slightly. Flip the egg over and cook until the yolk is at your desired firmness. Turn off heat.
                                                                  • Spread mustard on top side of one of the rolls, add the egg to the bottom. Spoon half the onion mixture on top of the egg. Place bun on top, slice in half. Cook the second egg with the other 1/2 Tbsp of olive oil. Assemble in the same manner.
                                                                  • If you are one of the aforementioned "on-the-go" persons, wrap the sandwich in parchment, not plastic wrap. It will be warm and some of the steam needs to escape or else you will end up with a soggy breakfast. And isn't Connecticut damp enough without a dewy sandwich?
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    steam

                                                                  These spicy pumpkin muffins are good for a quick breakfast on the run or to include in bag lunches. A combination of brown sugar and granulated sugar in the recipe creates a crunchy topping that contrasts with the moist, tender muffins.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup pumpkins in can
                                                                  • Yes No 3/4 cup non-fat sour cream
                                                                  • Yes No 1/3 cup non-fat milk
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp brown sugar
                                                                  • Preheat oven to 375°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
                                                                  • Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
                                                                  • Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
                                                                  • Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
                                                                  Yields: 18servings (serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Prep: 25 min., Chill: 8 hrs. Make this recipe up to 3 days before the party.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/3 cup sun dried tomatoes in oil
                                                                  • Yes No 2 3 oz cream cheese
                                                                  • Yes No 1/3 cup tomato paste
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/2 cup firmly packed basil
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No garnishes, fresh rosemary sprigs, sun dried tomatoes
                                                                  • Yes No cracker
                                                                  • Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.
                                                                  • Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.
                                                                  • Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
                                                                  • Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.
                                                                  • Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 20servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Use multicolored tomatoes for a prettier plate.

                                                                  Ingredients
                                                                  • Yes No 4 cup cubed wheat french bread baguette
                                                                  • Yes No 5 cup tomato
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 small cup basil
                                                                  • Preheat oven to 375°.
                                                                  • Place bread cubes on a jelly-roll pan. Bake at 375° for 20 minutes or until crisp and golden brown, turning cubes once.
                                                                  • Combine tomatoes and 1/4 teaspoon salt in a large bowl. Sprinkle shrimp with remaining 1/4 teaspoon salt and black pepper. Heat olive oil, red pepper, and garlic in a large nonstick skillet over low heat; cook 5 minutes or until warm and fragrant. Increase heat to medium-high. Add shrimp to pan; sauté 2 minutes or until shrimp are done, stirring frequently. Stir in lemon juice. Add bread, shrimp mixture, and basil to tomatoes; toss gently to coat. Let stand 5 minutes before serving.
                                                                  Yields: 4servings (serving size: 2 1/2 cups)
                                                                  • Total Time: 42 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 10 oz dried turkish figs
                                                                  • Yes No 10 oz dried black mission figs
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Preheat the oven to 400. Lightly brush a rimmed baking sheet with olive oil. Whisk 1/4 cup extra-virgin olive oil and 1/4 cup honey in a large bowl. Add 10 ounces each of dried Turkish and Black Mission figs; toss to coat.
                                                                  • Arrange figs in a single layer on prepared sheet. Sprinkle with 1/2 teaspoon coarse salt. Roast until fragrant and caramelized, 12 to 15 minutes. Immediately loosen figs from sheet with a metal spatula. Let figs cool slightly, loosening again after 5 minutes. Transfer to a platter, and serve with assorted grapes.
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  These bar cookies are also known as seven-layer bars. They take less than 30 minutes to make and call for just 8 ingredients, making Hello Dolly Bars the perfect dessert for taking along, well, just about anywhere!

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup graham cracker
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/3 cup semisweet chocolate chip
                                                                  • Yes No 1/3 cup butterscotch morsels
                                                                  • Yes No 2/3 cup sweetened flaked coconut
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 1 15 oz fat free sweetened condensed milk
                                                                  • Preheat oven to 350°.
                                                                  • Line the bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess parchment paper around top edge of pan.
                                                                  • Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat mixture into an even layer in pan (do not press firmly). Sprinkle chips and morsels over crumb mixture. Top evenly with coconut and pecans. Drizzle milk evenly over top. Bake at 350° for 25 minutes or until lightly browned and bubbly around edges. Cool completely on wire rack.
                                                                  Yields: 24servings (serving size: 1 bar)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    butterscotch morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Butterscotch Morsels
                                                                  Ingredients
                                                                  • Yes No 2 tsp coriander seed
                                                                  • Yes No two 1 lb moulard duck breasts
                                                                  • Yes No salt and pepper
                                                                  • In a large skillet, toast the coriander seeds over moderately high heat, shaking the pan, until fragrant, about 1 1/2 minutes. Transfer to a spice grinder and let cool completely. Grind to a powder.
                                                                  • Score the duck skin in a cross-hatch pattern; season with salt and pepper. Heat the skillet. Add the duck, skin side down, and cook over moderate heat until the skin is browned and crisp, 5 minutes. Turn the breasts skin side up and sprinkle with the ground coriander. Cook until medium-rare, 4 minutes longer. Transfer the duck to a carving board and let rest for 5 minutes. Thinly slice the duck crosswise and serve with Grandma's Crushed Potatoes.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Use your pounding tool to crush spices to a coarse consistency. Serve with rice and steamed green beans.

                                                                  Ingredients
                                                                  • Yes No 1 lb boneless duck breast halves
                                                                  • Yes No 1 tbsp pink peppercorns
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 cup ruby port
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No 1 tbsp half and half
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No flat leaf parsley
                                                                  • To prepare duck, place breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness with a meat mallet or small heavy skillet.
                                                                  • Combine peppercorns, coriander seeds, salt, and garlic. Rub peppercorn mixture evenly over both sides of duck; let stand 15 minutes.
                                                                  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of duck; cook for 1 minute on each side or until desired degree of doneness. Remove duck from pan; keep warm. Repeat procedure with remaining 1 teaspoon oil and remaining duck.
                                                                  • To prepare sauce, combine port, sugar, and vinegar in a saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup (about 10 minutes). Remove from heat. Add half-and-half and butter; stir until butter melts. Cut duck breasts crosswise into thin slices. Drizzle with sauce and sprinkle with parsley, if desired.
                                                                  Yields: 4servings (serving size: 3 ounces duck and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Eccles cakes aren't cakes, but as you can see in this Eccles Cake recipe, they are a small flat pastry filled with dried fruits and spices. The popularity of the small cakes has not waned in centuries. Perhap because they are not only delicious, they are extremely quick and easy to make. The village of Eccles once stood on its own, with the Eccles Cake Shop at its heart. In 1793 James Birch’s shop on the corner of Vicarage Road in Eccles began selling the small, flat,cakes. The once village is now a part of Salford, Manchester and no trace of the original shop remains. Read more on the history of the cakes here.

                                                                  Ingredients
                                                                  • Yes No 1 2oz, 500g lb puff pastry dough
                                                                  • Yes No 1 25g oz butter
                                                                  • Yes No pinch nutmeg, ground
                                                                  • Yes No 2 55g oz help
                                                                  • Yes No 4 110g oz sugar, granulated
                                                                  • Yes No 8 225g oz currant
                                                                  • In a medium saucepan, combine the sugar and butter and cook over a medium heat until melted.
                                                                  • Off the heat, add currants, candied peel and nutmeg.
                                                                  • On a lightly-floured surface, roll the pastry thinly and cut into rounds of about ¼ inch/0.5cm thickness and 4 inch/10cm diameter.
                                                                  • Place a small spoonful of filling onto center of each pastry circle.
                                                                  • Dampen the edges of the pastry with a little cold water and draw the edges together over the fruit and pinch to seal.
                                                                  • Turn over the patty over, then press gently with a rolling pin to flatten the cakes. Snip a V in the top with scissors. Place on a greased baking tray.
                                                                  • Brush with water and sprinkle with a little extra sugar.
                                                                  • Bake in the preheated oven for 15 minutes or until lightly browned round the edges.
                                                                  • Place on a wire rack and allow to cool.Try not to eat them all at once!
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle

                                                                  Tossing the blueberries with a bit of flour keeps them from sinking during baking. When making streusel, squeeze the mixture into large crumbs so it forms a crisp topping as it bakes instead of melting into the batter.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2/3 cup buttermilk (1% fat)
                                                                  • Yes No 1 1/2 cup blueberry
                                                                  • Yes No powdered sugar
                                                                  • Preheat oven to 350 degrees. Make streusel topping: In a medium bowl, stir together flour, brown sugar, and salt. Cut in the butter using your hands or a pastry blender until large, moist crumbs form. Chill.
                                                                  • Butter and flour a 9-inch square baking pan. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and allspice. In a large bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add egg; beat well. Add flour mixture and buttermilk alternately until just combined. (Batter will be very stiff.) In a large bowl, toss the blueberries with remaining teaspoon flour. Fold blueberries into the batter; spoon into prepared pan.
                                                                  • Sprinkle cake with streusel topping. Bake until golden brown and a tester comes out clean, 45 to 50 minutes. Let cool completely. Dust with confectioners' sugar before cutting into squares.
                                                                  Yields: 9
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  Cheese Sticks
                                                                   18 m

                                                                  These cheese sticks are made with a little cayenne and sour cream. Chill for 2 hours before baking. Large Photo of Cheese Sticks

                                                                  Ingredients
                                                                  • Yes No 1 cup organic flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 4 tbsp organic butter
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • Yes No 3 tbsp organic sour cream
                                                                  • Combine dry ingredients. Cut in butter and cheese with pastry blender; stir in sour cream. Shape into a ball and chill 2 hours. On a lightly floured surface, roll out dough 1/8-inch thick. Cut into strips 1/4-inch wide and 3 inches long. Bake at 425° for 8 minutes. More Cheese Snacks Cheese Straws Cheese Twists Fried Cheese Bites Olive Cheese Bites Cheesy Shrimp Puffs Soft Cheese Pretzels Appetizer Parmesan Puffs Olive Cheese Nuggets Sausage Cheese Balls Spinach Bites Cheese Stuffed Mushrooms More Appetizers Dips and Spreads Crockpot Appetizers Party Snacks Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    slow cook

                                                                  Prep: 25 min., Bake: 7 min., Cook: 12 min., Chill: 3 hr. If you're a broccoli salad fan, you'll love the combination of these colorful ingredients. Cook the pasta al dente, so it's firm enough to hold its own when tossed with the tangy-sweet salad dressing.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 8 slice bacon
                                                                  • Yes No 1 lb thin fresh green beans
                                                                  • Yes No 1 8 oz penne pasta
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup red wine vinegar
                                                                  • Yes