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                                                                  This classic Beef Stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal. Garnish with fresh dill, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb, 1 inch thick top round steak
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp dill, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 8 oz, 2 cup mushrooms
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 1 8 oz low fat sour cream
                                                                  • Yes No 2 medium cup egg noodle
                                                                  • Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 4servings (serving size: about 1 cup stroganoff and 1/2 cup noodles)
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 8 chicken thigh
                                                                  • Yes No 3/4 cup honey
                                                                  • Yes No 3/4 cup dijon mustard
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup diced pecan
                                                                  • Yes No 1/2 tsp curry powder
                                                                  • Yes No garnish, italian parsley sprigs
                                                                  • Combine first 4 ingredients; sprinkle evenly over chicken in a shallow dish. Stir together 1/2 cup honey, 1/2 cup mustard, and garlic; pour over chicken. Cover and chill 2 hours.
                                                                  • Remove chicken from marinade, discarding marinade. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan.
                                                                  • Bake at 375° for 40 minutes or until chicken is done.
                                                                  • Stir together remaining 1/4 cup honey, remaining 1/4 cup mustard, and curry powder; serve sauce with chicken. Garnish if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 1/2 cup half and half
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 4 medium banana
                                                                  • Yes No 24 nilla wafers
                                                                  • Yes No additional bananas and nilla wafers
                                                                  • Whisk sugar, cornstarch and salt together in a medium saucepan. Gradually whisk in half-and-half, then yolks. Place over medium heat and cook, whisking constantly, until pudding thickens and begins to boil, 3 to 5 minutes. Remove from heat, add butter and vanilla and whisk until butter has melted. Transfer to a 2-cup measuring cup that has a pouring spout.
                                                                  • Slice bananas and place a few on bottom of 6 4-oz. ramekins or custard cups. Divide 1/3 of pudding among cups, spreading over banana slices. Top each cup with 2 coarsely broken Nilla wafers. Repeat layers twice, ending with pudding. Cover each dish, pressing plastic directly onto pudding. Chill for at least 2 hours.
                                                                  • Just before serving, top with additional banana slices and sprinkle with Nilla wafer crumbs, if desired.
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
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                                                                    cook
                                                                  • 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
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 6 tbsp 6 tablespoons fresh pesto
                                                                  • Yes No 1.5 liter vegetable stock
                                                                  • Yes No 1 bulb of fennel
                                                                  • Yes No fine asparagus
                                                                  • Yes No 1 large cauliflower
                                                                  • Yes No 6 baby courgettes
                                                                  • Yes No 6 plum tomatoes
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No 1 of spring onions
                                                                  • Yes No 100 gram green bean
                                                                  • Yes No yellow beans
                                                                  • Yes No peas, podded
                                                                  • Yes No broad beans, podded
                                                                  • Yes No spaghetti
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No purple basil
                                                                  • Yes No 1 of fresh chives
                                                                  • There's a whole world of minestrones out there – most of which follow very strict, authentic recipes. Personally, I feel that a minestrone should always reflect the seasons: more cabbagy, frumpy ones in the winter and lighter, more colourful ones in the spring and summer. A minestrone can also be a whole meal if you want it to be, with pasta, stale bread or rice to bulk it out. To complement the spring vegetables, I've put a bit of a Genoese twist on it, with a spoon of fresh pesto added at the last minute, so the flavours explode in your mouth. Give it a bash.First, if you're going to make pesto do it now. Bring a pot of stock to the boil. Then you need to get all the vegetables prepared and put to one side. The fennel has to be halved, sliced and finely chopped, the asparagus needs to have the woody ends removed, the stalks finely sliced and the tips left whole, the cauliflowers need to be divided into small florets, the courgettes need to be quartered lengthways and finely chopped and finally the tomatoes need to be blanched. Cut them in half, remove the pips and finely slice. Now you're ready to rock and roll.In a casserole-type pan (quite wide but not very deep) put 5 tablespoons of olive oil and heat the pan on a medium heat. Add the garlic, spring onions and fennel and gently fry without colouring at all for about 15 minutes. Then add the rest of your prepared vegetables, the pasta and your boiling stock. Bring to the boil, simmer for about 10 minutes, season, and serve in big bowls with a dollop of fresh pesto in the middle, a sprinkling of chopped basil and chives, and a drizzle of extra virgin olive oil.Try this: As you can see, the idea of this soup is to celebrate all the vegetables that are available at the time, so feel free to modify the soup and make it your own.And this: A good way to break up your spaghetti is to wrap it in a tea towel and then run it over the edge of your work surface.Did you know? The fact that everything is finely chopped means that the cooking time is very quick and the soup remains light and fresh.• from Jamie's Kitchen
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • 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
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 10 oz baby spinach
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No pinch saffron
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No pinch black pepper
                                                                  • Yes No two 15 oz chickpeas in can
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No crusty bread
                                                                  • Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
                                                                  • Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
                                                                  • Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
                                                                  • Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • 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
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The pork tenderloin used in this delicious recipe is one of the easiest cuts of meat to cook. Also, the sweet and tangy sauce, made in the pan after the meat is cooked, pairs perfectly with the black pepper crust on the pork. Makes 4-6 Portions of Black Cherry Pork Tenderloin

                                                                  Ingredients
                                                                  • Yes No 2 pork tenderloin
                                                                  • Yes No black pepper
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/3 cup balsamic vinegar
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1/2 cup black cherry preserves
                                                                  • Yes No 2 tbsp butter
                                                                  • Preheat oven to 375 degrees F. Coat the pork tenderloins well with cracked black pepper, and salt to taste. Heat the vegetable oil, in a large frying pan, over med-high heat until it begins to smoke. Sear the pork on all sides, about 2 minutes per side. Turn off the heat and transfer to a shallow baking pan. Roast the pork for about 25-30 minutes, or until the internal temperature reaches 140 degrees F. While the pork is cooking, pour off the excess oil from the frying pan. Place over high heat, and add the garlic. Cook for just 30 seconds, and then add the vinegar, cherry preserves, and chicken stock. Cook until the sauce reduces by about half, and begins to slightly thicken, about 5 minutes. Turn off the heat, and whisk in the cold butter, stirring constantly until the butter is gone. Taste and adjust seasoning. Remove the pork from the oven and move to a platter. Allow to rest for 10 minutes before slicing and serving with the warm sauce. Note: Pork tenderloin is a very tender and lean cut of pork, and should not be served well-done. Pork is completely safe to eat cooked medium, and may be slightly pink in color if cooked properly.
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Start with an apricot fruit spread to concoct a sauce that transforms simply prepared chicken breasts into this elegant dish. Prep: 4 minutes; Cook: 14 minutes

                                                                  Ingredients
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup apricot spread
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Combine first 3 ingredients in a small bowl; rub mixture over chicken.
                                                                  • Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
                                                                  • Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.
                                                                  Yields: 4servings (serving size: 1 chicken breast half and about 1 1/2 tablespoons apricot-lemon sauce)
                                                                  • Prep Time: 4 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • 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
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No three 10 oz cup frozen baby lima beans
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup chopped mint
                                                                  • Bring a large saucepan of salted water to a boil. Add the butter beans and cook until they are tender, 8 to 10 minutes. Drain and rinse the beans under cold running water. Drain well and pat the beans dry.
                                                                  • In a large bowl, whisk the olive oil with the lime juice and buttermilk; season the dressing with salt and pepper. Add the beans, cover and refrigerate for 2 hours. Fold in the mint before serving.
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Eggplant always seems to have a love-it-or-hate-it audience. But "even people who claim they don't like eggplant love these easy meatballs," says Christine Datian. You can use a small ice cream scoop to shape them quickly. PREP AND COOK TIME: About 1 hour.

                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 lb lean ground lamb
                                                                  • Yes No 1 1/2 cup diced eggplant
                                                                  • Yes No 1/3 cup chopped onion
                                                                  • Yes No 1/3 cup minced parsley
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 3/4 tsp basil leaves, dried
                                                                  • Yes No 3/4 tsp oregano leaves, dried
                                                                  • Yes No 2 cup marinara sauce
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 6 5 inch pocket breads
                                                                  • Yes No bell pepper rings
                                                                  • In a large bowl, mix the egg, lamb, eggplant, onion, parsley, pine nuts, bread crumbs, parmesan cheese, garlic, salt, pepper, basil, and oregano. Shape the mixture into 1 1/2-inch balls and place them 1 inch apart in an oiled 12- by 17-inch baking pan.
                                                                  • Bake meatballs in a 425° oven until they are well browned, 20 to 25 minutes.
                                                                  • Spoon out and discard any fat from pan. Stir in the marinara sauce and Worcestershire, scraping up browned bits from bottom of pan and turning meatballs to coat. Bake until sauce is steaming, 3 to 5 minutes longer.
                                                                  • Spoon meatballs into a bowl and scrape sauce over them. Spoon meatballs and sauce into pocket breads and tuck in bell pepper rings if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Change up your cold lunch routine with a hot sandwich. A combination of sauteed onions, bell peppers, and mushrooms makes a tasty topping for this chicken cutlet sandwich, assembled on half a baguette.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 small white onion
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 1 2 oz cup button mushroom
                                                                  • Yes No 2 tsp oregano
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Yes No 2 6 oz chicken cutlet
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No 1/2 baguette, and insides scooped out, toasted
                                                                  • Yes No lettuce
                                                                  • In a large skillet, heat 1 teaspoon oil over medium. Add onion, bell pepper, mushrooms, and oregano. Season with salt and pepper. Cook, stirring frequently, until onion and bell pepper are tender, about 12 minutes. Transfer mixture to a medium bowl and stir in vinegar; tent with foil to keep warm.
                                                                  • Add 1 teaspoon oil to skillet. Season chicken on both sides with salt and pepper and pinch of cayenne. Cook until golden brown on one side, about 3 minutes. Flip and cook until chicken is cooked through, about 1 minute more.
                                                                  • Spread mayonnaise on inside of bread. Assemble sandwich with vegetables, chicken, and lettuce. Cut in half crosswise to serve.
                                                                  Yields: 2
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • 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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                                                                    Equipment:
                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep and Cook Time: about 1 hour.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 sweet onion
                                                                  • Yes No 1 ripe pear
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 2 oz blue cheese
                                                                  • Yes No 1 tsp salt and pepper
                                                                  • Yes No 2 1 inch, 1 lb filet mignon steaks
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 4 wheat tortillas
                                                                  • Yes No 2 cup loosely packed spinach
                                                                  • Melt butter in a medium frying pan over medium heat. Add onion and pear. Cook, stirring occasionally, until soft, about 5 minutes. Sprinkle with sugar, turn heat to low, and cook until light brown, about 10 minutes. In a small bowl, combine mayonnaise, sour cream, and blue cheese.
                                                                  • Salt and pepper both sides of the steaks. Heat a large frying pan (not nonstick) over medium-high heat. Add the oil, let heat until rippling, and put in steaks. Cook steaks until they can be turned easily, about 4 minutes. Turn over and cook 4 to 6 minutes. Transfer to a cutting board and let rest 10 minutes.
                                                                  • Meanwhile, wipe oil from frying pan and warm tortillas, one at a time, over low heat.
                                                                  • Thinly slice steaks. Spread about 2 tbsp. blue-cheese dressing on each tortilla, leaving a 1-in. margin on all sides. Top each with 1/2 cup spinach leaves, 1/4 of the steak slices, and 2 tbsp. onion-pear relish. Fold bottom inch of tortillas over?fillings and fold over sides to form wraps.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • 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
                                                                    serve

                                                                  Miso adds a yeasty note to traditional chicken piccata in this recipe that's quick to make. Serve with orzo or rice to soak up the sauce.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp yellow miso
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Combine 1/4 cup broth and miso, stirring well with a whisk until miso dissolves. Stir in 1/2 cup broth. Set aside.
                                                                  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Place flour in a shallow dish; dredge chicken in flour.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken from pan. Add wine to pan, scraping pan to loosen browned bits. Reduce heat to medium; stir in miso mixture and garlic. Return chicken to pan; cook 3 minutes or until done. Remove from heat; stir in juice, capers, and pepper. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 chicken breast half and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  The simplicity of this dessert belies its sumptuousness. It uses ingredients you're likely to have on hand. The easy procedure requires no mixer. If you don't have 2-ounce ramekins, you can make the dessert in a regular-sized muffin pan.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup 2% reduced fat milk
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 1/2 oz unsweetened chocolate
                                                                  • Yes No 5 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 8 tsp semisweet chocolate chip
                                                                  • Preheat oven to 350°.
                                                                  • Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.
                                                                  • Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.
                                                                  • Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • 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
                                                                    blend
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  For a festive look, serve in decorative Halloween cupcake liners.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 0.3 oz yellow liquid food coloring
                                                                  • Yes No 1/2 0.3 oz blue liquid food coloring
                                                                  • Yes No 1/2 0.3 oz green liquid food coloring
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 12 large unpeeled eggs
                                                                  • Yes No 1/2 cup instant potato flakes
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1/4 cup minced chives
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp seasoned pepper
                                                                  • Stir together first 5 ingredients in a large bowl; add eggs, and let stand 1 hour. Remove and drain on paper towels. Peel eggs to reveal pattern on whites.
                                                                  • Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in potato flakes and next 5 ingredients until blended.
                                                                  • Spoon the yolk mixture evenly into egg white halves. Attach 2 halves, gently pressing together stuffed sides.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    blend
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 5 tbsp sunflower oil
                                                                  • Yes No 3 tbsp 3 tablespoons brown mustard seeds a of fresh curry leaves
                                                                  • Yes No
                                                                  • Yes No 2 tsp 2 teaspoons cumin seeds
                                                                  • Yes No 1 tsp 1 teaspoon garam masala
                                                                  • Yes No 1¹/₂ teaspoons chili powder
                                                                  • Yes No 2 tsp 2 teaspoons turmeric
                                                                  • Yes No chillies
                                                                  • Yes No 2 thumb sized pieces of fresh
                                                                  • Yes No ginger
                                                                  • Yes No 6 cloves of garlic, andfinely
                                                                  • Yes No 2 onions
                                                                  • Yes No 2 handfuls of basmati rice
                                                                  • Yes No 2¹/₂ cups water
                                                                  • Yes No 1lb fish, fileted
                                                                  • Yes No 3 inch 2–3 inch chunks
                                                                  • Yes No 2 cans of coconut milk
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 limes
                                                                  • Yes No a of fresh cilantro
                                                                  • Yes No 3 tbsp 3 tablespoons coconut
                                                                  • This soup was first cooked for me by Das, my friend who runs the southern Indian restaurants in London called Rasa. I’ve based mine around his original recipe, and what’s fantastic about it is that it’s so easy to make. It only takes about 30 minutes, and the other great thing is that the ingredients are not particularly expensive, so it’s economical. However, if you want to spend a little more and make it a bit luxurious using something like crab, then you can. The soup is just as good with frozen shrimp and flaky white fish though. Use any selection of fish that you fancy – I like to use a good mixture of fresh-looking fish (John Dory, cod, haddock or red mullet all work well). Get it skinned and filleted, then all you have to do is chop it up. If you can find any coconut oil, use that, otherwise vegetable and sunflower oil are fine to use.This really is one of my favorite soups. It’s not too hot, but as you eat it you can pick out the individual flavors. And there’s something about having rice in a soup that makes it really scrumptious.Get yourself a big pan and heat up your oil, then add the mustard seeds, curry leaves, cumin ginger, the garlic and the onions. Continue cooking slowly until the garlic and onions are soft. Then add the rice and the water. Bring to the boil then reduce the heat and simmer gently for 15 minutes. Add your fish and the coconut milk with a pinch of salt. Put the lid on the pan and simmer for a further 10 minutes, then stir well to break up the pieces of fish. Taste and correct the seasoning with salt and pepper, then just before you serve it squeeze in the lime juice and stir in half the cilantro. Serve in warmed bowls, sprinkle over some freshly grated coconut, if you have it, and rip over the cilantro.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 4 medium organic tomato
                                                                  • Yes No 1 large jalapeño chili pepper
                                                                  • Yes No 1 small organic red onion
                                                                  • Yes No 1 organic garlic clove
                                                                  • Yes No 1/4 cup chopped organic parsley
                                                                  • Yes No 1/4 cup chopped organic cilantro
                                                                  • Yes No salt and pepper
                                                                  • Light a grill. Grill the tomatoes and jalapeño over high heat, turning, until charred, 4 minutes. Halve the jalapeño and discard the stem and seeds. Coarsely chop the tomatoes.
                                                                  • Transfer the jalapeño and tomatoes to a food processor. Add the onion, garlic, parsley and cilantro and process until smooth. Season with salt and pepper and let stand for 10 minutes before serving.
                                                                  Cuisine:YesNogeorgian
                                                                  Yields: 2 ½cups
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  . Bet you can't eat just one...

                                                                  Ingredients
                                                                  • Yes No 1 sweet potato per person
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No chili powder
                                                                  Cuisine:YesNotex-mex

                                                                  Time: 1 hour, plus brining time. Char siu—Chinese-style barbecued pork—is popular throughout the Islands. We've used its sweet, tangy glaze on pork tenderloin and pineapple, and then tucked both into Hawaiian sweet rolls.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1 tbsp hawaiian vanilla extract
                                                                  • Yes No 2 1 lb pork tenderloin
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Yes No 1/2 cup hoisin sauce
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 12 slice pineapple
                                                                  • Yes No 24 king's hawaiian sweet rolls
                                                                  • Yes No 1 cup cilantro
                                                                  • Make brine: In a large pot, bring 3 1/2 cups water to a boil. Stir in salt, brown sugar, and vanilla. Chill until cool.
                                                                  • Put pork in a 9- by 13-in. pan and pour on brine. Chill at least 3 hours and up to 12.
                                                                  • Make char siu glaze: In a small bowl, mix together ketchup, hoisin, sesame oil, garlic, ginger, and soy sauce. Pour half the sauce into another small bowl.
                                                                  • Prepare grill for indirect medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Lay pork over indirect-heat area and cook, covered, until meat reaches 135° on a meat thermometer, 15 to 20 minutes.
                                                                  • Using a pastry brush and one bowl of glaze, cover pork with glaze, saving 2 tbsp. for the pineapple. Cook pork (if using charcoal, add 6 to 8 briquets to maintain temperature), turning occasionally, until glaze has caramelized slightly and meat thermometer reaches 145°, 5 to 10 minutes. Transfer pork to a cutting board, tent with foil, and let rest 15 minutes.
                                                                  • Lay pineapple slices on direct-heat area of grill, brush with 2 tbsp. reserved glaze, and cook, turning once, until grill marks appear, about 4 minutes per side. Remove slices from grill and cut in half.
                                                                  • Cut pork into 1/2-in. slices. Cut a deep diagonal slit across the top of each roll. Fill each roll with a piece of pork, half a grilled pineapple slice, a cilantro sprig, and 1/2 tsp. glaze from second bowl. Serve rolls with remaining glaze for drizzling.
                                                                  • *Find aromatic Hawaiian vanilla extract at gourmet grocery stores and hawaiianvanilla.com; non-Hawaiian vanilla extract works too.
                                                                  • Make ahead: Brine pork and make char siu glaze up to 1 day ahead.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNocantonese
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No salt and cayenne pepper
                                                                  • Yes No sesame seed
                                                                  • In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 12 minutes.
                                                                  • Drain the eggs and gently shake the pan to crack the shells. Fill the pan with cold water and shake gently. Add ice cubes and let the eggs stand until chilled.
                                                                  • Drain and peel the eggs; pat dry. Cut the eggs in half lengthwise. Carefully scoop the yolks into a bowl. Add the hummus, mayonnaise and lemon juice and finely mash with a fork. Season the filling with salt and cayenne. Pipe or spoon the filling into the egg white halves. Garnish with sesame seeds and serve.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1/2 small lb red potato
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 lb baby spinach
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 2 tbsp ginger
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 3 large tomato
                                                                  • Yes No 1 cup coarsely chopped cilantro
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp garam masala
                                                                  • Yes No 3/4 cup yogurt
                                                                  • Yes No salt
                                                                  • Yes No cherry tomato
                                                                  • Put the potatoes in a large pot of salted water and bring to a boil. Boil over moderate heat until tender when pierced with a knife, about 25 minutes. Drain and let cool, then halve the potatoes.
                                                                  • Meanwhile, in a large, deep skillet, bring the water to a boil. Working in batches, add the spinach by handfuls and cook over moderately high heat until wilted. Using tongs, transfer the spinach to a colander and repeat with the remaining spinach. Squeeze the spinach dry, then transfer it to a food processor and puree. Wipe out the skillet.
                                                                  • Heat the oil in the same skillet. Add the onion and cook over moderately high heat, stirring occasionally, until beginning to brown, about 8 minutes. Add the garlic, ginger and jalapeños and cook, stirring, until fragrant, about 3 minutes. Add the chopped tomatoes and cilantro and cook over moderate heat until most of the liquid has evaporated, about 10 minutes. Add the coriander, cumin, paprika and garam masala to the skillet and cook, stirring, for about 2 minutes.
                                                                  • Slowly stir in the yogurt. Add the potatoes and a large pinch of salt, cover and cook over moderately low heat for 5 minutes, stirring occasionally. Add the pureed spinach and stir well. Cover and simmer for 10 minutes to blend the flavors. Season with salt. Transfer the potatoes and spinach to a platter or bowl, garnish with the cilantro leaves and cherry tomatoes and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 8 oz pork sausage
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 13.2 oz italian bread dough
                                                                  • Yes No 2 tbsp finely grated parmesan cheese
                                                                  • Yes No 1 cup chopped broccoli
                                                                  • In a large skillet, heat 1 Tbsp. oil on medium-high heat. Cook sausage, stirring and breaking apart, until crumbled, about 5 minutes. Drain and transfer to a plate. Put 1 Tbsp. oil and onion in skillet; cook on medium heat, stirring often, until softened, about 4 minutes. Add to sausage and let cool.
                                                                  • Lower oven rack to bottom; preheat oven to 350°F. Line a baking sheet with parchment paper or foil; sprinkle with a little cornmeal or flour. Unroll dough onto pan without stretching. Sprinkle on 1 Tbsp. Parmesan. Spread sausage, onion and broccoli on top, pressing down slightly. Sprinkle remaining 1 Tbsp. Parmesan on top.
                                                                  • Bake until nicely browned on edges and cooked through, about 30 minutes. Cut into rectangles and serve warm or at room temperature.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Shirred eggs baked in individual dishes with cream, butter, and cheddar cheese. Large Picture of Shirred Eggs

                                                                  Ingredients
                                                                  • Yes No 4 tsp organic butter
                                                                  • Yes No 8 organic egg
                                                                  • Yes No 8 tbsp organic heavy whipping cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup shredded cheddar cheese
                                                                  • Put about 1 teaspoon melted butter into 4 individual baking dishes. Break 2 eggs into each dish. Add 2 tablespoons of cream to each dish and sprinkle with salt and pepper. Bake in a preheated 350° oven for 10 to 15 minutes, sprinkle 1 tablespoon of cheese over each egg just a minute or two before done. Shirred eggs serves 4. More Egg Recipes Eggs Mornay Scrambled Eggs with Ham Deluxe Scrambled Eggs with Tomatoes Eggs Benedict Eggs Florentine Recipe Scalloped Eggs with Bacon Creole Eggs Creamy Scrambled Eggs Creamed Eggs with Ham Deviled Eggs Mexican Scrambled Eggs Eva's Scrambled Eggs Corned Beef Hash with Eggs Scrambled Eggs with Ramps Western Omelet with Ham Egg Recipes & Breakfast Casseroles Egg Recipes Index Hard-Cooked Egg Recipes Cheese Recipes Breakfast Casseroles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoflorentine
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 3 1 1/4 lb rock cornish game hen
                                                                  • Yes No 3 tbsp mustard seed
                                                                  • Yes No 2 tbsp celery seed
                                                                  • Yes No 2 cup honey
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 3 tbsp mustard powder
                                                                  • Yes No 3 tbsp black pepper
                                                                  • Yes No 3 tbsp white vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 6 1/4 cup garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise.
                                                                  • Combine the mustard seeds and celery seeds in a small skillet; cook over medium heat 1 minute or until toasted. Place seeds in a blender, and process until ground. Add honey and the next 7 ingredients (honey through garlic); process mixture until well-blended. Place hens and 1 cup honey mixture in a shallow dish; cover and marinate in refrigerator 8 hours, reserving remaining honey mixture.
                                                                  • Prepare grill.
                                                                  • Remove hens from dish; discard marinade. Place hens on grill rack coated with cooking spray; grill 25 minutes or until juices run clear, turning and basting frequently with the reserved honey mixture.
                                                                  Yields: 6servings (serving size: 1 hen half)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    baste
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 25 min., Cook: 7 min., Stand: 15 min., Chill: 4 hr.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 large lb shrimp
                                                                  • Yes No 1/4 cup diced sweet onion
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 8 oz cream cheese
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 cup crumbled blue cheese
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No assorted fresh vegetables
                                                                  • Yes No slice baguette
                                                                  • Peel shrimp; devein, if desired.
                                                                  • Sauté onion in hot oil in a skillet over medium-high heat 3 minutes or until onion is tender. Stir in shrimp, and cook, stirring occasionally, 3 to 4 minutes or just until shrimp turn pink. Transfer to a bowl, and let stand 15 minutes. Chop shrimp, and return to bowl.
                                                                  • Stir in cream cheese and next 10 ingredients. Cover and chill 4 hours. Store in an airtight container up to 2 days. Serve with vegetables and bread slices.
                                                                  • *2 1/2 lb. frozen unpeeled, large raw shrimp (21/25), thawed according to package directions, may be substituted.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 5 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  The cool sour cream dressing in the slaw balances the spiciness of chiles in the burger. Toast the buns while the patties cook. Serve with baked sweet potato chips.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 2 tbsp barbecue sauce
                                                                  • Yes No 1 tbsp chopped chipotle chiles, canned in adobo sauce
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup cabbage and carrot coleslaw
                                                                  • Yes No 1 tbsp reduced fat mayonnaise
                                                                  • Yes No 1 tbsp reduced fat sour cream
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 1 1/2 oz hamburger bun
                                                                  • Combine first 6 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°.
                                                                  • Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well. Place 1 patty on bottom half of each bun; top each serving with 1/2 cup coleslaw mixture and top half of bun.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  ). Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites. Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

                                                                  Ingredients
                                                                  • Yes No most ricotta pancake recipes you'll find have you the eggs and the whites, folding them the batter at the end, we did the same, and when we ran our finger around the edge of the bowl and licked off the batter, it almost bubbled in our mouth, it was so airy
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No 3/4 cup flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid. We used fresh ricotta from Whole Foods that was pretty dry. If you are using a commercial brand that's runny, you may want to drain it longer (or make your own ).
                                                                  • Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
                                                                  • Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    brand
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 medium eggplant
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/4 cup diced celery
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 lb crawfish tails
                                                                  • Yes No vegetable oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No remoulade sauce
                                                                  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant and next 4 ingredients; cook 7 minutes or until vegetables are tender, stirring occasionally. Add crawfish; cook 3 minutes. Remove from heat, and cool.
                                                                  • Pour oil to depth of 3 inches in a Dutch oven; heat to 360°.
                                                                  • Whisk together eggs and next 3 ingredients; whisk in flour just until moistened. Fold in eggplant mixture. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets, a few at a time, 3 minutes or until golden, turning once. Drain on paper towels. Serve immediately with Remoulade Sauce.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This aigo boulido, or garlic soup, recipe is the Provencal cure for anything that ails you. A traditional recipe that incorporates garlic, herbs, and water, it is known informally as “boiled water.”

                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 10 clove garlic
                                                                  • Yes No 6 sage
                                                                  • Yes No 1 small bay leaf
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 6 slice baguette
                                                                  • Yes No 1/2 cup grated gruyère cheese
                                                                  • In a large saucepan, bring the water, 10 cloves garlic, sage, bay leaf, salt and pepper to a simmer. Continue simmering the broth until the garlic is softened and cooked through, about 10 to 15 minutes. Turn off the burner and strain the garlic and herbs from the water. Return the water to the pan.
                                                                  • Remove the bay leaf and sage leaves from the garlic and discard. Using a fork, smash the garlic into a paste and return it to the pan. Bring the soup to just under a simmer and rapidly stir in the beaten eggs yolks. Continue stirring for 30 seconds, until the eggs are set into thin strands.
                                                                  • In medium saucepan over low heat, sauté garlic in the oil and butter until tender – about 7-10 minutes total. Transfer the garlic to a plate. Place baguette slices into hot oil and sauté both sides until they are golden brown.
                                                                  • Place each finished crouton into an ovenproof bowl, top with the soup, and garnish with a bit of Gruyere cheese. Melt the cheese under a broiler, if desired.
                                                                  • This aigo boulido recipes makes 4 to 6 servings.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    melt

                                                                  A small amount of roasted peanut oil gives this slaw a big hit of flavor with a minimum of fat. Any nut oil will work.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1 1/2 tbsp roasted peanut oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 3 cup coarsely chopped granny smith apple
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1 16 oz cabbage and carrot coleslaw
                                                                  • Combine first 5 ingredients, stirring with a whisk until sugar dissolves.
                                                                  • Combine apple, raisins, and coleslaw. Drizzle with vinaigrette; toss well to combine. Chill for up to 3 hours.
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  Melon Sorbet
                                                                   45 m
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb cantaloupe
                                                                  • In a blender, puree the cantaloupe until smooth. You should have 2 1/2 cups of melon puree; reserve any extra for another use. Stir in the Sugar Syrup. Pour the sorbet base into an ice cream maker and freeze according to the manufacturer's instructions.
                                                                  • Pack the melon sorbet into an airtight plastic container. Press a sheet of plastic wrap directly onto the surface of the sorbet, cover and freeze until firm, about 4 hours. Scoop into bowls and serve.
                                                                  Yields: 3 ½cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  This bread's long rise creates an assertive, yeasty flavor. The crisp, chewy texture is a satisfying complement to meaty fish.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 tsp active dry yeast
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No cornmeal
                                                                  • Yes No sesame seed
                                                                  • MAKE THE SPONGE In a medium bowl, mix the water with the yeast and let stand until foamy, about 10 minutes. Stir in the flour. Cover loosely and let stand overnight.
                                                                  • MAKE THE DOUGH In a large bowl, mix 1/4 cup of the water with the yeast and sugar and let stand until foamy. Add the yeast mixture, the remaining 1 cup of water and the olive oil. Stir in the flours and salt until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth. Place the dough in a large, oiled bowl, cover with plastic wrap and let stand until doubled in bulk, about 3 hours.
                                                                  • Place a baking stone on the bottom of the oven and preheat the oven to 450°. Punch down the dough and divide it into 4 pieces. Flatten each piece into a round. Cover them with plastic and let rise until puffy, about 30 minutes.
                                                                  • Sprinkle a pizza peel with cornmeal. On a floured work surface, with wet hands, flatten each round into an 8-by-10-inch oval. Make 6 or 7 deep grooves with your fingertips down the length of each oval. Sprinkle the ovals with the nigella seeds. Slide the ovals onto the peel, then onto the hot stone in the oven. Bake until crisp on the bottom, about 10 minutes. Serve warm.
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 4loaves
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This classic recipe will be well received at all of your holiday gatherings; try it with any flavor of fruit preserves you enjoy. Adorn the platter with fresh blackberries, apple slices, oregano, and flat-leaf parsley.

                                                                  Ingredients
                                                                  • Yes No 1 5 lb 33% less sodium smoked, fully cooked, bone in ham half
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup apple juice
                                                                  • Yes No 1 13 oz blackberry preserves
                                                                  • Yes No 1 7.3 oz grain dijon mustard
                                                                  • Preheat oven to 350°.
                                                                  • Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray.
                                                                  • Combine juice, preserves, and mustard in a medium bowl, stirring until well combined. Set aside half of preserves mixture.
                                                                  • Bake ham at 350° for 1 1/2 hours or until a thermometer registers 140°, basting with half of preserves mixture every 20 minutes. Remove ham from oven. Place ham on a platter; cover and let stand 15 minutes before slicing.
                                                                  • Place reserved preserves mixture in a large nonstick skillet over medium-low heat. Cook until reduced to 1 cup (about 15 minutes). Serve sauce with ham.
                                                                  • Wine note: Smoked ham is a wine challenge--the dominance of the smoke usually ends up making wine taste like water. But one part of the world has a lot of experience pairing ham and pork with wine, and that's the Alsace region of France. With a ham dish as complex as this one, opt for one of the most dramatic wines from Alsace: a dry muscat. Domaine Weinbach's Muscat Réserve 2003 ($38) is one of the best and dramatic enough to match this ham. Its exuberant fruity flavors must be experienced to be believed. -KM
                                                                  Yields: 20servings (serving size: 3 ounces ham and about 2 teaspoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    smoke
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  Lemon Tart Recipe
                                                                   2 h 45 m

                                                                  This is the quintessential French tart, found at patisseries and cafes year-round. Cool, sharp lemon filling contrasts nicely with the flaky, slightly sweet pastry. A little dollop of Chantilly cream served with the dessert makes the ideal treat.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 7 tbsp butter
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 8 tbsp butter
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 2 egg
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 2/3 cup lemon juice
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 4 tsp lemon zest
                                                                  • In a small bowl, mix together the flour, sugar, and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.
                                                                  • Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
                                                                  • Preheat an oven to 375F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan. Line the line the dough with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.
                                                                  • In a double boiler or a medium size saucepan set a large pan of simmering water, stir together 8 tablespoons butter and the crème fraiche. Once this mixture is thoroughly combined, set it aside.
                                                                  • In a separate pan set over the double boiler, whisk together the eggs, egg yolks, and sugar. Stir the lemon juice into the mixture and cook, stirring constantly for 3 minutes. Add the lemon zest and butter-crème fraiche mixture to the eggs and cook, stirring constantly for 3 minutes.
                                                                  • Pour the lemon filling into the prepared pastry and bake it for 25 to 30 minutes, until it turns golden brown and the filling is set.
                                                                  • Allow the tart to cool in the pan on a wire rack for 15 minutes. Serve at room temperature, or chill in the refrigerator before serving.
                                                                  • This lemon tart recipe makes 8 to 10 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 2 hours
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Butter Sauce
                                                                   5 m

                                                                  This simple sauce is an emulsion--the end product should have a thick, creamy consistency and the light color of cold butter. It's an indulgent sauce but perfect for pairing with low-fat lobsters and steamed clams. This recipe goes with Grilled Maine Lobsters, Beer-Steamed Soft-Shell Clams

                                                                  Ingredients
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Heat lemon juice in a small saucepan over low heat. Gradually add pieces of butter, stirring constantly with a whisk until butter is melted and well blended. Stir in red pepper.
                                                                  Cuisine:YesNomaine
                                                                  Yields: 8servings (serving size: about 1 tablespoon)
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir

                                                                  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

                                                                  At Manhattan's Le Bernardin, pastry chef Michael Laiskonis is always looking for new ways to use his awesome red wine caramel. Made with just sugar, water and wine, it's delicious with apple tarts, chocolate cake, even cheese. Here it dresses up a creamy sweet potato tart spiced with ginger and cinnamon. Laiskonis likes to roast the sweet potatoes for the filling instead of boiling them because he feels the flavor becomes deeper and sweeter.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup diced almond
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No two 1 lb sweet potato
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 3/4 cup milk
                                                                  • MAKE THE TART SHELL Preheat the oven to 350°. In a food processor, combine the almonds and granulated sugar and process until the nuts are finely ground. Add the butter and egg and process until creamy, scraping down the side of the bowl. Add the flour and baking powder and process just until a dough forms, scraping down the side of the bowl. Using your fingers, press the dough evenly into a 10-inch fluted tart pan with a removable bottom. Refrigerate for 15 minutes.
                                                                  • Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell for about 25 minutes, or until it is just set. Carefully remove the aluminum foil and pie weights and bake the tart shell for 15 to 20 minutes longer, until the shell is crisp and lightly browned all over. Let cool slightly.
                                                                  • MEANWHILE, MAKE THE FILLING Poke the sweet potatoes all over with a fork and roast them in the oven alongside the tart shell for about 1 hour, or until they are soft. Let the potatoes cool. Turn the oven temperature down to 325°.
                                                                  • Peel and puree the sweet potatoes; you should have about 1 1/2 cups (reserve any leftovers for another use). In a medium bowl, whisk the eggs with the granulated sugar and light brown sugar, salt, cinnamon, ginger and vanilla seeds until smooth. Add the 1 1/2 cups of sweet potato puree along with the heavy cream and milk and whisk until blended.
                                                                  • Pour the filling into the tart shell and bake for 20 minutes. Using strips of foil or a 10-inch pie crust ring, cover the rim of the tart shell to prevent overbrowning. Bake the tart for about 40 minutes longer, or until the filling is set. Transfer to a rack and let cool completely. Slice the tart into wedges, top with the Red Wine Caramel and whipped cream, and serve.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 110-inch tart
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 lb sweet italian sausage
                                                                  • Yes No 4 medium tart red apples unpeeled
                                                                  • Yes No 1 7 oz mixed dried fruit
                                                                  • Yes No 2 tbsp chopped sage
                                                                  • Yes No 2 tsp sage leaves, dried
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 2 10 oz packages frozen parmesan garlic bread
                                                                  • Yes No 1 cup chicken broth
                                                                  • Cook the sausage in a large skillet over medium heat, breaking up the meat as it cooks. When it's brown, add the apples and cook, stirring occasionally, until the apples are tender, about 5 minutes. Stir in the dried fruit, sage, and nutmeg. Fold in the bread and add the broth.
                                                                  • Lightly butter a 3-quart baking dish or casserole. Spoon in the stuffing. (The stuffing can be made to this point up to 1 day ahead. Cover and refrigerate.) Place the stuffing in the oven while the turkey is cooking (or in a preheated 350ºF oven) and bake 40 to 45 minutes or until the top is golden and toasted.
                                                                  • Timesavers: Prediced dried fruit doesn't need chopping. Using prepared garlic bread means one herb fewer to chop and no garlic to mince. Cooking the stuffing separately saves you anxiety over those food-safety warnings about stuffing a raw bird.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms

                                                                  This recipe for coq au vin is a fresher, green-herb-laced version of the original French classic. Serve with a crusty baguette for dunking.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 tbsp flour
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp herbes de provence
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 1/2 lb chicken thigh
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 cup baby carrot
                                                                  • Yes No 3 stalk celery
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 1/3 cup chardonnay
                                                                  • Yes No 2 cup reduced sodium chicken broth
                                                                  • Yes No 1/2 cup loosely packed flat leaf parsley sprigs
                                                                  • Yes No 1/4 cup loosely packed fresh tarragon sprigs
                                                                  • In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbes de Provence; set aside.
                                                                  • In a 5- to 6-qt. pan over medium-high heat, brown bacon, stirring occasionally, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
                                                                  • With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring occasionally, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pan. Meanwhile, cut carrots in half lengthwise and cut celery into diagonal slices. Chop onion.
                                                                  • Add vegetables to pan with remaining salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
                                                                  • Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley and tarragon. Stir them into stew.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    stew
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Chicken soup flavored with coconut and curry make this Thai recipe a reader favorite. Snow peas, spinach, and chicken breast give this coconut curry chicken soup flavor, texture, and a wealth of nutrients.

                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 3 cup spinach
                                                                  • Yes No 1/2 lb snow peas
                                                                  • Yes No 1 5 3/4 oz pad thai noodles
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1/4 cup thinly sliced shallot
                                                                  • Yes No 2 tsp red curry paste
                                                                  • Yes No 1 1/2 tsp curry powder
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 6 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 13.5 oz cabbage
                                                                  • Yes No 2 1/2 cup shredded cooked chicken breast
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 7 lime
                                                                  • Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.
                                                                  • Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 7servings (serving size: 2 cups soup and 1 lime wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 10 oz baguette
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 10 oz frozen baby peas
                                                                  • Yes No 1/4 cup diced mint
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 1 tbsp grated parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • Make toasts: Preheat oven to 375°F. Lay baguette slices out in a single layer on a baking sheet and bake for 10 minutes, or until dry and crispy. Cut 1 garlic clove in half. Brush one side of each toasted baguette slice lightly with olive oil and rub with cut side of garlic clove. Return toasts to oven for 4 minutes. Cool completely.
                                                                  • Make pea puree: Mince remaining garlic clove. Place peas, minced garlic and 1/3 cup water in pan, bring to boil and cook for 5 minutes. Puree mixture in food processor until smooth. Let cool for 5 minutes. Add mint and process again until mint is blended in. Let cool completely in food processor bowl.
                                                                  • When pea mixture is cool, pulse in cream cheese and Parmesan until combined; season with salt and pepper. When ready to serve, spoon a small amount of puree onto each toast.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 30pieces
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  and make ginger candies ourselves. How did they turn out? For pictures and more, read on...

                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 3 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 3 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 1/2 tbsp dijon mustard
                                                                  • Yes No 1 tbsp coarsely chopped thyme
                                                                  • Yes No 1 tbsp ground fennel seed
                                                                  • Yes No 2 large shallot
                                                                  • Yes No ten 8 oz tuna steak
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a medium bowl, whisk the olive oil with the wine, mustard, thyme, fennel and shallots. Arrange the tuna steaks on a large rimmed baking sheet and pour the marinade over them. Turn the tuna steaks to coat. Let stand for 30 minutes.
                                                                  • Light a grill or preheat a grill pan. Season the tuna steaks with salt and pepper. Grill over moderately high heat, turning once, for 4 minutes per side, until medium. Thinly slice the steaks, transfer to plates and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 of dried porcini mushrooms
                                                                  • Yes No 1 butternut squash
                                                                  • Yes No olive oil
                                                                  • Yes No onion
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 1 tsp 1 teaspoon coriander seeds
                                                                  • Yes No two pinch chili pepper, dried
                                                                  • Yes No 2 sprigs of fresh rosemary
                                                                  • Yes No 5 sun dried tomatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No basmati rice
                                                                  • Yes No 1/2 a of pine nuts, roasted
                                                                  • First of all, soak your porcini for 5 minutes in V cup of boiling water. Preheat the oven to 450oF. Using a teaspoon, score and scoop out some extra flesh from the length of the squash (see pictures opposite). Finely chop this flesh with the squash seeds and add to a frying pan with 4 glugs of olive oil, the onion, garlic, coriander seeds, chilli, rosemary and sun-dried tomatoes. Fry for 4 minutes until softened. Add the porcini and half their soaking water. Cook for a further 2 minutes before seasoning. Stir in your rice and pine nuts, pack the mixture tightly into the 2 halves of the squash and then press them together. Rub the skin of the squash with a lit- tle olive oil, wrap in foil, and bake in the preheated oven for about 11/2 hours.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 6.2 oz fast cooking long grain and wild rice mix
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 3/4 inch thick boneless pork chops
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 14 1/2 oz chicken broth
                                                                  • Yes No 1/3 cup balsamic vinegar
                                                                  • Yes No rosemary
                                                                  • Cook rice according to package directions; keep warm.
                                                                  • Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.
                                                                  • Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.
                                                                  • Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 1/2 cup lime juice
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 6 cup ruby red grapefruit juice
                                                                  • Place 3 Tbsp. honey in a microwave-safe bowl and microwave until warm. Combine 1 1/2 cups lime juice, 1 cup sugar and warm honey in a pitcher. Stir to dissolve sugar. Stir in 6 cups ruby red grapefruit juice. Refrigerate until chilled. Serve over ice.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp white pepper
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 3 cup cantaloupe
                                                                  • Yes No 1 4 cup pineapple
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 4 2 cup medium nectarine
                                                                  • In a small bowl, whisk together lemon juice, honey, mustard, salt and pepper until blended. Add oil in a slow, steady stream, whisking constantly, until dressing is thick and emulsified. You should have about 1/4 cup.
                                                                  • Combine cantaloupe, pineapple, blueberries and nectarines in a large bowl. Chill until ready to serve. Just before serving, toss fruit with dressing and stir gently to coat. Serve cold.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 1 5 oz stick unsalted butter
                                                                  • Yes No 1 slice sourdough bread
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 lb broccoli
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 tbsp mint
                                                                  • Yes No 1/2 tsp coarsely chopped thyme
                                                                  • Preheat the oven to 450°. In a small saucepan, melt the butter over low heat. Skim off the foam from the surface of the butter. Remove from the heat.
                                                                  • In a food processor, pulse the bread to coarse crumbs. Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper. Bake for about 2 minutes, until golden brown.
                                                                  • On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper. Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
                                                                  • Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer. In a stainless steel bowl, mix the egg yolks with the tablespoon of boiling water. Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute. Remove from the heat.
                                                                  • Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms. Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper. Whisk in the mint and thyme.
                                                                  • Transfer the broccoli to a platter; pour the hollandaise sauce on top. Sprinkle with the bread crumbs and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 11.5 oz bittersweet chocolate chips
                                                                  • Yes No 2 tbsp chopped ginger
                                                                  • Yes No 1 cup crushed gingersnap cookie
                                                                  • Yes No 2 tbsp candied ginger
                                                                  • Grease an 8-inch square baking pan. Line bottom of pan with a strip of aluminum foil or waxed paper long enough to hang over 2 sides of pan by about 2 inches. Grease foil or waxed paper.
                                                                  • In a 2-quart saucepan, stir condensed milk, chocolate and fresh ginger over medium-low heat until chocolate has melted and mixture has thickened, about 5 minutes. Remove from heat and stir in crushed gingersnaps and half of candied ginger.
                                                                  • Spread mixture evenly into prepared pan and sprinkle top with remaining candied ginger. Refrigerate until completely set, about 2 hours.
                                                                  • Loosen foil sides from pan with a knife. Lift fudge out by grasping foil, and then transfer fudge to a cutting board. Cut into 16 squares.
                                                                  Yields: 16pieces
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No onion
                                                                  • Yes No 2 carrots
                                                                  • Yes No a swede
                                                                  • Yes No a of fresh rosemary
                                                                  • Yes No small a of fresh thyme
                                                                  • Yes No 2 bay leaves
                                                                  • Yes No 1 rabbit
                                                                  • Yes No venison haunch
                                                                  • Yes No 1 tbsp 1 tablespoon flour
                                                                  • Yes No a wineglass of white wine
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No vegetable stock
                                                                  • Yes No pappardelle
                                                                  • Yes No knob a of butter
                                                                  • Yes No parmesan cheese
                                                                  • Yes No
                                                                  • Yes No a of fresh flat leaf parsley
                                                                  • Yes No extra virgin olive oil
                                                                  • The thing I love about this recipe is its flexibility. You can use different types of game and ask your butcher to prepare them for you. If you cut the meat big and chunky this makes a delicious stew, but if cut smaller, and cooked till it falls apart, it makes an amazing pasta sauce. I’m using pappardelle here, but any other robust pasta like rigatoni, tagliatelle or broken-up dried sheets of lasagne work well too. In Italy, this sort of stewed meat would traditionally have been eaten on toast for breakfast by hunters or manual labourers who would have been up at the crack of dawn. It’s probably a bit more appropriate for lunch though! PS Red wine and game is a classic combination, but I’m using white wine here to lighten the flavours. Preheat the oven to 180°C/350°F/gas 4. Pour a glug of olive oil into a casserole type pan and put it on the heat. Add the onion, carrots, swede, rosemary, thyme and bay leaves and cook gently for 10 minutes. Stir in the meat and the flour, pour in the wine and add a generous pinch of salt and pepper. Pour in the stock – there should be enough to just cover the meat. Bring to a gentle boil, put a lid on and place in the preheated oven for 1½ hours, until the meat falls apart easily. When the stew looks good, bring a very large pan of salted water to the boil and stir in the pappardelle. Cook according to the packet instructions. While the pasta’s cooking, you can get your ragù sauce rockin’ and rollin’! Remove the bay leaves from the sauce and add the butter to it. Beat in half the Parmesan and half the orange zest – just a hint will make all the difference. Place the lid on top. Pick and chop your parsley leaves now – you want them to be nice and fresh, with as much colour and flavour as possible, so don’t do this any earlier. Drain the pasta in a colander, reserving some of the cooking water. Get everyone around the table, then toss the pasta with the sauce and the chopped parsley (you may have to do this in batches), adding some of the reserved cooking water if need be, to make the sauce silky and loose – very important for good texture. Taste and correct the seasoning. Serve with the remaining grated Parmesan and orange zest sprinkled over and a drizzle of good extra virgin olive oil. What an incredible pasta dish! • from Jamie at Home
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragù
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù

                                                                  One pan is all you need to get juicy, flavorful lamb chops. Don’t forget to rest the chops after they come out of the oven—you don’t want the juices to dribble out all over the plate. Serve with Cilantro-Almond Couscous for an easy weeknight meal. To see this recipe with illustrated steps, check out The Basics: How to Sear-Roast Lamb Loin Chops.

                                                                  Ingredients
                                                                  • Yes No 4 1 1/4 inch thick lamb loin chops
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Pat the lamb chops dry with paper towels, then season generously all over with salt and pepper.
                                                                  • Place a thin film of oil in the bottom of a large ovenproof frying pan and heat over medium-high heat until smoking. Add the lamb chops and cook undisturbed until a golden-brown crust forms on the bottom, about 3 minutes. Flip and cook undisturbed until the second side is golden brown and crusty, about 3 minutes more.
                                                                  • Transfer the pan to the oven and roast until the chops register 130°F on an instant-read thermometer for medium rare, about 8 to 10 minutes. Remove from the oven and transfer the chops to a cutting board or serving platter. Tent with foil and let rest 5 minutes before serving.
                                                                  Yields: 3servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Fried slices of prosciutto provide a crisp contrast to sautéed escarole.

                                                                  Ingredients
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 large chicory
                                                                  • Yes No inner leaves
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 4 thin slice prosciutto, serrano
                                                                  • Yes No country ham
                                                                  •  Bring an 8-qt. pot of salted water to a boil. Add escarole; cook until tender, about 3 minutes. Drain escarole, reserving 1⁄4 cup cooking liquid; transfer to a bowl. Heat 1 tbsp. oil in a 12" skillet over high heat. Add prosciutto strips; cook, flipping once, until crisp, about 1 minute. Use a slotted spoon to transfer prosciutto to paper towels; set aside. Add cooked ham to skillet; cook, stirring, until browned, about 5 minutes. Add reserved cooking liquid and scrape up any browned bits. Pour liquid into a bowl; set aside.
                                                                  • Heat the skillet over medium-high heat, add the remaining olive oil along with the garlic and the chiles, and cook for 30 seconds. Add the escarole, reserved ham, and cooking liquid and cook until hot, 2–3 minutes. Season with salt and pepper. Stir in the lemon juice. Garnish the escarole with the prosciutto.
                                                                  • SERVES 4
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    Minute

                                                                  Students at Harvard also discover that just a few ingredients, such as garlic and chopped fresh rosemary, lend a heady fragrant aroma to a humble lamb chop. An instant-read thermometer is crucial for determining when to remove the lamb from the grill (from 140° for rare to 170° for well done), since doneness is a matter of personal preference.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 4 oz lamb loin chops
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine rosemary, oil, 1/4 teaspoon salt, and garlic; rub mixture evenly over both sides of lamb. Cover and marinate in refrigerator for at least 2 hours or overnight.
                                                                  • Prepare grill.
                                                                  • Sprinkle both sides of lamb with remaining 1/4 teaspoon salt and pepper. Place lamb on a grill rack coated with cooking spray; grill 3 minutes on each side (145° for medium-rare) or until desired degree of doneness.
                                                                  Yields: 4servings (serving size: 1 chop)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Pair pasta-like gnocchi with wilted spinach for a flavorful and light dish in minutes.

                                                                  Ingredients
                                                                  • Yes No 1 packed, 16 oz vacuum gnocchi
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 10 oz fresh spinach
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 1 oz cup finely shredded parmesan cheese
                                                                  • Cook gnocchi according to package directions, omitting salt and fat; drain.
                                                                  • Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 1 minute. Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.
                                                                  Yields: 4servings (serving size: 1 cup gnocchi mixture and 1 tablespoon cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 2 red jalapeño chiles
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup lime zest
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1/3 cup sliced scallion
                                                                  • Yes No 24 clams in shells
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 baguette
                                                                  • Yes No 1 lime
                                                                  • Yes No garnishes, fresh cilantro, green onions
                                                                  • Combine butter and next 8 ingredients in a large bowl; chill until ready to use.
                                                                  • Combine clams and 3/4 cup water in a large nonstick skillet over medium-high heat. Bring to a boil, cover, and simmer 5 minutes or until clams open. Discard clams that remain closed. Drain; return clams to pan. Add butter mixture and remaining 1/2 cup water to pan. Cook over medium-high heat 2 minutes or until butter melts.
                                                                  • Grill bread and lime slices 1 to 2 minutes on each side. Arrange bread on platter, top with clams and butter sauce, and serve with grilled lime slices. Garnish, if desired. Serve immediately.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  This recipe calls for Halloumi, a fabulous cheese from Cyprus, and one often used in Greek cooking. If you can't find Halloumi, mozzarella (often recommended as a substitute) has a similar uncooked texture, but less salt, less flavor, and will melt. Feta cheese will soften (not melt), and will change the taste of the dish slightly, but it is better choice. This dish is easy to make, and delicious. Serve with noodles (spaghetti, linguine) or rice.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb pork tenderloin
                                                                  • Yes No 1 3/4 cup drained sun dried tomatoes
                                                                  • Yes No 1/2 cup oil from the jar of tomatoes
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 1/3 cup scotch whisky
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 heaping tsp rosemary
                                                                  • Yes No 2 tsp sea salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 heaping tbsp parsley
                                                                  • Yes No 1/2 lb halloumi cheese
                                                                  • Yes No 4 tbsp lemon juice
                                                                  • * If the oil from the jar doesn't come to 1/2 cup, add olive oil to make up the difference. Total oil: 1/2 cup. Heat the oil over medium heat. Add pork and garlic and sauté until the meat is lightly browned on all sides. Add tomatoes and cook until hot, stirring frequently. Douse (deglaze) with whiskey. Add water, salt, pepper, rosemary, and parsley, and stir to combine. When it comes to a boil, cover, reduce heat, and simmer for 1 hour. 5-6 minutes before done, add cheese and lemon juice, and shake the pot gently to distribute. Turn off heat and let sit for 10 minutes, covered. [blockquote shade=grur] Guide's Response to User Reviews "Thanks to reviewer kaynor, who is correct about mozzarella being a poor substitute in this recipe. Although the uncooked texture is similar to halloumi, it doesn't offer anything to this dish and I have amended the introduction to include a better choice as a substitute: feta cheese; however, since halloumi can be found at larger grocery chains, do try to find it to create the best result. Whether you add salt during cooking or on the table when serving, I recommend sea salt which has a more subtle flavor and was used in the original recipe." - Nancy Gaifyllia, Your Guide to Greek Food
                                                                  Cuisine:YesNogreek
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this recipe a classic and, as in any good gumbo, a deep, rich roux thickens the stew.

                                                                  Ingredients
                                                                  • Yes No 1 lb andouille
                                                                  • Yes No 4 bone in chicken breasts
                                                                  • Yes No vegetable oil
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 qt water
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 2 tsp creole seasoning blend
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 4 scallion
                                                                  • Yes No filé powder
                                                                  • Yes No cooked rice
                                                                  • Yes No scallion
                                                                  • Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
                                                                  • Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
                                                                  • Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
                                                                  • Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
                                                                  • Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
                                                                  • Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
                                                                  • Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 5servings
                                                                  • Prep Time: 55 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Low-sodium roast beef keeps sodium levels in check for this hearty sandwich.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup thinly sliced onion
                                                                  • Yes No 1 1/2 cup thinly sliced fuji apple
                                                                  • Yes No 5 cup thinly sliced green cabbage
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • Yes No 1/4 tsp caraway seed
                                                                  • Yes No 1/4 tsp salt