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                                                                  Dress your next cucumber salad with sour cream and dill for a wonderful German side dish. Cold and creamy salad is a great accompaniment to fried dishes and cold platters. Makes cucumber salad for 4 people. See larger image of cucumber salad.

                                                                  Ingredients
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp organic white wine vinegar
                                                                  • Yes No 4 oz organic sour cream
                                                                  • Yes No 2 tsp oil
                                                                  • Yes No 1 tsp organic sugar, granulated
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp chopped organic dill weed
                                                                  • Peel the cucumber unless it is an English cucumber or other kind which you don't have to peel. Slice the cucumber thin. This is best done with a mandolin or food processor. Place the slices in a colander, salt and toss. Let the slices drain for 20 - 30 minutes.
                                                                  • Mix the dressing ingredients (vinegar through dill) in a separate bowl. Add drained cucumber and stir to coat. Serve chilled.
                                                                  Cuisine:YesNogerman
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Save time by using store-bought croutons in this recipe, which reduces it to seven-ingredient chicken salad recipe that's ready in just the time it takes to chop the chicken and toss the salad. Top with grated Parmesan cheese for a bright bite of flavor.

                                                                  Ingredients
                                                                  • Yes No 3 slice bread
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 5 oz arugula leaves
                                                                  • Yes No 2 cup chopped roasted chicken
                                                                  • Yes No 5 basil
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Preheat oven to 400°. Toss bread cubes with butter and 2 tablespoons olive oil; add sea salt and pepper. Spread cubes in a single layer on a rimmed baking sheet. Bake at 400° for 12 to 15 minutes or until golden brown.
                                                                  • Mix remaining olive oil and vinegar in a large bowl to blend. Toss in arugula, chicken, toasted bread, basil, and parsley. Divide evenly onto plates, and top with Parmesan cheese. Serve warm.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Whip a batch of this basic cookie batter and you'll be prepared to bake any number of different cookies, from snowballs to gingersnaps. This recipe goes with Pine Nut Drops, White Chocolate Snowballs, Fruitcake Bars, Chocolate Chunk and Almond Cookies, Gingersnaps, Oatmeal and Pie Spice Cookies

                                                                  Ingredients
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn syrup
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/4 tsp baking soda
                                                                  • Heat oven to 375° F. Line two baking sheets with parchment paper or aluminum foil. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture. Add ingredients from the variation of your choice. Unless the directions for the variation state otherwise, form the dough into tablespoon-size mounds. Place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely. To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet.
                                                                  Yields: 40cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • 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
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 2 large bunch kale
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 12 pitted kalamata olive
                                                                  • Yes No 1 4 oz roasted red pepper
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Cut the kale into bite-size pieces, removing any tough stems. Rinse and shake dry.
                                                                  • Warm the oil and garlic in a large stockpot over medium-high heat. Remove the garlic as soon as it browns (don't let it burn). Add the kale and stir-fry 5 minutes. Add 1/4 cup water, cover, and cook 8 to 10 minutes or until tender. Uncover and add the sugar, salt, olives, and peppers. Cook over medium-high heat until the liquid has evaporated. Spoon into a serving dish; scatter the garlic over the top. Drizzle with the balsamic vinegar. Serve warm or at room temperature.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 1/2 cup chicken stock
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 10 oz cup arborio rice
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 lb wild mushroom
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • In a medium saucepan, bring the chicken stock to a simmer. Keep warm.
                                                                  • In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
                                                                  • Meawhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  .Truly a mint chocolate lover's dream: layers of chocolate-mint ice cream and devil's food chocolate cake that are topped wtih a rich chocolate ganache and chopped crème de menthe chocolate mints. Make the whole cake ahead and freeze until ready to serve.

                                                                  Ingredients
                                                                  • Yes No parchment paper
                                                                  • Yes No devil's food cake batter
                                                                  • Yes No 1/2 gallon mint chocolate chip ice cream
                                                                  • Yes No 10 chocolate wafers
                                                                  • Yes No chocolate ganache
                                                                  • Yes No garnishes, sweetened cream, thin crème de menthe chocolate mints
                                                                  • Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil's Food Cake Batter, and spoon into pans.
                                                                  • Bake at 350º for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour).
                                                                  • Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
                                                                  • Remove cake from springform pan, and place on a cake stand or plate. Prepare Chocolate Ganache, and spread over top of ice-cream cake. Let stand 15 minutes before serving. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11servings
                                                                  • Total Time: 10 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 2 medium red onion
                                                                  • Yes No 2 large red bell pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 12 4 to 5 cup oz rigatoni pasta
                                                                  • Yes No 1 spinach
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 3/4 cup basil
                                                                  • Bring a large pot of water to a boil. Heat a grill or grill pan to medium-high. In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Grill, turning occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size pieces. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return the pasta to the pot. Add the grilled vegetables, spinach, the reserved pasta water, and 3/4 cup of the Parmesan to the pasta and toss to combine. Top with the basil and the remaining Parmesan before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 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
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 14 1/2 oz chicken broth
                                                                  • Yes No 1 16 oz frozen lima beans
                                                                  • Yes No 1 8 oz plain yogurt
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup loosely packed mint
                                                                  • Yes No garnish:fresh mint
                                                                  • Bring broth to a boil in a large saucepan; add beans, and return to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain beans, reserving 1 cup broth in pan, and keep warm.
                                                                  • Whisk together yogurt and cornstarch; whisk into broth. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute or until thickened. Stir in beans, lemon juice, and remaining ingredients. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • 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
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No pinch saffron
                                                                  • Yes No 3/4 cup clam juice
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 1/2 cup albariño
                                                                  • Yes No 3 dozen littleneck clam
                                                                  • Yes No salt and pepper
                                                                  • Yes No crusty bread
                                                                  • In a glass measuring cup, crumble the saffron threads into the fish stock and let stand for 10 minutes.
                                                                  • In a large pot, heat the olive oil. Add the minced garlic and diced onion and cook over moderately high heat, stirring, until the vegetables are softened, about 4 minutes. Stir in the flour until incorporated. Add the saffron-infused fish stock and Albariño and bring to a simmer, stirring, until thickened. Add the clams, cover and cook, shaking the pot, until the clams open, about 6 minutes. Discard any clams that do not open. Spoon the clams into bowls. Season the Albariño sauce with salt and pepper, pour it over the clams and serve them with crusty bread.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  You don't need an oven to make this chicken. Flattening the bird with a brick and cooking it in a skillet achieves a "roasted" finish.

                                                                  Ingredients
                                                                  • Yes No 1 whole organic chicken
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 organic lemon
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on a cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Rub all over with 2 tablespoons oil, and season generously with salt and pepper.
                                                                  • Heat 2 tablespoons oil in a cast-iron skillet set over a campfire or on a medium grill. Place chicken in skillet, breast side down, and place a clean brick or heavy skillet directly on top, pressing to flatten chicken. Grill until skin is golden and crisp, about 12 minutes.
                                                                  • Remove brick, and flip chicken. Cover with foil, and grill for 20 minutes more. Flip chicken, and grill until cooked through and an instant-read thermometer inserted into the thigh reaches 165 degrees, about 5 minutes more.
                                                                  • Meanwhile, grill lemon wedges directly on grates, flipping, until caramelized, about 2 minutes per side. Transfer chicken to a platter. Drizzle with remaining tablespoon oil, and sprinkle with red-pepper flakes. Serve with lemons.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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

                                                                  Ingredients
                                                                  • Yes No 2 tbsp active dry yeast
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 110 degree cup water
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 4 large egg
                                                                  • Yes No 7 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 8 oz butter
                                                                  • Yes No 2 1/2 lb ground, not, walnuts
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 large egg
                                                                  • In a medium bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add evaporated milk and 4 beaten eggs, mixing well. Set aside. In a large bowl, mix together flour, 4 tablespoons sugar and salt. Cut in butter with the fingers until crumbly. Add the wet ingredients and continue mixing by hand until a smooth dough forms. Round up, cover with the mixing bowl and let rise until doubled. Divide dough into 5 balls, cover and let rise again until doubled. Meanwhile make the filling by mixing together ground walnuts (they should look like sawdust), sugar and scalded milk. Let cool to room temperature, stirring occasionally. Working with one ball of dough at a time, roll out to 1/8-inch thickness. You shouldn't need additional flour for rolling. Spread with 1/5 of the walnut filling. Roll from the bottom up (or top down, if you prefer) and tuck in the ends. Place seam-side down on a parchment-lined sheet pan. Cover with greased plastic wrap and let rise until almost doubled. Heat oven to 325 degrees. Pierce the nut roll down its length with a fork and then brush with egg wash. Bake nut rolls for about 30-40 minutes or until golden on the top and bottom. Cool completely on a wire rack. Nut rolls can be served as is or dusted with confectioners' sugar. Nut rolls freeze well once they are baked, but not unbaked.
                                                                  Yields: 5serbian nut rolls
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    freeze

                                                                  Conventional chunky peanut butter works best in this recipe; the natural-style peanut butter (ground peanuts and oil) is difficult to stir into a liquid batter. Serve these with the Strawberry-Lemon Syrup, the Raspberry-Honey Coulis, or any kind of jam.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup non-fat milk
                                                                  • Yes No 1/4 cup crunchy peanut butter
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Combine milk and remaining ingredients; add to flour mixture, stirring until smooth.
                                                                  • Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
                                                                  Yields: 5servings (serving size: 2 pancakes)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook

                                                                  Make an easy peppermint cookie filling with ready-to-spread vanilla frosting, peppermint candy and peppermint extract, and spread the filling between chocolate waters. You can make these cookies ahead and keep them in the refrigerator for up to 8 hours.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup vanilla frosting
                                                                  • Yes No 3 tbsp crushed hard peppermint candy
                                                                  • Yes No 1/4 tsp peppermint extract
                                                                  • Yes No 20 chocolate wafers
                                                                  • Combine first 3 ingredients; spread mixture on half of chocolate wafers. Top with remaining chocolate wafers.
                                                                  • Note: Cookies may be assembled in advance and refrigerated up to eight hours. (They will soften slightly.)
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10sandwich cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate

                                                                  A tasty mix of rice, black-eyed peas, and pork, hoppin' John is a Southern dish often eaten on New Year's Day for good luck. Corn bread is a traditional accompaniment.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp whole grain dijon mustard
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 1/2 cup chopped onion
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 2/3 cup diced ham
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 cup black-eyed peas
                                                                  • Yes No 4 cup chopped mustard greens
                                                                  • Combine first 4 ingredients, stirring with a whisk; set aside.
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 6 minutes. Add rice, ham, and garlic; sauté 2 minutes. Stir in water mixture; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add peas and greens; cover and cook 5 minutes. Stir rice mixture; cover and cook an additional 5 minutes or until greens and rice are tender.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 6servings (serving size: about 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook

                                                                  Vatapa is a rustic Brazilian stew, a fiery blend with beer, coconut milk, and ground peanuts as its base. Made with leftover turkey, it's a snap to prepare. Vatapa can be made up to 2 days in advance; keep it covered in the refrigerator. It will thicken as it sits; just add a little water. Seed the jalapeño pepper to tame its heat.

                                                                  Ingredients
                                                                  • Yes No 1 tsp peanut oil
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 28 oz no salt added diced tomatoes in can
                                                                  • Yes No 1 12 oz light beer
                                                                  • Yes No 1/4 cup unsalted, dry roasted peanuts
                                                                  • Yes No 3 cup chopped turkey
                                                                  • Yes No 1/2 cup light coconut milk
                                                                  • Yes No 1/2 cup diced parsley
                                                                  • Yes No 1/2 cup diced cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No cilantro
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes. Add ginger and jalapeño; sauté 30 seconds. Stir in water, tomatoes, and beer; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
                                                                  • Place peanuts in a spice or coffee grinder; process until finely ground. Add ground peanuts, turkey, and coconut milk to pan, stirring to combine. Increase heat to medium. Bring mixture to a simmer; cook 5 minutes, stirring occasionally. Stir in parsley, cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired.
                                                                  Cuisine:YesNosouth american
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice

                                                                  Bananas that are firm rather than extra-ripe work best in this pie.

                                                                  Ingredients
                                                                  • Yes No 1 cup reduced calorie vanilla wafer crumbs
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 3 1/2 tbsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/3 cup 1% low-fat milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp creamy peanut butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 1/2 cup sliced banana
                                                                  • Yes No 1 1/2 cup frozen reduced calorie whipped topping
                                                                  • Preheat oven to 350°.
                                                                  • To prepare crust, combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 12 minutes; cool crust on a wire rack.
                                                                  • To prepare the filling, combine the sugar, cornstarch, and salt in a small heavy saucepan. Gradually add the milk, stirring with a whisk until well-blended. Cook over medium heat until mixture comes to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot custard to beaten eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (for about 1 minute); stir constantly. Remove from heat, and stir in peanut butter and vanilla. Cool slightly.
                                                                  • Arrange banana slices in bottom of prepared crust; spoon filling over bananas. Press plastic wrap onto the surface of filling; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over filling. Chill.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Not only do these Sunflower Almond Bar Cookies taste delicious, they are loaded with fiber. These Sunflower Almond Bar Cookies can also be made into drop cookies. Look at the bottom of the recipe for the baking directions.

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 cup rolled oat
                                                                  • Yes No 1 cup sunflower seeds
                                                                  • Yes No 1 cup slivered almond
                                                                  • Preheat oven to 350 degrees F. Grease 9x13 baking pan. Combine first set of ingredients with wire whisk. Set aside. Cream butter and sugars. Add eggs one at a time. Mix in vanilla. Gradually add in flour mixture until well combined. Hand stir in oats, sunflower seeds and almonds. Bake for 25 to 30 minutes. Drop Cookie Directions: Make up cookie dough. Place in refrigerator. Preheat oven to 350 degrees F. Lightly grease baking sheet. Wipe off excess. Drop cookies by heaping teaspoonful onto prepared cookie sheet. Leave 2-inches between cookies. Bake for 10 to 12 minutes. Cool on sheet for 2 minutes. Remove to cooling racks and cool completely. Makes 3 dozen drop cookies.
                                                                  Yields: 24sunflower almond bars
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir

                                                                  Bulgogi, beef barbecue, is one of the most popular Korean dishes. Serve over rice and lettuce for a complete meal.

                                                                  Ingredients
                                                                  • Yes No 1 lb top sirloin steak
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp mirin
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Wrap beef in plastic wrap; freeze 1 hour or until firm. Remove plastic wrap; cut beef diagonally across grain into 1/16-inch-thick slices.
                                                                  • Combine beef, sugar, and next 5 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
                                                                  • Prepare grill.
                                                                  • Place a wire grilling basket on grill rack. Remove beef from bag; discard marinade. Place beef on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 4servings (serving size: 3 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  These vegan chocolate cupcakes are a delicious, food-allergy-friendly treat for any party. For a birthday cake, try our similar vegan chocolate cake. Special equipment: Be sure to use standard (2-1/2-inch-diameter) muffin liners. This recipe was featured as part of our Vegan Comfort Food photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2/3 cup natural unsweetened cocoa powder
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 oz natural unsweetened chocolate
                                                                  • Yes No 2 cup rice milk
                                                                  • Yes No 2 tsp apple cider vinegar
                                                                  • Yes No 2 8 oz stick unsalted, nonhydrogenated margarine
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 8 oz vegan bittersweet chocolate
                                                                  • Yes No 2 8 oz stick unsalted nonhydrogenated margarine
                                                                  • Yes No 1 1/3 cup powdered sugar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 cup natural unsweetened cocoa powder
                                                                  • Yes No 3 tbsp soy milk
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                    For the cupcakes:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Line two 12-well (1/2 cup) muffin pans with paper liners; set aside.
                                                                  • Sift the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl; set aside.
                                                                  • Using a microwave or double boiler, melt the chocolate in a small bowl; set aside to cool slightly. In a medium, nonreactive bowl, combine the soy or rice milk and vinegar; set aside.
                                                                  • In the bowl of a stand mixer fitted with a paddle attachment, beat the margarine and sugars on medium-high speed until fluffy and well combined, about 3 minutes, stopping as needed to scrape down the sides of the bowl. With the mixer on medium speed, add the melted chocolate and vanilla and beat until just combined. Scrape down the sides of the bowl. Reduce the speed to low, add a third of the flour mixture, and mix until just incorporated. Add a third of the soy milk mixture and mix until just incorporated. Continue with the remaining flour and soy milk mixtures, alternating between each and stopping to scrape down the sides of the bowl as needed, until all ingredients are just incorporated.
                                                                  • Fill each muffin well about three-quarters full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let the cupcakes cool in their pans on a rack for 10 minutes, then remove from the pans to cool completely.
                                                                    For the frosting:
                                                                  • Using a microwave or double boiler, melt the chocolate in a medium bowl; set aside to cool.
                                                                  • In the bowl of a stand mixer fitted with a paddle attachment, beat the margarine on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Turn the mixer to low, add the sugar and salt, and mix until incorporated. Increase the speed to medium high and beat until fluffy, about 3 minutes, stopping to scrape down the sides of the bowl.
                                                                  • With the mixer on low, gradually add the cooled melted chocolate and beat until incorporated. Stop the mixer and add the cocoa powder, soy or rice milk, and vanilla. Beat on low until incorporated, then beat on medium high until the frosting is airy and thoroughly mixed, about 1 minute, stopping once to scrape down the sides of the bowl.
                                                                    To assemble:
                                                                  • Using an offset spatula or wide butter knife, spread the frosting in a gentle swirling motion over the top of each cupcake. Decorate as you wish and serve.
                                                                  Yields: 24cupcakes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Bulgarians love the sweet and salty combination of watermelon and feta cheese (but only Bulgarian feta will do!), and sometimes mint, brined olives and sliced red onion. This watermelon salad recipe uses no dressing, instead relying on the comingled juices of the ingredients. Makes 4 servings of Bulgarian Watermelon Salad Recipe #1

                                                                  Ingredients
                                                                  • Yes No 2 cup seedless watermelon
                                                                  • Yes No 4 chunk, little oz bulgarian feta cheese chunks a smaller than watermelon
                                                                  • Yes No 1/4 lb brined black olives
                                                                  • Yes No sprigged mint
                                                                  • Yes No black pepper
                                                                  • Combine all the ingredients in a large bowl and chill, or place the chilled ingredients side by side on a plate. For a pretty presentation, place a cube of watermelon, then a cube of feta cheese, and then an olive on a skewer or frilled toothpick.
                                                                  Cuisine:YesNobulgarian
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  The origin of this classic rum cocktail is one of the great debates in tikidom. Both Ernest Beaumont-Gantt (a.k.a. "Donn Beach," the father of tiki culture) and Trader Vic founder Victor Bergeron lay claim to its invention. This version borrows from Beaumont-Gantt's recipe, which adds dashes of Pernod and Angostura bitters for complexity.

                                                                  Ingredients
                                                                  • Yes No ice cube
                                                                  • Yes No 1 1/2 oz dark rum
                                                                  • Yes No 1 oz white rum
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No 1/2 oz orange curaçao
                                                                  • Yes No 2 dash angostura bitters
                                                                  • Yes No 1 dash Pernod
                                                                  • Yes No 1 cup crushed ice
                                                                  • Yes No wedge pineapple wedge, cherry and mint
                                                                  • Fill a shaker with ice cubes. Add 1 ounce of the dark rum and the white rum, lime juice, curaçao, bitters and Pernod; shake well. Strain into a rocks glass filled with cracked ice. Float the remaining dark rum on top. Garnish with the pineapple, cherry and mint sprig.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    meyer's
                                                                    Brands:
                                                                  • Yes No
                                                                    Meyer's

                                                                  When you're tired of the same ol' queso and chips, try these smoky adobo chips with some warm goat cheese and a zesty cilantro salsa.

                                                                  Ingredients
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce
                                                                  • Yes No 2 cup chopped cilantro
                                                                  • Yes No 1 cup diced tomatillo
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 1/2 tsp lime juice
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 1 tsp adobo sauce
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp cumin seed
                                                                  • Yes No 8 6 inch white corn tortillas
                                                                  • Yes No 1/2 4 oz cup style fat free cream cheese
                                                                  • Yes No 1/4 2 oz cup goat cheese (chèvre)
                                                                  • To prepare salsa, remove 2 chipotle chiles from can; finely chop to measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set aside (reserve remaining chipotle chiles and adobo sauce for another use). Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl; cover and chill for 1 hour.
                                                                  • Preheat oven to 375°.
                                                                  • To prepare chips, combine 2 1/2 teaspoons lime juice, canola oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk. Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla; repeat procedure with juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges. Place wedges in a single layer on baking sheets. Bake at 375° for 15 minutes; turn wedges. Bake an additional 10 minutes.
                                                                  • Reduce oven temperature to 350°.
                                                                  • To prepare cheese, combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mixture into a shallow 6-ounce ramekin or baking dish; cover with foil. Bake at 350° for 10 minutes or just until warm.
                                                                  Yields: 8servings (serving size: 6 chips, 1 1/2 tablespoons cheese mixture, and about 1/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The jury is out about oatmeal and gluten, although it seems that most people who are gluten-intolerant can handle oats. But if oats cause a problem these bars are for you. Quinoa flakes are gluten-free in addition to containing a fair amount of protein. Look for quinoa flakes in health food stores and some specialty shops.

                                                                  Ingredients
                                                                  • Yes No 1 cup quinoa flakes
                                                                  • Yes No 3/4 cup crisp brown rice
                                                                  • Yes No 3/4 cup dried banana chips
                                                                  • Yes No 1/2 cup dried apricots
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/2 cup agave nectar
                                                                  • Yes No 1/4 cup sunflower seed butter
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Preheat oven to 350. Line a 9 x 9-inch baking pan with parchment, leaving a 1-inch overhang on 2 sides.
                                                                  • Spread quinoa on a baking sheet and bake 15 minutes, tossing once or twice, until lightly browned and fragrant. Transfer to a large bowl.
                                                                  • Add rice cereal, banana chips, apricots, raisins, and salt; toss to combine. Add egg whites, agave nectar, sunflower seed butter, and vanilla and stir to combine.
                                                                  • Transfer to pan and using a dampened spatula spread and flatten to make even. Bake 25 to 30 minutes or until set and crisp around edges. Cool 5 minutes in pan, then using overhang, lift out of pan and transfer to wire rack to cool. Cut into 16 bars.
                                                                  Yields: 16
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  I think this is the best macaroni cheese recipe ever! This is a dish I make for the whole family, one that we all love to eat. I've used sweet tomatoes in my recipe as they really complement the cheese, and instead of béchamel sauce I've used single cream as it's a lot lighter. I've also topped the dish off with cheesy breadcrumbs, which give it a wonderful crunch. I think you'll laugh when you see how easy it is to make. I put it together extremely quickly by using my Magimix food processor. Don't worry if you haven't got one ? you can chop it all up by hand instead and then mix it in a bowl.

                                                                  Ingredients
                                                                  • Yes No macaroni
                                                                  • Yes No bread
                                                                  • Yes No super ripe tomatoes
                                                                  • Yes No 1 of garlic
                                                                  • Yes No handful, large 2 handfuls of fresh basil
                                                                  • Yes No sun dried tomatoes
                                                                  • Yes No 2 anchovies
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No handful 3 handfuls of parmesan cheese
                                                                  • Yes No single cream
                                                                  • Yes No 1 tbsp 1 tablespoon red wine vinegar
                                                                  • Yes No a nutmeg
                                                                  • Yes No cow's milk mozzarella
                                                                  • Yes No handful a of fresh thyme
                                                                  • Yes No extra virgin olive oil
                                                                  • I think this is the best macaroni cheese recipe ever! This is a dish I make for the whole family, one that we all love to eat. I've used sweet tomatoes in my recipe as they really complement the cheese, and instead of béchamel sauce I've used single cream as it's a lot lighter. I've also topped the dish off with cheesy breadcrumbs, which give it a wonderful crunch. I think you'll laugh when you see how easy it is to make. I put it together extremely quickly by using my Magimix food processor. Don't worry if you haven't got one – you can chop it all up by hand instead and then mix it in a bowl.Preheat your oven to 200ºC/400ºF/gas 6. Get a pan of salted boiling water going and cook your macaroni according to the packet instructions. Meanwhile, break your bread up, place it in the food processor and whiz it up to form breadcrumbs. Set aside. Wash your tomatoes and place them in the food processor with the garlic, basil, sun-dried tomatoes, anchovies and a good pinch of salt and pepper. Whiz up for 30 seconds. Then add 2 handfuls of the Parmesan, the cream, vinegar and grated nutmeg. Whiz until smooth and season carefully to taste so it's really yummy!By this time your macaroni will probably be cooked, so drain it in a colander, saving some of the cooking water. Place the pasta back into the pan and pour over every last bit of the cheesy sauce. You want it to be quite loose because you'll be surprised how quickly the sauce will disappear inside the macaroni and will look dry. So add a few spoonfuls of the reserved cooking water. Now you need to get yourself a baking dish about 8–10cm deep – this could be an earthenware dish or even a shallow ovenproof pan. Pour the pasta straight into your baking dish and break the mozzarella into little pieces over the top. Mix the last handful of Parmesan with the thyme leaves and breadcrumbs and sprinkle evenly over the top of the dish. Drizzle generously with good extra virgin olive oil – this will give you a lovely crunch topping.Place in the preheated oven for 20–25 minutes or until piping hot and golden on top. Serve straight away, sprinkled with a little extra Parmesan. Best eaten with a nice salad – and you'll love it. • from Jamie's Dinners
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 small lb red and yukon gold potatoes
                                                                  • Yes No 2 tbsp coarse salt
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 5 1/4 cup gherkin
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, 7 to 9 minutes. Drain potatoes, reserving 1 tablespoon cooking water. Let potatoes cool slightly.
                                                                  • Make the vinaigrette: Whisk together vinegar, mustard, and reserved cooking water in a small bowl. Gradually add oil, whisking until emulsified. Transfer potatoes to a medium bowl, and drizzle with vinaigrette. Add onion, cornichons, capers, parsley, remaining 1 1/2 teaspoons salt, and the pepper. Using a large spatula, gently stir to combine.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 1/2 lb wheat linguine
                                                                  • Yes No 2 1/2 cup homemade stock
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1 2 inch ginger
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 lb shiitake mushroom cap
                                                                  • Yes No 1 lb salmon fillet
                                                                  • Yes No 1 qt spinach
                                                                  • Yes No 1/4 lb bean sprout
                                                                  • In a large pot of boiling, salted water, cook the linguine until almost done, about 12 minutes. Drain.
                                                                  • In a medium saucepan, combine the broth, sherry, soy sauce, ginger, scallions, and salt. Bring to a simmer and continue simmering, covered, for 5 minutes. Add the mushrooms and the salmon to the broth and simmer, covered, until the fish is just cooked through, about 6 minutes for a 3/4-inch-thick fillet. Remove the salmon from the broth.
                                                                  • Stir the pasta, spinach, and bean sprouts into the broth. Cover and simmer until the pasta is done, about 3 minutes. Put the linguine and vegetables into serving bowls. Top with the salmon and ladle the ginger broth over the top.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  My husband is tomato crazy. Every year he plants 100 tomato plants in our garden. Even with our big family, that's a lot of tomatoes to eat. I'm constantly on the lookout for ways to use them up. In the summer I make this with fresh tomatoes, but it's also just as tasty made with either store-bought canned or home-canned tomatoes.

                                                                  Ingredients
                                                                  • Yes No 1 onion
                                                                  • Yes No two 14 oz canned crushed tomatoes
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 2 tsp basil leaves, dried
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp cocoa powder, unsweetened
                                                                  • Yes No one 14 oz evaporated milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No salt and pepper
                                                                  • Puree onion in a blender or food processor along with enough tomatoes to yield about 4 cups of tomato puree.
                                                                  • Pour puree into a 4- to 5-quart slow cooker along with broth, brown sugar, basil, Worcestershire, and cocoa powder. Cover and cook on Low 6 to 8 hours.
                                                                  • Ten minutes before serving, stir in evaporated milk and butter; season with salt and pepper. Heat an additional 10 minutes, and serve.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir

                                                                  Prep: 10 min., Cook: 25 min. This recipe goes with Grilled Pork Tenderloin Sandwiches

                                                                  Ingredients
                                                                  • Yes No 1 medium sweet onion
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 2 tbsp firmly packed brown sugar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Stir together all ingredients and 1/2 cup water in a large saucepan; bring to a boil over medium heat. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2 ½cups (serving size: 1 tbsp.)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  At Blue Hill at Stone Barns in Pocantico Hills, New York, chef Dan Barber prepares this soup with seasonal chicken (raised in late spring, summer and fall), using wings, backs, necks and feet. His recipe yields almost eight quarts of broth, so there's plenty to freeze. He likes serving the soup with fluffy matzo balls laced with rosemary.

                                                                  Ingredients
                                                                  • Yes No 5 lb chicken wings
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 4 large onion
                                                                  • Yes No 7 lb chicken backs, necks and feet
                                                                  • Yes No 6 thick, 2 1/2 inch carrots 4
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 5 bay leaf
                                                                  • Yes No 2 head garlic
                                                                  • Yes No 5 large thyme
                                                                  • Yes No 2 rosemary
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No water
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/4 cup club soda
                                                                  • Yes No 2 scallions, white and tender green parts only
                                                                  • Yes No 1/2 tsp minced rosemary
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup matzo meal
                                                                  • Yes No 2 leek, white and tender green parts only
                                                                  • Yes No 2 1 1/4 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 2 10 oz boneless skinless chicken thigh
                                                                  • MAKE THE STOCK Preheat the oven to 425°. Spread the chicken wings in a large roasting pan and roast for about 30 minutes, until golden brown.
                                                                  • Meanwhile, in a large stockpot, heat the vegetable oil. Add the onions, cover and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring frequently, until the onions are lightly browned, about 5 minutes longer. Add the chicken backs, necks and feet, the diced carrots, celery, bay leaves, garlic, thyme, rosemary, peppercorns and 8 quarts of water and bring to a light boil, skimming any scum that rises to the surface.
                                                                  • Add the roasted chicken wings to the stockpot. Place the roasting pan over 2 burners, add the vinegar and 2 cups of water and simmer over high heat, scraping up any browned bits. Add the liquid to the pot and simmer gently over moderate heat for 2 1/2 hours. Carefully strain the stock into another large pot and discard the solids, including the wings. You should have about 8 quarts. Let the stock cool, then spoon off all of the chicken fat and reserve it for the matzo balls. Season the chicken stock lightly with salt.
                                                                  • MEANWHILE, MAKE THE MATZO BALLS In a medium bowl, whisk the eggs with the chicken fat, club soda, scallions, rosemary and salt. Whisk in the matzo meal. Refrigerate for 1 hour, until slightly firm.
                                                                  • MAKE THE SOUP Bring a small saucepan of salted water to a boil. Add the sliced carrot and leeks and cook over high heat until tender, about 7 minutes; drain. In a saucepan, bring 2 cups of the stock to a simmer. Add the diced chicken breast and thighs and cook over moderately low heat until just white throughout, about 6 minutes. Transfer the chicken to a plate; reserve the broth for another use (see Note).
                                                                  • Bring a large saucepan of the chicken stock to a simmer. Scoop rounded tablespoons of the matzo mixture into balls (about 2 dozen balls) and add them to the simmering stock. Cover and cook over very low heat until the matzo balls are tender, fluffed and cooked through, about 25 minutes. Using a slotted spoon, transfer the matzo balls to a clean pot. Add the chicken, carrots and leeks and 8 cups of the stock and bring to a simmer. Ladle the soup and matzo balls into bowls and serve.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Tuna-Stuffed Tomatoes are fresh and light, and make a great main course for lunch or can replace a salad at dinner. Fresh tomatoes, stuffed with tuna, cucumbers and dressed with oil and vinegar. They are juicy and full of flavor. Serve with toast on the side.

                                                                  Ingredients
                                                                  • Yes No 4 large tomato
                                                                  • Yes No 2 oz tuna, canned
                                                                  • Yes No 1 5 inch small cucumber
                                                                  • Yes No 2 tbsp red onion
                                                                  • Yes No 6 black olive
                                                                  • Yes No dash sherry vinegar
                                                                  • Yes No drizzle olive oil
                                                                  • Yes No 4 tsp shredded cheese
                                                                  • Yes No 1 egg
                                                                  • This Tuna-Stuffed Tomatoes recipe makes 4 servings.
                                                                  • Open cans of tuna and drain them, squeezing excess water or oil from the tuna. Flake tuna into a bowl.
                                                                  • Chop Cucumber and black olives into small bits. Chop red onion finely. Add to tuna and mix. Splash a bit of sherry vinegar on the tuna mixture and drizzle olive oil over top. Mix thoroughly. Add salt if needed.
                                                                  • Note: Optionally, boil an egg, cool and chop and add to tuna mixture.
                                                                  • Rinse and dry tomatoes. Cut off the tops of the tomatoes, then cut out the flesh, leaving a cavity large enough to fill with tuna mixture. Spoon mixture into tomatoes, allowing it to mound on top.
                                                                  • Sprinkle tops of each tomato with cheese and place under broiler until cheese melts. Serve immediately with toasted French-style bread.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Pears mixed with cranberries and sweetened with brown sugar create a juicy crimson filling that gently bubbles up around the faux lattice, which has been brushed with apricot jam. You will need a 3/4-inch square cutter for the geometric pattern in the top crust of this pie.

                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No pate brisee
                                                                  • Yes No 5 2 1/2 lb ripe bartlett pears
                                                                  • Yes No 6 24 oz cup frozen cranberry
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No 1/2 cup apricot preserves
                                                                  • On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
                                                                  • On a piece of lightly floured parchment paper, roll out remaining disk of dough to 1/8 inch thick. Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the lattice to fit the pie). Using a 3/4-inch square cutter, cut a lattice pattern out of the round, leaving at least 1/2 inch between cutouts and edge of round. Transfer squares to a parchment-lined baking sheet. To make partial squares where the lattice meets the rounded edge, make a very light indentation with the cutter, then cut out the portion of the square that is inside the round with a knife. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Reroll scraps, and cut out as many additional squares as possible. Transfer parchment with the lattice top to a baking sheet. Refrigerate lattice top and squares for 1 hour.
                                                                  • Preheat oven to 375 degrees, with racks in middle and lower positions. Peel, halve, and core pears. Very thinly slice 3 pears lengthwise, and cut remaining 2 pears into 8 wedges each.
                                                                  • Toss together pears, cranberries, sugar, cornstarch, and salt in a large bowl. Using the tip of a paring knife, scrape vanilla seeds over pear mixture, and toss until seeds have been evenly incorporated. Pour filling into piecrust, gently pressing to make it as level as possible. Dot filling with butter.
                                                                  • To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Remove lattice crust and squares from refrigerator. Gently place another baking sheet on top of lattice, and carefully invert. Slide lattice on top of filling, and remove parchment. Gently press edges of crust to seal, trimming edges of lattice if necessary.
                                                                  • Lightly brush lattice with egg wash.
                                                                  • Arrange dough squares around edge of pie, overlapping them slightly. Lightly brush top of each square with egg wash as you work to help them adhere.
                                                                  • Place a foil-lined baking sheet on lower oven rack to catch any juices. Place pie on middle rack, and bake until crust is golden brown and juices are bubbling gently, 90 to 100 minutes. Tent with foil if crust browns too quickly. Let pie cool on a wire rack for 5 minutes.
                                                                  • Meanwhile, heat preserves in a saucepan over medium heat until warm. Puree in a food processor until smooth. Press through a fine sieve into a bowl or another saucepan, and reheat if necessary. Brush warm pie with a generous amount of warm apricot glaze. Let cool completely on rack.
                                                                  Yields: 19-inch pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Smoked mozzarella infuses this dish with distinctive flavor, though you can substitute regular mozzarella, if you prefer. Serve warm, or prepare in advance and serve at room temperature (store flatbreads and topping separately).

                                                                  Ingredients
                                                                  • Yes No 1/4 cup whole wheat flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp cornmeal
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 cup cherry tomato
                                                                  • Yes No 3/4 cup yukon gold potato
                                                                  • Yes No 1 4 oz cup shredded smoked mozzarella cheese
                                                                  • Yes No 1/2 cup thinly sliced basil
                                                                  • To prepare flatbreads, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour, 1/4 cup water, and yeast in a bowl; let stand 10 minutes.
                                                                  • Lightly spoon all-purpose flour into dry measuring cups, and level with a knife. Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and remaining 3/4 cup water in a large bowl. Add yeast mixture, and stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Preheat oven to 450°.
                                                                  • Punch dough down; cover and let rest 5 minutes. Divide dough in half. Roll each half into a 9-inch circle on a lightly floured surface; place on baking sheets sprinkled with cornmeal. Lightly coat dough with cooking spray. Sprinkle dough evenly with sliced garlic; press garlic into dough using fingertips. Bake at 450° for 10 minutes or until crisp and garlic begins to brown. Remove flatbreads from oven; cool on wire racks.
                                                                  • To prepare topping, combine vinegar, oil, 1/4 teaspoon salt, pepper, and minced garlic in a medium bowl. Add tomatoes; toss gently.
                                                                  • Preheat broiler.
                                                                  • Sprinkle each flatbread with 1/2 cup cheese; broil flatbreads 1 minute or until cheese melts. Remove from oven; top each flatbread with half of tomato mixture. Sprinkle each flatbread with 1/4 cup basil. Cut each flatbread into 6 equal wedges.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Lightly fried flour tortilla chips have a crispy puff-pastry-like texture, and once sprinkled with cinnamon and sugar they turn into a delicate sweet treat. Eat them on their own or use them to scoop up mouthfuls of our Caramel Sundae. Game plan: For a slacker solution to these chips, toss 7 ounces of store-bought corn tortilla chips with 3 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, and 1 tablespoon vegetable oil. Spread in an even layer on a baking sheet. Warm in a 350°F oven for 5 minutes and serve. The chips can be stored at room temperature in an airtight container for up to 7 days. This recipe was featured as part of both our Super Bowl for a Crowd menu and our Tailgating Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 2 cup vegetable oil
                                                                  • Yes No 10 8 inch flour tortilla
                                                                  • Combine sugar and cinnamon in a small bowl and set aside.
                                                                  • Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line a baking sheet with paper towels and set aside.
                                                                  • Once oil is hot, add a handful of tortilla wedges, being careful not to crowd them, and fry until golden brown, about 1 to 2 minutes per side. Remove chips with a slotted spoon to the prepared baking sheet and sprinkle with generous amounts of cinnamon-sugar mixture. Repeat with remaining tortillas. (Check the oil temperature in between batches and adjust heat accordingly.) Sprinkle any remaining cinnamon-sugar mixture over chips and serve.
                                                                  Yields: 80chips
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The deep green of the spinach in the frittata and the bright red of the Herb-Crusted Broiled Tomatoes create a vibrant combination for a vitamin-packed brunch. To speed up prep time, prepare the tomatoes while the frittata broils. Prep: 8 minutes; Cook: 6 minutes

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 3/4 cup packed baby spinach
                                                                  • Yes No 2 scallion
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/3 1.3 oz cup crumbled feta cheese
                                                                  • Yes No 2 tsp salt free greek seasoning
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat broiler.
                                                                  • Heat oil in a 10-inch ovenproof skillet over medium heat. While oil heats, coarsely chop spinach and finely chop onions. Combine egg whites, eggs, cheese, Greek seasoning, and salt in a large bowl; stir well with a whisk. Add spinach and onions, stirring well.
                                                                  • Add egg mixture to pan; cook until edges begin to set, about 2 minutes. Gently lift edge of egg mixture, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until egg mixture is almost set.
                                                                  • Broil 2 to 3 minutes or until center is set. Transfer the frittata to a serving platter immediately; cut into 4 wedges.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: 1 wedge)
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 14 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  Mock Gin
                                                                   15 m

                                                                  No bathtubs are required to make this aromatic ersatz gin. Nick Fauchald simply infuses vodka with the botanicals professional distillers use, including juniper berries and orange peel. The fragrant, amber-colored (and lawful) result is delicious in martinis and other gin-based cocktails.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 liter neutral tasting vodka
                                                                  • Yes No 1/2 30 gram cup juniper berry
                                                                  • Yes No 1/3 6 gram cup dried orange peel
                                                                  • Yes No 1 4 gram tbsp grains of paradise
                                                                  • Yes No 1 4 gram tbsp cardamom pods
                                                                  • Yes No one 1 inch, 2 gram dried ginger root
                                                                  • Yes No 1 2 gram tsp coriander seed
                                                                  • Yes No 1 2 gram tsp orris root
                                                                  • In a small saucepan, combine the 350 milliliters of vodka with the juniper berries, orange peel, grains of paradise, cardamom, ginger root, coriander and orris root. Bring to a simmer, cover and cook over moderately low heat for 10 minutes. Remove from the heat and let steep for at least 6 hours or overnight.
                                                                  • Strain the essence through a double layer of cheesecloth into a large pitcher. Add the 3 1/2 liters of vodka and stir to combine. Pour the gin into bottles and seal.
                                                                  Yields: 3 ½liters
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal

                                                                  These stylish individual cups can be prepared and refrigerated up to two days before the gathering. Substitute your favorite fresh fruits in any combination.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 tsp gelatin
                                                                  • Yes No 2 2/3 cup sparkling wine
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 4 tsp lemon juice
                                                                  • Yes No 2 cup sliced strawberry
                                                                  • Yes No 1 1/3 cup blueberry
                                                                  • Yes No 2/3 cup sliced banana
                                                                  • Yes No 2/3 cup raspberry
                                                                  • Sprinkle gelatin over 2/3 cup wine in a small saucepan, and let stand 5 minutes. Place saucepan over low heat; cook 5 minutes or until gelatin dissolves, stirring constantly.
                                                                  • Combine sugar and 2/3 cup wine in a medium saucepan over medium heat; cook 5 minutes or until sugar dissolves, stirring the mixture frequently. Remove from heat; stir in remaining 1 1/3 cups wine. Add gelatin mixture and lemon juice, stirring well.
                                                                  • Divide mixture evenly among 8 (6-ounce) Champagne flutes or wineglasses. Combine the strawberries and remaining ingredients. Stir about 1/2 cup fruit mixture into each glass; cover and chill 6 hours or overnight.
                                                                  Yields: 8servings (serving size: 1 gelée)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Chocolate Mousse
                                                                   2 h 40 m
                                                                  Ingredients
                                                                  • Yes No 12 oz bittersweet chocolate
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tbsp pure vanilla extract
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup strong brewed coffee
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 2 1/2 cup heavy whipping cream
                                                                  • Yes No 1 1/2 tbsp powdered sugar
                                                                  • Yes No 1 tsp instant espresso powder
                                                                  • In a medium saucepan, melt the chocolate with the butter over moderately low heat, stirring occasionally. Remove from the heat and stir in the vanilla.
                                                                  • In a medium, heatproof bowl, whisk the egg yolks with 1/4 cup plus 2 tablespoons of the granulated sugar and the coffee. Set the bowl over a saucepan of simmering water and whisk constantly until the yolks are frothy and an instant-read thermometer inserted in them registers 160°, about 6 minutes. Remove from the heat and fold in the melted chocolate.
                                                                  • In another medium bowl, whisk the egg whites with the cream of tartar and the remaining 1/2 cup of granulated sugar. Set the bowl over the saucepan of simmering water and whisk the whites constantly until an instant-read thermometer inserted in them registers 140°, about 5 minutes. Remove the bowl from the saucepan and continue beating the whites until stiff and glossy. Fold the beaten whites into the chocolate mixture.
                                                                  • In a clean bowl, beat 1 cup of the heavy cream until firm. Fold the whipped cream into the chocolate mixture until no streaks remain. Spoon the mousse into 8 glasses and chill for at least 2 hours.
                                                                  • Just before serving, beat the remaining 1 1/2 cups of heavy cream with the confectioners' sugar until firm. Sprinkle on the instant espresso and fold gently so the flecks and streaks are visible. Dollop the cream over the mousse and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  A few tricks will make your rib sauce extra hearty: Start with a base of sauteed onion and garlic, add beef broth for depth, and give it a 30-minute simmer to bring the flavors together.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 3/4 cup apple cider vinegar
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp celery salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until onion is translucent, 3 to 5 minutes. Add remaining ingredients; bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes.
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer

                                                                  This dark sauce takes advantage of chocolate's affinity for red wine. Dutch process cocoa lends the sauce richer chocolate flavor than regular unsweetened cocoa. Store in the refrigerator for up to one week.

                                                                  Ingredients
                                                                  • Yes No 1 cup cabernet sauvignon
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 mulling spice
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1/2 cup light colored corn syrup
                                                                  • Yes No 1 oz semisweet chocolate
                                                                  • Combine first 3 ingredients in a small saucepan; bring to a simmer. Cook 5 minutes. Discard sachet. Add cocoa and corn syrup, stirring with a whisk until smooth. Simmer 2 minutes; remove from heat. Add chocolate, stirring until chocolate melts. Cool to room temperature.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 2cups (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/4 cup low-fat mayonnaise
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 10 romaine heart
                                                                  • Yes No 10 slice crusty peasant bread
                                                                  • Yes No 3 oz parmigiano-reggiano cheese
                                                                  • Light a grill. In a blender or mini food processor, blend the mayonnaise with the vinegar, garlic, lemon juice, Dijon mustard, Worcestershire sauce and Tabasco. With the machine on, gradually add 1/2 cup of the vegetable oil until the Caesar dressing is creamy. Season with salt and pepper, cover and refrigerate.
                                                                  • Lightly brush the hearts of romaine with 1 tablespoon of the oil and season with salt and pepper. Grill over moderately high heat, turning once or twice, until lightly charred but still crisp, about 3 minutes.
                                                                  • Lightly brush the bread with the remaining 1 tablespoon of oil. Grill, turning once, until toasted, about 2 minutes.
                                                                  • Spread half of the Caesar dressing on a large platter. Arrange the grilled hearts of romaine on top and brush with the remaining dressing. Garnish with the cheese shavings and serve the grilled bread alongside.
                                                                  Yields: 10
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Mandarin oranges and apricot preserves add a fruity sweetness to this veggie-packed chicken stir fry recipe.

                                                                  Ingredients
                                                                  • Yes No 1 11 oz mandarin oranges in light syrup
                                                                  • Yes No 1/3 cup frozen orange juice concentrate
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 1/2 tsp apricot preserves
                                                                  • Yes No 1/2 tsp dark sesame oil
                                                                  • Yes No 1/8 tsp chili oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 1 1/2 tsp canola oil
                                                                  • Yes No 1 cup asparagus
                                                                  • Yes No 1/2 cup red bell pepper
                                                                  • Yes No 1/2 cup zucchini
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1/2 cup snow peas
                                                                  • Yes No 1/2 cup celery
                                                                  • Yes No 1/2 lb green bean
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 3 cup cooked rice
                                                                  • Yes No 2 tbsp slivered almond
                                                                  • Drain oranges in a colander over a bowl, reserving syrup.
                                                                  • Combine juice concentrate and the next 6 ingredients (concentrate through garlic) in a bowl, stirring with a whisk. Add chicken; cover and marinate in refrigerator 1 hour.
                                                                  • Heat canola oil in a stir-fry pan or wok over medium-high heat. Add asparagus and the next 6 ingredients (asparagus through green beans); stir-fry for 6 minutes or until crisp-tender. Add mushrooms, and stir-fry for 2 minutes. Remove vegetable mixture from pan. Add chicken mixture to pan, and stir-fry for 4 minutes or until chicken is done. Return vegetable mixture to pan. Combine reserved syrup and cornstarch in a small bowl, stirring well with a whisk. Add syrup mixture to pan, and cook for 1 minute or until slightly thick. Stir in oranges. Serve over rice and almonds.
                                                                  Yields: 4servings (serving size: 1 1/2 cups chicken mixture, 3/4 cup rice, and 1 1/2 teaspoons almond)
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Recipe courtesy of Chef G. Garvin

                                                                  Ingredients
                                                                  • Yes No 2 1 lb pork loin
                                                                  • Yes No 1 tbsp garlic salt
                                                                  • Yes No 1 pinch black pepper
                                                                  • Yes No 1 tbsp cajun spice
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 3 tbsp diced jalapeño chili pepper
                                                                  • Yes No 2 tbsp diced garlic
                                                                  • Yes No 3 cup tomato ketchup
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 1/4 cup Coca-Cola
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 1 tbsp liquid smoke
                                                                  • Yes No 1 tsp garlic salt
                                                                  • Barbecue Pork Loin
                                                                  • Start by seasoning the pork really well all over with the garlic salt, Cajun spice, and the brown sugar. Then using your hand, pat the pork with the oil. On the grill or grill pan and medium heat cook for 8 to 12 minutes, rotating every couple of minutes. After the pork is five minutes from done, add the barbeque sauce and rotate so that the sauce sticks.
                                                                  • Coca-Cola Barbeque Sauce
                                                                  • In large sauce pan add the oil, heat the oil just a little and add the garlic, shallots, jalapeño; sauté for 2 minutes, then add the remaining ingredients. Mix well and bring to a low simmer until sauce is combined.
                                                                  • Check the flavor and adjust the sweetness if you like.
                                                                  Cuisine:YesNocajun
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine

                                                                  Prep: 20 min. To make these ahead, cover sandwiches with a damp paper towel, place in a heavy-duty zip-top plastic freezer bag, and chill up to 2 hours.

                                                                  Ingredients
                                                                  • Yes No 1/2 8 oz cream cheese
                                                                  • Yes No 2 tbsp mango chutney
                                                                  • Yes No 1/4 tsp curry powder
                                                                  • Yes No 1 9 oz oscar mayer deli fresh honey smoked turkey
                                                                  • Yes No 10 slice pumpernickel party bread slices
                                                                  • Yes No 10 slice rye party bread slices
                                                                  • Yes No 10 slice parmesan cheese
                                                                  • Yes No 2 cup loosely packed arugula
                                                                  • Stir together first 3 ingredients. Spread mixture on 1 side of each bread slice. Divide turkey slices among 5 pumpernickel bread slices and 5 rye bread slices. If desired, top with Parmesan cheese. Top with arugula and remaining bread slices. Cut sandwiches in half, and secure with wooden picks, if desired.
                                                                  Yields: 5servings (20 appetizer sandwiches)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    oscar mayer
                                                                    Brands:
                                                                  • Yes No
                                                                    Oscar Mayer

                                                                  Beef sirloin is threaded onto kabobs with mushrooms and green pepper, then grilled with an herb -seasoned basting sauce.

                                                                  Ingredients
                                                                  • Yes No 1 10 1/2 oz campbell's condensed beef broth
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 boneless beef sirloin steak
                                                                  • Yes No 1 lb beef top round steak
                                                                  • Yes No 12 medium button mushroom
                                                                  • Yes No 1 1 1/2 cup large green bell pepper
                                                                  • Stir the broth, ketchup, oil, thyme, garlic powder and black pepper in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef, mushrooms and green pepper and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.
                                                                  • Remove the beef and vegetables from the marinade. Thread the beef, mushrooms and green pepper alternately on 4 skewers.
                                                                  • Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the beef is cooked through and the vegetables are tender, turning and brushing often with the marinade. Discard any remaining marinade.
                                                                  • Tip: This recipe works with both metal and bamboo skewers. The food may cook a bit faster using metal skewers since the metal will conduct the heat from the grill.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                    Supplies:
                                                                  • Yes No
                                                                    gallon size resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell

                                                                  This dish embodies the alluring qualities you'd expect from rösti—shredded potatoes that are cooked until browned and crisp on the edges. Serve with a colorful mixed greens salad.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup fat free greek style yogurt
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup grated turnip
                                                                  • Yes No 1 1/4 5 oz cup shredded gruyère cheese
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1 30 oz frozen shredded hash brown potatoes
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 large egg
                                                                  • Yes No chives
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 400°.
                                                                  • Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 8servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This satisfying breakfast recipe is perfect to make for weekend guests. Assemble and refrigerate the casserole the night before, and just pop it in the oven the next morning. Look for turkey sausage near other breakfast-style sausage in the frozen foods section.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 16 oz frozen turkey sausage
                                                                  • Yes No 8 1 1/2 oz slice sourdough bread
                                                                  • Yes No 2/3 cup shredded sharp cheddar cheese
                                                                  • Yes No 3 cup 1% low-fat milk
                                                                  • Yes No 1 cup egg substitute
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 10.75 oz condensed 30% reduced sodium, 98% fat free cream of mushroom soup
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring well to crumble.
                                                                  • Arrange bread in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cooked turkey sausage and cheddar cheese. Combine 2 1/2 cups milk, egg substitute, and Dijon mustard, stirring with a whisk. Pour over bread mixture in dish. Cover and refrigerate 8 hours or overnight.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover casserole. Combine remaining 1/2 cup milk and cream of mushroom soup, stirring with a whisk. Pour over bread mixture. Bake at 350° for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    louis rich
                                                                    Brands:
                                                                  • Yes No
                                                                    Louis Rich
                                                                  Ingredients
                                                                  • Yes No 1 small pineapple
                                                                  • Yes No 1 mango
                                                                  • Yes No 1 1/2 tbsp chili powder
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Peel and cut 1 small pineapple and 1 mango into sticks; sprinkle both sides evenly with 1 1/2 tablespoons chili powder. Lightly coat grill rack with cooking spray; grill fruit until grill marks form (about 1-2 minutes per side). Drizzle with 2 tablespoons fresh lime juice; serve.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: ¾cup
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 mint
                                                                  • Yes No 1 tbsp turbinado sugar
                                                                  • Yes No 1/4 oz club soda
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 1/2 oz bourbon
                                                                  • Yes No 2 tsp frangelico
                                                                  • Yes No 1 1/2 oz pineapple juice
                                                                  • Yes No 2 tsp maple syrup
                                                                  • In a cocktail shaker, muddle the mint leaves and turbinado sugar with the club soda. Add ice and the bourbon, Frangelico, pineapple juice and pure maple syrup and shake well. Double strain into an ice-filled rocks glass and garnish with the mint sprig.
                                                                  Cuisine:YesNokentucky
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 12 large scallion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup homemade stock
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 lb smoked turkey
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 lb spaghetti
                                                                  • In a large frying pan, melt the butter over moderate heat. Add the leeks and salt and cook, stirring occasionally, until the leeks are tender, about 10 minutes.
                                                                  • Add the broth, increase the heat to moderately high, and simmer until the liquid is reduced to about 1/4 cup. Stir in the cream and bring to a simmer. Reduce the heat and simmer until slightly thickened, 2 to 3 minutes. Stir in the turkey, parsley, and pepper.
                                                                  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain

                                                                  A take on Chicken Chile Verde, these poppers are stuffed with tomatillo salsa, chicken, and fresh cilantro. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 12 jalapeño chili pepper
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1/2 cup diced cooked chicken
                                                                  • Yes No 6 tbsp salsa verde
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
                                                                  • Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
                                                                  • Place the cream cheese, chicken, salsa verde, cilantro, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
                                                                  • Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5servings as an appetizer
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    toothpick

                                                                  "When the first of the tomatoes come in, I have to have a BLT," chef Bart Hosmer says. "It is the quintessential tomato dish." Prep Time: 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 thick inch sourdough bread
                                                                  • Yes No 2 tbsp basil aioli
                                                                  • Yes No 3 thick cut piece applewood smoked bacon
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1/3 cup loosely packed arugula
                                                                  • Yes No 2 oz fresh mozzarella cheese
                                                                  • Yes No salt and pepper
                                                                  • Spread one side of each piece of bread with basil aioli. Stack one piece with bacon, tomato slices, arugula leaves, and fresh mozzarella slices. Sprinkle with salt and pepper. Top with second slice of aioli-laden bread. Eat with gusto.
                                                                  • Tomatoes with wine: Parcel 104's Master Sommelier, Randall Bertao, likes wines with clean, focused flavors and a medium acidity to balance the tomatoes--such as Charles Melton Rosé 2004 (Barossa Valley, Australia; $12) and Merry Edwards Sauvignon Blanc 2005 (Russian River Valley, CA; $27).
                                                                  • Note: Nutritional analysis is per sandwich.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1sandwich
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood

                                                                  Brussels sprouts haters and lovers alike: we have got a recipe for you both. Here's a treat of a recipe to kick off fall flavors — an easy, quick party hors d'oeuvre, a finger food featuring everyone's favorite little cabbage: the Brussels sprout.

                                                                  Ingredients
                                                                  • Yes No ingredients
                                                                  • Yes No 50 gram unsalted butter
                                                                  • Yes No 24 pcs pancetta
                                                                  • Yes No 2 tbsp sage honey
                                                                  • Yes No 50 gram sliced almonds
                                                                  • Yes No thyme
                                                                  • Cut off bottom of Brussels sprouts, wrap in pancetta and place them in fire proof glass dish.
                                                                  • Melt the butter and add 2 tbs of honey, add thyme and pour over the Brussels sprouts.
                                                                  • Sprinkle the almonds on top. Bake it in the oven, bottom heater only without the blower at 320ºF until bacon is crispy.
                                                                  Yields: 24
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  The bubbling clay pots served at Asian restaurants are always enticing, especially when their lids are removed to reveal the steamy, savory contents. If you don’t have a clay pot at home, you can still make your own version in a Dutch oven. Serve this easy braised chicken with Sautéed Bok Choy and some steamed rice to soak up the flavorful sauce. Game plan: The chicken can be marinated up to a day in advance.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp packed dark brown sugar
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 oz ginger
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 3 star anise
                                                                  • Yes No 2 thai red chiles
                                                                  • Yes No 12 4 lb bone in chicken thighs
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No cilantro
                                                                  • Yes No brown rice
                                                                  • Place the brown sugar and water in a large clay pot or Dutch oven with a tightfitting lid over medium-high heat, stirring until the sugar dissolves. Bring to a boil; add the ginger, garlic, soy sauce, fish sauce, lime juice, star anise, and chiles; and stir to combine. Remove the pot from the heat and let cool to room temperature, about 30 minutes.
                                                                  • Add the chicken pieces and turn to coat in the marinade. Let sit at room temperature uncovered for 1 hour, or cover and marinate in the refrigerator for up to 24 hours.
                                                                  • If covered, uncover the pot and place it over high heat. Add the chicken broth and onion and bring to a boil. Reduce the heat to low, cover, and simmer until the chicken is tender, about 1 hour.
                                                                  • Remove the chicken to a serving plate. Increase the heat to medium and simmer vigorously until the sauce has slightly darkened in color and has reduced by about a third, about 5 minutes. Taste and season with salt and pepper as needed. Garnish the chicken with cilantro and serve with the sauce and steamed rice.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings
                                                                  • Total Time: 3 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  This blackened red snapper is cooked with a coating of spicy homemade blackened seasoning and served with a flavorful Creole sauce. Serve this with or without the Creole sauce, or use your own sauce.

                                                                  Ingredients
                                                                  • Yes No 4 6 to 8 oz red snapper fillets, about 6 to 8 ounces each
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No blackened seasoning
                                                                  • Yes No 1 heaping tbsp paprika
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 heaping tsp garlic powder
                                                                  • Yes No 1 heaping tsp onion powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 1/2 tsp oregano
                                                                  • Creole Sauce Mix the blackened seasoning ingredients well and funnel into a shaker. Heat a large skillet over medium heat. Brush red snapper fillets all over with butter; sprinkle with blackened seasoning. Place, skin side down, in hot skillet; drizzle a little more butter over each fillet. Cook for about 4 minutes, until blackened; turn fillets carefully and drizzle with another small amount of butter. Cook for another 2 to 3 minutes. Serve with Creole sauce (see link above) or as is, with rice and a green vegetable. Serves 4. More Fish Recipes Easy Broiled Haddock Herb Baked Fish Tilapia with Dijon Pecan Topping Tilapia with Garlic Butter Easy Fried Fish Skillet Fried Fish Nuggets Crispy Fried Catfish Beer Batter Fish Nuggets Oven Fried Haddock Recipe Easy Broiled Haddock Fried Shrimp Pan-Fried Trout Haddock Recipe Index Orange Roughy Tilapia Recipes Fish Recipe Index Catfish Recipe Index Seafood Recipe Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    slow cook
                                                                  Ingredients
                                                                  • Yes No 8 cup water
                                                                  • Yes No 4 shallot
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 12 thyme
                                                                  • Yes No 2 tbsp black peppercorn
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No crushed red chili pepper
                                                                  • Yes No 1 lb green papaya
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 large hass avocado
                                                                  • Yes No four 6 oz skinless halibut fillets
                                                                  • In a large saucepan, combine the water, shallots, garlic, thyme, peppercorns, kosher salt and oil. Squeeze the lemon over the saucepan and add to the pan. Bring to a boil, then simmer for 30 minutes.
                                                                  • Meanwhile, in a microwave-safe bowl, mix the sugar and vinegar and microwave at high power for 1 minute; stir to dissolve the sugar. Add a pinch of crushed red pepper and the green papaya. Season with sea salt and black pepper and toss to coat.
                                                                  • In a small bowl, mash the lime juice into the avocado and season with sea salt and crushed red pepper.
                                                                  • Place the halibut in a deep, medium skillet, leaving some space between the fillets. Strain enough of the aromatic poaching liquid over the fish to just cover it. Simmer the halibut gently over very low heat just until the fish flakes easily with a fork, about 10 minutes.
                                                                  • Spoon the mashed avocado onto 4 plates and top with the halibut. Using a slotted spoon, mound the papaya slaw on the fish and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This famous Thai curry is muslim in origin and can be made with either chicken or beef. It's a fragrant yellow curry that incorporates ground peanuts, lemongrass, and tamarind together with warm spices such as cardamom and fennel. Coconut milk is always used in this curry, as are bay leaves (instead of lime leaves). To make it even healthier, I've added carrots and okra, but green beans would be excellent too. The paste has a lot of ingredients, but is still easy to make. Toppings that go well with this curry include fresh coriander, roasted peanuts, and toasted coconut. ENJOY!

                                                                  Ingredients
                                                                  • Yes No 1 lb beef
                                                                  • Yes No 1 potato
                                                                  • Yes No 1 14 oz, 400 milliliter coconut milk
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1/2 cup green bean
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 1/2 tsp cumin
                                                                  • Yes No garnish, fresh coriander and peanuts
                                                                  • Yes No 1/4 cup unsalted roasted peanuts
                                                                  • Yes No 1 shallot
                                                                  • Yes No 3/4 tsp dried chili, to taste
                                                                  • Yes No 2 tbsp minced lemongrass
                                                                  • Yes No 1 ginger
                                                                  • Yes No 1.5 tbsp substitue 1.5 tbsp, lime juice
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp cardamom pods
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 3/4 tsp shrimp paste
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Place all 'paste' ingredients in a food processor or chopper and blitz to create a fragrant Thai curry paste. If needed, add 2-3 Tbsp. coconut milk to help blend ingredients. You can also use a pestle & mortar if desired.
                                                                  • Heat a wok or large frying pan over medium-high heat. Add a drizzle of vegetable oil, then add the paste. Stir-fry 1 minute to release the fragrance.
                                                                  • Add coconut milk and stir. Bring to a boil. Add chicken or beef plus potato and carrot plus green vegetables (if using). Also add the stock and bay leaves. If you used fresh lemongrass, add the leftover (upper) stalks as well. Stir well and bring to a gentle boil.
                                                                  • Reduce heat to a simmer and cover curry. Simmer for 45 minutes to 1 hour, stirring ocassionally, or until both meat and vegetables are well cooked. Alternatively, you can transfer everything to a covered casserole dish and bake for 1 hour at 350 degrees.
                                                                  • When meat is done to your liking, add the whole cumin seeds and stir them into the hot curry. Remove from heat and taste-test, adding more fish sauce if not salty or flavorful enough. If too spicy for your taste, add more coconut milk. If you'd like a stronger sweet-sour flavor, add another 1/2 to 1 tsp. tamarind paste, plus 1/2 to 1 Tbsp. brown sugar.
                                                                  • Serve the curry with toppings of fresh coriander and whole peanuts. Serve with plain steamed rice, or also delicious with Easy Thai Coconut Rice. ENJOY!
                                                                  Cuisine:YesNothai
                                                                  Yields: 3 ½(with rice)
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    Minute