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                                                                  Ingredients
                                                                  • Yes No 1 lb fresh peas
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No black pepper
                                                                  • Yes No salt
                                                                  • Yes No pinch sugar, granulated
                                                                  • Heat 2 tablespoons of butter in a sauté pan over medium-high heat. When the butter foam recedes, add the chopped onions. Sauté the onions for a few minutes until they just begin to brown.
                                                                  • Add the peas and the chicken stock and bring to a rolling boil. Taste for salt and add if needed (you might not need to add salt if your stock is already pretty salty.) If you want, add a pinch of sugar to highlight the sweetness of the already sweet peas.
                                                                  • Stir the peas and onions often – you want the stock to reduce by about half without overcooking the peas. When the stock has reduced, turn off the heat and add the remaining butter and some black pepper. Serve at once.
                                                                  • If you want, sprinkle on some sliced fresh mint.
                                                                  • Yield: Serves 4.
                                                                  Yields: 4.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 16 oz spicy black bean dip
                                                                  • Yes No 1/2 8 oz mexican cheese blend
                                                                  • Yes No toppings, green onions, tomatoes, black olives
                                                                  • Yes No assorted tortilla and corn chips
                                                                  • Layer cream cheese, dip, and cheese in a 1-qt. serving dish. Add toppings, and serve with chips.
                                                                  • Note: For testing purposes only, we used Desert Pepper Trading Company Spicy Black Bean Dip.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve

                                                                  The nice thing about this dish is that you have the lovely, cool salad contrasting with your warm or hot fish. It works really well and is beautifully refreshing. Feel free to use whatever fish looks nice and fresh, just ask your fishmonger to fillet and pin-bone it for you.

                                                                  Ingredients
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 lemons
                                                                  • Yes No sea salt
                                                                  • Yes No freshly ground black pepper
                                                                  • Yes No 400g fish fillets
                                                                  • Yes No handful oregano
                                                                  • Yes No 800 beautifully ripe mixed tomatoes
                                                                  • Yes No 2 bulbs of fennel, herby tops
                                                                  • Yes No 2 tbsp 2 tablespoons balsamic vinegar
                                                                  • Yes No chilli
                                                                  • The nice thing about this dish is that you have the lovely, cool salad contrasting with your warm or hot fish. It works really well and is beautifully refreshing. Feel free to use whatever fish looks nice and fresh, just ask your fishmonger to fillet and pin-bone it for you.Mix together a good lug of extra virgin olive oil, a nice squeeze of lemon juice and a pinch of salt and pepper. Drizzle this all over the fish then pat on the chopped marjoram or oregano. Put your fillets on the hottest part of the grill (make sure your grill is really clean to prevent the fish from sticking).If your fillets are 2cm thick, they’ll only need about 2 minutes cooking time. If the fish breaks up, don’t worry as you’ll be flaking it up later anyway. If it still has the skin on, cook it skin-side down as it’s less likely to stick. Once cooked, remove to a warm plate.To make the salad, finely slice the tomatoes and season with salt and pepper. Arrange on your plates. Finely slice your fennel bulb and dress it in a bowl with extra virgin olive oil and lemon juice. Season with salt and pepper then scatter over your tomatoes. Finally, spoon over your fish, flaking it as you go. Scatter over your reserved fennel tops, drizzle with the balsamic vinegar and scatter with chilli, if using, to finish.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bowl

                                                                  This drink should look fairly clear, with a slight orange tint from the Lillet and bitters. The taste is potent and aromatic, with a hint of bitter orange. This recipe was featured in our 2006 Killer Apps menu.

                                                                  Ingredients
                                                                  • Yes No splash dry sherry
                                                                  • Yes No 2 orange
                                                                  • Yes No 2 part gin
                                                                  • Yes No 1 part lillet blanc
                                                                  • Yes No dash angostura bitters
                                                                  • Add sherry to the bottom of a chilled wine glass. Dip the orange wedges into the sherry, then rub them around the inside of the glass to coat it with sherry and impart flavor from the orange oil.
                                                                  • In a cocktail shaker filled with ice, add gin and Lillet, and stir briskly until the shaker is frosted and beaded with sweat. Strain into the seasoned glass.
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    cocktail shaker
                                                                  • Yes No
                                                                    shaker

                                                                  The combination of almond butter and pitted dates creates a smoothie that is as rich and creamy as a milkshake. This breakfast drink is a good source of vitamin E and bone-building calcium.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp almond butter
                                                                  • Yes No 4 pitted dates
                                                                  • Yes No 1 cup low-fat yogurt
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 1 cup crushed ice
                                                                  • Blend almond butter, dates, yogurt, cider, and ice.
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend

                                                                  Grapes add polyphenol antioxidants, while the seeds and oil deliver vitamin E.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1 tsp maple syrup
                                                                  • Yes No 1/2 tsp stone ground mustard
                                                                  • Yes No 2 tsp grapeseed oil
                                                                  • Yes No 7 cup baby arugula
                                                                  • Yes No 2 cup red grapes
                                                                  • Yes No 2 tbsp sunflower seed kernels
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.
                                                                  • Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle vinegar mixture over arugula; sprinkle with salt and pepper. Toss gently to coat.
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk

                                                                  Get perfectly tender, juicy grilled chicken breasts by marinating the chicken in a simple mixture of olive oil, fresh lemon juice, and herbs and grilling over direct medium heat.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 lemon zest
                                                                  • Yes No 1 tbsp dried oregano
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 6 oz each boneless skinless chicken breast halves
                                                                  • In a medium bowl whisk the marinade ingredients.
                                                                  • Place the breasts on a large, rimmed plate. Spoon or brush the marinade over the breasts, turning to coat them evenly. Cover with plastic wrap and refrigerate for 1 to 2 hours.
                                                                  • Prepare the grill for direct cooking over medium heat.
                                                                  • Brush the cooking grates clean. Grill the chicken, smooth side down, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Serve warm.
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  This recipe for cheese blintzes with mixed berry sauce is from " The Culinary Institute of America: Breakfasts & Brunches " (Lebhar-Friedman Books, 2005). Blintzes are nothing more than filled crepes or pancakes and are known as nalesniki in Polish, palacsinta in Hungarian, palacinke in Croatian and Serbian, among others. This would make a great breakfast or brunch dish as well as a dessert. Here's a larger photo of Cheese Blintzes with Mixed Berry Sauce.

                                                                  Ingredients
                                                                  • Yes No crêpe
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No butter
                                                                  • Yes No 1 cup farmer's cheese
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 1/2 cup frozen raspberry
                                                                  • Yes No 1 1/2 cup frozen strawberry
                                                                  • Yes No 1 cup frozen blueberries
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • To make the crepe batter: In a large bowl, whisk together flour, sugar and salt. Make a well in center of flour mixture. In a separate medium bowl, blend milk, eggs, 1 tablespoon melted butter, and vanilla. Add milk mixture to flour mixture and stir by hand just until smooth. Let batter rest in refrigerator at least 1 hour and up to 12 hours before preparing crepes. Strain batter, if necessary, to remove lumps before preparing crepes. To make the crepes: Heat a crepe pan or small skillet over medium-high heat. Brush with melted butter. Pour about 1/4 cup batter into pan, swirling and tilting to coat bottom of pan with batter. Cook until first side is set and has a little color, about 2 minutes. Adjust temperature, if necessary. Flip the crepe and cook the other side about 1 minute more or until done. Stack crepes to fill now, or refrigerate or freeze them and assemble later. To make the cheese filling: In a large bowl, combine cheeses and sugar, and beat with a wooden spoon until thoroughly blended. Add eggs, vanilla, and salt and stir until smooth. To make the mixed berry sauce: In a medium saucepan, combine 1 cup raspberries, 1 cup strawberries, 3/4 cup blueberries, 3/4 cup sugar and 1 tablespoon lemon juice, and bring to a simmer over medium heat until sugar has dissolved, about 10 minutes. Adjust sugar, if necessary, and cook until dissolved. Puree the berry mixture and return to the saucepan and bring to a simmer. Add additional lemon juice, if necessary. Add remaining 1/2 cup raspberries, 1/2 cup strawberries and 1/4 cup blueberries, and simmer until sauce is hot. Sauce can be served hot or cold. To assemble the blintzes: Spoon 2 to 3 tablespoons filling on lower third of each crepe. Fold bottom of crepe over filling, then fold each of the remaining sides over to make a little package. Repeat with remaining crepes. Melt 1 tablespoon of the butter in a skillet over medium-low heat. Arrange 6 blintzes at a time seam-side down in skillet and sauté until faintly brown and crisp, about 2 minutes. Turn blintzes and brown on second side, another 2 minutes. Repeat with remaining blintzes, adding another tablespoon of butter for each batch. Serve 3 blintzes per plate with sauce ladled across the center. Source: " The Culinary Institute of America: Breakfasts & Brunches " (Lebhar-Friedman Books, 2005)
                                                                  Cuisine:YesNojewish
                                                                  Yields: 8servings cheese blintzes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    saucepan
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    AMP

                                                                  Sticky apricots and pomegranate seeds hold onto a blend of warm spices; when you stir them into your favorite cereal or yogurt, they flavor the whole bowl.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup roasted, unsalted pistachios
                                                                  • Yes No 1/4 cup dried cranberry
                                                                  • Yes No 1/2 cup chopped dried apricots
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and bake until lightly toasted, about 7 minutes. Let cool completely.
                                                                  • Toss pistachios with pomegranate seeds, apricots, allspice, nutmeg, cinnamon, and sugar until well coated.
                                                                  • *Available at some Trader Joe's stores.
                                                                  • Make ahead: Up to 3 days; 1 week if you add dried fruit just before eating.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 12(makes 3 cups) (serving size: 1/4 cup)
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  More panforte than Fig Newton, these chewy bars are a combination of dried figs, honey, spices, and toasted nuts. They’re sturdy enough to slip into your pocket before you hit the slopes, and will keep you energized all day long. Special equipment: Use a candy thermometer to know when the honey mixture is done cooking. Game plan: Hazelnuts are typically sold with their thin, dark skins still attached. You can easily rub the skins off with a clean kitchen towel after toasting the nuts. Don’t worry if there are a few bits left—they’ll add color and flavor. To crush the fennel seeds, seal them in a plastic bag, place them on a countertop, and tap on them using the bottom of a pot or a rolling pin until they are lightly crushed. You can also use a mortar and pestle. This recipe was featured as part of both our Winter Cabin Fever story and our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 cup hazelnuts
                                                                  • Yes No 1 cup almond
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 2 tbsp unsweetened cocoa powder
                                                                  • Yes No 2 1/4 medium tsp finely grated orange zest
                                                                  • Yes No 2 tsp fennel seed
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 8 oz dried black mission figs
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup honey
                                                                  • Heat the oven to 300°F. Coarsely chop hazelnuts and almonds and set aside. Coat a 10-inch springform pan with butter and flour and set aside. Stir together flour, cocoa powder, orange zest, fennel seeds, cinnamon, and cloves in a large bowl until evenly mixed. Add nuts and figs and stir to coat.
                                                                  • In a small saucepan, stir together sugar and honey and place over low heat. Increase heat to medium and cook, without stirring, until mixture reaches 245°F on a candy thermometer, about 6 minutes. Immediately pour over nut mixture and, working quickly, stir until dry ingredients are coated (the mixture will be very thick). Transfer to the prepared pan and, with moistened fingers, press evenly into the pan.
                                                                  • Bake until mixture has puffed slightly and has a toasty aroma, about 35 minutes. (The mixture will be soft and tacky to the touch.) Transfer to a rack to cool to room temperature, at least 1 hour. Remove from the pan and cut horizontally into thirds, then cut each third into 1/2-inch-thick bars (you should have about 36 bars).
                                                                  Yields: 36bars
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    springform pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack

                                                                  Like pasta, risotto can have infinite flavor combinations. Consider this basic vegetable risotto a blank canvas; add wine, herbs, sautéed vegetables, or additional cheese to liven it up. To see this recipe with illustrated steps, check out The Basics: How to Make Veggie Risotto.

                                                                  Ingredients
                                                                  • Yes No 1 qt low sodium vegetable broth
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 2 tbsp finely grated parmesan cheese
                                                                  • In a small saucepan, bring the vegetable broth to a simmer over medium heat and keep warm.
                                                                  • Meanwhile, heat the oil in a large, wide saucepan over medium heat until shimmering. Add the onion and garlic and season with salt and pepper. Cook, stirring with a wooden spoon, until the onion has softened, about 5 minutes.
                                                                  • Add the rice and cook, stirring occasionally, until the kernels start to crackle, about 1 to 2 minutes. Pour a ladleful of broth over the rice and let simmer, stirring constantly, until the rice absorbs the broth and the bottom of the pot is nearly dry. Continue adding broth a little at a time, seasoning occasionally and stirring constantly, until the rice is nearly al dente, about 20 minutes.
                                                                  • Add the zucchini and continue to cook until the rice is tender on the outside but still has some resistance when you bite into it, about 5 minutes more. (You might not use all of the broth.) Stir in the Parmesan, taste, and season as desired. Serve with additional Parmesan.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    pot

                                                                  Quinces are high in pectin making them a natural for jams, jellies, preserves and butters. This unusual fruit is a cross between an apple and a pear in appearance but the taste is very astringent and needs to be cooked to bring out its flavor, when its pale yellow color will turn orangey-red. The initial cooking can be done in a pressure cooker, if desired. If sieving is a chore, peel the fruit before cooking. View this larger image of quince butter. Makes about 2 pints of Quince Butter

                                                                  Ingredients
                                                                  • Yes No 12 quince
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No sugar, granulated
                                                                  • In a medium saucepan, combine quinces, water and lemon juice. Bring to a boil, reduce heat to very low and simmer until quinces look like applesauce, stirring occasionally. Pass the puree through a sieve or food mill. For every cup of strained puree add 1 cup sugar and choose one of the following cooking methods. Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down. Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down. Stovetop: Place sweetened pulp in a medium saucepan and cook over low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down. Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down. Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place. If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year. Note: Before attempting a home canning project, read what the Ball canning jars company has to say about it.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  Ingredients
                                                                  • Yes No 3 cup canola oil
                                                                  • Yes No 3 thick lb russet potato
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No 1/2 cup low-fat sour cream
                                                                  • Yes No 2 tbsp chive
                                                                  • Yes No black pepper
                                                                  • Preheat the oven to 350°. In a large saucepan over moderately high heat, heat the oil to 360°. Fry the potato skins in batches, stirring occasionally, until browned and crisp, 2 to 3 minutes per batch. Using a slotted spoon, transfer each batch of potato strips to paper towels to drain, then sprinkle with salt immediately.
                                                                  • Transfer the potato strips to a baking sheet and sprinkle them with the grated Parmigiano-Reggiano. Bake for 3 to 4 minutes, just until the cheese is melted. Let the crisps cool, then transfer to a bowl.
                                                                  • In a blender or processor, puree the sour cream with the chives and a pinch of salt and pepper until the chives are finely chopped. Transfer the dip to a bowl and serve alongside the potato crisps.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    baking sheet

                                                                  I must have made this torte hundreds of times when I first moved to London ? it was one of the first classic Italian dessert recipes that I learned to make and it?s great!

                                                                  Ingredients
                                                                  • Yes No 115g, 4 oz butter
                                                                  • Yes No 125g, 1/2 oz hazelnuts
                                                                  • Yes No 125g, 1/2 oz sugar
                                                                  • Yes No large organic eggs
                                                                  • Yes No
                                                                  • Yes No 30g, 1 oz plain flour
                                                                  • Yes No 125g, 1/2 oz ricotta cheese
                                                                  • Yes No 2 tbsp 2 tablespoons poppy seeds
                                                                  • Yes No a pinch a pinch of salt
                                                                  • Yes No 3 heaped tbsp 3 tablespoons jam
                                                                  • Yes No 50g oz best quality cooking chocolate
                                                                  • I must have made this torte hundreds of times when I first moved to London — it was one of the first classic Italian dessert recipes that I learned to make and it’s great!Preheat the oven to 190°C/375°F/gas 5. Butter a 28cm/11 inch loose-bottomed flan tin or cheesecake mould, line it with greaseproof paper and place it in the fridge. Put the hazelnuts on to a baking tray and roast in the oven for about 5 minutes until lightly golden. Allow to cool, then whizz up in a food processor until you have a fine powder — be careful not to over-whizz. You can bash the nuts up in a tea towel using a rolling pin if you don’t have a food processor. Beat the butter and sugar together either in the food processor, or in a bowl with a whisk, until pale. Add the egg yolks one by one, and the orange zest. Sieve in the flour, crumble in the ricotta and stir in the powdered hazelnuts and the poppy seeds. In a separate bowl, beat the egg whites with a pinch of salt until they are really stiff, then fold them slowly into the hazelnut mixture. Pour the mixture into the cake tin and bake in the preheated oven for around 25-30 minutes until there is a little colour on the top of the torte. You can check to see that it’s ready by sticking a cocktail stick into the centre of the torte. It should come out clean and not sticky. Remove from the oven and allow to cool. While it’s cooling, place the jam in a little pan with 4 tablespoons of water and bring this slowly up to the boil. Brush this over the top of the torte and, when cool, sprinkle with the grated chocolate. Serve with some crème fraîche or fromage frais.• from Jamie's Kitchen
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    baking tray
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cake tin
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    kitchen
                                                                    Supplies:
                                                                  • Yes No
                                                                    greaseproof paper
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 10 large egg yolk
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No one 13 oz coconut milk
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/2 cup sweetened shredded coconut
                                                                  • Preheat the oven to 350°. In a saucepan, cook the granulated sugar with the water over moderate heat, brushing down the sides of the pan with a wet brush, until a rich amber caramel forms, about 15 minutes. Quickly pour the caramel into a 9-inch square glass or ceramic baking dish to coat the bottom.
                                                                  • In a bowl, beat the egg yolks and brown sugar until very thick, 2 minutes. Beat in the cream, coconut milk, vanilla and salt and pour into the baking dish. Set the dish in a roasting pan. Pour hot water in the pan to come halfway up the dish's side. Bake for 1 hour, until the custard is just set but still jiggly in the center. Refrigerate in the dish overnight.
                                                                  • Run a knife around the edge of the custard. Set the dish in a pan of hot water for 10 seconds. Invert a flat platter over the dish then turn the custard and caramel onto the platter. Top with the toasted coconut and serve.
                                                                  Yields: 9
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    knife

                                                                  Fresh strawberries and whipped cream make this a lovely springtime dessert. A curl of orange rind adds a nice garnish.

                                                                  Ingredients
                                                                  • Yes No 4 cup quartered strawberry
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 5 egg white
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 1 10 oz strawberry jam
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No orange rind strips
                                                                  • Combine the strawberries and 1/4 cup sugar in a medium bowl. Cover and chill 1 hour; stir occasionally.
                                                                  • Preheat oven to 400°.
                                                                  • Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Set aside.
                                                                  • Place remaining 1/2 cup sugar, egg whites, and egg yolks in a large bowl; beat with a mixer at high speed until pale and fluffy (about 5 minutes). Stir in lemon rind and vanilla. Sift half of flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture. Spoon batter into prepared pan; spread evenly.
                                                                  • Bake at 400° for 10 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan; turn out onto a dishtowel dusted with powdered sugar. Carefully peel off wax paper; let cake cool 2 minutes. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely (about 1 hour). Unroll carefully; remove towel. Spread jam over cake, leaving a 1/2-inch border. Reroll cake, and place, seam side down, on a platter. Cut into 8 slices.
                                                                  • Beat cream with a mixer at high speed until stiff peaks form. Serve strawberries and whipped cream with cake. Garnish with orange rind, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings (serving size: 1 cake slice, about 1/2 cup berries, and about 2 tablespoons whipped cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    measuring cup
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper

                                                                  Grilled pizzas topped with avocado, fresh spinach, and goat cheese are a California dream come true. Stretch the dough to whatever shape fits your grill most easily: round, oval, or even free form. Flipping a large round of dough on a hot grill can be tricky, so we made two smaller pieces and turned them over with tongs and a spatula -- no sweat.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 lb pizza dough
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 5 oz soft goat cheese
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 5 oz baby spinach
                                                                  • Yes No 1 avocado
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Heat grill to medium. Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil. On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds. Transfer to prepared sheet. Brush tops with 1 tablespoon oil.
                                                                  • Transfer dough to grill. Cook, without turning over, until undersides are firm and begin to char, 2 to 3 minutes. Using tongs and a large spatula, place crusts on baking sheet, grilled side up.
                                                                  • Scatter crusts with tomatoes, scallion whites, and cheese; season with salt and pepper, and slide back onto grill. Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes. Transfer to a cutting board.
                                                                  • In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine. Pile mixture onto pizzas; halve, and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  One quick and easy way to make a side dish for a favorite steak or fish fillet is to grill some russet potato wedges until golden brown and tender, which takes only about ten minutes, and they need only a little butter and some fresh herbs to make them memorable.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 large russet potato
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 cup minced chopped fresh herbs
                                                                  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
                                                                  • In a medium bowl combine the oil, salt, and pepper. Add the potato wedges to the bowl and toss to coat evenly.
                                                                  • Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed as much as possible, until they are golden brown and quite tender, 8 to 10 minutes, turning occasionally. Transfer the potatoes back to the medium bowl.
                                                                  • In a small bowl mix the butter and mustard. Drizzle over the potatoes. Add the herbs and stir to coat the potatoes evenly. Serve warm.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  Ingredients
                                                                  • Yes No 1/4 cup white vinegar
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 4 to 5 lb chicken
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 cup chopped mint
                                                                  • Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.
                                                                  • In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.
                                                                  • Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh. Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.
                                                                  • Serves 6.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    knife
                                                                  Ingredients
                                                                  • Yes No one 1 1/2 lb loaf of sourdough rye bread
                                                                  • Yes No 1 1/2 4 tbsp stick unsalted butter
                                                                  • Yes No 1/4 cup parmesan cheese
                                                                  • Yes No 1 large onion
                                                                  • Yes No 6 medium scallion
                                                                  • Yes No 2 celery
                                                                  • Yes No 1/2 lb country ham
                                                                  • Yes No 2 large mcintosh apple
                                                                  • Yes No 1 tbsp minced thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 2 large egg
                                                                  • Preheat the oven to 350°. In a very large bowl, toss the the bread cubes with the 4 tablespoons of melted butter, then spread on 3 large baking sheets. Sprinkle with the Parmesan and bake for 15 to 20 minutes, or until browned and crisp. Let cool. Return the bread to the bowl. Leave the oven on.
                                                                  • Melt the remaining 1 stick of butter in a large skillet. Add the onion, scallions and celery and cook over moderately low heat, stirring, until softened, about 12 minutes. Add the ham and cook over moderately high heat, stirring, until golden, about 4 minutes. Stir in the apples and thyme and let cool.
                                                                  • Scrape the apple mixture over the bread cubes and toss to coat; season with salt and pepper. In a large bowl, whisk the stock with the eggs and pour over the stuffing; mix thoroughly.
                                                                  • Butter 2 large, shallow baking dishes and divide the stuffing between them. Cover with foil and bake until heated through, about 25 minutes. Uncover and bake until browned and crisp, about 15 minutes. Serve at once.
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe for Hungarian dilled curd cheesecake -- kapros (dill) turos (curd cheese) lepeny (sheet) -- is a surprisingly delightful combination of sweetened cheese and dill in a no-rise yeast crust. Compare this recipe with Hungarian curd cheesecake recipe with a meringue topping and a sweet pastry dough crust. Here is a larger photo of Hungarian Dilled Curd Cheesecake.

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1 1/2 lb farmer's cheese
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 16 oz sour cream
                                                                  • Yes No 1 tsp vanilla
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No 3 large egg white
                                                                  • Place rack in middle of oven and heat to 325 degrees. To make the dough base: In a small bowl, dissolve yeast in warm milk and set aside. In the bowl of a food processor, whiz together flour and 1/2 cup sugar. Pulse in the butter until coarse crumbs form. Mix 3 egg yolks with yeast mixture and pour through the food chute while the processor is running. The dough will be very sticky. Using slightly dampened hands, pat into the bottom of a 14x10-inch European pan or 13x9-inch American pan. Re-dampen hands as necessary to pat dough into pan. Cover with plastic wrap and set in a warm place while you make the filling. To make the filling: In a clean food processor bowl, blend the curd cheese until smooth. Add 1 1/2 cups sugar, 4 egg yolks, sour cream, vanilla and dill and blend thoroughly. Pour into a large bowl. In a separate large bowl, beat all 7 egg whites until stiff. Mix 1/3 of the beaten egg whites into the cheese mixture to lighten it. Then carefully fold in the remaining whites, trying not to deflate them. Pour into the prepared crust and bake, uncovered, 50-60 minutes. The edges should start to brown and the center should still be slightly jiggly. Remove from oven and cool completely in pan on a wire rack. But into squares when cool. Store refrigerated but let come to room temperature before serving.
                                                                  Cuisine:YesNohungarian
                                                                  Yields: 24slices dilled curd cheesecake
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  Cachitos are little ham-filled, crescent-shaped rolls. Quite popular for breakfast in Venezuela, they are sometimes called Venezuelan croissants, but they have the rich texture of a dinner roll rather than the flaky texture of a true croissant. They are much easier to make than croissants too!

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 4 tbsp vegetable shortening
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp rapid rise yeast
                                                                  • Yes No 2 egg
                                                                  • Yes No 4 cup flour
                                                                  • Yes No 1 lb deli ham
                                                                  • Cut butter and shortening into small pieces and place in a heat proof bowl of a standing mixer. Bring the milk just to a boil in a saucepan over medium high heat. Pour hot milk over shortening and butter and stir until melted. Let cool slightly. Add sugar, salt, and 1 cup flour to butter/milk mixture and stir. Add eggs and stir well. Add yeast and mix well. Add rest of flour and mix. Using dough hook attachment, knead dough until smooth and stretchy, adding more flour if necessary. Knead for 5 minutes. Dough should be soft, and slightly sticky. Place dough in a lightly greased bowl and let rise in a warm place until double in size, about 2 hours. (or chill overnight in the refrigerator). Punch down dough and divide into 4 pieces. Roll one piece out into a 10 inch circle. Using a pizza cutter, cut dough into 6 equal triangles, or pizza slices. Take 1/4 pound of the sliced ham, and cut it into thin strips. Divide the ham among the 6 triangles, placing it on top of the wide part of the triangle. Roll the triangles up toward the point, keeping the ham inside, and place the rolls point side down on a baking sheet, curving them slightly to form a crescent shape. Repeat with remaining dough. Brush rolls lightly with melted butter, then let rise in a warm place until doubled. Preheat oven to 375. Mix egg white with 1 teaspoon sugar. Bake rolls for 10 minutes. Remove, brush with egg white mixture, and return to the oven. Bake about 10 minutes more, until golden brown. Serve warm or at room temperature.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    dough hook
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  The mild tilapia is a perfect foil for the bright, zesty salsa. Serve a green salad and roasted asparagus on the side to make this dinner a celebration of healthy ingredients.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1/2 tsp anchovy paste
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 6 oz tilapia fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat broiler.
                                                                  • Combine the first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
                                                                  • Brush fish with remaining 1 tablespoon oil; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Arrange fish in a single layer on a jelly-roll pan coated with cooking spray. Broil 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.
                                                                  Yields: 4servings (serving size: 1 fish fillet and 1/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    fork

                                                                  Make vinaigrette, toast nuts, and prepare greens up to two days in advance. Substitute walnut or olive oil if hazelnut oil isn't available. To reduce prep time, you can use bagged Italian blend greens.

                                                                  Ingredients
                                                                  • Yes No 1 cup cranberry juice cocktail
                                                                  • Yes No 3/4 cup sweetened dried cranberry
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 3 tbsp diced shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp hazelnut oil
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp chopped walnut
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 cup radicchio
                                                                  • Yes No 3 cup baby spinach
                                                                  • Yes No 1/4 cup stilton cheese
                                                                  • Yes No 2 1 lb fuji apples
                                                                  • Yes No 2 head belgian endive
                                                                  • To prepare vinaigrette, combine juice and cranberries in a small saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until most of liquid evaporates. Remove from heat; stir in vinegar, shallots, and garlic. Drizzle oil into pan, stirring with a whisk until blended. Stir in salt and 1/4 teaspoon pepper. Cool vinaigrette to room temperature.
                                                                  • Preheat oven to 350°.
                                                                  • To prepare salad, combine walnuts and next 5 ingredients (through 1/8 teaspoon pepper); toss well. Spread on a foil-lined baking sheet. Bake at 350° for 5 minutes or until toasted.
                                                                  • Combine radicchio and remaining ingredients in a large bowl. Add vinaigrette and walnuts; toss well.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 2 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 8 jumbo lump oz crabmeat
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tsp wasabi paste
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/4 cup sesame seed
                                                                  • Yes No 2/3 cup safflower oil
                                                                  • Yes No 1/2 cup drained pickled ginger
                                                                  • Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; refrigerate 1 hour.
                                                                  • Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi in a small bowl. Using a vegetable peeler, make 3/4-by-2-inch ribbons from cucumber (you'll need about 24 ribbons, or 1 for each cake). Fold each ribbon into thirds.
                                                                  • In a medium bowl, whisk together flour, salt, and pepper. In a small bowl, beat eggs with the water. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
                                                                  • Form 1 scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch-thick disk about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then dredge in breadcrumb mixture.
                                                                  • Heat oil in a large skillet over medium until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 1/2 minutes. Using a slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed.
                                                                  • To serve, dot each crab cake with wasabi mayonnaise, and top with a cucumber ribbon and a piece of ginger.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 24
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    vegetable peeler
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    shallow bowl
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    towel
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    ribbon
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 nice firm aubergines, the round purple italian ones
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No herb vinegar
                                                                  • Yes No 2 sprigs of fresh flat leaf parsley
                                                                  • Yes No handful, small a of fresh mint
                                                                  • Yes No 1 of garlic
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Heat a griddle pan until nice and hot. Lay your aubergine slices on it side by side and when they are nicely charred on both sides, put them into a bowl. You will probably need to do this in several batches. While the aubergines are grilling, put 8 tablespoons of olive oil and 3 tablespoons of vinegar, with the parsley, mint and garlic, into another bowl and season with salt and pepper. When the aubergines are all done, add them to the dressing and mix around, then check the seasoning again and divide on to the bruschetta. Press the topping into the toast so all the lovely flavour gets sucked in!• from Jamie's Italy
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    griddle
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz white crème de cacao
                                                                  • Yes No 1 oz heavy whipping cream
                                                                  • Yes No pinch nutmeg
                                                                  • Fill a cocktail shaker with ice. Add the Cognac, crème de cacao and cream. Shake well, strain into a chilled martini glass and garnish with the nutmeg.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    cocktail shaker
                                                                  • Yes No
                                                                    glass
                                                                  Ingredients
                                                                  • Yes No 4 strip lemon
                                                                  • Yes No 6 oz irish whiskey
                                                                  • Yes No one 1 liter gin
                                                                  • Yes No 12 oz lemon juice
                                                                  • Yes No 1 1/2 liter club soda
                                                                  • Yes No crushed ice
                                                                  • In a punch bowl, muddle the lemon zest with the whiskey. Add the gin and let stand for 2 hours. Stir in the maraschino liqueur, lemon juice and Rich Simple Syrup and refrigerate until chilled, about 2 hours. Just before serving, stir in the club soda and add ice.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 18drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 6 oz boneless skinless chicken breast
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 1/4 tsp cayenne pepper
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 thick large bunch collard greens
                                                                  • Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with the cumin, cayenne, and 1/2 teaspoon salt. Cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and roast until cooked through, 6 to 7 minutes. Return the skillet to medium heat and add the remaining tablespoon of oil. Add the onion and bell pepper and cook, stirring, until soft, 6 to 8 minutes. Meanwhile, thinly slice the collard leaves crosswise. Add to the skillet along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing, until just tender, 2 to 3 minutes. Serve with the chicken. Substitution: If you can’t find collard greens at the market, Swiss chard or spinach will work just as well.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 tbsp white vinegar
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 cup less fat cream cheese
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No 3/8 tsp kosher salt
                                                                  • Yes No 4 slice whole grain bread
                                                                  • Yes No 1 cup arugula
                                                                  • Yes No 4 oz smoked wild salmon
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Bring water and vinegar to a simmer in a 12-inch skillet over medium heat. Add eggs, 1 at a time; simmer 3 minutes or until desired degree of doneness.
                                                                  • Combine cheese, onion, dill, and 1/8 teaspoon salt; spread 1 tablespoon cheese mixture over each bread slice. Top each serving with 1/4 cup arugula and 1 ounce salmon. Remove eggs from pan with a slotted spoon; top each sandwich with 1 egg. Sprinkle with 1/4 teaspoon salt and pepper.
                                                                  • Sustainable Choice: Look for salmon that's labeled "wild Alaskan salmon," and you can be sure you're getting sustainable seafood.
                                                                  Cuisine:YesNoalaska
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan

                                                                  Ideal for a picnic, this crispy corn-flake-coated chicken needs no utensils to be enjoyed. Marinating it overnight in rich buttermilk and a heaping dose of hot sauce makes for moist, flavorful, tender chicken with a kick of spice. What to buy: Kellogg’s Corn Flake Crumbs are the perfect size for coating chicken. If you can’t find them, you can use 5 cups of corn flakes cereal and process it in the food processor until finely ground or place it in a plastic bag and crush the flakes with a rolling pin. Game plan: If you cook the chicken just before leaving on your picnic, transport it warm, uncovered, in a basket lined with paper towels and foil. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper. The chicken needs to marinate overnight, so start this recipe a day in advance. This recipe was featured as part of both our Mother’s Day Picnic menu and our Picnic Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 cup buttermilk
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 3 tbsp hot sauce
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 tsp finely ground black pepper
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/2 tsp cayenne pepper
                                                                  • Yes No 4 skinless chicken thighs
                                                                  • Yes No 4 skinless chicken drumsticks
                                                                  • Yes No 1 1/4 cup kellogg's corn flake crumbs
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Rinse chicken and pat dry with paper towels, then transfer to a 13-by-9-inch baking dish. Pour buttermilk mixture over chicken, cover, and refrigerate 12 hours, turning once.
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Place a metal cooling rack inside a baking sheet and set aside.
                                                                  • Place Corn Flake Crumbs in a shallow dish and season with salt and freshly ground black pepper. Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken. Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.
                                                                  • Bake until golden and crispy and internal temperature is 160°F, about 35 minutes.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    shallow dish
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    baking sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Kellogg

                                                                  Why are baby carrots so often served in a sugar-laden sauce when roasting them brings out their natural sweetness? A quick roast and a toss in some mustard-laced butter and fresh herbs is all they need. Serve as is, with a salad, or as a side with this leg of lamb. What to buy: Don’t confuse packaged baby-cut carrots, which are mature carrots whittled into a smaller “baby” size, with fresh green-topped baby carrots. True baby carrots are immature, tender young carrots with their skin intact. Game plan: If the baby carrots are small enough in diameter, you can leave them whole; if they’re thick, halve them lengthwise. Peeling them is optional, but make sure you give them a good scrub. This recipe was featured as part of our Easter Dinner Dishes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 inch lb baby carrots, green to, and wispy carrot
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tsp coarse-grain mustard
                                                                  • Yes No 1 tbsp coarsely chopped chopped fresh herbs
                                                                  • Heat the oven to 450°F and arrange a rack in the middle.
                                                                  • Place the carrots on a baking sheet, drizzle with the oil, season with salt and pepper, and toss to evenly coat. Roast, shaking the pan occasionally, until a knife easily pierces the carrots, about 10 to 15 minutes. (Smaller carrots will cook in less time.) Remove from the oven and set aside while you prepare the herbed mustard-butter.
                                                                  • Melt the butter in a large frying pan over medium heat until foaming. Add the mustard and stir to combine. Add the roasted carrots and herbs and toss to coat the carrots in the butter mixture. Season with salt and pepper as needed.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3servings
                                                                  • Active Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    frying pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  This American chop suey is an easy one dish meal to prepare on a busy weekend day or any day. The ground beef mixture slowly cooks, then the cooked macaroni is added just before serving time. Serve this with biscuits and a tossed salad for a hearty and flavorful meal.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground chuck (beef)
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup shredded processed cheese
                                                                  • Yes No 1 6oz tomato paste
                                                                  • Yes No 1 15oz diced tomato in can
                                                                  • Yes No 2 cup macaroni
                                                                  • In a non-stick skillet, brown the ground beef with onion and green pepper. Drain; transfer to slow cooker/Crock Pot. Add seasonings, cheese, tomato paste, and tomatoes; stir to combine. Cover and cook on low for 5 to 6 hours. Stir in hot cooked macaroni 10 minutes before serving. Serves 4. Related Recipes Beef Macaroni Casserole Macaroni and Cheese Casserole Tex Mex Macaroni and Cheese Beef and Cheese Bake Crockpot Beefy Macaroni and Cheese Baked Ziti Recipe Baked Ziti with Italian Sausage Easy Baked Ziti Baked Ziti with Sausage II Penne Pasta and Cheese Bake Penne Pasta with Meat Sauce Skillet Beef Recipe Index Hamburg Casseroles Ground Beef Recipes Crockpot Ground Beef Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Cook Time: 5 hours
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker
                                                                  Pisto Manchego
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1 cup small spanish onion
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1 tbsp mashed garlic
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1/2 medium green bell pepper
                                                                  • Yes No 1 small zucchini
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 9 3 cup plum tomato
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No salt
                                                                  • Yes No 2 oz aged manchego cheese
                                                                  • In a large skillet, heat 2 tablespoons of the olive oil over moderate heat. Add the onion and the fresh and roasted garlic and cook until the onion is translucent, about 8 minutes. Add the bell peppers and zucchini and cook for 3 minutes, stirring often. Pour in the white wine and simmer, stirring occasionally, until the wine has reduced to 2 tablespoons, about 5 minutes.
                                                                  • Reduce the heat to low. Add the tomatoes and simmer gently until the juices have evaporated, about 30 minutes. Stir in the vinegar, parsley and the remaining 2 tablespoons of olive oil. Season with salt. Transfer the pisto to bowls and sprinkle with the grated Manchego.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet

                                                                  Here's a delicious way to ward off cold weather: Serve hot cider spiced like an apple pie. Season your cider with the same spices you would use in a pie-cinnamon, allspice, ginger, cloves, and nutmeg-then heat it up. If you'd like, pour in brandy for adults. Add a cinnamon stick to each mug for stirring.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 qt apple cider
                                                                  • Yes No 3 tbsp firmly packed golden brown sugar
                                                                  • Yes No 7 whole cinnamon stick
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Yes No 1/2 tsp powdered ginger
                                                                  • Yes No cloves, ground
                                                                  • Yes No nutmeg
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup calvados
                                                                  • In a medium saucepan, whisk together cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in brandy, if desired. Strain into a pitcher; discard solids. Serve in mugs, garnished with cinnamon sticks.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    whisk

                                                                  Bizarrely enough for a chef, I really do take my hat off to Heinz, who have become the global brand of quality in the ketchup world. It?s such an everyday cupboard product that you?ve probably never thought to make your own. But if you?re growing tomatoes in the garden, or you catch sight of some really beautiful ones at the market in summer, just think how much of a treat it would be to offer your family or guests homemade ketchup. It?s great fun to make. And you can make different colors of ketchup using just yellow, orange or green tomatoes ? simply exchange the cherry and tinned tomatoes for the same amount of your chosen colored ones.

                                                                  Ingredients
                                                                  • Yes No large 1 red onion
                                                                  • Yes No a bulb of fennel
                                                                  • Yes No celery
                                                                  • Yes No olive oil
                                                                  • Yes No a thumb sized piece of fresh ginger
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a fresh red chilli
                                                                  • Yes No a of fresh basil
                                                                  • Yes No 1 tbsp 1 tablespoon coriander seeds
                                                                  • Yes No 2 cloves
                                                                  • Yes No 1 tsp 1 teaspoon freshly ground black pepper
                                                                  • Yes No sea salt
                                                                  • Yes No 500g plum tomato
                                                                  • Yes No green tomato
                                                                  • Yes No 200ml red wine vinegar
                                                                  • Yes No 70g soft brown sugar
                                                                  • Bizarrely enough for a chef, I really do take my hat off to Heinz, who have become the global brand of quality in the ketchup world. It’s such an everyday cupboard product that you’ve probably never thought to make your own. But if you’re growing tomatoes in the garden, or you catch sight of some really beautiful ones at the market in summer, just think how much of a treat it would be to offer your family or guests homemade ketchup. It’s great fun to make. And you can make different colors of ketchup using just yellow, orange or green tomatoes – simply exchange the cherry and tinned tomatoes for the same amount of your chosen colored ones.Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt. Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half. Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste. Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months. Great served with steak and chips.• from Jamie at Home
                                                                  Cuisine:YesNoworld
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pan
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz
                                                                  • Yes No
                                                                    brand

                                                                  This silky pudding with fresh herbs and sweet sautéed leeks lies somewhere between a crustless quiche and a Spanish tortilla. This recipe was featured as part of our Resurrecting Easter Brunch menu.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 2 1/2 cup medium red potato
                                                                  • Yes No 2 tbsp flat leaf parsley
                                                                  • Yes No 2 tsp tarragon
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 medium leek
                                                                  • Yes No 1 medium garlic clove
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Coat a 2-quart baking dish with butter and set aside.
                                                                  • Combine the flour, half of the half-and-half, the eggs, and the egg yolk in a large bowl and whisk until smooth. Add the cream and remaining half-and-half, season well with salt and pepper, and whisk to combine; set aside.
                                                                  • Combine the potatoes, herbs, and zest in a large bowl and toss to coat; set aside. Heat the measured butter in a large frying pan over medium heat. When it foams, add the leeks and garlic and season with salt and pepper. Cook until the leeks are soft, about 5 to 6 minutes.
                                                                  • Mix the cooked leeks into the potato mixture and season with additional salt and pepper. Evenly spread the potato mixture in the prepared baking dish and pour the egg mixture over top.
                                                                  • Bake until the custard is puffy, golden, and set, about 30 to 35 minutes. Let rest at least 20 minutes before serving. The egg pudding can be served warm, at room temperature, or cold.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    frying pan

                                                                  Sicilian olives are large green olives marinated in herbs; you can substitute Spanish manzanilla olives. Accompany with orzo pasta and Chianti, if you're pouring wine.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz boneless skinless chicken breast halves
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup sliced sicilian olives
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp dried oregano
                                                                  • Yes No 1 14.5 oz no salt added diced tomatoes in can
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet. Sprinkle both sides of chicken with salt and pepper.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until lightly browned. Add wine; cook 1 minute. Add olives and the next 4 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes or until chicken is done. Sprinkle with basil.
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 4servings (serving size: 1 chicken breast half and about 6 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    shallow dish
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A Reuben sandwich ranks high on my list of guilty pleasures. But a sandwich is often too much. Reuben potato skins—happily loaded with corned beef, Thousand Island dressing, and sauerkaut—are a snack-sized solution. What to buy: Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes. Avoid green-spotted or sprouted potatoes—they contain the bitter toxin solanine. Game plan: Use the leftover scooped potatoes for mashed potato cakes, gnocchi, or potato soup. This recipe was featured as part of our Make Your Own Loaded Potato Skins project.

                                                                  Ingredients
                                                                  • Yes No 8 3 inch long, 2 1/4 lb russet potato
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 8 oz corned beef
                                                                  • Yes No 1/3 cup thousand island dressing
                                                                  • Yes No 1 cup sauerkraut
                                                                  • Yes No 1 1/2 cup shredded gruyère cheese
                                                                  • Heat the oven to 400°F and arrange a rack in the middle.
                                                                  • Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to the broil setting.
                                                                  • Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
                                                                  • Divide the corned beef evenly among the skins and top each with about 1 teaspoon of the dressing. Evenly divide the sauerkraut among the skins and sprinkle each with cheese. Place in the broiler and broil until the corned beef is heated through and the cheese is melted and bubbling, about 4 to 5 minutes. Serve immediately.
                                                                  Yields: 16potato skins
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broiler
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  This recipe for mud pie is from Stone Barns pie-baking contest winner Lauren Amsterdam and her son Ty. Note: This recipe contains raw eggs, which should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 tbsp almond
                                                                  • Yes No 10 tbsp sugar, granulated
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 1/2 tsp grated orange zest
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 14 oz bittersweet chocolate
                                                                  • Yes No 10 1/2 oz semisweet chocolate
                                                                  • Yes No 2 1/4 cup heavy whipping cream
                                                                  • Yes No 1 1/4 tsp pure vanilla extract
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 tbsp brewed coffee
                                                                  • Yes No chocolate leaves
                                                                  • Yes No chocolate shovel
                                                                  • Preheat oven to 350 degrees.
                                                                  • In the bowl of a food processor, add almonds, 7 tablespoons sugar, flour, salt, and orange zest. Pulse until well combined. Add butter and pulse until dough comes together and there are no lumps.
                                                                  • Press dough into an 11-inch round tart pan with a removable bottom to create a crust about 1/4-inch thick. Transfer pie crust to oven and bake until golden brown, about 20 minutes. Transfer to a wire rack to cool.
                                                                  • Place 10 1/2 ounces bittersweet chocolate and 3 1/2 ounces semisweet chocolate in a large bowl; set aside. In a small saucepan, bring 1 1/4 cups heavy cream to a boil over medium heat. Strain hot cream through a fine mesh sieve over chocolate. Stir ganache until melted and smooth. Add vanilla and stir until well combined.
                                                                  • Strain chocolate mixture through a fine mesh sieve into the center of the cooled pie shell. Evenly spread chocolate with a spatula. Transfer to a refrigerator until chocolate has set.
                                                                  • In a heatproof bowl set over (but not touching) simmering water, melt remaining 3 1/2 ounces bittersweet chocolate and 7 ounces semisweet chocolate. In a small saucepan set over low heat, beat egg yolk mixture and 1 1/2 teaspoons of water together until thickened. Transfer melted chocolate to a large bowl, fold in egg yolks and coffee until well combined; set aside.
                                                                  • In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until soft peaks form. Add 2 tablespoons sugar and beat until stiff peaks form. Gently fold whipped cream into chocolate mixture.
                                                                  • In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining tablespoon sugar and beat until stiff. Gently fold into chocolate mixture.
                                                                  • Spoon mixture on top of chilled ganache and spread evenly with a spatula. Transfer to refrigerator and chill overnight. Remove from tart pan and transfer to serving platter. Garnish platter with leaves and shovel, if desired. Serve pie at room temperature.
                                                                  Yields: 111-inch pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    heatproof bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    serving platter
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb yukon gold potatoes, and length wise
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 tbsp heavy whipping cream
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No salt and pepper
                                                                  • Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
                                                                  • Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
                                                                  • Yield: Serves 4.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    stove
                                                                  • Yes No
                                                                    bowl

                                                                  Let your toddler help by: Pouring the measured ingredients into the food processor with your guidance. Placing the pepperoni slices on the pizza. Sprinkling the cheese on the pizza.

                                                                  Ingredients
                                                                  • Yes No 3 3/5 oz whole wheat flour
                                                                  • Yes No 3 2/5 oz all purpose flour
                                                                  • Yes No 1 2 1/4 tsp quick rise yeast
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup tomato basil pasta sauce
                                                                  • Yes No 24 slice turkey pepperoni
                                                                  • Yes No 1 1/2 cup part-skim mozzarella cheese
                                                                  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, yeast, salt, and sugar in a food processor; process until blended. Combine very warm water and oil in a 1-cup glass measure. Slowly pour water mixture through food chute with processor on; process until mixture forms a ball. Process an additional 1 minute.
                                                                  • Turn dough out onto a floured surface; coat dough with cooking spray. Let rest 15 minutes.
                                                                  • Preheat oven to 500°.
                                                                  • Roll dough into a 12-inch circle. Place dough on an inverted large baking sheet coated with cooking spray. Crimp edges of dough to form a rim. Spread sauce over surface of dough, leaving a 1/2-inch border; sprinkle sauce with pepperoni and cheese.
                                                                  • Bake at 500° for 11 minutes or until cheese melts and crust is golden. Cut into 6 wedges.
                                                                  • kitchen tip
                                                                  • Let your food processor prepare the dough for this recipe, or purchase a prebaked whole-wheat thin-crust pizza shell from the grocery store. Substitute your favorite pizza veggies for the pepperoni for a vegetarian option.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6adult servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    kitchen
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 2 lb large fennel bulbs, and very, fronds
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No 5 oz aged pecorino
                                                                  • In a large bowl, whisk the red wine vinegar and the olive oil; season generously with salt and pepper. Add the sliced fennel, scallions, parsley leaves and shaved pecorino and toss the salad gently. Transfer the salad to plates, garnish with the fennel fronds and serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk

                                                                  Ian Garrone collaborated with Allen Kuehn of the San Francisco Fish Company, Far West Fungi's Ferry Building neighbor, to create this earthy, elegant recipe. Briefly soaking the salmon in fresh orange juice before broiling it creates a deeply caramelized glaze that is so delicious you will never want to cook salmon any other way.

                                                                  Ingredients
                                                                  • Yes No four 6 oz skinless, center cut salmon fillets
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 lb oyster mushroom
                                                                  • Yes No black pepper
                                                                  • Yes No 8 medium scallion
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup low-sodium broth
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Preheat the broiler. Lay the salmon fillets in a baking dish and pour the orange juice over them. Season with salt; let stand for 5 minutes. Turn the fillets; let stand for 5 minutes longer.
                                                                  • Meanwhile, in a large skillet, melt 4 tablespoons of the butter. Add the garlic and cook over moderately high heat until fragrant. Add the mushrooms; season with salt and pepper. Cover and cook over moderately high heat, until the mushrooms have released their liquid, 5 minutes. Stir in the scallions and cook uncovered over high heat, stirring occasionally, until browned, 5 minutes. Add the wine; boil for 1 minute. Add the stock and cream and simmer for 3 minutes. Season with salt and pepper.
                                                                  • While the sauce simmers, transfer the salmon to a rimmed baking sheet, skinned side down. Top each fillet with 1/2 teaspoon of the remaining butter. Broil 5 inches from the heat for 5 minutes, without turning, until richly browned and just cooked. Spoon the sauce on plates, set the salmon on top and serve.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    skillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.

                                                                  Ingredients
                                                                  • Yes No 8 egg
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp celery
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No few dashes hot sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No lettuce
                                                                  • Yes No bread
                                                                  • In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
                                                                  • Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  . Panzanella is a rustic Italian salad and although we love more traditional versions with ingredients like fresh tomatoes, cucumbers, and basil, we thought we'd try roasting the vegetables this time. The result was sweet, earthy, and caramelized, with an added depth from the choice of herbs and bread.

                                                                  Ingredients
                                                                  • Yes No 1 lb summer squash
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 4 cup grain bread cubes
                                                                  • Yes No 1/2 sweet red onion
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  Cuisine:YesNoitalian

                                                                  Prep: 10 min. Serve this dressing over fresh garden greens or drizzle over steamed green beans, asparagus, or broccoli.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 4 tbsp lemon juice
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Whisk together chopped fresh parsley and next 7 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or store in an airtight container in refrigerator up to 5 days. If chilled, let stand at room temperature 15 minutes. Whisk before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: ¾cup (serving size: 1 tbsp.)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    refrigerator

                                                                  Maine's sunny coast is as close as your patio when you break into foil packets of buttery shrimp, cod, potatoes, and corn. Fill the packets up to a day ahead, refrigerate, and toss onto the grill when it's time to eat. Don't forget crusty rolls to sop up the flavorful sauce.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp diced dill weed
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 oz red new potato
                                                                  • Yes No 1 lb skinless cod fillet
                                                                  • Yes No 8 medium oz frozen uncooked shrimp
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 hard rolls
                                                                  • Heat grill to medium. In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.
                                                                  • Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. Assemble packets: On one half of each of four folded pieces of heavy-duty foil, dividing ingredients evenly, arrange potatoes in a single layer; top with cod, then shrimp. Place 2 pieces of corn on the side. Season with salt and pepper. Add a dollop of the butter mixture and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.
                                                                  • Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes.
                                                                  • Remove from grill. Slit packets open, and transfer contents to serving bowls. Garnish with dill sprigs; serve with rolls.
                                                                  Cuisine:YesNonew england
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil

                                                                  These colorful chocolate-dipped strawberries brighten up any dessert spread. Plus, kids love them. Game plan: You can dip strawberries in quickly melted chocolate, but there’s a chance that the chocolate will bloom (or separate), causing white streaks. To prevent this, we recommend tempering the chocolate. See our instructions for tempering here. This dish was featured as part of our Valentine’s Day All-Star Recipes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb semisweet chocolate
                                                                  • Yes No 2 large pint strawberries, stems attached, and completely dried
                                                                  • Yes No 1 1/2 lb white chocolate
                                                                  • Line a baking sheet with parchment or waxed paper; set aside.
                                                                  • Place the dark chocolate in a medium heatproof bowl set over a saucepan containing an inch of barely simmering water. (But make sure the bowl does not touch the water.) Stir constantly until melted.
                                                                  • Holding the strawberries by their stems, dip them one by one in the chocolate, letting any excess drip off and placing them on the prepared baking sheet. Refrigerate until the chocolate has hardened, about 20 minutes.
                                                                  • To make strawberry tuxedos: First melt the white chocolate as directed in step 2. Dip the strawberries in the white chocolate and place them on the lined baking sheet. Refrigerate until the chocolate has hardened, about 30 minutes.
                                                                  • Line a second baking sheet with parchment or waxed paper. Melt the dark chocolate in a separate bowl. Holding the white-chocolate-covered strawberries at a 45-degree angle, dip one side into the dark chocolate, then dip the opposite side into the dark chocolate, forming a “V” or heart-shaped jacket. Place the strawberries on the second baking sheet and refrigerate until the dark chocolate has hardened.
                                                                  • Transfer a small amount of the melted dark chocolate to a small resealable plastic bag. Cut a small hole in the corner of the bag. Remove the tuxedos from the fridge and pipe three chocolate buttons on the white “shirt” of the strawberries. Refrigerate again to harden.
                                                                  Yields: 34strawberries
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    heatproof bowl
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  Serve this simple roasted red pepper soup recipe with crusty bread and a simple green salad for a quick lunch.

                                                                  Ingredients
                                                                  • Yes No 8 2 3/4 lb red bell pepper
                                                                  • Yes No 5 black peppercorn
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 large cup diced onion
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp chopped chive
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.
                                                                  • Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
                                                                  • Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag; stir in salt and black pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with chives.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6cups (serving size: 1 cup soup and 1 teaspoon chives)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    cheesecloth
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  If you're planning a small wedding or an at-home reception, stack two layers to serve 25 guests. Stylist Cari South incorporated an upside-down candy dish as the support between the layers. You can use an heirloom from your family or purchase a new one as a keepsake.

                                                                  Ingredients
                                                                  • Yes No 1 recipe poppy seed cake
                                                                  • Yes No 1 recipe buttercream frosting
                                                                  • Yes No 1 recipe white pearl filling
                                                                  • Yes No 4 dowels
                                                                  • Yes No 2 recipes poured fondant
                                                                  • Yes No 1 recipe royal icing flowers
                                                                  • Yes No rose or ...
                                                                  • Yes No rose petals
                                                                  • Bake cake layers according to directions. Wrap layers in plastic wrap, and freeze 2 hours or up to 1 month until ready to assemble.
                                                                  • Cut domed top off each layer using a serrated knife, if necessary.
                                                                  • Cut 1 (6-inch) and 1 (8-inch) circle from sturdy cardboard; cover with foil.
                                                                  • Spread a small amount of Buttercream Frosting on 1 side of each cardboard circle, and place 1 of each corresponding cake layer on top. Spread top of 6-inch layer with 1 cup White Pearl Filling; spread top of 8-inch layer with 2 cups filling. Top with remaining corresponding cake layers.
                                                                  • Cut 4 wooden craft sticks or dowels to height of 8-inch tier; insert vertically into 8-inch tier about 3 inches from sides. (Space them evenly, and be sure they are level with top of tier.)
                                                                  • Spread tops and sides of 6-inch and 8-inch tiers with a thin layer of Buttercream Frosting to seal crumbs, working from top down and smoothing with a wet spatula. Chill at least 30 minutes or, if desired, up to 8 hours.
                                                                  • Place each tier on a wire rack over a large shallow pan.
                                                                  • Prepare Poured Fondant, 1 recipe at a time. Quickly pour fondant over cake tiers, completely covering tops and sides. Reheat excess fondant in microwave oven, if necessary. Continue until tiers are evenly coated. Let dry before decorating. (If necessary, touch up fondant with a hot, wet spatula before letting it dry.)
                                                                  • Position 8-inch tier in center of a 10-inch glass cake stand. Position a 4-inch glass plate on top of 8-inch tier. Invert a 3- to 4-inch glass candy dish, and position in center of glass plate, forming a pedestal; tie with ribbon, if desired. Top with 6-inch tier.
                                                                  • Insert a coupler into a large decorating bag. Fit coupler with metal tip #125, and fill bag with remaining Buttercream Frosting. Pipe a ruffled border around bottom of each tier. Pipe a reverse shell along top of ruffled border with metal tip #16. Replace bag with metal tip #2, and pipe scrollwork on sides of each tier.
                                                                  • Attach Royal Icing Flowers around top edges of each tier with a small amount of frosting. Pipe leaves between icing flowers with metal tip #352. Place a small cluster of fresh roses in center of 6-inch tier; scatter rose petals around top of each tier, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 25servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    tie
                                                                    Equipment:
                                                                  • Yes No
                                                                    serrated knife
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    shallow pan
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    glass
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    cardboard
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    ribbon

                                                                  The contrast between the emerald asparagus and the black poppy seeds is striking atop the ravioli. If you can't find round gyoza skins, cut square wonton wrappers into circles with a 3-inch round cutter. Ricotta salata is a firm aged cheese with a sharp, slightly sweet flavor; substitute Parmesan if your supermarket doesn't carry it.

                                                                  Ingredients
                                                                  • Yes No 1 cup homemade ricotta cheese
                                                                  • Yes No 1/4 cup grated pecorino romano cheese
                                                                  • Yes No 2 tbsp minced flat leaf parsley
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 48 3 inch round gyoza skins
                                                                  • Yes No 6 qt water
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 2 cup sliced asparagus
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp poppy seed
                                                                  • Yes No 1/3 cup crumbled ricotta salata cheese
                                                                  • To prepare ravioli, combine Homemade Ricotta Cheese, pecorino Romano, parsley, 1/8 teaspoon salt, and egg whites; mix with a fork until blended. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 2 teaspoons ricotta mixture into center of skin. Moisten edges of skin with water; place 1 skin over filling, stretching slightly to meet edges of bottom skin. Press edges together with a fork to seal; place on a lightly floured baking sheet (cover with a damp towel to prevent drying). Repeat procedure with remaining skins and ricotta mixture to form 24 ravioli.
                                                                  • Bring 6 quarts water to a boil over medium-high heat. Add 4 ravioli; cook 5 minutes, turning ravioli carefully after 2 1/2 minutes. Remove ravioli from water with a slotted spoon; place on a platter. Repeat procedure with remaining ravioli; cover and keep warm. Reserve 1/2 cup cooking water.
                                                                  • To prepare topping, melt butter in a large nonstick skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Add 1/4 cup reserved cooking water, asparagus, and 1/4 teaspoon salt; cook 3 minutes or until asparagus is crisp-tender and water evaporates. Stir in poppy seeds; cook 30 seconds. Add 1/4 cup reserved cooking water; cook over medium-high heat 1 minute or until liquid is reduced by about half. Add ravioli to skillet; toss gently to combine. Sprinkle with ricotta salata; serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 4 ravioli, about 1/3 cup asparagus mixture, and about 1 tablespoon ricotta salata)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes