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                                                                  Lemon? In a savory egg dish? Why yes - it works beautifully here. In fact, we find the flavor of the lemon to be so nice that we didn't mind the absence of butter and meat in this quick frittata.

                                                                  Ingredients
                                                                  • Yes No 7 egg
                                                                  • Yes No 1 meyer lemon
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Yes No olive oil
                                                                  • Yes No 2 large leek
                                                                  • Yes No 1/3 cup flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • Pre-heat the broiler. In a large bowl, whisk the eggs until slightly bubbly and well-mixed, then stir in the lemon zest. Crumble in the goat cheese.
                                                                  • Heat about a tablespoon of olive oil in a deep skillet over medium heat. It can be cast iron or another metal; just make sure it can go in the oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into half moons. Toss everything into the skillet and cook, stirring frequently, for about ten minutes or until the leeks are softened. Stir in the parsley and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool for just a minute or two, then pour the cooked leeks into the bowl with the eggs and stir.
                                                                  • Put the skillet back on the heat and film lightly with just a bit more olive oil. Pour the egg and leek mixture in and cook over medium heat for about 10-15 minutes, or until the frittata has mostly set. Use a spatula to lift up the edges and make sure it's cooking evenly, letting the uncooked eggs run down into the bottom of the pan.
                                                                  • When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy. Remove from the oven and let rest for 5 minutes. Flip out onto a platter and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 110-inch frittata
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Use this homemade hot sauce from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" in their Barbecue Sauce or as a delicious way to add extra spice to any dish.

                                                                  Ingredients
                                                                  • Yes No 3 cup distilled white vinegar
                                                                  • Yes No 3 yellow habanero chiles, to taste
                                                                  • Yes No 2 tbsp coarse salt
                                                                  • Yes No 1 lb carrot
                                                                  • In a large nonreactive saucepan, combine vinegar, chiles, and salt. Bring to a boil over medium-high heat. Remove from heat and let cool. Transfer mixture to the jar of a blender; blend until smooth and strain.
                                                                  • Place carrots in another large saucepan; add enough water to cover. Bring to a boil over medium-high heat and immediately reduce heat to a simmer. Simmer until very tender but not overcooked, about 10 minutes. Drain and transfer carrots to the jar of blender; blend until smooth. Stir into strained chile mixture. If mixture is too spicy, add a little water to minimize the heat.
                                                                  • Use hot sauce immediately or store in a sterilized airtight container, refrigerated, for up to 1 year.
                                                                  Yields: 4cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Update spaghetti night by adding a fresh new ingredient: pimiento-stuffed olives.

                                                                  Ingredients
                                                                  • Yes No 8 oz thin spaghetti
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp celery salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp crushed saffron
                                                                  • Yes No 8 oz extra lean ground beef
                                                                  • Yes No 1 2/3 cup lower sodium marinara sauce
                                                                  • Yes No 1/2 cup sliced pimiento stuffed green olives
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Cook pasta according to package directions, omitting salt and fat; drain.
                                                                  • Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper, and saffron, if desired. Crumble beef into pan; cook 5 minutes or until beef is browned, stirring to crumble. Stir in marinara sauce, olives, sherry, capers, and 3 tablespoons parsley. Bring to a boil; reduce heat, and simmer 15 minutes.
                                                                  • Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4servings (serving size: about 1 3/4 cups)
                                                                  • Total Time: 37 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A punch that lives up to its name. This recipe was featured as part of our Punch Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 qt strong black tea
                                                                  • Yes No 1 qt rye
                                                                  • Yes No 1 750 milliliter red wine
                                                                  • Yes No 1 pint dark rum
                                                                  • Yes No 1/2 pint brandy
                                                                  • Yes No 2 oz bénédictine
                                                                  • Yes No 1 pint orange juice
                                                                  • Yes No 1/2 pint lemon juice
                                                                  • Yes No twists of lemon peel
                                                                  • Pour the tea, whiskey, wine, rum, brandy, Bénédictine, orange juice, and lemon juice into a large bowl over a large disk of ice. Stir until blended, and refrigerate for 1 hour. Serve in chilled glasses, and garnish with lemon peel.
                                                                  Yields: 30
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 3/4 tsp turmeric, ground
                                                                  • Yes No 1 1/2 lb broccoli, stems
                                                                  • Yes No 1 cup drained diced tomato in can
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 3/4 tsp salt
                                                                  • In a large, deep frying pan, heat the oil over moderate heat. Add the onions and cook, covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions are very soft, about 5 minutes longer.
                                                                  • Stir in the turmeric to coat the onions. Stir in the broccoli, tomatoes, water, and salt and bring to a simmer. Reduce the heat and simmer, covered, until the broccoli is tender, about 10 minutes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 3 oz feta cheese
                                                                  • Yes No 2 1/2 tbsp organic red wine vinegar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a food processor, pulse the crumbled feta with the red wine vinegar, water, oregano and olive oil until the vinaigrette is smooth. Season with salt and pepper.
                                                                  Cuisine:YesNofrench
                                                                  Yields: ¾cup
                                                                  • Total Time: 5 minutes

                                                                  Add the remaining olive oil-tarragon mixture at the final stage of the cooking process to preserve its full-bodied taste and citrus essence. This fast and easy entre is ideal for weeknight guests.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp minced tarragon
                                                                  • Yes No 1/8 tsp salt
                                                                  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt.
                                                                  • Combine olive oil and remaining 5 ingredients in a small bowl, stirring well with a whisk. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil mixture to pan, spreading evenly over bottom of pan with a wide spatula. Add chicken; cook 2 minutes. Drizzle chicken with 2 teaspoons oil mixture. Turn chicken over; cook 2 minutes. Drizzle remaining oil mixture over chicken; reduce heat to low. Cover and cook 2 minutes or until done. Transfer chicken to a serving platter. Pour pan drippings over chicken; serve immediately.
                                                                  Yields: 4servings (serving size: 1 chicken breast half)
                                                                  • Prep Time: 4 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  A lassi is an Indian smoothie made with yogurt, sometimes offered as an aperitif or as a "side" to calm down a fiery meal. Thanks to a ripe mango and orange-flower water, this version is sweet and fragrant. It's perfect for an afternoon refresher or an after- dinner treat.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped mango
                                                                  • Yes No 1/3 cup peach sorbet
                                                                  • Yes No 1/2 cup nonfat vanilla yogurt
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/8 tsp orange flower water
                                                                  • Place ingredients in the order listed in a blender. Pulse twice to chop mango, stir well, then blend until smooth. Serve immediately.
                                                                  • Ingredient Note: Orange-flower water is a perfumy distillation of bitter-orange blossoms. Look for it at gourmet markets.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 2
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Lauren Chattman brings out the taste of the poppy seeds in this cake by soaking them in hot water. She lightly crushes the seeds in a blender before mixing them into the batter. (Recipe adapted from Cake Keeper Cakes.)

                                                                  Ingredients
                                                                  • Yes No 3/4 cup poppy seed
                                                                  • Yes No 1 1/3 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 3/4 14 tbsp stick unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No powdered sugar
                                                                  • In a small saucepan, bring 1/2 cup of water to a boil. Remove from the heat, add the poppy seeds and cover. Let stand for 1 hour. Scrape the seeds into a blender and pulse until lightly crushed.
                                                                  • Preheat the oven to 350°. Lightly grease and flour an 8-inch square baking pan, tapping out any excess flour. In a medium bowl, whisk the 1 1/3 cups of flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with the granulated sugar at medium-high speed until fluffy, about 3 minutes. Add the poppy seed mixture and beat at medium speed until just combined. Add the eggs to the batter one at a time, beating well between additions. Beat in the vanilla and almond extracts. Using a wooden spoon, stir in the flour mixture until just incorporated. Scrape the batter into the prepared pan.
                                                                  • Bake the cake for about 45 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and let cool completely, about 2 hours. Dust the cake with confectioners' sugar, cut into squares and serve.
                                                                  Yields: 8
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 4 poussins
                                                                  • Yes No 1½ cinnamon sticks
                                                                  • Yes No 2 tsp 2 teaspoons allspice
                                                                  • Yes No 1 tsp 1 teaspoon ground nutmeg
                                                                  • Yes No 1 tsp 1 teaspoon cayenne pepper
                                                                  • Yes No handful 1 of fresh thyme
                                                                  • Yes No 4 lime zest
                                                                  • Yes No olive oil
                                                                  • Yes No 10 tbsp 10 tablespoons plain yoghurt
                                                                  • Yes No a of fresh mint, baby leaves
                                                                  • Yes No chilli
                                                                  • For this recipe I’ve used poussins, which are a real joy. They’re really good fun to eat, as each person gets one bird – a ready-made portion! The meat is also lovely and sweet.First of all you need to spatchcock the poussins. It’s best to ask your butcher to do this, but you can do it yourself if you need to. Basically you’re removing a bit of carcass and flattening out the birds, almost like open books, so that they all touch the barbecue at the same time and cook evenly and more quickly. Take your largest chopping knife and position it right inside each bird next to its backbone – the blade should be over the middle of the parson’s nose - I tend to use a rolling pin to then thump the back of the knife until it cuts all the way through the bird. Open out the bird on to a board, then press down on the breasts until you hear the breastbone crack.With a sharp knife, slash the meat all over the thighs and legs to help them cook quicker and take on more flavour.In a pestle and mortar, bash up your cinnamon sticks then add your spices, thyme leaves and the zest and the juice of 3 of your limes. Add a small lug of olive oil to get the flavor going and add 1 pinch of sea salt for each bird. Mix well. Rub this marinade onto your poussins. Pop them in sandwich bags and put them in the fridge to marinate for at least 1 hour. You can leave them in there overnight if you want to.Remove your birds from the fridge 1 hour before cooking, but keep them out of the sun. When ready to cook, drop the poussins onto the hottest part of your barbie. Give them a couple of minutes on each side and make sure you move them any time that flames come up - you want them to be golden, not black! Once you’ve got a nice colour, move them to the cooler part of your barbie to finish cooking – they’ll need about 20 minutes. You can tell they’re cooked through when you can easily pull the thigh meat away from the bone.Stir the juice and zest of your remaining lime and the finely chopped mint through the yoghurt. Serve the poussins with a good dollop of minty yoghurt, sprinkled with the chili and baby mint leaves. Delicious.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    butterfly
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  We baked our cake layers in 6 (8-inch) disposable foil cake pans, so we could fill all the pans at once. This way, if you need to bake the cake layers in batches, the second batch will be ready to put in the oven as soon as the first one is done. To allow the heat to circulate for even baking, space pans at least 2 inches apart from one another and away from the inside walls of the oven. Although the pans are disposable, they can be washed and reused.

                                                                  Ingredients
                                                                  • Yes No 1 recipe chocolate red velvet cake batter
                                                                  • Yes No 1 1/2 recipes cream cheese frosting
                                                                  • Yes No garnishes, fresh mint sprigs, raspberry candies
                                                                  • Spoon Chocolate-Red Velvet Cake Batter evenly into 6 greased and floured 8-inch round foil cake pans.
                                                                  • Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
                                                                  • Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
                                                                  • Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 16servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    wooden pick

                                                                  Peppery watercress is tamed by the sweet-tart sauce and the creamy avocado.

                                                                  Ingredients
                                                                  • Yes No 2 cup pineapple juice
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1/4 cup spiced rum
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 small pineapple
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 5 to 6 oz soft shell crabs
                                                                  • Yes No 6 cup baby spinach
                                                                  • Yes No 4 cup watercress
                                                                  • Yes No 2 cup thinly sliced red onion
                                                                  • Yes No 2 cup diced avocado
                                                                  • Prepare grill.
                                                                  • Combine first 3 ingredients in a large saucepan. Bring to a boil, and cook until reduced to 1/2 cup (about 20 minutes). Cool. Combine one-fourth pineapple juice mixture, yogurt, vinegar, salt, and pepper in a small bowl. Chill dressing.
                                                                  • Place pineapple on grill rack coated with cooking spray, and grill 2 minutes on each side.
                                                                  • Place crab on grill rack coated with cooking spray. Grill 5 minutes; turn and baste frequently with yogurt mixture.
                                                                  • Divide spinach and watercress evenly among 6 plates. Top each serving with 2 pineapple pieces, 1/3 cup onion, 1/3 cup avocado, and 1 crab; drizzle each with 2 tablespoons dressing.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    captain morgan
                                                                    Brands:
                                                                  • Yes No
                                                                    Captain Morgan

                                                                  Prep: 30 min.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1/4 cup raspberry vinegar
                                                                  • Yes No 1 1/2 tbsp minced shallot
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 12 cup bibb lettuce
                                                                  • Yes No 4 cup red leaf lettuce
                                                                  • Yes No 4 oz blue cheese
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 11 oz mandarin orange segments in can
                                                                  • Yes No crispy cayenne nuts
                                                                  • Whisk together first 5 ingredients; cover and chill salad dressing 8 hours, if desired.
                                                                  • Combine lettuces, blue cheese, and next 4 ingredients in a large bowl. Drizzle with dressing, and toss.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine

                                                                  Baking this Greek-inspired pizza featuring roasted red peppers, capers, and crumbled feta cheese takes only 25 minutes from start to finish.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz focaccia
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 1 7 oz roasted red bell peppers
                                                                  • Yes No 1/2 cup chopped red onion
                                                                  • Yes No 1 tbsp drained caper
                                                                  • Yes No 1 4 oz cup crumbled feta cheese
                                                                  • Preheat oven to 450°.
                                                                  • Place focaccia halves, cut sides up, on a baking sheet. Combine minced garlic, tomato paste, and dried oregano in a small bowl; spread evenly over focaccia halves. Top evenly with roasted peppers, onion, and capers; sprinkle with feta cheese. Bake at 450° for 12 minutes or until focaccia is golden. Cut each pizza in half.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1/2 pizza)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No three 1 1/2 lb, 1 inch thick bone in rib eye steaks
                                                                  • Yes No canola oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Light a grill and heat, covered, until hot. Brush the steaks with oil and season with salt and with pepper. Grill the steaks over high heat for 1 1/2 minutes on each side. Transfer the steaks to a carving board and let rest for 10 or up to 30 minutes.
                                                                  • Return the steaks to the hot grill, cover and cook for 4 to 6 minutes, turning once; the steaks are done when an instant-read thermometer inserted in the center of the meat registers 130° for rare or 135° for medium-rare. Return the steaks to the carving board and let rest for 10 minutes. Thinly slice the steaks across the grain and serve.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 10
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This is a play on the classic Veal Cutlet Milanese--crisp veal cutlets topped with a fresh salad.

                                                                  Ingredients
                                                                  • Yes No 1/3 thick inch breast halves, flattened to 1/3 inch
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2/3 cup italian style bread crumb
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 4 cup mesclun
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1/2 cup sliced cucumber
                                                                  • Yes No 2 tbsp minced tarragon
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Season chicken with salt and pepper. Combine breadcrumbs and Parmesan in a shallow bowl. Whisk egg in a separate shallow bowl. Dip chicken in egg, letting excess drip off. Coat both sides in crumb mixture.
                                                                  • Heat 2 tablespoons oil in a large skillet over medium-high heat until hot. Add 2 cutlets, and cook 2 minutes on each side or until cooked through. Repeat with 2 tablespoons oil and remaining 2 cutlets.
                                                                  • Toss baby greens with tomato, cucumber, and herbs. Whisk together remaining 1 tablespoon olive oil with vinegar, and season with salt and pepper. Toss salad with dressing. Serve cutlets topped with salad.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Smoked paprika contrasts nicely with the sweet halibut. If you can't find fresh halibut fillets, substitute snapper or another firm white fish. Plate with herbed Israeli couscous.

                                                                  Ingredients
                                                                  • Yes No 1 slice applewood smoked bacon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp smoked paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 6 oz skinless halibut fillets
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 1 6 oz fresh baby spinach
                                                                  • Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Set aside.
                                                                  • Combine 1/2 teaspoon salt, smoked paprika, and 1/4 teaspoon black pepper in a small bowl. Sprinkle spice mixture evenly over fish. Add fish to drippings in pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan, and keep warm.
                                                                  • Add 2 teaspoons garlic to pan, and cook for 1 minute, stirring frequently. Stir in bacon. Add spinach to pan, and cook for 1 minute or until the spinach begins to wilt. Serve with fish.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4servings (serving size: 1 fillet and 1/2 cup spinach mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Short Rib Stew
                                                                   3 h 30 m
                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb boneless beef short ribs
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 6 carrot
                                                                  • Yes No 1 1/2 lb yukon gold potato
                                                                  • Yes No 3 medium parsnip
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/2 lb crimini mushroom (baby portobello)
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 8 sage
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.
                                                                  • Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.
                                                                  • Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  It is hard to eat just one of these nutty, gingery, cinnamony cupcakes with their bright-green flecks of grated zucchini.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz cup walnut
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/4 cup brandy
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1/2 cup dark brown sugar
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/4 lb zucchini
                                                                  • Yes No 2 tbsp minced candied ginger
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp finely grated orange zest
                                                                  • MAKE THE CUPCAKES Preheat the oven to 350°. Line 18 muffin cups with paper liners. Spread the walnuts on a large rimmed baking sheet and bake until toasted, about 7 minutes. Let cool.
                                                                  • In a microwave-safe bowl, cover the raisins with the brandy and microwave until hot, 30 seconds. Let cool then drain.
                                                                  • In a medium bowl, whisk the flours with the baking soda, baking powder, cinnamon, salt and pepper. In a large bowl, whisk together the oil, brown sugar, maple syrup, vanilla and eggs.
                                                                  • Squeeze the zucchini dry. Stir the walnuts, raisins, zucchini and ginger into the wet ingredients. Add the dry ingredients in small batches until thoroughly incorporated. Spoon the batter into the muffin cups and bake until the muffins spring back when lightly pressed, about 25 minutes. Transfer to a rack and let cool to room temperature.
                                                                  • MAKE THE FROSTING In a bowl, beat the cream cheese with the butter until smooth. Add the confectioners' sugar, vanilla, cinnamon and orange zest and beat until thoroughly blended. Spread the frosting on the cupcakes and serve.
                                                                  Yields: 18
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 cup whole wheat flour
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 large egg
                                                                  • Preheat the oven to 375°. Butter an 8-by-5-inch metal loaf pan.
                                                                  • In a large bowl, whisk both flours with the baking soda and salt. In a small bowl, whisk the buttermilk with the egg; stir into the dry ingredients with a wooden spoon until a rough dough forms.
                                                                  • Transfer the dough to a lightly floured work surface and knead until smooth. Form the dough into a loaf and put it in the prepared pan. Bake for about 50 minutes, until the bread has risen about 1/2 inch above the rim of the pan. Once unmolded, the loaf should sound hollow when tapped on the bottom. Let cool to warm or room temperature, then slice and serve.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 18-by-5-inch loaf
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  Take leftovers of this dish to work the next day for a terrific lunch.

                                                                  Ingredients
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 2 cup snow peas
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1/2 cup scallion
                                                                  • Yes No 4 tsp slivered almond
                                                                  • Combine long-grain rice, 1 cup water, and fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
                                                                  • Combine soy sauce, vinegar, sesame oil, hot sauce, and garlic in a large bowl; stir with a whisk. Set aside.
                                                                  • Cook snow peas and shrimp in boiling water 2 minutes or until shrimp are done. Drain. Add snow peas, shrimp, green onions, and rice to soy mixture; toss well to combine. Top with almonds. Serve immediately.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 2 cups rice mixture and 1 teaspoon almonds)
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No french green lentils
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 8 scallion
                                                                  • Yes No four 6 oz tasmanian ocean trout fillets
                                                                  • In a medium saucepan, heat 2 tablespoons of the vegetable oil until shimmering. Add the onion, carrot and celery, cover and cook over moderate heat, stirring, until softened, 5 minutes. Add the vadouvan and cook, stirring, until fragrant, 1 minute. Add the wine and boil for 1 minute. Add the lentils and 2 1/2 cups of water and bring to a boil. Cover and cook over moderately low heat until the lentils are almost tender, 20 minutes. Uncover and simmer the lentils until slightly saucy, 5 minutes longer. Season with salt and pepper.
                                                                  • Preheat the oven to 350°. In large ovenproof skillet, heat the olive oil. Add the spring onions cut side down and cook until browned, about 4 minutes. Turn the onions over and bake them in the oven until tender and caramelized, about 10 minutes.
                                                                  • In a large skillet, heat the remaining 1 tablespoon of vegetable oil. Season the trout with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until the skin is browned and crisp, about 2 minutes. Turn the trout and cook until medium-rare, about 1 minute longer.
                                                                  • Spoon the lentils onto plates. Top with the trout fillets and spring onions and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This rustic summer galette, a perfect use for July and August's ubiquitous crop of zucchini, is brightened by a dollop of lemon-scented ricotta.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 8 tbsp butter
                                                                  • Yes No 4 tbsp ice water
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 2 medium leek
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/8 tsp nutmeg
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No one lemon
                                                                  • Make the dough: Whisk together flour, salt and sugar in a medium bowl. Add butter and using a pastry cutter or your hands, incorporate the butter into the flour until the mixture resembles coarse crumbs.
                                                                  • Drizzle four tablespoons of water over the flour mixture; stir with a wooden spoon until clumps start to form. If the dough looks dry, slowly add more water, 1 tablespoon at a time, as needed. Gather dough together and form into a disc; wrap in plastic wrap and refrigerate for an hour.
                                                                  • Meanwhile, make the filling: Heat oil in a pan over medium heat. Add leeks and salt to taste and cook, stirring occasionally, until leeks soften and turn lightly brown, about 8 minutes. Add garlic, thyme, and nutmeg and stir until fragrant, about 1 additional minute. Turn off heat and set aside.
                                                                  • Preheat oven to 350°.Lightly dust a work surface with flour and place dough onto floured surface. Using a rolling pin, roll dough into a 12-inch circle, and gently transfer to a large baking sheet. Spread leek mixture in a thin, even layer on the circle, leaving 1 1/2 inches of dough around the perimeter. Arrange zucchini slices in an even layer on top of the leeks; brush with oil and sprinkle with additional salt and pepper to taste. Bake until crust is lightly browned and zucchinis are cooked through, 50-60 minutes. Remove from oven and allow to cool slightly.
                                                                  • Combine ricotta and lemon zest in a small bowl. Slice galette into wedges and serve topped with a dollop of ricotta.
                                                                  Cuisine:YesNofrench
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 thai red chile
                                                                  • Yes No 1/2 tsp asian fish sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 medium shallot
                                                                  • In a bowl, beat the eggs. Stir in the dill, scallion, Thai chile, fish sauce, pepper and salt.
                                                                  • In a medium nonstick skillet, heat 1 tablespoon of the oil. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Add the remaining 1 tablespoon of oil and, when it is hot, add the egg mixture. Cook, stirring, until the eggs are almost set, about 1 minute. Run a heatproof plastic spatula around the edge to loosen the omelet and cook undisturbed until golden brown on the bottom, about 30 seconds. Invert the omelet onto a plate and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 1omelet
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Pork, apples, and rosemary come together to make juicy burgers that taste somewhat like sausage. Serve them on slider buns, dinner rolls, or, for a hearty breakfast, with eggs. Darina Allen cooks these burger in a frying pan, but we like them grilled too. What to buy: A juicy, crisp apple like a Fuji or Pink Lady will give the burgers a blast of sweet and some added caramelization. This recipe was part of our Featured Cookbook series.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 1 1/3 large cup grated apple, on the holes of a grater
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tsp diced rosemary
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Place all of the ingredients in a medium bowl and mix with your hands until evenly combined. Check the seasoning by forming a small, thin patty. Pan-fry until the center is no longer pink. Taste and adjust the seasoning of the pork mixture as desired. Shape into 12 (2-ounce) patties about 2 1/2 inches wide and 1/2 inch thick.
                                                                  • Heat a large frying pan over medium heat until hot, about 3 minutes. Add 6 patties and fry until the outsides are browned and the centers are no longer pink, about 4 to 5 minutes per side. Transfer to a plate and repeat with the remaining 6 patties.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12mini burgers
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry

                                                                  Traditionally served as a first course for big events like wedding suppers, Christmas Day or New Year's, German Oxtail Soup is a special treat. A rich beef and vegetable broth with paprika and pepper to add a little bite and Madeira and cream to round everything out, this soup takes awhile to make but is a real taste extravaganza. There are two main versions of Oxtail Soup, one is a clear broth with beef bits, but this recipe makes a "gebundene" version, thickened with a little flour and cream. This recipe makes 6, first-course servings with a little left over for half scoops of seconds. See larger image

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 lb ox tail bones from the butcher
                                                                  • Yes No 1 lb soup bones
                                                                  • Yes No 1 leek
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1/2 celeriac
                                                                  • Yes No 1 parsnip
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 5 whole cloves, whole
                                                                  • Yes No 5 juniper berry
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 3/4 cup cream
                                                                  • Yes No 1 tbsp brown rice flour
                                                                  • Yes No parsley leaves, dried
                                                                  • At least 6 hours before serving or day before serving: Wash soup bones and oxtail bones free of any debris and pat dry. Heat oil in a large Dutch oven or skillet and brown bones with meat on all sides at medium heat.
                                                                  • Meanwhile, clean and chop your vegetables. Parsley root, celeriac and leeks are optional, if you can't find them, increase the celery, onions and carrots to make 6 cups of chopped vegetables. These are to flavor the strong, beef broth and will be discarded later.
                                                                  • Remove the beef from the pan, add oil if necessary and brown the vegetables for several minutes. Add the tomato paste and the ground paprika to brown for 1 minute. Do not let them burn! Add the red wine and deglaze the pan, scraping up all the browned bits.
                                                                  • If the pan is large enough, add the meat back into the vegetables. Otherwise, find a stock pan to hold all the bones and the vegetables, or split into two pots to simmer.
                                                                  • Add the whole spices and one teaspoon of salt and some ground pepper. Add water to cover everything and let the broth simmer for 2 - 4 hours or more on the lowest setting on your stove.
                                                                  • Two hours before serving:: When the meat is fork tender, remove the bones to a platter to cool.
                                                                  • Pour the broth through a strainer and discard the vegetables. You should have 6 - 8 cups of broth.
                                                                  • Cool the broth and remove the layer of fat on the top. This can also be done overnight, making this a good soup to make ahead and finish just before serving.
                                                                  • When the bones are cool enough to handle, remove the meat and chop into bite sized pieces. Discard the rest of the bones and cartilage. Refrigerate shredded meat until the last step.
                                                                  • One half hour before serving:: Reheat the broth gently on the stove. Add 2 tablespoons of Madeira or dry sherry. Add some freshly ground pepper and 1/4 tsp. cayenne pepper. Add salt to taste, 1/2 teaspoon at a time.
                                                                  • Mix the tablespoon of flour with a few tablespoons of cream to make a slurry. Pour into the gently simmering soup, stirring constantly to avoid lumps. Simmer for 10 minutes.
                                                                  • Add the rest of the cream and the meat. Heat through, but do not boil.
                                                                  • Serve as a first course with warm baguette and parsley sprinkled on top.
                                                                  Cuisine:YesNogerman
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 4 oz cup crumbled goat cheese (chèvre)
                                                                  • Yes No 1 cup 1% low-fat milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 5 cup thinly sliced yukon gold potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • Combine 2 tablespoons half-and-half with flour in a large bowl, stirring with a whisk. Add the remaining half-and-half, cheese, and next 5 ingredients (cheese through garlic), stirring with a whisk. Arrange half of the potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Pour half of the milk mixture over potato slices, stirring the milk mixture immediately before adding. Repeat procedure with remaining potato slices and milk mixture. Bake at 400° for 1 hour and 10 minutes or until potatoes are tender and golden brown.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 9servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour

                                                                  Serve a lighter version of fried shrimp with a creamy Creole dipping sauce. Fresh, seasonal veggies make the perfect accompaniment.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 oz all purpose flour
                                                                  • Yes No 1 1/4 tsp salt free creole seasoning
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 cup non-fat milk
                                                                  • Yes No 3/4 cup dry bread crumb
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tbsp canola mayonnaise
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Combine flour, 1 teaspoon Creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
                                                                  • Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
                                                                  • Combine mayonnaise, remaining Creole seasoning, Worcestershire, and hot sauce in a small bowl; stir with a whisk. Serve Creole mayonnaise with shrimp.
                                                                  • Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4servings (serving size: about 5 ounces shrimp and 2 teaspoons creole mayonnaise)
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Surprise! This rich, velvety soup contains no cream or milk. Pureeing in the blender fills the mixture with air, making it thicker. Add more broth if you like a thinner consistency. It's delicious topped with the Crab-and-Mango Garnish or on its own.

                                                                  Ingredients
                                                                  • Yes No 3 avocados
                                                                  • Yes No 3 cup vegetable broth
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/3 cup cilantro
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No crab and mango garnish
                                                                  • Combine ingredients in a blender, and process until smooth. Cover and refrigerate 2 hours or until completely chilled. Pour soup into serving bowls. Top each serving with Crab-and-Mango Garnish.
                                                                  Yields: 6servings
                                                                  • Prep Time: 8 minutes
                                                                  • Total Time: 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Joël Robuchon ingeniously softens spongy eggplant by steaming it instead of sautéing it in oil. "Usually, cooked eggplant absorbs so much oil and becomes full of fat," he says.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb eggplant
                                                                  • Yes No 3 medium tomatoes, on a grater
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/2 tsp sweet hungarian paprika
                                                                  • Yes No 1/4 cup tomato purée
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 tsp finely grated lemon zest
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Set the diced eggplant in a steamer basket. Set the basket over 1 inch of water and bring to a simmer. Cover and steam the eggplant until tender, 12 minutes; drain well.
                                                                  • In a large skillet, combine the tomatoes with the garlic, cumin and paprika and simmer over moderate heat until thickened, 5 minutes. Add the tomato sauce and the eggplant and simmer, gently stirring a few times, until the eggplant is flavored with the sauce, 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper; add the lemon zest, cilantro and parsley. Serve warm or at room temperature.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 3 ½cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  White wine, tarragon, and whole-grain mustard lend this potato salad traditional French flavor. Prepare it up to a day ahead.

                                                                  Ingredients
                                                                  • Yes No 3 lb yukon gold potato
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp whole grain dijon mustard
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup thinly sliced chives
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tsp chopped tarragon
                                                                  • Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.
                                                                  • Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 small cup cooked seashell pasta
                                                                  • Yes No 1 1/2 cup cubed cooked chicken breast
                                                                  • Yes No 1 cup diced red bell pepper
                                                                  • Yes No 1 cup shredded yellow squash
                                                                  • Yes No 1/2 cup sliced carrot
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1/2 cup corn kernel
                                                                  • Yes No 1/2 cup frozen green peas
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Combine the first 9 ingredients in a large bowl. Combine rice vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinegar mixture over chicken mixture, and toss gently to coat. Serve at room temperature or chilled.
                                                                  Yields: 7servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Spice up canned tomatoes with garlic, onions, and red-pepper flakes for a superb quick tomato sauce.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No one 28 oz canned crushed tomatoes
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 cup loosely packed basil
                                                                  • Heat olive oil in a saucepan over medium heat. Add the chopped onion, stirring so that it does not brown, until soft and fragrant, 3 to 4 minutes. Add garlic, and cook, stirring another minute.
                                                                  • Add crushed tomatoes and their liquid. Season with salt, pepper, and red-pepper flakes. Add 2 cups cold water. Bring to a boil, reduce heat, and simmer until sauce has reduced and thickened and has a deep, rich tomato flavor, about 20 minutes. Stir in basil just before serving.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 24 oz frozen raspberry
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup strained fresh lemon juice
                                                                  • Yes No 1 cup cranberry/raspberry juice
                                                                  • Put 24 oz. thawed frozen raspberries and their liquid, 3/4 cup sugar and 1/2 cup strained fresh lemon juice in a food processor and process until smooth. Press mixture through a fine sieve set over a bowl and discard seeds. Whisk 1 cup cranberry/raspberry juice into mixture. Transfer mixture to a measuring cup that has a spout and pour into 1/3- to 1/2-cup ice-pop molds and insert sticks. Freeze until firm, about 3 hours and up to 2 weeks. Unmold.
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze

                                                                  This easy Croatian nut roll recipe only takes one rise and the filling comes together on the stove. To ensure against leaks, this nut roll can be baked in greased loaf pans.

                                                                  Ingredients
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 1/8 tsp baking soda
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 2 1/4 teaspoons rapid rise dry yeast
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 lb walnuts, ground like sawdust
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 4 oz butter
                                                                  • Make filling first. In a medium nonstick saucepan, mix together all filling ingredients. Bring just to a boil, reduce heat and simmer on medium-low, stirring frequently (if using a pan that is not nonstick, watch and stir carefully so the filling doesn't burn), until mixture is thick. Cool completely before spreading on dough, but don't refrigerate because it will become too firm to spread. For the dough: In a large saucepan (or in a microwave-safe bowl), bring sour cream to boil. Remove from heat and stir in, until well blended, 3 tablespoons butter, 5 tablespoons sugar, baking soda and salt. Cool to 120 to 130 degrees on an instant-read thermometer. While sour cream mixture is cooling, in a large bowl, whisk together flour and yeast. Add eggs to cooled sour cream mixture and add to flour-yeast mixture. Mix with hands until a sticky dough forms. Turn out onto a lightly floured surface and knead lightly to form a smooth ball. Cover with an overturned bowl or greased plastic wrap and let stand 5 minutes. The dough will be soft. Divide in half. Working with 1 piece of dough at a time and using as little extra flour as possible, roll to 1/4" thickness. Spread with half of the filling. Flip the sides of the dough in and then roll from the bottom up. Place in a greased loaf pan and let rise for 1 to 1 1/2 hours, covered with greased plastic, until light. Repeat with remaining dough and filling. Heat oven to 350 degrees. Bake 35 minutes. Let cool in pan 10 minutes. Then invert pan onto a wire rack. Cool nut roll on its side.
                                                                  Yields: 2nut rolls
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 2 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 8 slice bacon
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 2 1/2 to 3 lb rotisserie chicken
                                                                  • Yes No 2 head greens
                                                                  • Yes No 4 oz blue cheese
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 small red onion
                                                                  • Cook the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Transfer 1 tablespoon of the bacon drippings to a small bowl. Add the oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the bacon drippings. Whisk and set aside. Shred the chicken meat, using your fingers or a fork, discarding the skin and bones. Combine the lettuce, cheese, tomatoes, avocado, onion, and chicken in a large bowl. Crumble the bacon over the salad and serve with the vinaigrette. Substitution: This classic dish can be made with almost any kind of lettuce. If you like a crunchier salad, use romaine. If you prefer tender greens, try Boston or Bibb. For a hit of pepperiness, opt for arugula or add a few leaves of radicchio or endive to your standard mix.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp matzo cake meal
                                                                  • Yes No 3/4 cup almond
                                                                  • Yes No 3/4 cup matzo cake meal
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup chopped dried apricots
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 3 large egg white
                                                                  • Preheat oven to 325°.
                                                                  • Line a baking sheet with parchment paper, and sprinkle with 2 tablespoons matzo cake meal.
                                                                  • Place the almonds in a food processor; pulse 3 to 4 times or until coarsely chopped.
                                                                  • Lightly spoon 3/4 cup matzo cake meal into a dry measuring cup; level with a knife. Add 3/4 cup matzo cake meal, sugar, and remaining ingredients to almonds; pulse 3 to 4 times or just until combined. (Mixture will be sticky.)
                                                                  • Using hands dusted with matzo cake meal, divide dough into 16 portions. Roll each portion into a ball; pinch tops to form a pear shape. Place on prepared baking sheet. Bake at 325° for 20 minutes or until lightly browned. Cool on a wire rack.
                                                                  Yields: 16servings (serving size: 1 macaroon)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The fillings are baked into the bread, making it a perfect make-ahead handheld lunch. To vary this recipe, use prosciutto and mozzarella cheese.

                                                                  Ingredients
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp non-fat powdered milk
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 1/2 tsp bread machine yeast
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/2 cup chopped ham
                                                                  • Yes No 1/2 2 oz cup cubed swiss cheese
                                                                  • Yes No 1 1/2 tsp cornmeal
                                                                  • Yes No 1 large egg
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and next 6 ingredients (flour through mustard) into bread pan, and select dough cycle; start bread machine.
                                                                  • Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough, and let rest for 10 minutes.
                                                                  • Roll dough into a 10 x 8-inch oval on a lightly floured surface. Sprinkle the ham and cheese onto half of oval, lengthwise, leaving a 1-inch border. Fold dough over filling, and press the edges and ends together to seal.
                                                                  • Cover a large baking sheet with parchment paper, and dust with cornmeal. Place loaf, seam side down, on prepared pan. Make 3 diagonal cuts 1/4-inch deep across the top of loaf using a sharp knife. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover dough; brush with egg. Bake at 350° for 35 minutes or until browned. Cool slightly.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 1(1-pound) loaf, 8 servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Any sweet dessert wine may be substituted for the Beaumes-de-Venise, a naturally sweet white wine that comes from the Rhone area of France.

                                                                  Ingredients
                                                                  • Yes No 2 cup beaumes de venise
                                                                  • Yes No a mixture of melons
                                                                  • Chill the wine until it is extremely cold, at least three hours.
                                                                  • Divide the melon cubes among four decorative serving glasses. Pour 1/2 cup wine over each glass of melon, and serve immediately.
                                                                  Cuisine:YesNorhone
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  My boyfriend was recently overcome with the need to create the perfect french fry. Being the wonderful girlfriend that I am, I happily offered my assistance. Oh, the things I do for love. Much research was done, many potatoes were chopped, and thousands (millions!) of fries were eaten.

                                                                  Ingredients
                                                                  • Yes No 2 lb russet potato
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp cajun spice
                                                                  • Yes No 2 tsp garlic salt
                                                                  • Yes No 2 tsp onion powder
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 cup lager style beer
                                                                  • Yes No peanut oil
                                                                  Cuisine:YesNocajun
                                                                  Ingredients
                                                                  • Yes No 3 slice good quality white bread, bread
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 lb ground turkey
                                                                  • Yes No 3/4 lb ground beef
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 lb fettuccine
                                                                  • Yes No parmesan cheese
                                                                  • In a large bowl, soak the bread in the milk for 1 minute, mashing it. Using your hand, press out the milk and drain it off. Add 1/3 cup of the pesto, the scallion and the egg to the soaked bread and mash to a paste. Add the ground turkey and beef and season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Mix until well blended.
                                                                  • Line a baking sheet with plastic wrap. Using lightly moistened hands, roll the meat mixture into twenty-four 1 1/2-inch balls and transfer to the baking sheet.
                                                                  • In a large skillet, heat the olive oil until shimmering. Add the meatballs in a single layer and cook over moderately high heat, turning occasionally, until browned all over and cooked through, about 10 minutes.
                                                                  • Meanwhile, in a saucepan of boiling salted water, cook the fettuccine until al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Transfer the fettuccine to a large bowl. Add the remaining 2/3 cup of pesto and a few tablespoons of the reserved pasta cooking water and toss until the pasta is evenly coated and moistened. Transfer the pasta to a large platter, leaving some of the pesto in the bowl. Add the meatballs to the bowl and toss with any remaining pesto. Scatter the meatballs on the fettuccine, sprinkle with Parmesan cheese and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The combination of cucumber and papaya yields a sweet-and-salty crunch in every bite. It's a refreshing change from the usual tomato-based salsas.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 1 1/2 cup large cucumber
                                                                  • Yes No 1 large papaya
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Combine first 6 ingredients in a medium bowl; sprinkle with cilantro. Serve immediately, or cover and chill until ready to serve. Serve with baked tortilla chips or over grilled meat, chicken, or fish.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 12servings (serving size: 1/4 cup)
                                                                  • Prep Time: 7 minutes
                                                                  • Total Time: 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill

                                                                  Prep: 25 min., Grill: 14 min. This flavor-packed dish is just as good served slightly chilled, so feel free to make ahead.

                                                                  Ingredients
                                                                  • Yes No 4 medium beet
                                                                  • Yes No 2 large red bell pepper
                                                                  • Yes No 2 small zucchini
                                                                  • Yes No 1 small eggplant
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 1/2 tbsp balsamic vinegar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No goat cheese (chèvre)
                                                                  • Trim stems from beets to 1 inch; cut into 1/2-inch-thick rounds. Cut bell peppers into 1-inch strips. Cut off ends of zucchini and eggplant; cut each lengthwise into 3/4-inch-thick slices. Cut onion into 1/2-inch-thick rounds.
                                                                  • Whisk together oil and vinegar in a large bowl. Add cut vegetables, and sprinkle vegetables evenly with salt and pepper, tossing to coat.
                                                                  • Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°). Grill beets 4 to 7 minutes on each side or until tender; grill bell peppers, zucchini, eggplant, and onion 3 to 5 minutes on each side or until crisp-tender. Cool beets slightly, and, if desired, peel. Sprinkle vegetables with goat cheese, if desired.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover

                                                                  Yes, real custard is nice... but there?s nothing like a nice bit of ready-made custard with your Christmas pudding. You?ll need 30 spoons for this recipe.

                                                                  Ingredients
                                                                  • Yes No pot of double cream
                                                                  • Yes No 2 tbsp 2 tablespoons caster sugar
                                                                  • Yes No x carton custard
                                                                  • Yes No christmas pudding
                                                                  • Yes No a of toasted and almonds
                                                                  • Yes, real custard is nice... but there’s nothing like a nice bit of ready-made custard with your Christmas pudding. You’ll need 30 spoons for this recipe.Whip the double cream and caster sugar together until stiff.Lay out all your spoons on serving plates and put a blob of custard on each one – not too much or they will overflow when you add the pudding. Take a teaspoon, scoop out lumps of the hot Christmas pudding and drop them onto the custard. Top with a dollop of the whipped cream.Scatter with the almonds and grated orange zest and serve while warm.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 30
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate

                                                                  This recipe leaves you with a bonus: homemade chicken stock. Four cups of rotisserie or leftover chicken, however, will work as a time-saver.

                                                                  Ingredients
                                                                  • Yes No 1 whole chicken
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 4 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Place chicken in a stockpot; cover with water, and bring to a boil. Reduce heat, and simmer 50 minutes or until tender. Drain, reserving broth for another use. Cool chicken completely. Remove skin from chicken; discard skin. Remove chicken from bones; discard bones and fat. Chop chicken into bite-sized pieces.
                                                                  • Combine chives and remaining ingredients in a large bowl. Add chicken; toss well to coat.
                                                                  Yields: 6servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat

                                                                  This makes a great dish for company, served with a green salad and garlic bread.

                                                                  Ingredients
                                                                  • Yes No 2 cup loosely packed cilantro
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 2 chicken breast half (bone-in, skin-on)
                                                                  • Yes No 4 chicken thigh
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/3 cup chopped onion
                                                                  • Yes No 1/3 cup chopped red bell pepper
                                                                  • Yes No 2 cup diced carrot
                                                                  • Yes No 2 cup peas
                                                                  • Yes No 4 cup cooked rice
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 1 dark beer
                                                                  • Yes No black pepper
                                                                  • Purée cilantro in a blender, adding up to 1/4 cup water to make a sauce. Set aside. Rub the chicken pieces with 1 teaspoon of the cumin. Sprinkle with salt and pepper. Heat the oil in a large pot on medium high heat. Add the chicken pieces and cook, turning frequently, for 10 to 20 minutes. When the chicken is golden brown on all sides, remove and set aside. Add the crushed garlic, chopped onion, and red pepper to the oil used to fry the chicken. Cook for 2 to 3 minutes until softened. Add the diced carrots and peas and sauté for several minutes more. Add the water, salt, and 1 teaspoon cumin. Cover and bring to a boil. Once the water is boiling, add the chicken pieces back to the pot. Add the rice and the cilantro purée and stir briefly. Cover and bring back to a boil. Lower heat to medium low and simmer rice, stirring occasionally, for 15 minutes. Check rice for doneness. When rice is almost ready, add some of the beer to taste. Stir and taste for seasoning. Cover and cook for 5 minutes more. Remove from heat. Place rice in a large serving dish. Arrange the chicken pieces on top and serve.
                                                                  • Serves 6 to 8.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Known as raita (RI-tah), this refreshing saucy dish balances spicy meats.

                                                                  Ingredients
                                                                  • Yes No 2 cup yogurt
                                                                  • Yes No 1 large cucumber
                                                                  • Yes No 1 medium sweet onion
                                                                  • Yes No 1/2 small jalapeño chili pepper
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tsp lemon pepper seasoning
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No slice garnishes, fresh cilantro sprigs, cucumber slices
                                                                  • Stir together first 8 ingredients in a bowl. Cover and chill at least 2 hours. Garnish, if desired.
                                                                  • *1/2 teaspoon ground cumin may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Blueberry Slab Pie
                                                                   15236 d 5 h 2 m

                                                                  To make this pie for 6 to 8 people, simply halve the recipe and make it in a 9-inch pie plate.

                                                                  Ingredients
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 cup unsalted butter
                                                                  • Yes No 1 cup ice water
                                                                  • Yes No 2 1/4 lb frozen blueberry
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp grated lemon zest
                                                                  • Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup water, 1 tablespoon at a time). Do not overmix. Divide dough into 2 disks; wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).
                                                                  • Preheat oven to 400 degrees. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice. On a floured work surface, roll out 1 disk to a 12-by-16-inch rectangle. Place in a 10-by-14-by-1-inch rimmed jelly-roll pan. Pour in blueberry filling, then lightly brush edges of crust with water. On floured surface, roll out second disk to an 11-by-15-inch rectangle and lay over blueberry filling; press along moistened edges to seal. Fold overhang under, tucking it into pan, and crimp edges. With a paring knife, cut slits on top to vent.
                                                                  • Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.
                                                                  Yields: 12
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 15236 days 5 hours 2 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 12 oz broccoli slaw
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • In a large bowl, combine broccoli slaw, scallions, and red onion. Reserve 2 cups of the broccoli mixture for another day. Whisk together buttermilk, sour cream, Dijon mustard, kosher salt, and black pepper. Add the dressing to the remaining broccoli mixture, toss well, and serve.
                                                                  Yields: 4small servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  A smooth mixture of sweet and boiling potatoes transforms into a cluster of adorable orange ghosts with the help of a pastry or resealable bag. And helpers are welcome -- little fingers are perfect for adding the tiny olive "ghost eyes."

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb sweet potato
                                                                  • Yes No 1 1/4 lb potato
                                                                  • Yes No 1/2 stick unsalted butter
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp drained sliced black olive
                                                                  • Peel and cut potatoes into 1-inch pieces, then simmer in a pot of salted water until tender, 12 to 15 minutes. Meanwhile, heat butter and milk in a small saucepan until butter is melted, then let stand off heat 1 minute. Whisk egg in a large bowl, then slowly whisk in milk mixture.
                                                                  • Drain potatoes well, then force through ricer into large bowl with milk mixture and stir in salt and pepper to taste.
                                                                  • Preheat oven to 400 F. with rack in middle and butter a nonstick shallow baking pan.
                                                                  • If using plastic bag, cut away one corner to form a 3/4-inch opening. Transfer potatoes to pastry or plastic bag and pipe potatoes close together into 3-inch-high pointed mounds to form ghosts.
                                                                  • Garnish each mound with 2 olive pieces to form eyes.
                                                                  • Bake until potatoes are heated through, about 8 minutes. Transfer carefully with nonstick spatula to retain shapes.
                                                                  • Make ahead: Potatoes can be piped into pan 1 day ahead and chilled, loosely covered with plastic wrap. Let stand at room temperature 30 minutes before proceeding.
                                                                  Yields: 6
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    mounds

                                                                  The fool, or a dessert of sweetened fruit folded into stiffly peaked and slightly sugared whipped cream, dates back to 16th-century England. It’s possibly the simplest dessert, and any fool should be able to make it. Many fruits and some vegetables (in the case of rhubarb) can be used, but berries work particularly well, especially strawberries. If you’re a stickler for tradition, channel the Brits and make your fool with gooseberries.

                                                                  Ingredients
                                                                  • Yes No 12 oz strawberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Place the strawberries, 1/2 cup of the sugar, and the salt in a medium, nonreactive saucepan and stir until the strawberries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain.
                                                                  • Place the pan over high heat and cook, stirring occasionally, until bubbles form along the edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add the lemon zest and juice, stir to combine, and bring to a full boil, about 2 minutes more.
                                                                  • Remove from heat. Skim the foam and discard. Transfer the sauce to a heatproof container and let cool to room temperature. Refrigerate until cold, about 30 minutes. (If not using right away, cover and refrigerate for up to 3 weeks.)
                                                                  • Once the sauce has cooled, whisk the cream in a large bowl until it reaches soft peaks (they should bend like soft-serve ice cream). While whisking, gradually add the remaining 2 tablespoons sugar. Add the vanilla and continue to whisk until the cream reaches stiff peaks (standing straight up).
                                                                  • Measure 1/4 cup of the strawberry sauce and set aside. Using a rubber spatula, fold the remaining sauce into the whipped cream until nearly incorporated, leaving a few streaks of whipped cream and sauce. Divide the fool among six 1/2-cup serving bowls or ramekins and garnish with the reserved strawberry sauce. Serve immediately or refrigerate for up to 2 hours.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 6servings (3 cups)
                                                                  • Total Time: 1 hour 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Use hearty asparagus spears for this easy appetizer. You can blanch the asparagus and combine the sour cream substitute, dill, and tarragon up to a day ahead and refrigerate separately.

                                                                  Ingredients
                                                                  • Yes No 24 asparagus spears
                                                                  • Yes No 3 tbsp sour cream substitute
                                                                  • Yes No 1 tsp chopped dill weed
                                                                  • Yes No 1 tsp chopped tarragon
                                                                  • Yes No 4 oz smoked salmon
                                                                  • Yes No dill weed
                                                                  • Snap off tough ends of asparagus. Cook asparagus in boiling water 3 minutes or until crisp-tender; drain. Rinse under cold water; drain. Pat dry.
                                                                  • Combine sour cream substitute, 1 teaspoon dill, and tarragon in a small bowl. Spread about 1/2 teaspoon dill mixture over one side of each salmon strip. Wrap 1 salmon strip around each asparagus spear with dill mixture touching the asparagus. Garnish with dill sprigs, if desired.
                                                                  Yields: 8servings (serving size: 3 spears)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz vodka
                                                                  • Yes No 2 oz apple cider
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1 orange
                                                                  • Fill a cocktail shaker with ice. Add the vodka, Aperol, cider and lemon juice and shake well. Strain into a chilled martini glass and garnish with the orange twist.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  Strawberry Cream Cake
                                                                   15236 d 8 h 4 m

                                                                  Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 lb strawberry
                                                                  • Yes No 1 tsp gelatin
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
                                                                  • Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
                                                                  • Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
                                                                  • Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
                                                                  • Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
                                                                  • Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.
                                                                  Yields: 12
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 15236 days 8 hours 4 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  This recipe for Polish creamed mushroom sauce or sos grzyby suszone, gets a slight tang from sour cream. Here's a larger picture of creamed mushroom sauce. Makes about 2 cups Polish Creamed Mushroom Sauce - Sos Grzyby Suszone

                                                                  Ingredients
                                                                  • Yes No 2 oz porcini mushroom
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 8 oz mushroom
                                                                  • Yes No 1 tsp chicken base
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Place dried mushrooms in a heatproof bowl and pour 2 cups boiling water over. Let steep 1/2 hour. Meanwhile, in a medium saucepan, saute onion in butter until caramelized. If using fresh mushrooms, add to the saucepan once the onions are translucent. Otherwise, place undrained canned mushrooms in the pan once the onions have fully caramelized. Using your fingers, lift the dried mushrooms out of their soaking liquid and add to the pan with onions. Carefully add the soaking liquid to the pan, making sure not to disturb the sediment at the bottom. Add base, and salt and pepper to taste (if using canned mushroom liquid, you probably won't need to add any salt). Bring to a boil, reduce heat and simmer, covered, 30 minutes. In a medium bowl, fork blend 2 tablespoons flour into sour cream. Temper the sour cream by adding 3 ladles of hot mushroom liquid, 1 ladle at a time, and whisking until smooth. Slowly pour the tempered sour cream into the mushroom sauce, whisking constantly. Simmer 5 to 10 minutes until thickened and raw flour taste is cooked out. Biexiegu writes: "That's a really fresh concept indeed, how to make a sauce without main ingredient. Guys, you all know Pieczarki - they are simply the white cups and of course you can get them in any supermarket. The taste of porcini is totaly different. I guess the author heard about "Sos z borowikow" - now borowik is a and in Polish it means - guess what? YES - PORCINO! So of course you could use porcini there although I definitely can't recommend this recipe. C'mon people, "Sos Borowikowy" WITHOUT white wine??? Oh, and BTW, "pieczarka" in Polish indicates the mashroom comes from cave, not from the meadow. Polish cousine has been purposedly demolished for half a century, no need to do more harm..." Perhaps the word pieczarka is misused, but this is a valid recipe and a DELCIOUS one. I invite Biexiegu to try making it before passing judgment. This recipe tastes best with dried mushrooms. Imported dry Polish mushrooms are very expensive, so dried porcini are the next best alternative. This is a tried and true recipe that does not need wine. In fact, in my family, wine was never used in this sauce. There are regional differences and this is a Turek, Poland, recipe straight from my grandmother's hand. I stand by the recipe. I've changed the name to Sos Grzyby Suszone. Thanks for writing. Barbara Rolek, Your Guide to Eastern European Food
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook

                                                                  Lentil soup is a traditional first course in Spain. It is easy, tasty and full of nutrients, too. Lentils and cooked with carrots, potatoes and garlic, among other vegetables and combine to make a delicious and filling soup. It is typical to eat this soup throughout the winter and into the season of Lent, however this version includes pork, which would be omitted during Lent.

                                                                  Ingredients
                                                                  • Yes No 1 lb dry lentils
                                                                  • Yes No 5 medium potato
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp virgin olive oil
                                                                  • Yes No 4 boneless pork loin chops
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • Note: Preparation time does not include 1 hour for soaking the lentils before cooking.
                                                                  • This Spanish lentil soup recipe makes approximately 6 servings as a main course and 8 servings as a first course.
                                                                  • Rinse lentils and remove any debris or rocks. Place lentils into a medium sauce pan and cover with water. Soak for 1 hour.
                                                                  • Peel the potatoes and cut into 1-inch cubes. Peel the carrots and cut into slices about 1/2-inch thick. Cut the celery stalks into slices. Peel and slice garlic cloves.
                                                                  • Cut the pork into 1-inch cubes.
                                                                  • Pour the oil into a large pot and heat on medium. When oil is hot, add the vegetables and sauté for 3-5 minutes. Add the pork cubes and sauté for 3 minutes.
                                                                  • Add water to pot to cover vegetables and pork. Bring the water to a boil. Add lentils to pot and simmer until lentils are cooked, about 1 hour. Check pot every 15-20 minutes. Add water if/when needed.
                                                                  • When lentils are cooked, add cumin and salt and pepper to taste. Serve in bowls with rustic bread.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. For the how-to to create different shapes, see Shaped Gingerbread Cookies.

                                                                  Ingredients
                                                                  • Yes No 5 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 4 tsp ginger powder
                                                                  • Yes No 4 tsp cinnamon, ground
                                                                  • Yes No 1 1/2 tsp cloves, ground
                                                                  • Yes No 1 tsp grated nutmeg
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1/2 cup unsulfured molasses
                                                                  • Yes No royal icing
                                                                  • Whisk together flour, baking soda, salt, and spices in a medium bowl.
                                                                  • Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
                                                                  • Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
                                                                  • Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
                                                                  • Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
                                                                  • Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Cookies can be stored between layers of parchment in airtight containers for up to 1 week.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12town houses, 4 dozen deer or trees, or 6 dozen men
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz silver tequila
                                                                  • Yes No 3/4 oz triple sec
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No crushed ice
                                                                  • Yes No slice lime slices and salted rim
                                                                  • Shake, strain, and serve over ice in an old-fashioned glass.
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  This luxurious yet easy take on classic meat loaf gets stuffed with spinach, carrots, prosciutto and cheese. The vegetables can be leftovers, says Mario Batali: "Just make sure they're cooked long enough to be very soft—if they're al dente, the meat loaf will tear when you slice it and wreck your day." Mild and tangy caciocavallo cheese, made in Italy from cow's milk, is excellent in the filling, but provolone is a fine substitute.

                                                                  Ingredients
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 4 thick, 3 oz cup spinach
                                                                  • Yes No 2 lb lean ground beef
                                                                  • Yes No 2 lb ground pork
                                                                  • Yes No 2 1/2 cup fresh bread crumbs
                                                                  • Yes No 2 6 oz cup grated pecorino romano cheese
                                                                  • Yes No 6 large egg
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 12 4 oz thin slice prosciutto
                                                                  • Yes No 1/2 lb provolone cheese
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 sprig rosemary
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 1 cup water
                                                                  • Preheat the oven to 400°. In a saucepan of boiling salted water, cook the carrots until tender, 7 minutes. Using a slotted spoon, transfer to a plate. Add the spinach to the boiling water and cook just until wilted; drain well and add to the carrots.
                                                                  • In a large bowl, combine the beef with the pork, 2 cups of the bread crumbs, the pecorino, eggs, 1 teaspoon of salt and 1/2 teaspoon of pepper; mix well with your hands.
                                                                  • Line a work surface with a 15-inch-long sheet of plastic wrap. In a bowl, mix the flour with the remaining 1/2 cup of bread crumbs. Sprinkle half of the crumb mixture all over the plastic wrap. Transfer half of the meat loaf mixture to the plastic and press it into a 12-by-10-inch rectangle, about 1/2 inch thick. Lay half of the spinach leaves over the meat, leaving a 1-inch border on the short sides. Arrange half of the carrots over the spinach, and top with half the prosciutto and sliced cheese. Starting from the long end of the plastic wrap closest to you, tightly roll up the meat loaf, tucking in the filling and using the plastic wrap to guide you; discard the plastic. Repeat with another 15-inch sheet of plastic and the remaining bread crumbs, meat mixture, spinach, carrots, prosciutto and cheese. Drizzle each meat loaf with 2 tablespoons of oil.
                                                                  • Put the rosemary sprigs in the bottom of a broiler pan and pour in the red wine. Cover with the broiler pan grate. Set the meat loaves about 2 inches apart on the grate. Bake in the center of the oven for 40 minutes. Turn the broiler pan around and pour the water through the grate. Continue baking for about 35 minutes longer, or until an instant-read thermometer inserted in the center of each meat loaf registers 165°.
                                                                  • Transfer the meat loaves to a carving board and cover loosely with foil. Discard any cheese from the bottom of the pan and strain the pan juices into a small saucepan. Boil the pan juices over high heat until reduced to 1 cup, about 5 minutes. Pour into a serving bowl and season with salt and pepper.
                                                                  • Using a serrated knife, slice the meat loaves 1 inch thick and serve, passing the pan juices at the table.
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  You can easily shave thin slices of cheese in a snap using an inexpensive kitchen tool: a vegetable peeler. This is a perfect technique for many hard cheeses like Gruyère.

                                                                  Ingredients
                                                                  • Yes No 1 8.5 oz oil packed sun dried tomatoes
                                                                  • Yes No 12 pitted kalamata olive
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 8 1 oz slice multigrain bread
                                                                  • Yes No 1/4 1 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 8 large slice tomato
                                                                  • Yes No 2 oz gruyère cheese
                                                                  • Remove 4 sun-dried tomatoes and 2 tablespoons oil from jar. Reserve remaining tomatoes and oil for another use. Set 1 tablespoon oil aside. Combine tomatoes, 1 tablespoon oil, olives, and garlic in a mini food processor; process until mostly smooth, scraping sides of bowl once.
                                                                  • Brush one side of each bread slice with remaining 1 tablespoon olive oil. Spread 1 1/2 tablespoons olive mixture on each of 4 bread slices, oil side down. Top each bread slice with 1 tablespoon cheese, 2 tomato slices, and 1/2 ounce Gruyère. Top each with remaining 4 bread slices, oil side up.
                                                                  • Heat a skillet over medium-high heat. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches (leave cast-iron skillet on sandwiches while they cook). Cook 2 minutes on each side or until cheese melts and bread is toasted.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4(serving size: 1 sandwich)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook

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