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                                                                  Because the chicken is cooked over indirect heat, it needs little attention--just flip it once while it's on the grill. For this dish, 2 broiler-fryers are cut along the backbone so each flattens to look like an impressive serving. You can use a combination of chicken pieces, though, if you prefer.

                                                                  Ingredients
                                                                  • Yes No 2 whole chicken
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1/4 cup chopped chive
                                                                  • Yes No 2 tbsp chopped thyme
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 cup water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No lemon
                                                                  • Yes No oregano sprigs
                                                                  • Remove and discard giblets and necks from chickens. Rinse chickens with cold water; pat dry. Trim excess fat. Place each chicken, breast side down, on a cutting surface. Cut each chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chickens over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
                                                                  • Combine parsley and next 7 ingredients (parsley through pepper). Rub parsley mixture over breast and thigh of each chicken. Gently press skin to secure. Cut a 1-inch slit in skin at the bottom of each breast half; insert tip of drumstick into slit.
                                                                  • To prepare grill for indirect grilling, place a disposable aluminum foil pan in grill; pour water in pan. Arrange charcoal around pan; heat to medium. Coat grill rack with cooking spray; place rack on grill. Place chickens, breast sides down, on grill rack over foil pan. Cover and grill 1 hour and 15 minutes or until a thermometer registers 180º, turning chicken over halfway during cooking time. Remove chicken from grill; place on a clean cutting surface. Cover with foil; let stand 5 minutes. Discard skin before serving. Garnish with lemon wedges and oregano sprigs, if desired.
                                                                  Yields: 8servings (serving size: 3 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp sesame oil
                                                                  • Yes No 1 16 oz coleslaw mix
                                                                  • Yes No 1/2 8 oz carrots
                                                                  • Yes No 1 8 oz sliced water chestnuts
                                                                  • Yes No 1 rotisserie chicken, meat
                                                                  • Yes No 2 1/2 tbsp low-sodium soy sauce
                                                                  • Yes No white rice
                                                                  • Yes No 1/2 cup peanut
                                                                  • Heat the oil in a wok or large saucepan over medium-high heat. Add the carrots and cook, stirring occasionally, for 3 minutes. Add the cabbage and cook, stirring frequently, until the vegetables are softened but still slightly crunchy, about 3 minutes. Add the water chestnuts, chicken, and soy sauce and heat until warmed through, about 3 minutes. Divide the rice among individual plates, spoon the stir-fry over the top, and sprinkle with the peanuts. Serve with the teriyaki sauce (if using) on the side for drizzling.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    wok
                                                                  • Yes No
                                                                    saucepan

                                                                  In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 10 curry leaf
                                                                  • Yes No 1/4 cup indian chickpea flour
                                                                  • Yes No 2 tsp turmeric, ground
                                                                  • Yes No 1 2 tsp hot paprika
                                                                  • Yes No 1/8 tsp asafoetida
                                                                  • Yes No 1 1/2 tbsp tamarind concentrate
                                                                  • Yes No 1 tbsp diced jaggery
                                                                  • Yes No brown sugar
                                                                  • Yes No 2 15 oz cans black eyed peas
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Heat oil in a 4-qt. saucepan over medium-high heat. Add cumin and curry leaves; cook, stirring, until fragrant, about 2 minutes. Stir in flour, turmeric, paprika, and asafetida and cook, stirring, until fragrant, 1–2 minutes. Stir in 2 3/4 cups water; bring to a boil. Stir in tamarind and jaggery; stir to dissolve.
                                                                  • Add black-eyed peas, season with salt; boil. Reduce heat to medium-low; simmer until thickened, 3–5 minutes. Stir in cilantro.
                                                                  • SERVES 4 – 6
                                                                  Cuisine:YesNoindian
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  Ingredients
                                                                  • Yes No medium 6 carrots
                                                                  • Yes No handful, large a of fresh coriander
                                                                  • Yes No 4 tsp poppy seed
                                                                  • Yes No zest
                                                                  • Yes No 2 lemons
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 heaped tbsp 2 tablespoons sesame seeds, toasted
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • I always think it's brilliant if you can turn the humble carrot into anything remotely cool or credible, especially in the salad world. You deserve to have a medal if you can come up with something amazing. If you're lucky enough to have vegetables in your garden you'll know what I mean when I say freshness is everything. But those of you who haven't got a garden should buy the freshest-looking organic ones that you can find.I use a mandolin to slice the carrots for the salad - it will give you long ribbony slices - but you can use a speed peeler or do it by hand with a knife instead. As long as your results are nice and crunchy, that's all that matters.This is really good as a starter, or try eating it with some little kebabs if you're having a barbecue, or stuffed into some pitta bread with sliced grilled chicken.First of all, slice the carrots or cut them up into fine ribbons, matchsticks or batons. Put them into a salad bowl with the coriander leaves and the sesame or poppy seeds. To make the dressing, finely grate the zest of the orange into a bowl. Add the orange juice, the juice of 1½ lemons and about 4 times that amount of extra virgin olive oil. Pound your toasted sesame seeds to a pulp in a pestle and mortar, then add to the dressing. Mix well, then season to taste with salt, pepper and possibly more lemon juice to make it nice and zingy so that you can taste it once you've dressed the salad. Once the salad is dressed, the flavor of the lemon will lessen, so get eating straight away.• from Jamie's Dinners
                                                                  Cuisine:YesNoworld
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    mandoline
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    mortar

                                                                  Red Thai curry paste adds heat and depth of flavor to this simple soup. If you like, omit the chicken and spinach to make an even simpler first-course soup.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen winter squash
                                                                  • Yes No 1/2 cup light coconut milk
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 8 oz boneless skinless chicken breast
                                                                  • Yes No 1 6 oz baby spinach
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 1/2 tsp thai red curry paste
                                                                  • Yes No 1/4 tsp salt
                                                                  • Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.
                                                                  • Tips for Two: Refrigerate coconut milk for up to 4 days or freeze for up to 2 months. Drizzle on sliced fresh fruit; use as some of the liquid for cooking rice.
                                                                  • Note: Red curry paste is a blend of chile peppers, garlic, lemongrass and galanga (a root with a flavor similar to ginger ). Look for it in jars or cans in the Asian section of the supermarket or specialty stores.
                                                                  Cuisine:YesNothai
                                                                  Yields: 2
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan

                                                                  Make the sandwiches when the ice cream is still soft, just after coming out of the ice-cream freezer. You can eat them right after they're made, or wrap the sandwiches in plastic, freeze them, and enjoy them for an easy dessert or quick snack later.

                                                                  Ingredients
                                                                  • Yes No 1 cup marshmallow creme
                                                                  • Yes No 16 honey graham crackers
                                                                  • Yes No 2 cup chocolate fudge ice cream
                                                                  • Spread 1 tablespoon marshmallow creme on the flat side of each of 16 cracker halves; spread 2 tablespoons Chocolate Fudge Ice Cream over each cracker half. Top with remaining cracker halves, flat sides down, pressing gently. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.
                                                                  • Totals include Chocolate Fudge Ice Cream
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings (serving size: 2 sandwiches)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  You can substitute green or brown lentils, but the dip won't be as pretty.

                                                                  Ingredients
                                                                  • Yes No 1 small cup dried red lentils
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 tsp fine sea salt
                                                                  • Yes No 1 tsp coriander, ground
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 1/2 tsp caraway seed, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 4 6 inch pita bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/8 tsp fine sea salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Preheat oven to 350°.
                                                                  • To prepare dip, place lentils and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender. Drain well. Discard bay leaf.
                                                                  • Heat oil in a small nonstick skillet over medium-high heat. Add onion and nuts; saute 5 minutes or until nuts are lightly browned. Stir in tomato paste and next 6 ingredients (tomato paste through garlic); cook 5 minutes, stirring occasionally. Stir in juice. Combine lentils and onion mixture in a food processor; process until smooth.
                                                                  • To prepare pita crisps, coat 1 side of each pita wedge with cooking spray; sprinkle wedges evenly with 1/8 teaspoon salt and black pepper. Arrange wedges in a single layer on a baking sheet. Bake at 350° for 20 minutes or until golden.
                                                                  Yields: 10servings (serving size: about 1/4 cup dip and 2 pita crisps)
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    food processor
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    baking sheet

                                                                  "Sautéed mushrooms can make almost any inexpensive red wine taste better," says sommelier Jake Kosseff of Seattle's Wild Ginger.

                                                                  Ingredients
                                                                  • Yes No 1 cup dried morel mushroom
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 sweet italian sausage
                                                                  • Yes No 1/2 lb shiitake caps
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 shallot
                                                                  • Yes No 6 water chestnut
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No parsley
                                                                  • Soak the morels in 1 1/2 cups of boiling water until softened. Rinse and pat dry; reserve the soaking liquid. In a skillet, heat 1 tablespoon of the oil. Add the sausages, cover and cook over moderate heat until no longer pink within; slice 1/4 inch thick. Heat the remaining oil in the skillet. Add the shiitake, season with salt and pepper and cook until softened. Add the shallots and morels; cover and cook for 4 minutes. Add the water chestnuts. Pour in the morel soaking liquid. Add the sausages and simmer for 2 minutes. Stir in the tomato paste. Season with salt and pepper. Off the heat, swirl in the butter and sprinkle with parsley. Serve over polenta.
                                                                  Cuisine:YesNoseattle
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet

                                                                  Gary Sullivan of Rocca Kitchen & Bar in Boston created this food-friendly sangria around Rocca's house rosé. "I wanted to maintain the wine's fresh fruit flavors," he says.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 15 sage
                                                                  • Yes No one 750 milliliter rosé
                                                                  • Yes No crushed ice
                                                                  • Yes No lemon twists
                                                                  • In a small, heatproof bowl, stir the honey into the boiling water until dissolved. Add the 15 sage leaves and muddle them with a wooden spoon. Let the syrup cool slightly, then strain it into a pitcher, pressing hard on the sage leaves. Pour in the rosé and stir well. Serve the sangria in wineglasses over ice, garnishing each glass with a lemon twist and sage leaf.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heatproof bowl
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    glass

                                                                  Cooking rice in broth instead of water ensures fabulous flavor and delicious results. Try it- we bet you'll never cook rice with water again!

                                                                  Ingredients
                                                                  • Yes No swanson broth
                                                                  • Yes No cooked rice
                                                                  • HEAT the broth in a 2-quart saucepan over medium-high heat to a boil. STIR in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Tip: This recipe will work with any variety of Swanson® Broth. Florentine Simmered Rice: Add 1 tsp. dried Italian seasoning to broth. Add 1 cup chopped spinach with rice. Stir in 1/2 cup grated Parmesan cheese before serving. Serve with additional cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson

                                                                  Potatoes and artichokes are always such a winning combination with fish, so I've put them in this dish, using fantastic purple potatoes which I've seen in the supermarket ? if you can't find them, ask your local store to get some in. They?re a great color and, served in this way, might help in getting your kids to eat fish if they're not keen. They're not floury and they're not waxy, just somewhere in the middle, so they're great for baking and boiling. Buy the skate as fresh as you can ? it doesn't matter if the pieces are large or small, as you'll want to cut them up anyway. Steaming skate makes it really soft, so it will just fall off the bone when done. This dish is just as good when eaten cold as a salad.

                                                                  Ingredients
                                                                  • Yes No 1kg purple potatoes
                                                                  • Yes No to large, medium 5 globe artichokes
                                                                  • Yes No 1 lemon
                                                                  • Yes No 4 heaped tbsp 4 tablespoons butter
                                                                  • Yes No handful 1 of fresh thyme
                                                                  • Yes No handful, large 1 of fresh parsley
                                                                  • Yes No 4 heaped tbsp brine
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 225g 4 x skate pieces
                                                                  • Yes No small 4 wineglasses of white wine
                                                                  • Yes No small 4 sprigs of fresh rosemary
                                                                  • Yes No 4 tbsp 4 tablespoons crème fraîche
                                                                  • Potatoes and artichokes are always such a winning combination with fish, so I've put them in this dish, using fantastic purple potatoes which I've seen in the supermarket – if you can't find them, ask your local store to get some in. They’re a great color and, served in this way, might help in getting your kids to eat fish if they're not keen. They're not floury and they're not waxy, just somewhere in the middle, so they're great for baking and boiling. Buy the skate as fresh as you can – it doesn't matter if the pieces are large or small, as you'll want to cut them up anyway. Steaming skate makes it really soft, so it will just fall off the bone when done. This dish is just as good when eaten cold as a salad.First make your 4 tinfoil or greaseproof paper bags. Do this by taking 4 x A5-sized pieces of foil or greaseproof paper, fold each one in half then fold up the 2 ends tightly, giving you an ‘envelope’. Preheat the oven to 250ºC/475ºF/gas 9. Boil your spuds until cooked, then drain and put to one side to cool. Slice them up roughly. Peel back the artichoke leaves, remove the chokes with a teaspoon, then rub the artichokes with lemon juice to stop them discoloring and slice very finely. Put the artichokes and potatoes in a bowl with the melted butter, thyme, parsley and capers and season well. Toss together and divide between the bags. There'll be a little butter left over in the bottom of the bowl, so you can add a little olive oil to it and use this to rub on to the skate pieces.Season the fish then place on top of the potatoes and artichokes. Add a glass of wine to each bag with a sprig of rosemary, tightly sealing the final side and pulling up the corners so that the liquid is contained. Bake on a roasting tray in the preheated oven for 15 minutes. By this time the bags will be beautifully puffed up. Serve at the table so that your guests can open their bags themselves, leaving a plate of really flavorsome vegetables, fish and juice. Serve with a dollop of crème fraîche, seasoned with a little salt and pepper, and a nice green salad.• from Jamie's Kitchen
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    tray
                                                                  • Yes No
                                                                    kitchen
                                                                    Supplies:
                                                                  • Yes No
                                                                    greaseproof paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 tsp sesame chile oil
                                                                  • Yes No 1 tsp soy sauce
                                                                  • Yes No 1 lb sushi grade tuna
                                                                  • Yes No 1/4 cup unsweetened dried coconut flakes
                                                                  • Yes No 1 cup unsweetened coconut milk
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No one 12 oz seedless cucumber
                                                                  • Yes No lime
                                                                  • In a large bowl, combine the chile oil and soy sauce. Add the tuna and toss well. Cover and refrigerate for 20 minutes.
                                                                  • Meanwhile, preheat the oven to 350°. Put the coconut flakes in a pie plate and bake for about 5 minutes, until the coconut flakes are golden brown.
                                                                  • In a bowl, whisk the coconut milk with the lime juice, fish sauce and light brown sugar until combined.
                                                                  • Mound the cucumber julienne on plates. Top with the tuna and drizzle with the coconut dressing. Sprinkle with the toasted coconut and serve right away with lime wedges.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    whisk

                                                                  This is a tasty shrimp salad with rice, peas, celery, mayonnaise, and seasonings. This is a delicious shrimp salad, loaded with flavor and hearty enough for a main dish. Serve on a bed of romaine lettuce with sliced tomatoes on the side for a wonderful hot weather meal, or enjoy this salad any time of the year. Feel free to use the 90 second microwave rice to make this meal even easier!

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup cooked rice
                                                                  • Yes No 1/2 lb shrimp
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 3 scallion
                                                                  • Yes No 2 tbsp diced red bell pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 tsp celery seed
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp dill pickle juice
                                                                  • Yes No lettuce leaves and tomato
                                                                  • Combine shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed. Combine shrimp mixture with rice; add mayonnaise and dill pickle juice and gently mix. Taste and adjust seasonings. Serve on lettuce leaves and tomato slices. Serve as a luncheon dish or side dish. Serves 4. More Shrimp Salad Recipes Shrimp and Pasta Salad Shrimp Salad with French Dressing Shrimp Salad with Celery Shrimp Salad with Eggs Shrimp Salad with Louis Dressing Shrimp and Tortellini Salad Marinated Shrimp Salad Grilled Shrimp and Mango Salad Shrimp and Rice Salad Shrimp Macaroni Salad Shrimp Recipes Shrimp Salad Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No salt
                                                                  • In a bowl, whisk the mayonnaise, garlic, lemon juice and mustard; season with salt.
                                                                  Yields: ½cup
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  Creme Caramel
                                                                   60 m
                                                                  Ingredients
                                                                  • Yes No 1 tsp gelatin
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 cup whole milk
                                                                  • Yes No pinch salt
                                                                  • Stir gelatin and 2 teaspoons water in a small bowl until dissolved.
                                                                  • Put 3/4 cup sugar into a large skillet over medium-high heat. Cook, without stirring, until sugar at edges begins to melt and turn clear, about 3 minutes. Continue to cook, stirring constantly, until medium amber, 1 1/2 to 2 minutes. Remove from heat. Stir in 1/2 cup plus 2 tablespoons water. If sugar begins to solidify, return pan to medium heat until melted. Set caramel aside to cool completely.
                                                                  • Prepare an ice-water bath; set aside. Whisk eggs and yolk in a medium bowl; set aside. Bring cream, milk, 1/4 cup sugar, and the salt to a simmer in a medium saucepan over medium-high heat. Whisk half the hot cream mixture into the eggs. Pour cream-egg mixture back into saucepan. Add gelatin mixture; whisk until combined. Reduce heat to low. Cook, stirring constantly, just until mixture is thick enough to coat the back of a spoon, about 3 1/2 minutes.
                                                                  • Pour custard into a bowl set in the ice-water bath. Let cool completely, stirring constantly, about 3 minutes. Transfer to a large, shallow bowl. Refrigerate until set, at least 30 minutes. Pour reserved caramel over custard. Divide among serving cups or bowls.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    shallow bowl

                                                                  Any flavor of tea will work in this recipe. Brew it stronger or weaker according to your preference. Garnish this delicate dessert with wafer-thin slices of lemon.

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 4 regular sized green tea bags
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Pour boiling water over tea bags and ginger in a medium bowl. Cover and let stand 5 minutes. Add honey and lemon juice; stir to combine. Strain tea mixture through a sieve into a bowl; discard solids. Cool completely. Pour mixture into an 8-inch square baking dish. Cover and freeze 8 hours or until firm.
                                                                  • Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    freezer
                                                                  • Yes No
                                                                    fork
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 7 large egg yolk
                                                                  • Yes No 3/4 cup ricotta cheese
                                                                  • Yes No 1/3 cup parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup frozen spinach
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No black pepper
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • In a food processor, combine the 1 3/4 cups of flour with a pinch of salt. Add the whole egg, 5 of the egg yolks and 1 tablespoon of water and process until a crumbly dough forms, about 2 minutes. Turn the dough out onto a work surface and knead until smooth; if the dough is too tough to knead, add another tablespoon of water. Wrap the dough in plastic and let stand at room temperature for 30 minutes.
                                                                  • Unwrap the dough and divide it into 3 pieces. Work with 1 piece at a time and keep the rest covered. Press the dough to flatten it slightly. Using a hand-cranked pasta machine set at the widest setting, roll the dough through successively narrower settings to the thinnest one. Lay the pasta on a lightly floured work surface, sprinkle with flour and cover with wax paper. Repeat with the remaining dough, dusting with flour and layering between wax paper.
                                                                  • Using a 2 1/4-inch fluted biscuit cutter, stamp out rounds from the pasta sheets. Cover with plastic wrap.
                                                                  • In a bowl, combine the ricotta with 1/3 cup of the Parmigiano-Reggiano, the spinach, oil and nutmeg and season with salt and pepper. Transfer the filling to a pastry bag fitted with a 1/4-inch round tip or to a sturdy plastic bag with a corner snipped off.
                                                                  • In a small bowl, combine the 2 remaining yolks with 1/4 cup of water. Working with one dough round at a time, lightly brush the edge with the egg wash. Pipe a scant 1/2 teaspoon of the filling in the center and fold the dough over the filling to form a half moon; press the edge to seal. Lightly brush the dough with water if dry. Bring the ends of the half moon together around your finger, overlapping them slightly and pressing them together. Fill and shape the remaining tortelli, transferring them to a tray lined with floured wax paper.
                                                                  • Bring a large pot of salted water to a boil. Add the tortelli and cook, stirring occasionally, until they rise to the surface and the pasta is cooked through, 7 to 8 minutes, then drain, reserving 1/4 cup of the water. Transfer the tortelli to a large bowl.
                                                                  • In a large skillet, cook the butter over moderately high heat until lightly browned, 5 minutes. Stir in the tortelli, the reserved pasta water and the remaining 1/4 cup of grated cheese. Serve right away.
                                                                  Yields: 6; makes about 80 tortelli
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    pasta machine
                                                                  • Yes No
                                                                    biscuit cutter
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    tray
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    skillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    plastic bag
                                                                  Ingredients
                                                                  • Yes No 1/2 oz stirrings chocolate peppermintini cocktail mixer
                                                                  • Yes No 6 oz guinness stout
                                                                  • Yes No 1/2 oz Bailey's Irish Cream
                                                                  • Yes No 1/2 oz goldschlager
                                                                  • Mix all ingredients in a chilled pint glass. Hard oatmeal cookie garnish (optional).
                                                                  Cuisine:YesNoirish
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness
                                                                  Ingredients
                                                                  • Yes No 2 cup pinto bean
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 2 cup white rice
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 14 oz whole tomatoes in can
                                                                  • Yes No 1 a cup, fine jalapeño chili pepper
                                                                  • Yes No salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Start with the pinto beans. (If using canned beans, rinse them and skip to step 2.) Put the beans into a large pot and cover with at least 3 inches of water (about 3 quarts of water). Bring to a boil and lower the heat to a simmer. Simmer, covered, for about 2 1/2 hours or until the beans are tender.
                                                                  • By the way, my mother uses a pressure cooker to cook pinto beans. To cook beans with a pressure cooker, cook no more than 2 cups of beans in a 4 quart pressure cooker, with the water added until it reaches the fill line indicated for the capacity of the pressure cooker. Cook the beans for 35 minutes with 15 pounds of pressure and low heat. After 35 minutes, allow the pressure cooker to cool completely. Make sure that the pressure cooker has completely cooled before opening, and if there is any resistance when opening, do not open it. Follow the directions for your particular brand of pressure cooker. (See safety tips on pressure cookers.)
                                                                  • While the beans are cooking cook the rice according to the instructions on the rice package. Add a Tbsp of butter to the rice while it is cooking for flavor.
                                                                  • In a large skillet, sauté onions and garlic in 2 Tbsp of olive oil until translucent on medium high heat. Move the onions over to one side of the pan, turn up the heat to high, and brown the meat away from the onions in the same pan. (If you do not have a large enough skillet, use two separate smaller skillets for the onions and beef.) Add chili powder to meat as it is cooking. Start with one tablespoon, and add more as needed to taste. Stir in the onions and garlic. Add chopped parsley. Add one can of tomatoes. Add sliced Jalapeno pepper. Add 1 teaspoon of salt. Add 1 teaspoon of sugar to counteract the acidity of the tomatoes.
                                                                  • Once the beans are cooked, drain them. Add the beans to the meat and onions, adding another teaspoon of salt to the beans as they go in. Simmer for 5-10 minutes, tasting and adding more salt if needed to taste. Stir in cilantro leaves right before serving, or sprinkle on top.
                                                                  • Serve over rice or with warm corn tortillas.
                                                                  • Serves 4.
                                                                  Cuisine:YesNotex-mex
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    pressure cooker
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                    Brands:
                                                                  • Yes No
                                                                    Pace
                                                                  • Yes No
                                                                    brand

                                                                  Beef Empanadas are popular throughout Latin America, and Argentineans devour them with gusto at the start of any serious meal. This recipe uses won ton wrappers instead of pastry for the crust, and the empanadas are baked instead of fried. Aside from the obvious health benefits, using won ton wrappers makes assembling the empanadas quick and easy. Placing the uncooked empanadas on preheated baking sheets helps make them crisp.

                                                                  Ingredients
                                                                  • Yes No 1 cup diced red potato
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cumin powder
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 lb boneless beef top sirloin
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 36 wonton wrappers
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No cilantro
                                                                  • Combine first 10 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool.
                                                                  • Preheat oven to 400°. Place 2 baking sheets in oven for about 10 minutes.
                                                                  • Drain meat mixture in a colander over a bowl. Discard liquid. Finely chop meat mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.
                                                                  • Working with one won ton wrapper at a time (cover the remaining won ton wrappers with a damp towel to keep them from drying), spoon 1 tablespoon beef mixture into center of each wrapper. Moisten the edges of each wrapper with the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the procedure with the remaining beef mixture, won ton wrappers, and cornstarch mixture.
                                                                  • Remove the baking sheets from the oven; coat baking sheets with cooking spray. Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray. Bake at 400° for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 12servings (serving size: 3 empanadas)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    rack
                                                                  Ingredients
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 1/2 tsp finely grated ginger
                                                                  • Yes No 1 tsp diced mint
                                                                  • Yes No 1/2 tsp finely grated lime zest
                                                                  • Yes No 1/2 2 1/2 cup small honeydew melon
                                                                  • Yes No 1/2 1 1/2 cup large cantaloupe, melon
                                                                  • Yes No 1/2 tsp gelatin
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 cup whole milk yogurt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tsp finely grated orange zest
                                                                  • MAKE THE GRANITA In a small saucepan, combine the water with the sugar, the vanilla bean and its seeds and simmer over low heat until the sugar is dissolved. Let cool. Discard the vanilla bean and stir in the lemon juice.
                                                                  • Transfer the mixture to a shallow baking dish and freeze for 2 hours, stirring with a fork every 30 minutes, until the granita is light and snowy. Transfer the granita to a plastic container, cover and freeze.
                                                                  • MEANWHILE, MARINATE THE MELONS In a large bowl, combine the orange juice with the sugar, lime juice, ginger, mint and lime zest and stir until the sugar is dissolved. Add the melon balls and let stand at room temperature for 2 hours or refrigerate overnight.
                                                                  • MAKE THE CITRUS YOGURT In a small microwavable cup, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. Microwave on high power for 10 seconds, just until the gelatin is dissolved. In a medium bowl, combine the yogurt with the sugar, honey, orange zest and gelatin and stir until smooth. Chill the citrus yogurt just until set, about 30 minutes.
                                                                  • Spoon the yogurt into bowls. Drain the melon balls and mound them on the yogurt. Spoon the granita on top and serve right away.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    microwave
                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 1 lb wheat penne
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 cup seasoned bread crumb
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 15 oz white beans
                                                                  • Yes No 10 oz baby spinach
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes or as package directs.
                                                                  • Warm 1 Tbsp. oil in a small skillet over medium heat. Add bread crumbs and 1/4 tsp. salt and cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a small bowl.
                                                                  • Warm remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in beans, spinach and broth and bring to a boil. Lower heat and simmer until spinach has wilted, 2 to 3 minutes.
                                                                  • Drain pasta, reserving 1/2 cup cooking water. Add pasta to sauce, stirring in reserved pasta cooking water 1 Tbsp. at a time, to reach desired consistency. Season with salt. Divide among 6 bowls and sprinkle each portion with bread crumbs.
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 17 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl

                                                                  This blushed drink is refreshment with a cherry on top!

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup pomegranate juice
                                                                  • Yes No club soda
                                                                  • Yes No maraschino cherry
                                                                  • In a small saucepan, combine sugar and juice; bring to a boil over high, stirring until sugar has dissolved. Reduce to a simmer; cook, without stirring, until mixture is syrupy, about 2 minutes. (To store, refrigerate syrup up to 1 week; adjust consistency with water, if necessary.)
                                                                  • To serve: Fill 8 glasses with ice. Pour 2 tablespoons syrup in each glass, and top with club soda. Garnish with cherries, if desired.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    glass

                                                                  This recipe for Hazelnut Bundt Cake is made with Frangelico Liqueur.

                                                                  Ingredients
                                                                  • Yes No 18 1/2 oz yellow cake mix
                                                                  • Yes No 4 single serving oz instant vanilla pudding
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup frangelico
                                                                  • Yes No glaze:
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup frangelico
                                                                  • Yes No 1 cup chopped hazelnut
                                                                  • Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Combine first set of ingredients. Beat for 2 minutes on high with electric mixer. Carefully, pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Drizzle glaze over top of cake. Use spoon to put extra dripping back on cake. Sprinkle top and around base of cake with hazelnuts. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in Frangelico. Don't have a cake mix? Use this recipe for Lil's Pound Cake instead. Make the cake as directed except substitute hazelnut or almond extract for the vanilla. Then, just make the glaze as stated in this recipe.
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    saucepan

                                                                  A better take on a meat-lover’s pizza, this pie is topped with meaty mushrooms and spicy sausage. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 7 oz mexican chorizo
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 8 oz crimini mushroom
                                                                  • Yes No 1 pizza dough
                                                                  • Yes No 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Heat the oven to 450°F and arrange a rack in the middle. Place a baking sheet upside down in the oven while it’s heating.
                                                                  • Remove chorizo from its casing and place in a medium frying pan over medium-high heat. Cook, stirring occasionally, until browned, about 7 minutes. Remove to a plate and set aside.
                                                                  • Add 2 tablespoons of the olive oil to the pan. Add mushrooms and season with salt and freshly ground black pepper. Cook, stirring rarely, until beginning to brown, about 10 minutes.
                                                                  • Roll out pizza dough to a 10-inch round, remove the hot baking sheet from the oven, drizzle with remaining 1 tablespoon olive oil, and carefully place dough on the upside-down baking sheet. Scatter chorizo, mushrooms, Jack cheese, and Parmesan cheese on top. Drizzle with olive oil and bake until cheese is melted and crust is crisp and browned, about 15 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1(10-inch) pizza
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 2 lb green bean
                                                                  • Yes No 3 tbsp mustard seed
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1/3 cup rice vinegar
                                                                  • To make it...
                                                                  • Bring a large saucepan of lightly salted water to a boil. Drop in the green beans and cook, uncovered, 5 to 7 minutes or until tender but still crisp. Drain. (Can be made ahead to this point. Rinse with cold water to stop the cooking. Place in a resealable plastic bag and refrigerate.) Dry the saucepan and return it to the stove. Toast the mustard seeds over low heat just until they pop, about 1 minute, stirring to prevent scorching. Add the honey and vinegar and cook until the sauce boils and becomes syrupy. Add the green beans and toss.
                                                                  • To fake it...and save 15 minutes
                                                                  • Thaw three 9-ounce packages whole green beans under warm running water. Place in a skillet with 1/2 cup bottled honey-mustard salad dressing. Over medium heat, toss until heated through, adding more dressing if necessary to lightly coat all the green beans.
                                                                  Yields: 8servings, with leftovers
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    stove
                                                                  • Yes No
                                                                    skillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp minced rosemary
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No four 6 oz boneless skinless chicken breast halves
                                                                  • Yes No 1/2 cup diced whole wheat bread
                                                                  • Yes No 1 1/2 oz canadian bacon
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No salt
                                                                  • Yes No two 6 oz, thick bunches of watercress
                                                                  • Yes No 1/4 cup walnut pieces
                                                                  • Preheat the oven to 400°. In a large dish, combine the garlic with the rosemary, 1 tablespoon of the olive oil and 1 teaspoon of pepper. Add the chicken and turn to coat. Refrigerate for 30 minutes.
                                                                  • Light a grill or preheat a grill pan. Spread the diced bread on a pie plate and bake for 5 minutes. In a small nonstick skillet, heat 1 teaspoon of the olive oil. Add the Canadian bacon and raisins and cook over moderately high heat until the bacon is browned, 1 minute. Transfer to a small plate. Add 1 tablespoon of the vinegar to the skillet, then scrape it onto the plate.
                                                                  • In a small bowl, mix the mustard with the lemon juice, remaining 2 tablespoons of olive oil and 1 tablespoon of vinegar; season with salt and pepper.
                                                                  • Season the chicken with salt and grill over a hot fire until lightly charred and just cooked, about 4 minutes per side. Transfer to a carving board.
                                                                  • In a large bowl, combine the watercress, walnuts, croutons, Canadian bacon and raisins. Add the dressing and toss to coat. Cut each breast into 3 crosswise pieces on the bias. Mound the salad on plates, top with the chicken and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    carving board
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 7 oz shoepeg corn
                                                                  • Yes No 14 1/2 oz green beans
                                                                  • Yes No 10 3/4 oz cream of celery soup
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No 1 cup crushed round buttery crackers
                                                                  • Yes No 1/4 cup butter
                                                                  • Stir together corn, beans, soup, sour cream and cheese; spread in a greased 2-quart baking dish. Top with cracker crumbs; drizzle with melted butter. Bake, uncovered, at 350 degrees for one hour or until golden.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking dish

                                                                  Maple-honey ham imparts a smoky sweetness to these baby beans simmered in cream. Prep: 10 min.; Cook: 1 hr. Editor's favorite

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 10 oz frozen baby lima beans
                                                                  • Yes No 1/2 lb maple honey ham
                                                                  • Yes No 1 cup minced onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1/4 cup chicken broth
                                                                  • Butter a 2-quart shallow baking dish, and set aside.
                                                                  • Stir together lima beans and remaining ingredients in a large bowl; spoon into prepared dish.
                                                                  • Bake, covered, at 375° for 30 minutes. Uncover; stir and bake 30 more minutes or until bubbly and browned. Serve with a slotted spoon, if desired. Beans will thicken as they begin to cool.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    bowl

                                                                  You will need thirty-six cups (multiply following batter ingredients by 4 1/2) of batter to complete the entire cake. Batter Amounts and Baking Times for 2-Inch Deep Square Pans: Each 6-inch: 3 cups batter, 35 minutes baking time; each 8-inch: 5 cups batter, 45 minutes; each 10-inch: 10 cups batter, 70 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 3 cup cake flour
                                                                  • Yes No 2 1/4 tsp baking powder
                                                                  • Yes No salt
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 2 tsp meyer lemon zest
                                                                  • Yes No 3/4 cup whole milk
                                                                  • Preheat oven to 350 degrees. Butter cake pans. Line bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift together flour, baking powder, and 1/2 teaspoon salt into a medium bowl; set aside.
                                                                  • Put butter and 2 cups sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in egg yolks, 1 at a time, and zest. Reduce speed to low. Add flour mixture in 3 batches, alternating with milk. Transfer batter to a large bowl.
                                                                  • Put egg whites into the clean bowl of the electric mixer fitted with the whisk attachment; beat on medium-high speed until foamy. Add a pinch of salt; beat until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff peaks form.
                                                                  • Fold one-third of the egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture until just combined; do not overmix.
                                                                  • Divide batter among prepared pans. Bake until cake is golden and a cake tester inserted into center comes out clean. Transfer to a wire rack; let cool slightly, about 20 minutes. Invert onto rack. Remove parchment; reinvert. Let cool completely. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
                                                                  Yields: 8cups batter
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  Minestrone
                                                                   25 m

                                                                  This hearty, fresh version of the popular Italian soup is packed with vegetables, beans, and flavor -- and takes a mere 10 minutes in the microwave.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 8 oz green beans, stem ends
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/3 cup couscous
                                                                  • Yes No 1 14.5 oz reduced sodium chicken broth
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 15.5 oz navy beans
                                                                  • Yes No coarse salt
                                                                  • Yes No flat leaf parsley
                                                                  • Yes No parmesan cheese
                                                                  • In a 3-quart microwave-safe dish, place oil, carrots, bell pepper, green beans, and garlic; stir to coat. Cover and microwave on high for 5 minutes.
                                                                  • Add couscous, broth, tomato paste, navy beans, 1 cup water, and 1/2 teaspoon coarse salt. Cover; microwave on high until vegetables and couscous are tender, 5 minutes. If desired, stir in parsley, and garnish with cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    microwave

                                                                  This recipe was tested in a 6-quart slow cooker. Because different models cook at different rates, the cooking time below is presented as a range. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.

                                                                  Ingredients
                                                                  • Yes No 8 skinless chicken thighs
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 onion
                                                                  • Yes No 1 small lb red potato
                                                                  • Yes No 1 small butternut squash
                                                                  • Yes No 12 clove garlic
                                                                  • Yes No 1 orange
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 8 sprig thyme
                                                                  • Pat the chicken dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper. In the bowl of a slow cooker, combine the chicken, onions, potatoes, squash, garlic, orange, broth, honey, and thyme. Set the slow cooker to high and cook, covered, until the vegetables are tender and the chicken is cooked through, about 2 1/2 to 3 hours. Divide the chicken mixture into individual bowls. If You Don't Have a Slow Cooker: Heat oven to 325° F. Follow the recipe above using a Dutch oven or large casserole. Bake, covered, until the vegetables are tender and the chicken is cooked through, 2 1/2 to 3 hours.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    dutch oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is one fruitcake that won't end up a white elephant gift at your next Secret Santa exchange. The moist, light crumb has just the right spices to make this a good candidate for your edible gifts list. Makes 3 medium loaves or 2 (9"x5"x3") loaves of Polish Fruitcake

                                                                  Ingredients
                                                                  • Yes No 3/4 cup dark raisin
                                                                  • Yes No 3/4 cup chopped date
                                                                  • Yes No 1 1/3 cup chopped walnut
                                                                  • Yes No 1/2 cup chopped dried apricots
                                                                  • Yes No 1/2 cup chopped candied orange peel
                                                                  • Yes No 1/2 lb butter
                                                                  • Yes No 4 cup powdered sugar
                                                                  • Yes No 8 large egg
                                                                  • Yes No 4 3/4 cup all purpose flour
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/2 cup vodka
                                                                  • Heat oven to 350 degrees. Mix fruits and nuts and toss with a small amount of flour to keep ingredients from clumping together in cake batter. In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating after each. Mix together flour and baking powder and slowly add to the butter-sugar-egg mixture, combining thoroughly. Add vanilla and liquor or juice, mixing well. Stir in fruit-nut mixture by hand until thoroughly incorporated. Distribute batter into prepared pans and bake 45 minutes to 1 hour or more or until toothpick tests clean. When cakes come out of oven, run a knife around the edges but allow them to cool completely in the pans. When cool, turn out and store tightly wrapped in a cool place for up to four weeks.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsweetened cocoa powder
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 1/4 cup flour
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 1/3 cup sour cream
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 3/4 tsp vanilla extract
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 2 oz dark and white chocolate
                                                                  • Position a rack in middle of oven and preheat oven to 350°F. Grease and flour 2 (9-by-2-inch) round cake pans.
                                                                  • Make chocolate cake: In a glass measure, whisk together cocoa and boiling water until smooth. In a medium bowl, whisk together flour, baking soda and salt.
                                                                  • In a large bowl, using an electric mixer, beat together butter, sugar and vanilla until well-blended (mixture will be dry). Add eggs one at a time, beating well on medium speed after each addition. Scrape down bowl. Reduce speed to low and beat in flour mixture in 3 parts alternately with sour cream, beginning and ending with flour, just until blended, scraping bowl when halfway done. Add cocoa mixture and blend. Evenly divide batter between pans.
                                                                  • Bake cake for 30 minutes or until a tester inserted near center comes out clean. Cool cakes on racks for 20 minutes. Invert cakes onto racks; remove pans. Let cakes cool completely.
                                                                  • Make bittersweet-chocolate frosting: Melt chocolate in a double boiler, whisking until smooth. Whisk in 2 Tbsp. water. Set aside. In another double boiler, cook sugar and egg yolks, whisking, until sugar dissolves and mixture is warm, 3 minutes. Whisk sugar mixture into chocolate mixture; stir in vanilla. Beat with an electric mixer on high speed for 3 minutes. Beat in butter, 1 piece at a time, beating until smooth.
                                                                  • Assemble cake: Place 1 cake layer right side up on a serving plate. Spread 1 cup chocolate frosting evenly on top. Place remaining cake layer on top; frost cake all over with remaining frosting. Garnish with chocolate shavings, if desired.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer

                                                                  A fresh interpretation of the classic Italian antipasto of melon and prosciutto, this recipe adds arugula to the mix. Ripe cubed cantaloupe ensures a smooth dressing. Prepare vinaigrette a day in advance, and refrigerate.

                                                                  Ingredients
                                                                  • Yes No 1 cup cubed cantaloupe
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 4 tsp canola oil
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 12 cup arugula
                                                                  • Yes No 1 medium honeydew melon
                                                                  • Yes No 1 medium cantaloupe
                                                                  • Yes No 8 4 oz prosciutto
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Combine first 5 ingredients in a food processor; process until smooth.
                                                                  • Place 1 1/2 cups arugula on each of 8 salad plates. Top each serving with 3 honeydew slices, 3 cantaloupe slices, and 1 prosciutto slice. Drizzle each serving with about 1 tablespoon dressing; sprinkle evenly with pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  Homemade Pastrami
                                                                   6 h 15 m

                                                                  The secrets to this express pastrami are the smoked paprika, the tight wrapping to hold in all the aromatic spices, and the long slow cooking. Serves 8 to 10

                                                                  Ingredients
                                                                  • Yes No 5 lb corned beef
                                                                  • Yes No 3 tbsp coursely ground black pepper
                                                                  • Yes No 2 tbsp coriander, ground
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tbsp smoked paprika
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Remove the corned beef brisket from the package and rinse off thoroughly. Pat dry, and trim off most of the fat, leaving only a 1/8 inch layer. Mix all of the spices in a small bowl and rub evenly on both sides of the corned beef. Drizzle the oil on a large piece of heavy-duty aluminum foil (about 3 feet long) and place the corned beef on top. Fold up the foil, wrapping tightly. Flip over, fold side down, on another piece of foil and wrap the meat again. Repeat 3 more times with large sheets of aluminum foil, so that it is completely encased. Be sure to use lots of foil to ensure a tight seal. Place in a roasting pan, as some juice may still escape. Place in a 240 degree F. oven for 5 hours. Remove from the oven and let cool to room temperature and refrigerate overnight still wrapped. The next day, unwrap and thinly slice the cold meat across the grain. Warm the slices in a pan with a few crops of water, and serve warm on rye bread with mustard. Note: If you like it spicy leave the rub on. If you prefer more mild, scrap off the spice rub before slicing.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 6 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil

                                                                  The salmon can also be cooked on the grill. Preheat grill to medium, and brush grate with oil. Scatter the herbs on the grill to form a bed for the fish. Then cook the salmon, covered, for 20 to 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 large bunches fresh herbs
                                                                  • Yes No 1 3 lb, 1 1/4 inch side of salmon, skin on
                                                                  • Yes No coarse salt
                                                                  • Yes No olive relish
                                                                  • Preheat oven to 500 degrees. Heat a rimmed baking sheet in oven for 10 minutes. Scatter herbs on the sheet to form a bed for the fish. Lay salmon, skin side down, on top of herbs, and season with salt and pepper.
                                                                  • Roast salmon until cooked through (fish should flake but be slightly translucent in the center), 10 to 15 minutes. Using 2 large spatulas, transfer salmon to a serving platter. Serve warm or at room temperature, with olive relish.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    serving platter
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  Brussels sprouts are members of the cabbage family. They are in season from late August through March.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 10 oz brussels sprout
                                                                  • Yes No 2 1/2 cup carrot
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No coarse salt
                                                                  • Heat oil in a large skillet over medium heat. Add brussels sprouts and carrots; saute until sprouts start to turn golden brown, about 3 minutes. Add raisins and chicken broth; continue cooking, stirring occasionally, until sprouts are tender when pierced with a paring knife, about 12 minutes. If the skillet becomes too dry before sprouts are tender, add up to 3 tablespoons water, and continue cooking. Remove from heat, and season with salt and pepper. Serve hot.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    paring knife

                                                                  Refrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1 3/4 tsp pumpkin pie spice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 12 oz evaporated low fat milk
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 15 oz unsweetened pumpkin
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup whipping cream
                                                                  • Yes No 1 tbsp amaretto
                                                                  • Yes No 2 tsp powdered sugar
                                                                  • Position oven rack to lowest position.
                                                                  • Preheat oven to 425°.
                                                                  • To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
                                                                  • To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
                                                                  • Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
                                                                  • To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings (serving size: 1 wedge and about 1 tablespoon topping)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 2/3 cup roasted and hazelnuts
                                                                  • Yes No 1/3 cup unsalted pistachio
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 18 medium banana
                                                                  • Yes No 72 3 tbsp coffee bean
                                                                  • Yes No thirty six long, 2 inch, 2 oz candied orange peel
                                                                  • Yes No 2 vanilla bean pod
                                                                  • Yes No four long, 1 1/2 inch cinnamon stick
                                                                  • PREPARE THE NUTS: Line a rimmed baking sheet with parchment paper. In a small saucepan, dissolve the sugar in the water and simmer over moderate heat until a rich brown caramel forms, about 6 minutes. Add the hazelnuts and pistachios and stir to coat. Using a fork or slotted spoon, working quickly, transfer a few nuts at a time to the parchment paper and separate them. Let cool completely, about 25 minutes.
                                                                  • MEANWHILE, MAKE THE SPICED SYRUP: In a small saucepan, boil the water with the sugar until reduced by one-fourth, about 12 minutes. Stir in the cornstarch slurry and simmer until the sauce thickens, about 30 seconds. Remove from the heat and stir in the ras el hanout. Let cool to room temperature.
                                                                  • PREPARE THE BANANAS: Preheat the oven to 350°. Arrange the bananas on 2 large rimmed baking sheets. Using a skewer or paring knife, poke the bananas all over, about 1 inch deep and 1 inch apart. Stud the bananas with the coffee beans, candied orange peel, vanilla beans and cinnamon sticks. Roast the bananas for about 20 minutes, until very tender.
                                                                  • Cut 6 of the bananas in half crosswise. Spoon the spiced syrup onto plates. Arrange a whole and halved banana on each plate. Garnish with the candied nuts and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skewer
                                                                  • Yes No
                                                                    paring knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    parchment paper
                                                                  Ingredients
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 10 loosely packed oz other baby greens
                                                                  • Yes No 1/2 lb goat cheese (chèvre)
                                                                  • In a small skillet, toast the fennel seeds over moderately high heat until fragrant. Transfer the seeds to a spice grinder and let cool completely; grind to a powder.
                                                                  • In a large bowl, whisk the ground fennel with the vinegar, lemon juice, mustard and garlic. Whisk in the oil; season with salt and pepper. Add the mâche and toss gently. Scatter the goat cheese on top and serve.
                                                                  Yields: 8
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk

                                                                  Savor the summer's best produce with this simple, family-favorite crisp. Freshly grated nutmeg accents the flavors of the fruit while the crispy brown sugar and oat topping offers a crispy texture contrast.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup sliced peach
                                                                  • Yes No 2 cup sliced plum
                                                                  • Yes No 2 cup sliced apricot
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup old fashioned oats
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 3 2/5 oz all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 4 cup vanilla low fat ice cream
                                                                  • Combine first 6 ingredients in a large bowl; let stand 15 minutes.
                                                                  • Preheat oven to 400°.
                                                                  • Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 400° for 35 minutes or until bubbly.
                                                                  • Combine oats and next 3 ingredients (through salt) in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle oat mixture over fruit. Bake an additional 15 minutes or until topping is lightly browned and fruit is bubbly. Serve warm with ice cream.
                                                                  Yields: 12servings (serving size: about 1/2 cup crisp and 1/3 cup ice cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    baking dish

                                                                  Pierniczki are Polish gingerbread cookies. The Polish city of Torun, like Nuremberg, Germany, has been famous for its gingerbread cookies and cakes - piernik - since the Middle Ages. The cookies were originally baked in intricately carved wooden molds but today are more often cut in rounds or the shapes of St. Nicholas, hearts and other fanciful designs. Chocolate-glazed, heart-shaped pierniczki are passed out to children on Dec. 6 by Swiety Mikolaj - St. Nicholas. Store in an airtight jar and glaze just before serving. Makes about 3 dozen Polish Gingerbread Cookies - Pierniczki

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 tsp ginger
                                                                  • Yes No 1/2 tsp cloves, whole
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1 tbsp water
                                                                  • In a large bowl, beat eggs with sugar until light and lemon-colored. Add the spices, baking soda-water mixture and honey. Mix well. Add flour gradually and mix until a stiff dough forms. Shape into a ball, wrap in plastic and let it rest for 30 minutes. Heat oven to 400 degrees. On parchment paper cut to fit your baking pans, roll the dough to a 1/4-inch thickness. Cut into whatever shape you desire. Lift the parchment paper by opposite corners and place on the baking pans. See these steps for rolling and cutting gingerbread. Bake for 10 minutes or until lightly brown around the edges. Let cool completely before storing in an airtight container. It's best to ice or glaze these cookies right before serving. To make the glaze, combine all the ingredients in a microwaveable bowl and nuke for 20 seconds at a time until almost completely melted. Stir until smooth. Use immediately.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  Ingredients
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 1/4 cup heavy whipping cream
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1 lb bittersweet chocolate
                                                                  • Yes No 1/4 cup brewed espresso
                                                                  • Preheat the oven to 225° and position racks in the lower and middle thirds. Trace an 11-inch circle on the undersides of each of 2 sheets of parchment paper. Turn the paper over onto 2 large baking sheets.
                                                                  • In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until foamy. Increase the speed to high and beat until soft peaks form. Add the granulated sugar 1 tablespoon at a time, beating for 5 seconds between additions. Add the vanilla and beat until the whites are stiff and glossy, about 4 minutes.
                                                                  • Transfer half of the meringue to a pastry bag fitted with a 1/2-inch plain round tip and pipe a ring of meringue just inside each drawn circle. Spoon the remaining meringue into the circles and spread it 1/2 inch thick. Bake the meringues for about 1 1/2 hours, until very pale but dry. Turn off the oven, prop the door open slightly and let the meringues cool in the oven for at least 6 hours, until dry and crisp.
                                                                  • In a bowl, using an electric mixer, beat 2 cups of the cream with the confectioners' sugar until firm. Fold in one-fourth of the chocolate. Spread the cream over 1 round, spreading it to the edge. Top with the second round, pressing it lightly. Freeze until the cream is firm, about 4 hours.
                                                                  • Meanwhile, melt the remaining chocolate in a bowl set over a pan of simmering water. Off the heat, whisk in the remaining 1/4 cup of cream and the espresso.
                                                                  • Using a serrated knife, cut the frozen cake into wedges and transfer to plates. Let stand for 10 minutes. Spoon some of the sauce on each wedge and serve.
                                                                  Yields: 9
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 12 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    serrated knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    paper

                                                                  This casserole is the next best thing to real pierogi when time is a consideration. It's a meatless, layered affair that uses lasagna noodles in place of pierogi dough and cottage cheese in place of farmer's cheese. The dish comes together in a snap especially if you use oven-ready lasagna noodles. It's a great brunch/buffet offering that can be made ahead. View these step-by-step instructions for making Easy Pierogi Casserole. Makes 6 generous servings of Easy Pierogi Casserole

                                                                  Ingredients
                                                                  • Yes No 1 8 oz oven ready lasagna noodles
                                                                  • Yes No 3 medium potato
                                                                  • Yes No 2 cup small curd cottage cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 tsp onion salt
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup onion
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No sour cream, dill
                                                                  • Soak noodles in warm water for 30 minutes, making sure they don't stick to each other. Meanwhile, in medium pot, boil potatoes in salted water until tender. While potatoes are cooking, mix together cottage cheese, egg, and 1/4 teaspoon onion salt, and set aside. When potatoes are tender, mash them and stir in Cheddar cheese, 1/4 teaspoon regular salt, remaining 1/4 teaspoon onion salt and pepper, and set aside. Heat oven to 350 degrees. In a 9-inch-by-13-inch pan that has been lightly coated with nonstick spray, place 3 drained noodles horizontally. Spread cottage cheese over first layer of noodles. Lay down another 3 noodles. Spread mashed potato mixture evenly over second layer of noodles. Cover with another 3 noodles. Spread 1/2 cup caramelized onions evenly over the third noodle layer. Cover with remaining 3 noodles. Mix remaining 1/2 cup onions with bread crumbs and spread over the top of the last noodle layer. Cover casserole dish with foil and place on pan to catch drips. Bake for 30 minutes or until dish is bubbly. Uncover and bake 5 minutes more. Let stand 10 minutes before cutting into squares as for lasagna. Serve with sour cream and chopped dill, if desired. Make Ahead: Prepare recipe as directed. Do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. When ready to bake, remove plastic wrap and replace foil. Bake refrigerated casserole about 40 minutes and frozen casserole about 1 1/2 hours.
                                                                  Cuisine:YesNoeuropean
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    plastic wrap

                                                                  Jim German and his wife, Claire Johnston, make wonderfully simple snacks to accompany his cocktails. A favorite at their restaurant, Jimgermanbar, is this smoky Spanish sausage with garlic, cooked gently in red wine until it's plump and juicy. Cocktail Tips from F&W Editors

                                                                  Ingredients
                                                                  • Yes No 2 4 oz pieces dry spanish chorizo
                                                                  • Yes No 6 cup dry red wine
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 1/4 tsp cayenne pepper
                                                                  • Combine all of the ingredients in a large skillet. Bring to a boil. Cover and simmer over moderately low heat, turning once, until the chorizo are plump, about 15 minutes. Uncover and let stand for 5 minutes.
                                                                  • Transfer the chorizo to a work surface and slice on the diagonal 1/4 inch thick. Return the chorizo slices to the skillet and simmer over low heat for 5 minutes. Transfer the chorizo slices to a shallow serving bowl and pour in enough of the poaching liquid to reach halfway up the side. Serve the chorizo with toothpicks.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 10
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    poach
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    serving bowl

                                                                  Tandoori chicken is an Indian classic in which the chicken is coated in a spiced yogurt mixture and traditionally baked at a high temperature in a rounded-top tandoor oven. This recipe, however, calls for using a foil-lined baking pan.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp lime juice
                                                                  • Yes No 3 tbsp yogurt
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp coriander, ground
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 1/2 tsp powdered ginger
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 lb chicken pieces
                                                                  • Yes No serrano chili pepper
                                                                  • Stir together first 12 ingredients and 1 tablespoon vegetable oil in a large bowl until blended.
                                                                  • Skin chicken breasts. Remove breast bones by inserting a sharp knife tip between bone and meat, cutting gently to remove as much meat as possible. Cut breast halves into thirds. Cut deep slits, 1-inch apart, into remaining chicken pieces. (Do not skin pieces.) Place chicken in a large bowl with spice mixture. Thoroughly rub spice mixture into slits. Cover and chill 8 hours.
                                                                  • Drizzle remaining 1 tablespoon oil in a large aluminum foil-lined roasting pan. Arrange chicken in a single layer in pan.
                                                                  • Bake chicken at 450° for 35 minutes or until done.
                                                                  • Arrange chicken on a serving platter. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Butterball Best of the Fryer, a cut-up mix of chicken breasts, thighs, legs, and wings.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    serving platter
                                                                  • Yes No
                                                                    fryer
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Butterball
                                                                  Ingredients
                                                                  • Yes No 1 cup light coconut milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup non-fat milk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 loaf french bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 10 thick slice pineapple
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • Preheat oven to 200°. Place a baking sheet in the oven.
                                                                  • Combine coconut milk, sugar, fat-free milk, and eggs in a shallow dish, stirring with a whisk. Working in batches, dip bread in the milk mixture, and let stand for 1 minute on each side.
                                                                  • Heat a large nonstick skillet over medium-high heat, and coat pan with cooking spray. Add 5 coated bread slices to pan, and cook for 2 minutes on each side or until browned. Place on warm pan in oven to keep warm. Repeat procedure in batches with cooking spray, remaining slices, and milk mixture.
                                                                  • Heat a grill pan over medium-high heat. Add pineapple, and grill for 2 minutes on each side or until well marked. Chop pineapple. Place 3 slices of French toast on each of 5 plates, and divide the pineapple among servings. Top with coconut.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 5servings
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    shallow dish
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Czech peach mousse recipe -- broskvovi krem -- is made with fresh fruit. It's a delightful, slightly sweet dessert that can be served chilled or frozen. Serve with peach marmalade, if desired. Here's a larger picture of peach mousse. Makes 6 servings of Czech Peach Mousse - Broskvovi Krem

                                                                  Ingredients
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 10 medium peach
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 tbsp gelatin
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • In a large saucepan, place sugar, sprinkle it with 6 tablespoons of the wine and bring to a boil. Add peaches. Cook for about 20 minutes or until fruit has broken down into pulp. You can strain the pulp through a sieve, but I don't. Cool. Add egg white to peach pulp and beat to a thick foam. Heat remaining wine with gelatin until it has dissolved. Add to fruit mixture, blending thoroughly. Cool and then fold in whipped cream. Pour into individual molds or one large mold that has been rinsed with cold water and refrigerate until set, about 3 hours. When ready to serve, dip bottom of mold briefly (about 5 seconds) into very warm water and turn out on serving dishes or platter. Serve with peach maramalade, if desired.
                                                                  Cuisine:YesNoczech
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mold

                                                                  and a few spoonfuls of honey and molasses can add!

                                                                  Ingredients
                                                                  • Yes No 1/4 2.00 oz, 57 gram cup water
                                                                  • Yes No 1 tsp active dry yeast 1 teaspoon / 1 teaspoon / 1 teaspoon
                                                                  • Yes No 18.48 oz, 524 gram, 3 1/2 cup whole flour
                                                                  • Yes No 2 1/3 12.50 oz, 354 gram cup unbleached bread flour 354 g / / 2 1/3 cups
                                                                  • Yes No 2 6.00 oz, 170 gram cup old fashioned oats
                                                                  • Yes No 2 0.70 oz, 20 gram tbsp kosher salt
                                                                  • Yes No 2 3/4 22.00 oz, 622 gram cup water
                                                                  • Yes No 1 1/2 12.00 oz, 340 gram cup biga starter 340 g / / 1 1/2 cups
                                                                  • Yes No 2 1.50 oz, 42 gram tbsp honey
                                                                  • Yes No 2 1.23 oz, 35 gram tbsp molasses
                                                                  • Yes No canola oil
                                                                  • Yes No 2 8.00 oz, 227 gram cup pecan pieces
                                                                  • Yes No oat
                                                                  • Yes No 1 3/4 14 oz, 400 gram cup makes 400 grams / 14 ounces / 1 3/4 cups
                                                                  • Yes No 3/4 7.00 oz, 200 gram cup water
                                                                  • Yes No 1/8 tsp active dry yeast 1/8 teaspoon / 1/8 teaspoon / 1/8 teaspoon
                                                                  • Yes No 1 1/2 8.00 oz, 227 gram cup unbleached all purpose flour
                                                                  • Yes No 3 1/2 28 oz, 800 gram cup makes 800 grams / 28 ounces / 3 1/2 cups
                                                                  • Yes No 1 3/4 14.00 oz, 397 gram cup water
                                                                  • Yes No 1/4 tsp active dry yeast 1/4 teaspoon / 1/4 teaspoon / 1/4 teaspoon
                                                                  • Yes No 3 1/4 16.00 oz, 454 gram cup unbleached all purpose flour
                                                                  • Combine the very warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes.
                                                                  • Whisk the whole wheat flour, bread flour, oats, and salt together in a medium bowl. Set aside.
                                                                  • Add the cool water, biga, honey, molasses, and oil to the yeast mixture and mix with your fingers for 2 minutes, breaking up the biga. The mixture should look milky and slightly foamy. Add the flour mixture and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass.
                                                                  • Move the dough to a very lightly floured surface and knead for 7 to 8 minutes, until it becomes supple and elastic, using as little additional flour as possible. This dough should be very soft and moist but not mushy. If it feels too wet, add another tablespoon or so of bread flour as you knead. If it feels too stiff, add cool water 1 tablespoon at a time until you have a pliable dough. It will feel sticky in the beginning but become compact and elastic as you knead it. Put the dough back into the mixing bowl, cover with oiled plastic, and let rest for 20 minutes to relax and develop elasticity. You should be able to stretch it easily but you won’t get a transparent sheet with this dough, because of the chunky oatmeal.
                                                                  • Spread out the dough in the mixing bowl and evenly sprinkle on the pecans. Press them into the dough, then pull the dough from the edges of the bowl and fold it in toward the middle. Knead the dough in the bowl until the nuts are evenly incorporated, 3 to 4 minutes.
                                                                  • Gather the dough into a loose ball, lift it up and oil the bowl, then place it back in the bowl, along with any loose nuts. Turn the dough to coat with oil, cover the bowl with oiled plastic wrap, and let it rise at room temperature (75º to 77ºF) for about 2 to 2½ hours, until it doubles in volume. When the dough is fully risen, an indentation made by poking your lightly floured finger deep into the dough should not spring back.
                                                                  • Gently remove the dough from the bowl and place it on a lightly floured work surface, pressing in any loose nuts. Divide it into two equal pieces and shape each piece into a log.
                                                                  • Spread a thin layer of the extra oats for topping on a flat plate or baking sheet. Use a pastry brush or plastic spray bottle to lightly moisten the top of each log with water, then roll the tops of the loaves in the oats. Place each loaf seam side down in one of the oiled 9 x 5-inch loaf pans. Cover with oiled plastic wrap and allow to proof for about 2 hours or until they have doubled in size (a finger pressed lightly into the dough will leave an indentation).
                                                                  • Thirty minutes before baking, preheat the oven to 450ºF. Prepare the oven by placing a cast-iron skillet and a smaller pan (a mini loaf pan) on the floor of the oven or on the lowest possible rack in an electric oven. Place an oven rack two rungs above the cast-iron pan, and if you have one, put a baking stone on the rack. Fill a plastic spray bottle with water. Fill a teakettle with water to be boiled later, and have a metal 1-cup measure with a straight handle available near the kettle.
                                                                  • Five to 10 minutes before the loaves are ready to bake, turn the water on to boil, and carefully place two ice cubes in the small loaf pan in the bottom of the oven. This helps to create moisture in the oven prior to baking.
                                                                  • When the loaves are ready, place the pans on the baking stone. (If you’re baking without a stone simply slide the bread pans onto the empty oven rack.) Pour 1 cup of boiling water into the skillet and immediately shut the oven door. After about 1 minute, quickly spray the loaves with water, then shut the oven door.
                                                                  • After 20 minutes, reduce the oven temperature to 400ºF and rotate the loaves if necessary to ensure even browning. Bake them for another 25 to 30 minutes, until the loaves sound slightly hollow when tipped out of the pan and tapped on the bottom (an instant-read digital thermometer should register around 210ºF). The sides and bottom of the loaves should feel firm and slightly crusty. If the tops are browned but the sides are still somewhat soft, place the loaves directly on the stone or the oven rack to bake for 5 to 10 more minutes.
                                                                  • Cool the loaves completely on a wire rack before slicing. This bread freezes well, wrapped tightly in aluminum foil and a heavy-duty plastic freezer bag.
                                                                  • We used unbleached bread flour with a protein content of 12.7% and regular whole wheat flour with a protein content of 14.5% for this dough. The biga was made with all-purpose unbleached flour with a protein content of 11.7%.
                                                                  • Use the same container for weighing/measuring the honey and molasses and the oil. Pour the oil into the container first, then pour the specified amounts of honey and molasses on top of the oil. When you add them to the ingredients in your mixing bowl, the sticky sweeteners will be released easily from the cup without sticking, giving a more accurate measure and an easier clean-up. (When using volume, measure the oil first, then use the same tablespoon to measure the honey and the molasses.)
                                                                  • If you want to duplicate the Whole Wheat Oat Pecan bread we sell in the bakery, add 290 grams/10.25 ounces/2 cups of golden raisins to the dough when you add the pecans; divide the dough into four equal pieces and shape them into bâtards before proofing and baking. You may have to bake two of the loaves on a sheet pan if they won’t all fit on your baking stone.
                                                                  • You can also refrigerate this dough overnight and shape and bake it the next day. After mixing, let it rise for 1 hour at room temperature or until it looks slightly puffy but has not doubled, before refrigerating. The next day, let it rise for 2 hours at room temperature to warm and soften before shaping it.
                                                                  • Many of our recipes use a biga starter made from flour, water, and a small amount of yeast. Biga, which is the Italian word for starter, was called Sponge Starter in the first version of Amy’s Bread, but today the word biga is well known by bread bakers so we decided to use it here as well. Biga usually refers to a starter made with yeast, not sourdough, although sourdough biga (biga naturale) can be found in some Italian recipes. This starter, which is thicker than poolish, is allowed to ferment for at least 8 hours. It can then be used immediately or stored in the refrigerator, covered with plastic wrap, for up to 24 hours. We like breads made with biga because they have a moist, chewy texture with more flavor, a nicer crust, and a longer shelf life than straight yeasted breads. These are many of the same qualities that make sourdough breads so appealing, but you can achieve them without the extended process of making a sourdough starter.
                                                                  • In a medium bowl, mix the warm water and yeast together and stir to dissolve the yeast. Add the flour and stir vigorously with a wooden spoon for 1 to 2 minutes, until a smooth, somewhat elastic batter has formed. The batter will be fairly thick and stretchy; it gets softer and more elastic after it has risen. Scrape the biga into the container, mark the height of the starter and the time on a piece of tape on the side of the container so you can see how much it rises, and cover the container with plastic wrap.
                                                                  • Let it rise at room temperature (75º to 78ºF) for 6 to 8 hours. Or let it rise for 1 hour at room temperature, then chill it in the refrigerator for 8 hours or overnight. Remove it from the refrigerator and let it sit at room temperature for 3 to 4 hours to warm up and become active before use. Biga should more than double in volume. If you use the starter while it’s still cold from the refrigerator, be sure to compensate for the cold temperature by using warm water (85ºF to 90ºF) in your dough, instead of the cool water specified in the recipe. Use the starter while it is still bubbling up, but before it starts to deflate.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    glass container
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spray bottle
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    loaf pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    baking stone
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    freezer
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    wooden spoon
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    aluminium foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Grating plum tomatoes for Catalan fish stew makes an instant puree. Cooking the tomato puree with serrano ham and olives adds layers of flavors to the stew.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb plum tomato
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup clam broth
                                                                  • Yes No 4 oz serrano ham
                                                                  • Yes No 1/3 cup pitted green olive
                                                                  • Yes No 1 1/2 lb halibut fillet
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/2 tsp sweet pimentón de la vera
                                                                  • Using a box grater set in a bowl, carefully grate the cut sides of the tomatoes, stopping when you reach the skin. You should have about 2 cups of tomato pulp.
                                                                  • In a large, deep skillet, heat 1 tablespoon of the olive oil. Add the onion and half of the garlic and cook over moderate heat, stirring frequently, until they are softened and just beginning to brown, about 6 minutes. Add the tomato pulp and cook over high heat until it is thickened, about 5 minutes. Add the clam broth and boil until it is reduced by half, about 5 minutes.
                                                                  • Add the serrano, olives and halibut and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer.
                                                                  • Meanwhile, in a small bowl, using the back of a spoon, mash the remaining garlic to a paste with a pinch of salt. Whisk in the mayonnaise, pimentón and the remaining 2 tablespoons of olive oil.
                                                                  • Serve the fish stew in shallow bowls with a dollop of the pimentón mayonnaise.
                                                                  Cuisine:YesNola vera
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    whisk

                                                                  Notes: Moroccans often add a little harissa, a fiery red chile paste, to servings of a tagine. Look for it in shelf-stable tubes at specialty grocery stores. PREP AND COOK TIME: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 8 1 1/2 inch, 4 oz, thick lamb loin chops
                                                                  • Yes No 1 8 oz onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tsp ground cinnamon and ground cumin
                                                                  • Yes No 2 cup fat skimmed chicken broth
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 cup pitted prune
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Pour oil into a 12-inch nonstick frying pan over medium-high heat. When hot, add lamb chops and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.
                                                                  • Add onion and garlic to pan; stir often until limp, about 4 minutes. Add cinnamon and cumin; stir until fragrant, 1 minute longer. Stir in broth, tomato paste, apricots, and garbanzos; bring to a simmer. Return lamb chops to pan.
                                                                  • Cover and simmer, turning chops once, until apricots are plump and chops are barely pink in the center (cut to test), 10 to 12 minutes.
                                                                  • Set two lamb chops on each of four plates or in shallow bowls. Spoon garbanzo mixture around meat. Sprinkle with parsley.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 7 oz fresh cow's milk ricotta
                                                                  • Yes No 3 oz italian fontina cheese
                                                                  • Yes No 3 oz fresh mozzarella cheese
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large egg
                                                                  • In a large bowl, combine the ricotta with the Fontina, mozzarella and Parmigiano-Reggiano and season with salt and pepper. Add the egg and stir until incorporated.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 40ravioli
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl