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                                                                  You can make these scones all year long by freezing pumpkin purée in measured portions. We tried this scone recipe with canned pumpkin, which makes a good substitute.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3/4 cup pumpkins in can
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • In a bowl, mix flour, brown sugar, baking powder, 1/2 teaspoon cinnamon, and salt. Add 1/2 cup butter and, with a pastry blender or your fingers, cut or rub in until pea-size crumbs form.
                                                                  • In a small bowl, whisk pumpkin and 1/2 cup milk until well blended. Add to flour mixture and stir just until dough is evenly moistened.
                                                                  • Scrape onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. Pat dough into a 6-inch round 1 1/2 inches thick; cut into 6 equal wedges.
                                                                  • Separate wedges and place on a lightly buttered 12- by 15-inch baking sheet. In a small bowl, beat egg yolk and 1 tablespoon milk to blend; brush lightly over tops of scones (discard any remaining egg wash). In another small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over scones.
                                                                  • Bake in a 375° regular or convection oven until scones are golden brown, 25 to 30 minutes. Transfer to a rack; serve warm or cool.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 6scones
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1/2 cup finely grated parmesan cheese
                                                                  • Yes No 3 cup coarsely chopped baby spinach
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 lemon
                                                                  • Heat 1/4 cup oil and the garlic in a medium saucepan over medium heat until garlic is fragrant, about 1 minute.
                                                                  • Add 6 cups water; bring to a boil. Whisking constantly, add cornmeal in a slow, steady stream. Reduce heat to medium; cook, stirring occasionally, until soup has thickened slightly, about 8 minutes. Add cheese and 1/4 cup oil; cook, stirring, until oil is incorporated, about 1 minute. Stir in spinach and salt; cook, stirring, until spinach is bright green and wilted, about 1 minute more.
                                                                  • Divide soup among four bowls; drizzle each serving with 1 teaspoon oil. Season soup with pepper, and serve with lemon wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This curry hails from the Indian region of Punjab. The cardamom pods puff up to almost twice their size and float to the top, so they're easy to find and discard before serving. In just one serving, you get close to 10 grams of fiber, thanks to brown rice, chickpeas, tomatoes, and plenty of onion.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 cup brown rice
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 3 cardamom pods
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 2/3 cup water
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 3/4 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 cardamom pods
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 cup diced carrot
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No 1 14.5 oz fire roasted crushed tomatoes
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • To prepare pilaf, heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add 1 cup onion; cook for 6 minutes or until golden, stirring frequently. Add rice and the next 4 ingredients (through garlic); cook for 1 minute, stirring constantly. Add 1 2/3 cups water and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Let stand for 5 minutes. Discard cardamom, cinnamon, and bay leaf. Keep warm.
                                                                  • To prepare stew, heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil, and swirl to coat. Add 2 cups onion; sauté for 6 minutes or until golden. Add ginger and the next 7 ingredients (through cinnamon stick); cook for 1 minute, stirring constantly. Add 2 1/2 cups water, carrot, 1/4 teaspoon salt, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until carrots are tender and sauce is slightly thick. Discard cardamom and cinnamon stick.
                                                                  • Place 1 cup rice mixture into each of 4 bowls; spoon 1 1/4 cups chickpea mixture over rice. Top each serving with 2 tablespoons yogurt and 1 tablespoon cilantro.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    muir glen
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Muir Glen
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 1 1/2 lb bratwurst links
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 large onion
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 2 12 oz beer
                                                                  • Yes No 2 tsp salt free seasoning blend
                                                                  • Yes No 6 hoagie rolls
                                                                  • Yes No special mustard sauce
                                                                  • Grill bratwurst, covered with grill lid, over medium-high heat (350° to 400°) for 10 to 15 minutes or until thoroughly cooked, turning once.
                                                                  • Melt butter in a large skillet over medium heat; add onion and bell pepper strips, and sauté until tender.
                                                                  • Stir in beer and seasoning blend; add sausage, and simmer mixture for 20 minutes.
                                                                  • Place 1 bratwurst link in each roll, and top evenly with vegetable mixture. Serve with Special Mustard Sauce.
                                                                  • Note: For testing purposes only, we used Mrs. Dash original blend.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mrs. dash
                                                                    Brands:
                                                                  • Yes No
                                                                    Mrs. Dash

                                                                  Notes: Mark Okumura, executive pastry chef at Alan Wong's Hawaii Regional Cuisine Marketplace in Honolulu, as well as the Pineapple Room, gives cheesecake a triple tropical twist with pineapple, coconut (haupia), and macadamia nuts.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb pineapple
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 2 tbsp rum
                                                                  • Yes No 3 cream cheese
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No macadamia crust
                                                                  • Yes No 1/2 cup sweetened dried coconut
                                                                  • Yes No haupia sauce
                                                                  • Cut pineapple in half crosswise. Cut 1 portion into 4 equal slices. Finely chop remaining portion.
                                                                  • In a 10- to 12-inch frying pan over high heat, stir brown sugar and rum until sugar is dissolved. Add pineapple slices; cook, turning once, until liquid is boiling rapidly and fruit is slightly darker, about 4 minutes. With a slotted spoon, transfer glazed pineapple slices to a rimmed plate. Cover and chill. Add chopped pineapple to frying pan; stir often until fruit is slightly darker, about 3 minutes. Remove from heat.
                                                                  • In a large bowl with a mixer on medium speed, beat cream cheese, sour cream, granulated sugar, and eggs until blended. Stir in chopped pineapple- brown sugar mixture. Pour cream cheese filling into cool macadamia crust.
                                                                  • Bake in a 350° oven until center barely jiggles when cake is gently shaken, 40 to 50 minutes. Let cake cool to room temperature, about 1 1/2 hours, then cover and chill until cold, at least 2 hours or up to 1 day.
                                                                  • Meanwhile, rinse frying pan, wipe dry, add coconut, and stir over medium-high heat until golden, 4 to 6 minutes. Pour into a small bowl; when cool, cover airtight.
                                                                  • Arrange glazed pineapple slices on top of the cheesecake; sprinkle with coconut. Cut cheesecake into wedges, transfer to plates, and spoon about 2 tablespoons haupia sauce around each portion.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 3 cup water
                                                                  • Yes No 5 25 oz cup frozen peas
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 1/2 cup coarsely shredded semi aged sheep's milk cheese
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/3 cup coarsely shredded majorero
                                                                  • Heat the olive oil in a large saucepan. Add the shallot and thyme and cook over moderately low heat until the shallot is softened, about 5 minutes. Add the wine and simmer over moderately high heat until reduced by half, about 3 minutes. Add the water and all but 1 cup of the peas and bring to a boil. Add a pinch of salt, cover and simmer over moderately low heat until the peas are tender, about 8 minutes. Add the remaining 1 cup of peas and simmer for 1 minute, then remove from the heat. Discard the thyme. Stir in the parsley.
                                                                  • Working in batches, puree the sweet pea soup in a blender. Strain the soup through a coarse sieve set over another medium saucepan. Season the soup with salt and keep warm.
                                                                  • Set a medium nonstick skillet over moderate heat. Spread four 1-tablespoon mounds of the Roncal in the skillet and flatten slightly. Cook the cheese over moderate heat until bubbling and set on the bottom, about 3 minutes; do not brown. Using a spatula, transfer the crisps to paper towels. Let cool until firm. Repeat with the remaining cheese.
                                                                  • In a small glass bowl, heat the heavy cream in a microwave at high power until boiling, about 30 seconds. Add the Majorero and heat until the cheese is just melted, about 20 seconds. Stir until blended.
                                                                  • Ladle the soup into small bowls. Swirl in the Majorero cream and serve with the Roncal crisps.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp margarine
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 12 oz evaporated skim milk
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 no boil lasagna noodles
                                                                  • Yes No 1 1/2 cup shredded cooked chicken breast
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3/4 3 oz cup cheddar cheese
                                                                  • Preheat oven to 450°.
                                                                  • Melt margarine in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly (about 3 minutes).
                                                                  • Spread 1/2 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450° for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5 minutes.
                                                                  Cuisine:YesNoflorentine
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 5 cup homemade stock
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1 tsp sage leaves, dried
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 2 1/4 lb bone in chicken breasts
                                                                  • Yes No 3/4 lb dumpling
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp flour
                                                                  • In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes. Add the sage, salt, pepper, and chicken breasts and simmer, partially covered, until just done, about 25 minutes. Turn the chicken breasts a few times during cooking.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain.
                                                                  • In a small bowl, stir the butter and flour together to form a paste. Remove the bay leaf from the pot, push the chicken to the side and then whisk the butter mixture into the liquid. Simmer until thickened, 1 to 2 minutes. Stir in the cooked cavatelli and simmer until just heated through.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir

                                                                  Soufflé is considered a very sophisticated dish, yet soufflé recipes are actually quite easy and simple to prepare. Soufflé recipes can be savory or sweet as this Chocolate Souffle Recipe. Before you start, check out my 10 Top Tips for Making a Souffle.

                                                                  Ingredients
                                                                  • Yes No ½ 55g stick butter
                                                                  • Yes No 1 oz all purpose flour
                                                                  • Yes No ½ 300ml pint milk
                                                                  • Yes No 4 110g oz dark chocolate
                                                                  • Yes No 2 tbsp fine/caster sugar
                                                                  • Yes No 4 large fresh eggs, yolk and white
                                                                  • Serves 6 Heat the oven to 395°F/200°C/Gas 6. Melt the butter in a large saucepan. Stir in the flour and cook for 2 - 3 minutes. Warm the milk gently in a small saucepan. It needs to be hot but not boiling. Stir in the chocolate and keep stirring until melted. Add the milk to the flour and butter mixture a little at a time stirring thoroughly to create a thick, glossy sauce. Add the sugar, stirring until dissolved. Add the egg yolks and beat well with a wooden spoon until completely incorporated. In a clean bowl beat the egg whites with an electric whisk until stiff and firmly set (about 5 minutes). Using a metal spoon, stir 2 tbsp of the egg white into the soufflé base to loosen the mix. Carefully fold in remaining egg whites in two parts. Be very gentle and try to retain as much volume as possible. Lightly grease 6 individual ramekin dishes with a little butter. Gently spoon the mixture into the dishes filling to within ½"of the top. Run your thumb around the rim of the ramekin to remove any mixture. Place the ramekins onto a baking sheet and cook in the preheated oven for 25 minutes or until the souffles are golden and risen. Serve immediately. You need to be quick though, the souffle will sink in a few minutes.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This luscious creamy dessert is not for the faint of heart. That's not because it's difficult - a child could put it together. It's not exotic either - it's the grown-up version of a nursery dessert of whipped pudding and Jell-O. No, there's just one reason that Coffee Fluff takes some gumption.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp ground coffee
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 gelatin
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 3 tbsp rum
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No pinch salt

                                                                  Simmering the shells infuses the broth with lobster flavor.

                                                                  Ingredients
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 5 oz american lobster tails
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 3/4 cup frozen green peas
                                                                  • Bring broth and 1 1/2 cups water to a boil in a saucepan. Add lobster; cover and cook for 4 minutes. Remove lobster from pan; cool for 5 minutes. Remove meat from cooked lobster tails, reserving shells. Chop meat. Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture. Reduce heat to medium-low. Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tablespoons broth mixture. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total). Remove from heat, and stir in lobster, the reserved 2 tablespoons broth mixture, 2 tablespoons butter, and green peas.
                                                                  • Sustainable Choice: The American lobster population is well managed in Canada and the U.S.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                  • Total Time: 1 hour 3 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir

                                                                  This entrée is a delicious springtime one-dish meal. You can use 2 1/4 cups fresh shelled green peas in place of the favas, or a combination of both.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb unshelled fava beans
                                                                  • Yes No 2 oz prosciutto
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 1/2 cup chopped leek
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup arugula
                                                                  • Yes No 4 oz fresh mozzarella cheese
                                                                  • Preheat oven to 400°.
                                                                  • Remove beans from pods; discard pods. Cook beans in boiling water 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.
                                                                  • Arrange prosciutto in a single layer on a baking sheet coated with cooking spray; bake at 400° for 7 minutes or until crisp. Set aside.
                                                                  • Bring broth and water to a simmer in a medium saucepan (do not boil); keep warm over low heat.
                                                                  • Melt butter in a medium sauté pan over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Add rice and thyme; cook 2 minutes, stirring constantly. Reduce heat to medium. Add white wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in beans, salt, and pepper; cook 2 minutes, stirring frequently.
                                                                  • Remove from heat; stir in arugula and cheese. Top with prosciutto.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: about 1 cup risotto and about 2 teaspoons prosciutto)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  St. Sava Serbian Sisters' Circle of Merrillville, Ind., provided this recipe for nut roll. These dedicated women volunteer at least three times a year to make thousands of nut rolls, strudels and palachinke as a fundraiser. Some cooks use honey in the walnut filling, but the Sisters' Circle or kolo, which means "circle," uses sugar, which makes this one of the more economical recipes for nut roll I've seen. Here, the kolo takes us through the steps for making Serbian nut roll.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp active dry yeast
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 110 degree cup water
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 4 large egg
                                                                  • Yes No 7 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 8 oz butter
                                                                  • Yes No 2 1/2 lb ground, not, walnuts
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 large egg
                                                                  • In a medium bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add evaporated milk and 4 beaten eggs, mixing well. Set aside. In a large bowl, mix together flour, 4 tablespoons sugar and salt. Cut in butter with the fingers until crumbly. Add the wet ingredients and continue mixing by hand until a smooth dough forms. Round up, cover with the mixing bowl and let rise until doubled. Divide dough into 5 balls, cover and let rise again until doubled. Meanwhile make the filling by mixing together ground walnuts (they should look like sawdust), sugar and scalded milk. Let cool to room temperature, stirring occasionally. Working with one ball of dough at a time, roll out to 1/8-inch thickness. You shouldn't need additional flour for rolling. Spread with 1/5 of the walnut filling. Roll from the bottom up (or top down, if you prefer) and tuck in the ends. Place seam-side down on a parchment-lined sheet pan. Cover with greased plastic wrap and let rise until almost doubled. Heat oven to 325 degrees. Pierce the nut roll down its length with a fork and then brush with egg wash. Bake nut rolls for about 30-40 minutes or until golden on the top and bottom. Cool completely on a wire rack. Nut rolls can be served as is or dusted with confectioners' sugar. Nut rolls freeze well once they are baked, but not unbaked.
                                                                  Yields: 5serbian nut rolls
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 14 oz all butter puff pastry
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No two 8 oz bottles of clam juice
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 tiny lb new potato
                                                                  • Yes No 1 1/2 lb skinless salmon fillet
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 lb bacon
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 lb celeriac
                                                                  • Yes No 3 tbsp chopped dill weed
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 375°. Line a baking sheet with parchment. On a floured surface, roll out the puff pastry to a 13-by-16-inch rectangle. Using a 5-inch plate, cut out 6 rounds. Transfer to the baking sheet and brush with 2 tablespoons of the cream. Bake for 15 minutes.
                                                                  • In a large saucepan, boil the clam juice and water. Add the potatoes and cook until tender; transfer to a plate. Add the salmon and simmer gently for 4 minutes; transfer to a plate. Add the remaining 1 1/2 cups of cream and simmer over low heat, stirring occasionally, until reduced to 3 cups, about 20 minutes.
                                                                  • Blend the flour and butter; gradually whisk into the simmering sauce until smooth. Cook, stirring, for 3 minutes.
                                                                  • In a large skillet, cook the bacon over low heat until crisp; transfer to a plate. Pour off all but 3 tablespoons of the fat. Add the onion and cook until softened. Add the celery root, cover and cook, stirring occasionally, for 15 minutes.
                                                                  • Stir the celery root, potatoes, bacon, dill, parsley, lemon juice and zest into the sauce; season with salt and pepper. Fold in the salmon and heat through. Spoon the stew into 1 1/4-cup bowls, top with the pastry puffs and serve.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve

                                                                  Before refrigeration, pickling was a common way of preserving fruits, vegetables, meats and eggs in Poland and other parts of Eastern Europe. Pickled baby cucumbers, what we call just plain pickles, in hot broth was the winter counterpart to the summer offering of cold cucumber soup. In my family, we made dill pickle soup with a ketchup base. This more widely known variation uses sour cream and, if you substitute vegetable stock for the chicken stock, it is completely vegetarian. Today, thanks to refrigeration and the availability of year-round produce, this soup can be enjoyed winter or summer. Makes 6 servings

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 cup vegetable broth
                                                                  • Yes No 4 large garlic dill pickles, about
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 4 large potato
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No sugar, granulated
                                                                  • Yes No dill weed
                                                                  • Melt butter in a large pot. Saute onion until translucent, about 3 minutes. Add broth, pickles, pickle liquid and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes. Blend flour with sour cream. Temper sour cream mixture with a little hot soup. Pour tempered sour cream into hot soup, whisking constantly until it comes to a boil. Reduce heat to low and simmer 3 minutes or until slightly thickened. Adjust seasoning, adding sugar if desired. Note: At this point, the soup can be left chunky or pureed to the velvety consistency of vichyssoise. Serve in heated bowls garnished with chopped fresh dill, if desired.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  For a divine main dish, stir in chopped cooked ham before baking, and then sprinkle top with chopped cooked bacon before serving.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz, 2 cup elbow macaroni
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp onion salt
                                                                  • Yes No 2 10 oz, 4 1/2 cup sharp cheddar cheese
                                                                  • Yes No 1 cup fresh bread crumbs
                                                                  • Yes No 1/4 cup butter
                                                                  • Cook macaroni according to package directions; drain well. Set aside.
                                                                  • Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
                                                                  • Stir together flour mixture, 3 1/2 cups cheese, and macaroni.
                                                                  • Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
                                                                  • Bake at 350° for 45 minutes or until golden brown.
                                                                  • *20 ounces loaf pasteurized prepared cheese product, shredded or cut into small cubes, may be substituted. Omit breadcrumbs if using prepared cheese product.
                                                                  • Note: For testing purposes only, we used Kraft Cracker Barrel Sharp Cheddar Cheese.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    kraft
                                                                  • Yes No
                                                                    cracker barrel
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Kraft
                                                                  • Yes No
                                                                    Cracker Barrel

                                                                  You can serve this stuffing with a side of mashed potatoes and Brussels sprouts.

                                                                  Ingredients
                                                                  • Yes No 1 12 lb frozen turkey
                                                                  • Yes No 1 lb sweet turkey italian sausage
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1 1/4 cup coarsely chopped dried apricots
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1 14 oz country style stuffing mix
                                                                  • Yes No 3 1/4 cup roasted turkey stock
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 3 cup water
                                                                  • Preheat oven to 325°.
                                                                  • Remove and discard giblets and neck from turkey. Trim excess fat. Do not trim excess skin around neck.
                                                                  • Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until browned, stirring to crumble. Add onion and celery. Cover, reduce heat, and cook 10 minutes or until tender, stirring occasionally.
                                                                  • Place sausage mixture in a large bowl. Add apricots, parsley, sage, 1/4 teaspoon salt, 1/4 teaspoon pepper, and stuffing mix. Drizzle with hot Roasted Turkey Stock; toss well. Lift wing tips up and over back; tuck under turkey. Stuff 2 cups sausage mixture into neck cavity. Fold skin over sausage mixture, and loosely secure with several wooden picks. Stuff 3 cups sausage mixture into body cavity. Spoon remaining sausage mixture into an 11 x 7-inch baking dish coated with cooking spray. Cover dish with foil, and refrigerate until ready to bake. Tie legs together with kitchen string. Place turkey, breast side up, on a roasting rack in a roasting pan. Brush turkey with oil; sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Cover breast with foil. Pour 2 cups water into pan.
                                                                  • Bake at 325° for 2 hours; remove foil, and baste turkey with pan juices. Add remaining 1 cup water to pan, if needed. Bake an additional 2 hours or until thermometer inserted in meaty part of thigh registers 165°, basting every 30 minutes. Remove turkey from oven; let stand at least 30 minutes before carving.
                                                                  • Increase oven temperature to 350°. Bake the remaining stuffing, covered, 25 minutes or until thoroughly heated. Discard wooden picks.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 6 ounces turkey and about 1 cup stuffing)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms

                                                                  A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz refrigerated crescent rolls
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 1/2 lb yellow squash
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 2 8 oz cup shredded mozzarella cheese
                                                                  • Yes No garnishes, fresh oregano sprigs, yellow squash
                                                                  • Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.
                                                                  • Bake at 375° for 6 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside.
                                                                  • Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; sauté 7 minutes or until tender. Remove from heat; stir in parsley and next 5 ingredients.
                                                                  • Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust.
                                                                  • Bake at 375° for 20 to 25 minutes or until a knife inserted in center comes out clean. Garnish, if desired.
                                                                  • *1 1/2 pounds zucchini may be substituted for yellow squash.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 3/4 lb bow ties
                                                                  • Yes No 1 lb sea scallop
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup kalamata olive
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 6 tbsp chopped mint
                                                                  • In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain, rinse with cold water, and drain thoroughly.
                                                                  • Meanwhile, season the scallops with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Sear the scallops, in two batches if necessary, until brown and just done, 1 to 2 minutes per side. Let cool.
                                                                  • Using a stainless-steel knife, peel the oranges down to the flesh, removing all of the white pith. Cut the sections away from the membranes and put them in a large glass or stainless-steel bowl. Squeeze the juice from the membranes into the bowl. Add the remaining 4 tablespoons oil, the lemon juice, olives, onion, mint, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir to combine. Add the pasta and scallops and stir again.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

                                                                  Try this easy-to-make sauce over pasta or as a dip for breadsticks. This recipe goes with Parmesan-crusted Calamari Kebabs

                                                                  Ingredients
                                                                  • Yes No 1 7 oz roasted red bell peppers
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 1/4 cup basil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 tsp balsamic vinegar
                                                                  • Place all ingredients in container of a food processor, and pulse several times until well blended. Place mixture in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No big pinch saffron
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No 4 oz chorizo
                                                                  • Yes No 2 tbsp sliced garlic
                                                                  • Yes No big pinch crushed red chili pepper
                                                                  • Yes No salt
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 4 tsp lemon juice
                                                                  • Preheat the oven to 350°. Spread the fideos on a rimmed baking sheet; bake for 8 minutes, or until lightly browned.
                                                                  • In a saucepan, combine the stock, wine, saffron and shrimp shells; bring to a boil. Remove from the heat, cover and let stand for 1 hour. Discard the shrimp shells.
                                                                  • In a large saucepan, heat 1 tablespoon of the oil. Add the chorizo and sliced garlic and cook over moderate heat until the garlic is golden. Add the crushed red pepper, fideos and the shrimp stock and bring to a boil, stirring. Cook over moderate heat, stirring constantly, until the fideos are al dente and the sauce is creamy, 5 minutes. Stir in the shrimp and season with salt. Remove from the heat and let cool to room temperature. Stir in the egg whites and refrigerate for 1 hour.
                                                                  • Shape the mixture into twelve 3 1/2-inch cakes, about 1/2 inch thick. Set them on a baking sheet and refrigerate for 1 hour.
                                                                  • In a bowl, blend the mayonnaise, minced garlic and lemon juice. Whisk in 2 tablespoons of the oil and season with salt.
                                                                  • In a large cast-iron skillet, heat 1 tablespoon of the oil. Add 3 cakes and cook over moderately high heat until browned on the bottom, about 4 minutes. Turn the cakes, reduce the heat to moderate and cook until heated through, about 3 minutes longer. Transfer to a plate and keep warm. Repeat with the remaining oil and cakes. Top the fideo cakes with the garlic mayonnaise and serve warm.
                                                                  Yields: 6first-course servings
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Moroccan-inspired couscous, chunky with apricots and almonds and flavored with cinnamon and honey, makes a quick and unexpected stuffing for roasted hens. The honey drizzled on the birds during the last ten minutes of cooking gives them a glistening, crisp brown skin.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup slivered almond
                                                                  • Yes No 1/2 cup homemade stock
                                                                  • Yes No 1/4 cup dried apricots
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup couscous
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 2 1/2 tsp honey
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No black pepper
                                                                  • Yes No 2 1 1/4 lb rock cornish game hen
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 3 tbsp water
                                                                  • Heat the oven to 350°. Toast the nuts in the oven until golden brown, 5 to 10 minutes. Remove. Raise the heat to 425°.
                                                                  • In a small saucepan, bring the broth, the apricots, and 1/4 teaspoon salt to a simmer over moderately high heat. Remove from the heat and stir in the couscous. Cover and let sit for 5 minutes. Fluff with a fork. Add the almonds, 1/2 tablespoon of the butter, 1 1/2 teaspoons of the honey, the cinnamon, and 1/8 teaspoon each salt and pepper.
                                                                  • Fill the cavities of the hens with the couscous mixture. Twist the wings of the hens behind their backs and, if you like, tie the legs together. Put the hens, breast-side up, in a small roasting pan. Coat the hens with the oil; sprinkle with 1/8 teaspoon each salt and pepper. Dot with the remaining 1 tablespoon butter.
                                                                  • Roast the hens for 25 minutes. Baste them with the pan juices and drizzle with the remaining 1 teaspoon honey. Continue roasting until just done, 10 to 15 minutes longer.
                                                                  • When the hens are done, transfer them to a plate and leave to rest in a warm spot for about 5 minutes. Spoon the fat from the roasting pan and add the water to the juices. Cook over moderate heat, scraping the bottom of the pan to dislodge any brown bits, until reduced to 1/4 cup, about 3 minutes. Add a pinch each of salt and pepper. Cut the hens in half and serve with the stuffing and pan juices.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 stick unsalted butter
                                                                  • Yes No 3 cup quick cooking rolled oats
                                                                  • Yes No 2 1/4 cup golden brown sugar
                                                                  • Yes No one 16 oz, 1 1/2 cup dulce de leche
                                                                  • Yes No 1 1/2 cup semisweet chocolate chip
                                                                  • Yes No 3/4 cup chopped pecan
                                                                  • Preheat the oven to 350°. Butter a 9-by-13-inch metal baking pan. In a large bowl, whisk 3 cups of the flour with the baking soda and salt. Add the butter, oats and brown sugar and mix until combined. In a small bowl, mix the dulce de leche with the remaining 3 tablespoons of flour.
                                                                  • Pat half of the oat mixture into the baking pan. Bake for 15 minutes. Scatter half of the chocolate chips and pecans over the crust. Dollop half of the dulce de leche mixture on top. Crumble the remaining oat mixture evenly into the pan. Cover with the remaining chocolate chips, pecans and dulce de leche. Bake for about 35 minutes, or until the edges are set. Let stand uncovered at room temperature overnight. Cut the carmelitas into bars and serve.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 24bars
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Homemade Harissa Paste also pairs well with this dish. Serve it on the side. Prep: 20 minutes; Cook: 40 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 link lamb sausage
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 12 oz small pumpkin
                                                                  • Yes No 4 carrot
                                                                  • Yes No 2 turnip
                                                                  • Yes No 1 cup golden raisin
                                                                  • Yes No 5 cup chicken stock
                                                                  • Yes No 1 1/2 lb zucchini
                                                                  • Yes No 1 15.5 oz chickpeas in can
                                                                  • Yes No 1 10 oz couscous
                                                                  • Yes No mint
                                                                  • Heat oil in a large heavy pot over medium heat. Add sausage, and cook about 5 minutes. Add onion and garlic; sauté 5 minutes. Add 3/4 teaspoon salt and next 7 ingredients; stir well. Add stock, and bring to a boil; reduce heat, and simmer 20 minutes or until pumpkin is tender when pierced with a fork. Stir in zucchini and chickpeas; simmer about 10 minutes more or until zucchini is tender but not falling apart.
                                                                  • Cook couscous according to package directions with remaining 3/4 teaspoon salt. Fluff with a fork; keep warm until ready to serve.
                                                                  • Pile warm couscous on a large platter. Remove sausage and vegetables from pot with slotted spoon, and place around couscous. Garnish, if desired. Pour broth into a serving bowl. Invite guests to serve themselves individual portions of couscous, vegetables, and broth.
                                                                  • *Substitute 1 butternut squash or large sweet potato, if desired.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No all purpose light piecrust dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 cup thinly sliced spanish onion
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup diced canadian bacon
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 3/4 tsp black pepper
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 tsp sage
                                                                  • Yes No 1/8 tsp ground nutmeg
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup herb seasoned stuffing mix
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 4 oz cup shredded jarlsberg cheese
                                                                  • Preheat oven to 400°.
                                                                  • Remove 2 sheets plastic wrap from All-Purpose Light Piecrust. Fit dough, plastic wrap side up, into a 9-inch round tart pan coated with cooking spray. Remove top sheets of plastic wrap. Press dough into bottom and up sides of pan; fold excess crust back in, and press to reinforce sides. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 20 minutes or until lightly browned.
                                                                  • Reduce oven temperature to 375°.
                                                                  • Remove weights and foil. Brush dough evenly with mustard. Bake an additional 5 minutes or until done. Cool completely on a wire rack.
                                                                  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and sugar; reduce heat, and cook 10 minutes, stirring occasionally. Stir in 1/2 cup water; cook 25 minutes or until onion is light brown and liquid thickens, adding remaining 1/4 cup water, 1 tablespoon at a time, as necessary. Remove from heat; stir in bacon, parsley, 1 teaspoon pepper, and next 4 ingredients (through nutmeg).
                                                                  • Place butter in a microwave-safe bowl; microwave at HIGH for 30 seconds or until butter melts. Add remaining 1 tablespoon olive oil, stirring to combine. Combine butter mixture, remaining 3/4 teaspoon pepper, stuffing mix, and broth, stirring until moist.
                                                                  • Sprinkle cooled crust with cheese. Spoon onion mixture over cheese; top with stuffing mixture. Place tart on a baking sheet. Bake at 375° for 25 minutes or until golden brown. Cool 10 minutes on a wire rack. Cut into wedges.
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms
                                                                  Ingredients
                                                                  • Yes No 4 ear corn
                                                                  • Yes No 1/2 lb chorizo
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 1 2 cup sweet onion
                                                                  • Yes No 3 1 1/2 cup celery rib
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 3 large jalapeño chili pepper
                                                                  • Yes No 1 1/2 tbsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 ancho chili pepper
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 18 lb turkey
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • MAKE THE CORN BREAD STUFFING Preheat the broiler and position a rack 8 inches from the heat. Broil the corn, turning, until lightly charred, about 7 minutes. Let cool slightly, then cut the kernels from the cobs.
                                                                  • In a food processor, chop the chorizo into 1/2-inch pieces. In a large skillet, cook the chorizo over moderately high heat, stirring occasionally, until the fat is rendered, about 5 minutes. Drain the chorizo and transfer to a paper towel-lined plate; discard the fat.
                                                                  • Wipe out the skillet and melt the 4 tablespoons of solid butter in it. Add the onion, celery, garlic, poblanos and thyme and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Scrape into a large bowl. Add the chorizo, corn kernels, corn bread, melted butter and stock. Season with salt and pepper and stir well. Let cool.
                                                                  • MEANWHILE, PREPARE THE TURKEY Preheat the oven to 450°. Put the anchos in a medium bowl and cover with hot water. Let soak until softened, about 30 minutes. Drain well. In a food processor, puree the anchos with the garlic and butter until smooth. Season with salt and pepper. Rub 2 tablespoons of the ancho paste in the main turkey cavity. Loosen the skin at the neck and carefully extend your hands all the way to the thigh and leg. Rub the remaining ancho paste under the skin.
                                                                  • Loosely fill the main turkey cavity with 5 cups of the stuffing and tie the legs together with kitchen string. Spoon 1 cup of the stuffing into the neck cavity and tuck the extra skin underneath or secure with toothpicks. Spoon the remaining stuffing into a buttered 3-quart baking dish and drizzle with 1 cup of the stock.
                                                                  • Set the turkey in a very large roasting pan and season it with salt and pepper. Roast the turkey for 30 minutes, then reduce the heat to 375°. Add 1 cup of the stock to the roasting pan and roast the turkey for 3 hours longer, or until an instant-read thermometer inserted in an inner thigh registers 180° and the stuffing registers 165°. Cover the turkey loosely with foil if the skin browns quickly. Transfer the turkey to a cutting board, cover with foil and let rest for 30 minutes.
                                                                  • Bake the stuffing in the baking dish for about 30 minutes, or until heated through and crisp on top.
                                                                  • Meanwhile, pour the roasting pan juices into a large glass measuring cup. Skim off the fat. In a small cup, whisk 1/2 cup of the stock with the flour and set aside. Set the roasting pan over 2 burners on high heat. Add the remaining 2 1/2 cups of stock and bring to a simmer. Using a wooden spoon, scrape up any browned bits from the bottom and sides of the pan. Add the reserved pan juices to the roasting pan, then strain through a fine sieve into a medium saucepan. Boil the juices over high heat until reduced to 3 cups, about 10 minutes. Whisk in the flour mixture and boil until thickened, about 5 minutes. Season the gravy with salt and pepper and transfer to a warmed gravy boat.
                                                                  • Carve the turkey and serve with the gravy and the corn bread stuffing from the turkey and the baking dish.
                                                                  Yields: 12servings plus leftovers
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  Escarole's bitter, assertive flavor will complement beef kebabs or roasted leg of lamb.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1 2 cup small white onion
                                                                  • Yes No 6 oz escarole
                                                                  • Yes No 1 lb baby spinach
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp garam masala
                                                                  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add raisins and onion to pan; cook for 3 minutes or until onions are lightly browned. Add half of escarole to pan; cook for 2 minutes or until greens wilt. Repeat with remaining escarole. Add a third of spinach to pan; cook for 2 minutes or until spinach wilts. Repeat in 2 more batches with the remaining spinach. Stir in salt and garam masala.
                                                                  Yields: 6servings (serving size: about 1/2 cup)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Marjoram isn't the only thing giving an old favorite a delicious new twist; the crust is made from buttery, golden-brown bread crumbs instead of time-consuming pie pastry.

                                                                  Ingredients
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 carrot
                                                                  • Yes No 3/4 lb button mushroom
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 1/2 tbsp flour
                                                                  • Yes No 1 1/2 cup homemade stock
                                                                  • Yes No 1/2 cup half and half
                                                                  • Yes No 1 tsp marjoram, ground
                                                                  • Yes No 1 1/3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 cup fresh bread crumbs
                                                                  • Heat the oven to 400°. In a 10- or 12-inch ovenproof frying pan or large saucepan, melt 3 tablespoons of the butter over moderate heat. Add the onion and carrots and cook, covered, stirring occasionally, until the onion is translucent, about 5 minutes. Add the mushrooms, 1/4 teaspoon of the salt, and the pepper. Cook, covered, stirring occasionally, for 5 minutes longer.
                                                                  • Stir the flour into the vegetables. Whisk in the broth, half-and-half, marjoram, and the remaining 1/2 teaspoon salt. Bring to a simmer and continue simmering until the sauce starts to thicken, about 2 minutes. Remove from the heat and add the chicken. If using a saucepan, pour the mixture into an 8-by-12-inch baking dish.
                                                                  • In a medium saucepan, melt the remaining 2 tablespoons butter. Remove from the heat and stir in the bread crumbs. Sprinkle the buttered bread crumbs in an even layer over the chicken mixture. Bake in the oven until the crumbs begin to brown, 10 to 12 minutes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 cup slivered almond
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp dark rum
                                                                  • Yes No 3 large golden delicious apple
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Preheat the oven to 400°. In a mini processor, pulse 3/4 cup of the almonds until finely ground. Transfer to a medium bowl. Pulse the remaining 1/4 cup of almonds, until coarsely chopped. Transfer to the bowl, add the granulated sugar, flour and salt and toss gently to combine.
                                                                  • In another bowl, using a handheld mixer, beat the 4 tablespoons of butter until creamy. Add the almond mixture and beat until blended. Add the eggs one at a time, beating well after each addition. Beat in the rum.
                                                                  • Spread the almond filling in the Baked Pastry Shell. Arrange the apple slices on top in concentric circles. Brush the apple slices with the melted butter and sprinkle with the brown sugar.
                                                                  • Bake the tart for 1 hour, until the filling is set and the apples are browned and tender. Transfer the tart to a rack and let cool slightly. Remove the ring and serve the tart warm or at room temperature.
                                                                  Yields: 19-inch tart
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This update on the classic sardine sandwich combines spicy horseradish cream with rich French sardines and pickled onions. This recipe first appeared in our April 2011 special Sandwich Issue with chef Mike Colamenco's article Forgotten Fish.

                                                                  Ingredients
                                                                  • Yes No ¼ 1 tsp cup rice wine vinegar, sugar
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No ½ small red onion
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tbsp prepared horseradish
                                                                  • Yes No ½ tsp lemon juice
                                                                  • Yes No 2 slice pumpernickel bread
                                                                  • Yes No 2 leaf red leaf lettuce
                                                                  • Yes No 1 4 oz french sardines in oil
                                                                  • Yes No 1 roasted red pepper
                                                                  • Yes No salt and pepper
                                                                  • Bring vinegar, sugar, and peppercorns to a boil in a small saucepan. Add onions and remove from heat; let sit for 30 minutes, then chill. In a small bowl, whisk together mayonnaise, horseradish, and lemon juice; spread mixture over each slice of bread, and top each with 1 lettuce leaf. Divide sardines evenly between sandwiches, and top with pepper and pickled onions. Drizzle with reserved oil, and season with salt and pepper.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 1/2 lb pork tenderloin
                                                                  • Yes No 1 1/2 tbsp brown sugar
                                                                  • Yes No 1 1/2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1 tbsp grated onion
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 8 1 inch fresh pineapple cubes
                                                                  • Yes No 8 piece red bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Trim the fat from pork, and cut the pork into 8 (1-inch) cubes. Combine brown sugar and the next 7 ingredients (brown sugar through bay leaf) in a large zip-top heavy-duty plastic bag; add the pork cubes. Seal the bag, and marinate in the refrigerator for 1 hour, turning bag occasionally. (To keep the texture of the pork from becoming mushy, marinate it for no more than 1 hour.)
                                                                  • Remove pork from bag, reserving marinade. Discard bay leaf. Thread 4 pork cubes, 4 pineapple cubes, and 4 bell pepper pieces alternately onto each of 2 (10-inch) skewers.
                                                                  • Prepare grill. Place kebabs on grill rack coated with cooking spray, and cook 14 minutes or until done, turning and basting frequently with reserved marinade.
                                                                  • Note: Canned pineapple can be substituted for fresh. Drain 1 (8-ounce) can unsweetened pineapple chunks, reserving 16 chunks.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 lb bacon
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 lb linguine
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a small stainless-steel frying pan, heat the oil and butter over moderate heat. Add the bacon and cook until brown but not crisp, about 4 minutes. Add the garlic, wine, and pepper. Simmer until the wine is reduced to 2 tablespoons, about 3 minutes. Remove from the heat. In a large bowl, whisk together the eggs, cheese, and salt.
                                                                  • In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta, add it to the egg-and-cheese mixture, and toss quickly. Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional Parmesan.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 x basic bread recipe
                                                                  • Yes No 6 bananas
                                                                  • Yes No 8 tbsp 8 tablespoons good, runny honey
                                                                  • Yes No 1 of almonds
                                                                  • First of all, peel your bananas then purée them in a liquidizer or food processor. The mix will be surprisingly wet. Pour it into a measuring jug, then top up with water until you have 625ml or just over 1 pint. At Stage 1 of the basic bread recipe, use this banana liquid instead of the water to flavor your bread and make it nice and chewy. Also add half the honey with the nuts to the dough at this point. Then continue through the basic recipe as normal.At Stage 5 divide the dough into 10 balls. Then pack these next to each other in a flour-dusted baking tin where they will prove together. Before putting in the oven drizzle generously with the rest of the honey so that the top of the bread will caramelize, going nice and golden. Bake in your preheated oven at 190ºC/375ºF/gas 5 for 20 minutes. Allow to cool for a little while, but it's best served still warm with lots of butter and a glass of milk for breakfast while you read the paper. Also fantastic used in bread and butter pudding or simply heated up with a bit of ice cream.• from Happy Days with the Naked Chef
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Kale on toast is extremely good, and brings bruschetta to mind.

                                                                  Ingredients
                                                                  • Yes No a 500 gram lb kale
                                                                  • Yes No tuscan style bread
                                                                  • Yes No garlic
                                                                  • Yes No olive oil
                                                                  • Yes No salt and pepper
                                                                  • Take about a pound (500 g) black leaf kale, strip away the tough ribs of the leaves, and wash what remains with care. Then boil it in lightly salted water just until done (since the kale will wilt, start with as little water as you can; it's done as soon as the leaves are tender). Once the kale is cooked drain it, reserving the liquid, and coarsely chop it. Next, cut several slices of pane casalingo (Tuscan-style bread), toast them, cut them in half, rub them with a cut clove of garlic, dip them in the pot liquid, and arrange them on the plates. Put a 1/3-inch layer of kale on top of each slice, drizzle with good extra virgin olive oil, season with pepper to taste, and serve. Maria Luisa Incontri Lotteringhi della Stufa doesn't give amounts in her Pranzi e Convitti, a fascinating book on Florentine cuisine from the 1400s to today. With four 8 by 3-inch slices of bread and a pound of kale you should obtain enough to serve four as an antipasto.
                                                                  Cuisine:YesNotuscan
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve

                                                                  We made this refreshing dessert with Moscato d'Asti, a sweet sparkling Italian wine, which nicely offsets the slightly bitter grapefruit. If you prefer, you may use a drier sparkling wine or Champagne for a slightly different but equally flavorful result.

                                                                  Ingredients
                                                                  • Yes No 1 ruby red grapefruit
                                                                  • Yes No 4 sugar cubes
                                                                  • Yes No one 750 milliliter moscato d'asti
                                                                  • Cut top end off grapefruit, and remove peel and pith with a sharp paring knife. Carefully carve out segments from between membranes. Place several grapefruit segments and 1 sugar cube in each serving glass, and fill with Moscato. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  In this recipe, the frosting is made first, then part is reserved to ice the cake and the rest is used in the batter. To melt chocolate, place it in a small bowl or custard cup; microwave at HIGH 1 1/2 minutes or until soft, stirring until melted.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 8 oz less fat cream cheese
                                                                  • Yes No 5 cup powdered sugar
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 3 oz unsweetened chocolate
                                                                  • Yes No 1/3 cup vegetable shortening
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/2 cup malted milk powder
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2/3 cup non-fat milk
                                                                  • Yes No 1/3 cup coarsely chopped malted milk balls
                                                                  • Preheat oven to 350°.
                                                                  • Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
                                                                  • Combine butter, vanilla, and cream cheese in a large bowl; beat at medium-high speed of a mixer 2 minutes. Gradually add sugar, beating at low speed just until smooth. Add hot water; beat just until smooth. Add chocolate; beat just until smooth. Reserve 1 3/4 cups chocolate mixture for frosting; cover and chill 2 hours. Add shortening to remaining chocolate mixture in bowl. Beat at medium speed of a mixer until well-blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition.
                                                                  • Lightly spoon 1 3/4 cups flour into dry measuring cups, level with a knife. Combine 1 3/4 cups flour, milk powder, baking powder, and salt, stirring well with a whisk. Add the flour mixture to the egg mixture alternately with milk, beginning and ending with the flour mixture.
                                                                  • Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.
                                                                  • Place 1 cake layer on a plate; spread with 1/2 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle top of cake with chopped malted-milk balls. Chill 1 hour. Store cake loosely covered in refrigerator.
                                                                  Yields: 18servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This soup is easy to prepare, with fresh or frozen butternut squash cubes, chicken broth, apple juice, and seasonings. A little cream added near the end of cooking make it rich and creamy. Large Photo

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup chicken broth
                                                                  • Yes No 1 cup apple juice
                                                                  • Yes No 4 cup butternut squash
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1/2 tsp salt
                                                                  • In a medium saucepan over medium-low heat, melt butter. Stir in flour until well blended and bubbly. Gradually stir in the chicken broth and apple juice. Increase heat to medium. Cook, stirring constantly, until the mixture begins to simmer. Add the squash and bring to a boil. Reduce heat and simmer for about 20 minutes, until squash is tender. Working with two or three batches, carefully puree the hot mixture in a blender until smooth. Put the mixture over low heat and add the nutmeg and cream. Add salt, to taste. Serves 4. Similar Soup Recipes: Roasted Butternut Squash Soup Cream of Squash Soup Express Lane Winter Squash Soup Savory Buttercup Squash Soup With Sage
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    roast

                                                                  Here, deliciously briny cockles are simply enhanced with white wine and scallions in a savory broth. To turn this first course into a more substantial meal, toss the cockles and broth with pasta and chopped tomatoes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 6 medium scallion green tops
                                                                  • Yes No 1/2 jalapeño chili pepper
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No black pepper
                                                                  • Yes No 2 1/2 lb cockle
                                                                  • Yes No 4 slice baguette
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a large pot, heat the oil. Add the shallot and cook over moderately high heat until golden brown, about 5 minutes. Add the scallion greens, jalapeño and wine and bring to a boil. Sprinkle with cracked pepper and add the cockles. Cover and cook over high heat, shaking the saucepan a few times, until all of the cockles have opened, about 4 minutes.
                                                                  • Place a slice of toast in each bowl. Stir the parsley into the cockles and transfer to the bowls. Pour the broth over the cockles and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 large red delicious apple
                                                                  • Yes No 1 large granny smith apple
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 2 small zucchini
                                                                  • Yes No 2 cucumber
                                                                  • Yes No leaf lettuce
                                                                  • Combine oil and next 6 ingredients in a jar; cover tightly, and shake vigorously.
                                                                  • Combine apple and next 3 ingredients; toss with dressing. Serve on individual lettuce-lined serving plates.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Flavoured butter is a great way to liven up your veg, and it takes no time to make. Always buy the freshest scallops you can find and pat them dry before cooking them.

                                                                  Ingredients
                                                                  • Yes No 100g butter
                                                                  • Yes No a of mint
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 lemon
                                                                  • Yes No 8 fresh scallops
                                                                  • Yes No olive oil
                                                                  • Yes No bacon, the best quality you afford
                                                                  • Yes No a of asparagus
                                                                  • Yes No frozen peas
                                                                  • Yes No a of wild rocket leaves
                                                                  • Yes No extra virgin olive oil
                                                                  • Flavoured butter is a great way to liven up your veg, and it takes no time to make. Always buy the freshest scallops you can find and pat them dry before cooking them.Give the butter a whizz in a food processor with the mint leaves, a pinch or two of salt and pepper and the zest of the lemon. Lay a sheet of greaseproof paper (roughly A4 size) on your kitchen surface and dollop all of the flavoured butter in the middle of it. Roll the butter into a sausage shape and cut a good-sized amount off the end to use later. Twist the ends of the paper so it looks like a Christmas cracker. Then pop it in the fridge to use up that week or put it in the freezer and take slices off as and when you need it. Place a griddle pan on a high heat and get a saucepan of salted water boiling at the same time. Once the griddle is hot, toss your scallops in a little olive oil and season them with salt and pepper. If there is roe on your scallops (orange stuff, also known as coral), prick it with a knife before putting the scallops in the pan, or it will burst. Grill the scallops on each side for a minute or so until they’re cooked through and golden on each side. When you’ve turned the scallops once, add your pancetta or bacon to the griddle and cook until crisp and golden brown. Just before everything is ready to come out of the pan, put your pancetta or bacon on top of the scallops so the fat drips down and flavours them. While that’s going, snap the woody ends off the asparagus stalks and throw them away, keeping the delicate tips. Drop these tips in the boiling water and cook for a minute before adding the frozen peas. Cook for a minute more, drain well and put in a bowl to flavour. Toss the cooked veg in some olive oil, a good squeeze of lemon, salt and pepper and a few knobs of the minty butter. Put a plate on top of the bowl to keep the vegetables warm. Pile your wonderfully-flavoured vegetables onto two warmed plates and top with the pancetta or bacon, scallops and some rocket leaves. Finish by drizzling over a bit of extra virgin olive oil and serve with a nice wedge of lemon.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A hummus vinaigrette gives this couscous salad a little Mediterranean flair. Toss in some pistachios, red bell pepper, mint, and feta cheese, and you have a healthy side to a lamb burger or baked fish.

                                                                  Ingredients
                                                                  • Yes No 1 cup hummus
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 cup dry couscous
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1/2 cup salted and roasted pistachio
                                                                  • Yes No 1/4 cup diced mint
                                                                  • Yes No 1/4 cup diced scallions, white and light green parts only
                                                                  • Yes No 1 cup crumbled feta cheese
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                    For the dressing:
                                                                  • Place all of the measured ingredients in a medium bowl and whisk until combined. Taste and season with salt and pepper as needed; set aside.
                                                                    For the salad:
                                                                  • Place the couscous in a 13-by-9-inch baking dish; set aside. Place the water in a small saucepan and bring to a boil over high heat. Pour the water over the couscous and stir once to combine. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain. Transfer to a large bowl.
                                                                  • Add the dressing, bell pepper, pistachios, mint, and scallions and fold everything into the couscous with a rubber spatula. Let sit until slightly cooled, about 10 minutes. Add the feta and gently fold into the couscous with a rubber spatula. Taste and season with salt and pepper as needed. Refrigerate in a covered container until ready to serve.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 11servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 25 min., Cook: 18 min. Serve this traditional dish with cornbread and hot sauce.

                                                                  Ingredients
                                                                  • Yes No 1 cup extra long grain enriched white rice, uncooked
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 15 oz black eyed peas
                                                                  • Yes No 2 cup chopped ham
                                                                  • Yes No 1 tsp seasoning salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No garnishes, fresh parsley, tomatoes
                                                                  • Prepare rice according to package directions. Keep warm.
                                                                  • Meanwhile, melt butter in a large skillet over medium heat; add onion, and sauté 8 minutes or until tender. Stir in peas and next 5 ingredients. Cook 10 minutes or until thoroughly heated. Fold mixture into hot cooked rice. Garnish, if desired. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1/3 cup dijon mustard
                                                                  • Yes No 1 4 lb whole chicken
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Stir together honey and mustard; set aside all but 1/4 cup. Gently loosen chicken skin around breast. Rub 1/4 cup honey mustard evenly under and over skin, pushing it into legs and thighs. Sprinkle chicken inside and out with salt and pepper. Fold wings under and tie legs together.
                                                                  • Place chicken, breast side up, on a small rack or a ring made from foil inside slow cooker. Add 1/4 inch water. Cover; cook on high until an instant-read thermometer inserted into thigh registers 180ºF, 3 1/2 to 4 hours.
                                                                  • Preheat broiler to high. Transfer chicken, breast side up, to a foil-lined baking sheet. Combine 1 Tbsp. reserved honey mustard with olive oil. Brush mixture over chicken and broil to brown skin, 2 to 3 minutes. Let rest 10 minutes on a cutting board before serving. Drizzle remaining honey mustard over each portion of sliced meat.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 4 hours 3 minutes
                                                                  • Total Time: 4 hours 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This delicious sorbet is tart, intense, and refreshing, thanks to the combination of passionfruit and raspberries. It's very easy to make. You can use fresh or frozen raspberries, or half strawberries and half raspberries. Frozen passionfruit pulp is available from Goya Foods, and I have found it at many supermarkets and latin markets. You can make this sorbet with or without an ice cream maker, although it will probably be slightly smoother and less icy if you use a machine.

                                                                  Ingredients
                                                                  • Yes No 4 cup raspberry
                                                                  • Yes No 1 cup passionfruit pulp/juice
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Place raspberries, passionfruit, 3/4 cup sugar, and lime juice into a blender, and purée until very well blended. Taste mixture for tartness, and add more sugar if necessary, blending well. Strain mixture through a fine mesh sieve to remove the raspberry seeds. Chill mixture if not already cold. Pour mixture into an ice cream maker and freeze according to directions. Place sorbet in the freezer for 2-3 hours more to finish freezing completely. If not using an ice cream maker, pour ingredients into a container and place in freezer for 30 minutes. Remove and stir well with a whisk. Continue to freeze mixture, stirring well every half hour until sorbet is frozen to desired texture.
                                                                  • Makes about 4 servings.
                                                                  • Prep Time: 3 hours
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    stir

                                                                  If you can't find canned chipotle chiles in adobo, substitute one tablespoon chili powder plus 1/4 to 1/2 teaspoon cayenne pepper.

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tbsp chopped chipotle chiles in adobo
                                                                  • Yes No 2 28 oz peeled tomatoes in juice
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Yes No tortilla chip
                                                                  • Cook bacon in a large skillet over medium heat, turning occasionally, until browned, 4 to 5 minutes; transfer to a paper towel-lined plate.
                                                                  • Add garlic and chiles to rendered fat in skillet; cook, stirring, until garlic is just golden, 30 to 60 seconds. Add tomatoes and juice; simmer over medium heat, breaking up tomatoes with a spoon and stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.
                                                                  • Reduce heat to low. One at a time, crack eggs into a small bowl or cup, and slide onto sauce in skillet, spacing so that all eggs will fit. Cover; cook very gently until egg whites are just opaque (yolks should still be soft), 6 to 9 minutes.
                                                                  • Spoon into four serving bowls; sprinkle with feta and bacon. Serve with tortilla chips, if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Try one of our layered icebox-cookie variations: Apricot-Pistachio, Raspberry-Almond

                                                                  Ingredients
                                                                  • Yes No 1/2 chocolate cookie dough
                                                                  • Yes No 1/2 spice cookie dough
                                                                  • Yes No 2/3 cup raspberry jam
                                                                  • Yes No 1 cup mixed ground pecans and semisweet chocolate
                                                                  • Shape each piece of dough into a disk. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
                                                                  • Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut and chocolate filling. Repeat, layering 3 to 5 more strips, alternating between chocolate and spice dough, ending with a plain strip.
                                                                  • Wrap in parchment. Refrigerate until firm, at least
                                                                  • hours. Slice dough crosswise slightly thicker than
                                                                  • /8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 4 raspberry
                                                                  • Yes No 8 mint
                                                                  • Yes No 2 lime
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz bourbon
                                                                  • Yes No 1 oz white cranberry juice
                                                                  • In a cocktail shaker, muddle the raspberries with the mint leaves, lime wedges and Honey Syrup. Add ice and the bourbon and cranberry juice. Shake well and strain into a pilsner glass. Garnish with the mint sprig.
                                                                  Cuisine:YesNopilsner
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Try It With: Goat cheese crostini, grilled flank steak, or turkey burgers.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup peach
                                                                  • Yes No 2 1/4 cup plum tomato
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 1.75 oz powdered fruit pectin
                                                                  • Yes No 1 1/2 tsp minced rosemary
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Stir together all ingredients except rosemary and pepper in a 4-qt. microwave-safe glass bowl.
                                                                  • Microwave at HIGH 8 minutes (mixture will boil). Stir mixture, and microwave at HIGH 12 to 16 minutes or until thickened. (You're going for the viscosity of pancake syrup here. The mixture will thicken to soft-set preserves after it cools and chills.) Stir rosemary and pepper into warm preserves. Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3cups
                                                                  • Total Time: 2 hours 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1/2 lb angel hair
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 3 tbsp asian sesame oil
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 1 jalapeño pepper, seeds
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 1 1/2 lb ground beef
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 cup asian fish sauce
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 cup coarsely chopped mint
                                                                  • Yes No 1/4 cup lime juice
                                                                  • In a large pot of boiling, salted water, cook the pasta until just done, about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil.
                                                                  • In a large frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350° oven for 5 to 10 minutes. Remove the nuts from the pan and chop them.
                                                                  • In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeño, the ginger, beef, and salt. Cook the meat, stirring frequently, until brown and cooked through, about 10 minutes. Remove the pan from the heat and stir in the remaining tablespoon sesame oil, the fish sauce, scallions, mint, and lime juice.
                                                                  • Put the pasta on plates and top with the beef salad. Sprinkle with the remaining minced jalapeño and the chopped almonds and serve with the lime wedges.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp finely grated ginger
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 3/4 tsp allspice, ground
                                                                  • Yes No 3 tomato
                                                                  • Yes No 1/2 tsp minced scotch bonnet chili pepper
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup unsweetened coconut milk
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 3/4 cup chopped cilantro
                                                                  • Yes No naan and hot sauce
                                                                  • In a deep, medium skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Stir in the curry powder, turmeric and allspice and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes, Scotch bonnet and thyme and season with salt and pepper. Cook, stirring occasionally, until the tomatoes are just beginning to soften, about 2 minutes. Add the coconut milk and water and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is reduced by one-third, about 15 minutes.
                                                                  • Stir the crab into the sauce and cook just until heated through, about 2 minutes. Stir in the cilantro and serve with grilled naan and hot sauce.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill

                                                                  Serve this Italian favorite with garlic bread or grilled focaccia.

                                                                  Ingredients
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 orange
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 2 cup zucchini
                                                                  • Yes No 1/2 tbsp chopped rosemary
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 12 sea scallop
                                                                  • Yes No 12 jumbo shrimp
                                                                  • Yes No 12 mussel
                                                                  • Yes No 1 lb red snapper
                                                                  • Cook onion, fennel, and chiles in oil over medium heat in a Dutch oven until onion is tender. Add bell pepper and garlic; cook, stirring constantly, 3 minutes. Stir in tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes.
                                                                  • Stir in zucchini and rosemary; bring to a simmer, and simmer 10 minutes. Remove and discard bay leaf. Stir in salt and pepper.
                                                                  • Add scallops and shrimp, and cook 3 minutes. Add mussels and fish; cook 4 more minutes or until mussels open and fish flakes easily when tested with a fork.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 maraschino cherry
                                                                  • Fill a pint glass with ice. Add the rye, vermouth and bitters and stir well. Strain into a chilled coupe and garnish with the cherry.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Prep: 5 min., Bake: 12 min.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz refrigerated thin pizza crust
                                                                  • Yes No 1 10.5 oz tomato bruschetta topping
                                                                  • Yes No 1 cup shredded italian cheese blend
                                                                  • Top 1 (12-oz.) refrigerated thin pizza crust with 1 (10.5-oz.) container tomato bruschetta topping. Sprinkle evenly with 1 cup (4 oz.) shredded Italian cheese blend. Bake at 450°, directly on oven rack, 12 minutes or until crust is golden and cheese is bubbly. Cut pizza in half, and cut each half lengthwise into 2-inch strips.
                                                                  • Note: For testing purposes only, we used Buitoni Classic Bruschetta.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12strips
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake

                                                                  The only thing Spanish about this recipe for Spanish Wind Cake -- Spanische Windtorte -- is its name. It dates to the Baroque period of the Austro-Hungarian Empire and the nobility's fascination with Spanish culture. It's an elegant dessert shell made of meringue, and filled with whipped creamand and berries. Fancy piping isn't necessary. The meringue shell can be made simply and decorated with purchased icing flowers. It's best to make any meringue dessert when the humidity is low or in an air-conditioned kitchen. Here are step-by-step instructions for making Spanish Windtorte. Makes 1 (8-inch) Spanish Windtorte

                                                                  Ingredients
                                                                  • Yes No 8 large egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 2 1/2 cup caster sugar
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1 1/4 cup caster sugar
                                                                  • Yes No premade icing flowers
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 6 tbsp powdered sugar
                                                                  • Yes No 1/4 cup cognac
                                                                  • Yes No 4 small cup blueberry
                                                                  • To Make the Shell: Place rack in the middle of the oven and heat to 200 degrees. Place parchment paper on three large baking sheets. Coat them lightly with vegetable spray and dust with flour, spreading from side to side to cover completely, and then tapping off the excess. Invert an 8-inch-round baking pan on one side of one of the floured pans and pat it lightly so it leaves a ring impression. Repeat on the other side, without letting rings touch. Make two more ring guidelines on one of the other pans, and one ring on the remaining pan. You should have five guideline rings in all. In a large bowl or a stand mixer with the wire whisk, beat 8 egg whites with the cream of tartar until foamy. Then, gradually beat in 2 1/2 cups superfine sugar, beating 5 to 10 minutes or until stiff peaks form. Fit a large pastry bag with a plain pastry tip and fill the bag with the meringue. Pipe a 3/4-inch thick circle inside one of the rings on the baking sheet and continue spiraling until the entire ring is filled. Repeat on the other side with the second ring. Using a spatula, smooth the surface. Bake 45 minutes or until dry. Do not let them brown. It's OK if the bottoms brown a bit, but not the tops. Repeat the process with the three remaining rings, except don't fill in these circles. When meringues are dry, gently slide them off the baking sheet (the Wilton Cake Lifter is a good tool) to a wire rack to cool completely. I recommend constructing the shell on a serving platter that is heatproof to 200 degrees, so you don't have to transfer the torte once it's assembled because it's very fragile. Place one of the filled-in circles on the center of the platter. Pipe 8 dabs of meringue spaced evenly around the edge of the circle and "glue" on one of the open rings. Continue with the 2 other open rings. Let it dry in the oven for 20 minutes. Cool completely. [ To Decorate: Meanwhile, prepare the decoration meringue using 4 egg whites, cream of tartar and superfine sugar in the same way the shell meringue was made. The other filled-in circle, which will become the top, can be decorated with shells and rosettes (or left plain) and dried in the oven for 20 minutes or until no longer tacky. Cool completely. Decorate the sides of the cake with shells and rosettes, if desired, and dry in the oven for 20 minutes or until no longer tacky. Cool completely. Apply premade icing flowers or candied violets with a dab of meringue to the sides of the cake (and the top, if desired). The meringue shell will be much harder than the type on lemon meringue pie, for example, and some cracking is to be expected. To Make the Filling: In a large bowl or stand mixer, whip the heavy cream and confectioners' sugar until it starts to thicken. Add the liquor, if using, and whip hard to compensate for any moisture from the berries. Fold in the berries and fill the meringue shell. Place the top on and serve immediately. When ready to serve, remove the top and slice pieces as you would for a cake. The meringue will probably splinter, but that, also, is to be expected.
                                                                  Cuisine:YesNospanish
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  I adore, though for extra rye flavor, I needed the ground caraway seeds. As for the fruit and nuts and seeds, I used what I had around, which was pumpkin seeds, dried sour cherries and a scoop of shredded coconut. Try it out with any mixture of seeds, chopped nuts, or dried fruit. Just promise me you'll toast it. A liberal application of butter is also close to essential.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1/2 cup water at 110°f
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup blackstrap molasses
                                                                  • Yes No 1/4 cup dried cherry
                                                                  • Yes No 1/4 cup pumpkin seed
                                                                  • Yes No 1/4 cup dried unsweetened coconut
                                                                  • Yes No 1 3/4 6 1/4 oz cup rye flour
                                                                  • Yes No 1 1/4 5 1/2 oz cup bread flour
                                                                  • Yes No 3/4 3 1/4 oz cup whole wheat flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp caraway seed, ground
                                                                  • In a small bowl, dissolve the yeast in 1/2 cup warm water. Let stand to proof for 5 minutes. Set aside.
                                                                  • In another small bowl, combine the warm milk and molasses. Set aside.
                                                                  • In another small bowl combine the cherries, pumpkin seeds and coconut. Pour over enough water to barely cover. Set aside.
                                                                  • In a large bowl, whisk together 1 1/2 cups rye flour, bread flour, wheat flour, salt and ground caraway seeds. Pour in the milk mixture and the yeast mixture and stir until just combined.
                                                                  • Turn the dough out onto a lightly floured surface. Knead until smooth and elastic — about 5 minutes. As you knead, add enough of the remaining rye flour, 1 teaspoon at a time, to prevent the dough from sticking to hands. This dough will be more sticky than a non-rye dough, however. Do not let it get dry.
                                                                  • Drain the fruit mixture and squeeze out as much moisture as possible. Knead into the mixture until well-distributed. Form the dough into a ball.
                                                                  • Place the dough in a large greased bowl, turning to coat. Cover with plastic wrap or a towel and let rise in a warm place for 45 minutes. Punch the dough down; cover and let rest for 10 more minutes.
                                                                  • Form the dough into a ball and place on a parchment paper-lined baking sheet. Score the top with a sharp knife. Cover with a clean dishtowel and let rest another 30 minutes.
                                                                  • Heat oven to 375°F and bake for about 45 minutes or until hollow-sounding when tapped from underneath. Cool on a wire rack. Serve sliced very thin and toasted.
                                                                  Yields: 1loaf
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.

                                                                  Ingredients
                                                                  • Yes No 1 cup mashed sweet potato
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/3 cup chopped pecan
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1 tbsp dark corn syrup
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 egg white
                                                                  • Yes No 2 mini, 2.1 oz phyllo shells
                                                                  • Preheat oven to 350°.
                                                                  • Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.
                                                                  • Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.
                                                                  • Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack.
                                                                  Yields: 15servings (serving size: 2 tarts)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake

                                                                  This recipe for Serbian corn bread or srpska proja was a staple among Serbian peasants and more common than white wheat bread. Proja is served warm often with cracklings, yogurt, soft cheese, sauerkraut dishes, kajmak or sarma. Corn meal is used in various preparations in the Balkans and is seen in Bulgarian kachamak and Romanian mamaliga balls, for example. Makes 10 servings of Serbian Corn Bread or Proja

                                                                  Ingredients
                                                                  • Yes No 5 cup cornmeal
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 8 oz butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 cup milk
                                                                  • Heat oven to 375 degrees. Lightly coat a 9x13-inch pan with cooking spray. In a large bowl, mix cornmeal with salt, butter or margarine, eggs and 1 cup milk, until thoroughly mixed, at least 5 minutes. Add remaining 1 cup milk and mix again for 5 minutes. Transfer to prepared pan and bake until golden and crumbs stick to a toothpick. Cut into squares, but leave in the pan, and bake an additional 5-10 minutes, for a total baking time of 50-60 minutes. The cornbread should be crusty on all sides. Serve warm.
                                                                  Cuisine:YesNobulgarian
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick