loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Low-Calorie Cup. Each serving of this smoothie offers a half-cup of vegetables, plus a little fruit.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped cucumber
                                                                  • Yes No 1/3 cup unsweetened frozen 100% apple juice concentrate
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 10 4 oz ice cube
                                                                  • Place all ingredients in a blender; process 2 minutes or until smooth. Serve immediately.
                                                                  Yields: 2servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  . We were cooking for a crowd, but we only used three little sausages.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 3 spicy italian sausage
                                                                  • Yes No 2 onion
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 cup red wine
                                                                  • Yes No 2 plum tomato in can
                                                                  • Yes No 1 rosemary
                                                                  • Yes No salt and pepper
                                                                  • Heat the olive oil and brown the pork very well. Turn the heat to low and add the onions - cooking and stirring until they are soft and translucent. Add the garlic and cook until fragrant. Add a squirt of tomato paste and fry it over medium-high heat, stirring, for about a minute. Then add the red wine and tomatoes. Crush the tomatoes a little in the pot, then bring to a simmer and add the rosemary or thyme.
                                                                  • Simmer, partially covered, for as long as you can - the longer it simmers the better the flavor. When you want to serve it, taste and season with salt and pepper.
                                                                  • For the pasta dish pictured above I tossed the pasta with the sauce directly, then added about a pound of whole milk mozzarella, chopped into big chunks.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2pounds pasta
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    squirt
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Squirt
                                                                  • Yes No
                                                                    Minute

                                                                  To ensure the noodles get soft, soak them in the hottest water you can get from your tap. The salad is moderately spicy; reduce the chile paste by 1 teaspoon or omit it for a milder dish.

                                                                  Ingredients
                                                                  • Yes No 1 3.75 oz uncooked bean threads
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 1/2 tbsp fish sauce
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 tsp sambal oelek
                                                                  • Yes No 2 cup shredded skinless, boneless rotisserie chicken breast
                                                                  • Yes No 1/2 cup red bell pepper
                                                                  • Yes No 1/3 cup thinly sliced shallot
                                                                  • Yes No 2 tbsp cilantro
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1/2 cup chopped unsalted dry roasted peanuts
                                                                  • Place noodles in a large bowl. Cover with very hot tap water, and let stand 15 minutes.
                                                                  • While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.
                                                                  • Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with peanuts.
                                                                  Yields: 4servings (serving size: about 1 1/2 cups salad and 2 tablespoons peanuts)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  This gorgeous turkey is seasoned with nine spices for flavor impact. Note that it also releases lots of delectable drippings for some dynamite gravy.

                                                                  Ingredients
                                                                  • Yes No 1 12 to 14 lb frozen turkey
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 tsp seasoning salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp poultry seasoning
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp red chili pepper, ground
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup water
                                                                  • Yes No garnishes, kumquats, fresh sage, fresh rosemary
                                                                  • Remove giblets and neck from turkey; reserve for making Giblet Gravy, if desired. Rinse turkey with cold water; pat dry. Place turkey, breast side up, in a greased broiler pan. Combine salt and next 8 ingredients. Using fingers, carefully loosen skin from turkey at neck area, working down to breast and thigh area. Rub about one-third of seasonings under skin. Rub skin with softened butter; rub with remaining seasonings. Tie legs together with heavy string, or tuck under flap of skin. Lift wing tips up and over back; tuck under turkey.
                                                                  • Add water to pan. Cover turkey with aluminum foil. Bake at 325° for 3 to 3 1/2 hours or until a meat thermometer inserted into meaty part of thigh registers 180°, uncovering turkey after 2 hours. Transfer turkey to a serving platter, reserving pan drippings for gravy. Let turkey stand 15 minutes before carving. Garnish, if desired.
                                                                  • Tip: If you buy a frozen bird, remember to allow about 3 days for a 12- to 14-pound turkey to thaw in the refrigerator.
                                                                  Yields: 13servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  These tasty chops use spices that can all be found in your pantry, making them a great choice for busy weeknights.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 3/4 tsp garlic powder
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp mustard powder
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 4 6 oz, 1/2 inch thick bone in center cut loin pork chops
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 9 ingredients; rub over both sides of pork. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook for 2 minutes on each side. Reduce heat to medium, and cook for 8 minutes or until done, turning occasionally. Remove from pan; let stand 5 minutes.
                                                                  Yields: 4servings (serving size: 1 pork chop)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 2 lime
                                                                  • Yes No six 6 oz chicken breast half (bone-in, skinless)
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Cut 6 long strips of zest from the oranges and 4 long strips from the limes. Peel the oranges and limes with a knife, removing all of the white pith. Working over a bowl, cut in between the membranes to release the orange and lime sections. Reserve 1/2 cup of juice.
                                                                  • Cut the breast meat from the bones, or have the butcher do this for you. Coarsely chop the bones. In a large ovenproof skillet, heat the vegetable oil. Add the bones and cook over high heat, turning occasionally, until browned, about 4 minutes. Add the onion, garlic and thyme and cook over moderate heat, stirring occasionally, until the onion is golden brown, 5 minutes. Add the wine and boil over high heat until reduced to 1/2 cup. Add the stock and the reserved zest strips and simmer over moderate heat until the stock has reduced by half, 10 minutes. Add the reserved citrus juice and simmer for 10 minutes longer. Strain the sauce into a saucepan and boil over high heat until reduced to 1 1/4 cups, 8 minutes. Wipe out the skillet.
                                                                  • Preheat the oven to 400°. Heat the olive oil in the skillet. Season the chicken breasts with salt and pepper and add them to the skillet skin side down. Cook the chicken over moderately high heat until the skin is browned, about 4 minutes. Turn the chicken over and roast in the oven for 10 minutes longer, until just cooked through. Transfer the chicken to plates.
                                                                  • Pour off the fat in the skillet. Add the citrus sauce and boil over high heat, scraping up any browned bits that have stuck to the bottom, until reduced to 1 cup, about 2 minutes. Add the reserved orange and lime sections and cook to warm through. Remove the skillet from the heat and gently stir in the butter. Season the sauce with salt and pepper. Spoon the citrus sauce and citrus sections over the chicken breasts and serve right away.
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This Czechoslovakian braised cabbage recipe - dusene zeli - is easy to prepare, but it takes about 1 hour to braise properly. Still, the ingredients are few and simple and the dish makes a great accompaniment to many meat offerings. This recipe is a good candidate for a slow cooker. SHORTCUT: Use pre-shredded cabbage. View this larger image of Czechoslovakian Braised Cabbage Makes 6 servings of Czechoslovakian Braised Cabbage

                                                                  Ingredients
                                                                  • Yes No 1 tbsp bacon fat
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 head green cabbage
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 1/4 cup white vinegar
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No black pepper
                                                                  • In large skillet or Dutch oven, heat bacon fat and saute onions 8-10 minutes or until lightly colored. Stir in bacon and cook about 5 minutes or until lightly browned. Add cabbage and caraway seeds, mixing well. Cover and cook 5 minutes over medium heat. Add vinegar, water, salt, sugar and pepper. Bring to a boil, cover tightly and cook 45 minutes to 1 hour over low heat, stirring occasionally, until cabbage is done to your liking. Add water if necessary.
                                                                  Cuisine:YesNodutch
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil

                                                                  Use any combination, or just one type, of your favorite mushrooms for this earthy vegetarian entrée. Crumbled feta cheese makes a fine substitute for goat cheese.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 3 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 3 cup sliced button mushroom
                                                                  • Yes No 2 cup sliced shiitake mushroom cap
                                                                  • Yes No 1 cup thinly sliced leek
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 12 oz roasted red bell peppers
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 cup egg substitute
                                                                  • Yes No 1 1/4 5 oz cup crumbled goat cheese (chèvre)
                                                                  • Yes No 8 oz day old sourdough bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Combine parsley, thyme, rosemary, and garlic. Set aside.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, leek, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of parsley mixture; cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat; cool slightly.
                                                                  • Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, remaining parsley mixture, milk, egg substitute, and 3/4 cup cheese in a large bowl, stirring with a whisk. Stir in mushroom mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  There?s a whole world of minestrones out there ? most of which follow very strict, authentic recipes. Personally, I feel that a minestrone should always reflect the seasons: more cabbagy, frumpy ones in the winter and lighter, more colorful ones in the spring and summer. A minestrone can also be a whole meal if you want it to be, with pasta, stale bread or rice to bulk it out. To complement the spring vegetables, I?ve put a bit of a Genoese twist on it, with a spoonful of fresh pesto added at the last minute, so the flavors explode in your mouth. Give it a try.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp 6 tablespoons fresh pesto
                                                                  • Yes No 23/4 pintsgoodchicken,hamor vegetable stock
                                                                  • Yes No 3 1/2 oz 1 bulb of fennel 3 1/2 oz fine asparagus
                                                                  • Yes No 1 large cauliflower
                                                                  • Yes No 6 baby zucchini
                                                                  • Yes No 6 plum tomatoes
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No 1 of scallions
                                                                  • Yes No 3 1/2 oz 3 1/2 oz green beans
                                                                  • Yes No 3 1/2 oz 3 1/2 oz yellow beans
                                                                  • Yes No 3 1/2 oz 3 1/2 oz peas
                                                                  • Yes No 3 1/2 oz 3 1/2 oz fava beans
                                                                  • Yes No 31/2 oz 31/2 oz spaghetti
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No purple basil
                                                                  • Yes No 1 of chives
                                                                  • There’s a whole world of minestrones out there — most of which follow very strict, authentic recipes. Personally, I feel that a minestrone should always reflect the seasons: more cabbagy, frumpy ones in the winter and lighter, more colorful ones in the spring and summer. A minestrone can also be a whole meal if you want it to be, with pasta, stale bread or rice to bulk it out. To complement the spring vegetables, I’ve put a bit of a Genoese twist on it, with a spoonful of fresh pesto added at the last minute, so the flavors explode in your mouth. Give it a try.First, if you’re going to make pesto, do it now. Bring a pot of stock to a boil. Then you need to get all the vegetables prepared and put to one side. The fennel has to be halved, sliced and finely chopped, the asparagus needs to have the woody ends removed, the stalks finely sliced and the tips left whole, the cauliflowers need to be divided into small florets, the zucchini need to be quartered lengthwise and finely chopped and finally, the tomatoes need to be blanched (see page 110). Cut them in half, remove the seeds and finely slice. Now you’re ready to rock and roll.In a casserole-type pan (quite wide but not very deep) put 5 table- spoons of olive oil and heat the pan over medium heat. Add the garlic, scallions and fennel and gently fry without coloring at all for about 15 minutes. Then add the rest of your prepared vegetables, the pasta and your boiling stock. Bring to a boil, simmer for about 10 minutes, season, and serve in big bowls with a dollop of fresh pesto in the middle, a sprinkling of chopped basil and chives, and a drizzle of extra virgin olive oil.Try this: As you can see, the idea of this soup is to celebrate all the vegetables that are available at the time, so feel free to modify the soup and make it your own.And this: A good way to break up your spaghetti is to wrap it in a tea towel and then run it over the edge of your work surface.Did you know? The fact that everything is finely chopped means that the cooking time is very quick and the soup remains light and fresh.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Light cooking tip: Cook vegetables briefly, to keep them crisp, and combine many for a variety of flavors and textures. Use refrigerated egg substitute or all egg whites instead of whole eggs to cut saturated fat in scrambles. Notes: This colorful wrap from executive chef Guido Ulmann at the Hilton Hawaiian Village Beach Resort & Spa in Honolulu makes a great brunch, lunch, or light supper entrée. He uses red or green tortillas, but any kind of the same size will do.

                                                                  Ingredients
                                                                  • Yes No 8 oz firm tofu
                                                                  • Yes No 2 6 oz roma tomato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup zucchini
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 1 cup thinly sliced scallion
                                                                  • Yes No 1 cup thinly sliced spinach
                                                                  • Yes No 1 tbsp thinly sliced basil
                                                                  • Yes No 1 1/2 cup egg white
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 10 inch flour tortilla
                                                                  • Yes No 2 cup mixed baby salad greens
                                                                  • Yes No 1/2 cup marinara sauce
                                                                  • Rinse tofu and cut into 1/2-inch cubes; drain well and gently pat dry.
                                                                  • Rinse and core tomatoes; halve lengthwise, then slice lengthwise.
                                                                  • Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add oil, zucchini, and bell pepper; stir often for 1 minute. Add tofu and tomatoes and stir until hot, 1 to 2 minutes. Add green onions, spinach, and basil; stir until wilted, about 1 minute. Add egg product and stir just until softly set, about 1 minute. Remove from heat and add salt and pepper to taste.
                                                                  • Meanwhile, wrap tortillas in plastic wrap and heat in a microwave oven on full power (100%) just until steaming, 30 to 45 seconds. Spoon a fourth of the vegetable-egg mixture along one side of each tortilla, about 1 inch from front and to within 1 inch of side edges. Fold front edge over filling, then roll up tightly like a burrito. Cut each wrap in half diagonally or into fourths and set on a dinner plate. Garnish with salad greens and hot marinara sauce, or offer sauce to add to taste.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    egg beaters
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Egg Beaters
                                                                  • Yes No
                                                                    Minute

                                                                  Serve with a spicy queso dip.

                                                                  Ingredients
                                                                  • Yes No 12 medium shrimp
                                                                  • Yes No 12 jalapeño chili pepper
                                                                  • Yes No 6 slice bacon
                                                                  • Peel shrimp, and devein, if desired.
                                                                  • Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper.
                                                                  • Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.
                                                                  • Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  In this quick dish, F&W's Marcia Kiesel coats chicken pieces with sesame seeds before sautéing, then coats them in a spicy ginger-garlic sauce.

                                                                  Ingredients
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1/4 cup sesame seed
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 lb broccoli, stems and, tops cut into florets
                                                                  • Yes No 3 tbsp oyster sauce
                                                                  • Yes No 1/2 tsp asian sesame oil
                                                                  • Yes No cooked rice
                                                                  • Preheat the oven to 350°. In a large bowl, season the chicken with salt and pepper, and toss with flour to coat thoroughly. Let the chicken stand for a few minutes, until the coating gets soggy. Pour 3 tablespoons of the vegetable oil over the chicken and toss to coat, then coat the chicken with the sesame seeds.
                                                                  • In a large nonstick skillet, heat the remaining 1 tablespoon of oil. Add the chicken in an even layer and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes. Turn the chicken and cook until browned on the second side, about 2 minutes. With tongs, transfer the chicken to a rimmed baking sheet and put it in the oven while you finish the dish.
                                                                  • In the oil remaining in the skillet, cook the ginger, garlic and crushed red pepper over moderately high heat until fragrant, about 2 minutes. Add the chicken broth and boil over high heat until reduced by half, about 4 minutes. Add the broccoli, cover and cook until bright green and crisp-tender, about 2 minutes. Stir in the oyster sauce, season with salt and remove from the heat. Gently stir in the chicken and sesame oil and serve with steamed rice.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cake
                                                                  • Yes No 1/2 cup strawberry jam
                                                                  • Yes No 2 cup thinly sliced strawberry
                                                                  • Yes No 2 tbsp triple sec
                                                                  • In a pan, combine milk and salt. Warm over medium heat until milk is just below a simmer. In a bowl, whisk together sugar, cornstarch and eggs until smooth.
                                                                  • Whisking constantly, slowly pour 1/3 of milk into sugar mixture. Whisk mixture back into pan with remaining milk; return pan to medium heat. Cook, whisking constantly, until mixture begins to thicken, about 5 minutes. Pour through a fine-mesh sieve into a clean bowl; whisk in butter and vanilla. Cover with plastic, pressing it directly on surface of custard to prevent a skin from forming. Refrigerate until completely cool, about 1 hour.
                                                                  • When custard is cool, arrange cake slices on a work surface. Spread one side thinly with jam. Line bottom of a glass trifle dish with 1/3 of pound cake slices, jam side up. Top with 1/3 of strawberries, and drizzle with 1/3 of triple sec. Spread with 1/3 of custard. Repeat layering until you have used all cake, berries, custard and triple sec, ending with custard. Refrigerate until ready to serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  For juicier chicken, sear on the stovetop and finish in the oven.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp Old Bay Seasoning
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1 cup frozen chopped onion
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1 1/2 cup long grain rice
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1 15.8 oz black eyed peas
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Preheat oven to 350º.
                                                                  • Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Combine paprika, seasoning, sugar, and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to pan; cook 2 minutes on each side. Wrap handle of pan with foil. Place pan in oven. Bake at 350º for 6 minutes or until chicken is done. Cover and keep warm.
                                                                  • Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add frozen onion and garlic; sauté 3 minutes. Stir in rice, 1/4 teaspoon salt, hot pepper sauce, and black-eyed peas; cook 3 minutes or until thoroughly heated, stirring frequently. Spoon about 3/4 cup rice mixture into each of 4 bowls; top each serving with 1 chicken breast half. Sprinkle each serving with 1 tablespoon green onions.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    Tabasco

                                                                  Prep: 35 min., Cook: 4 min.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup mahatma jasmine rice, uncooked
                                                                  • Yes No 2 tbsp chopped lemongrass
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp minced red chili pepper
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 papaya
                                                                  • Yes No 12 1 1/2 lb large sea scallop
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No basil
                                                                  • Prepare rice according to package directions, adding lemon grass to water.
                                                                  • Meanwhile, whisk together cilantro, red chile pepper, 2 tablespoons olive oil, and next 3 ingredients.
                                                                  • Process papaya in a blender until smooth, stopping to scrape down sides as needed.
                                                                  • Season scallops with salt and pepper. Cook scallops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden.
                                                                  • Stir together cilantro mixture and rice with a fork. Fill 4 lightly greased 6-ounce ramekins or custard cups with rice mixture, packing mixture tightly into cups with back of spoon. Invert each cup onto an individual serving plate, unmolding rice. Drizzle papaya puree around rice. Place 3 scallops around rice on each plate. Garnish, if desired.
                                                                  • *1 tablespoon minced green jalapeño peppers may be substituted.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mince
                                                                  Slow-Cooker Chili
                                                                   4 h 22 m

                                                                  The best part about this slow-cooker chili is that you can freeze any leftovers for a great make-ahead cold weather comfort dish. Omit the beans, if desired.

                                                                  Ingredients
                                                                  • Yes No 3 1/4 lb ground chuck (beef)
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 3 14 1/2 oz diced tomato in can
                                                                  • Yes No 3 10 3/4 oz campbell's tomato soup
                                                                  • Yes No 1 16 oz light red kidney beans
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 5 tbsp chili powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No toppings, sour cream, cheddar cheese, green onions, black olives, corn chips
                                                                  • Cook ground chuck in a large nonstick skillet over medium-high heat 12 to 14 minutes or until meat crumbles and is no longer pink; drain.
                                                                  • Place meat in a 6-qt. slow cooker; stir in 1/2 cup water, green bell pepper, and next 7 ingredients. Cover and cook on HIGH 4 hours. Serve with desired toppings.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 16cups
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 4 hours 12 minutes
                                                                  • Total Time: 4 hours 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  Ingredients
                                                                  • Yes No 1 lb blueberry
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No pinch salt
                                                                  • In a medium saucepan, mix the blueberries with the sugar. Cook over moderate heat until the blueberries begin to burst, about 5 minutes. Remove from the heat. Transfer 1/2 cup of the blueberries to a blender and puree; scrape the puree back into the sauce. Stir in the lemon juice and salt and serve the sauce warm.
                                                                  Yields: 2 ¼cups
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 2 1/2 to 3 lb to 3 pound rotisserie chicken, meat
                                                                  • Yes No 2 kirby cucumber
                                                                  • Yes No 1/2 small sweet onion
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 4 flat bread
                                                                  • Yes No 1/2 cup yogurt
                                                                  • In a large bowl, combine the oil, lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Fold in the chicken, cucumbers, onion, and dill. Divide the chicken mixture evenly among the flat breads and serve with the yogurt.
                                                                  Cuisine:YesNovidalia
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This classic spice cookie is a delicious addition to your holiday cookie collection.

                                                                  Ingredients
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour.
                                                                  • Preheat oven to 375°.
                                                                  • Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray. Bake at 375° for 8 minutes. Remove from pans; cool on wire racks.
                                                                  Yields: 12(serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No shrimp shell
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 2 qt water
                                                                  • Yes No 6 large garlic clove
                                                                  • Yes No 4 thyme
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 large chipotle chile in adobo
                                                                  • Yes No big pinch saffron
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large poblano chili pepper
                                                                  • Yes No 1 3/4 cup short grain spanish rice
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 1/2 lb green bean
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No big handful thyme
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No 1 1/2 small lb mussel
                                                                  • MAKE THE BROTH In a large saucepan, heat the oil. Add the shrimp shells and cook over moderate heat, stirring, until browned, about 5 minutes. Add the onion and carrot and cook, stirring, until the onion begins to brown, 5 minutes longer. Stir in the tomato paste and cook for 2 minutes, stirring. Add the sherry and boil for 1 minute, then add the water and return to a boil. Stir in the garlic, thyme, bay leaves, chipotle and saffron and simmer over low heat for 25 minutes.
                                                                  • Strain the broth into a saucepan, pressing hard on the solids; you should have 6 cups. Season with salt. Cover and keep warm over low heat.
                                                                  • MAKE THE PAELLA Light a grill. If using charcoal, build a large fire that will last at least 30 minutes. Start more coals in a chimney starter to feed the fire. If using a gas grill, set the center burner on high heat and the side or front and back burners on low.
                                                                  • Place a 14- to 16-inch paella pan or a 14-inch stainless steel roasting pan over a medium-hot fire. Add the olive oil and heat until sizzling. Add the scallions, onion and poblano. If using charcoal, move the pan over to the cooler side of the grill; if using gas, reduce the heat to low. Cook, stirring with a large wooden paddle or spoon, until the vegetables soften, about 5 minutes. Add the rice and cook, stirring, for 2 minutes. Stir in the tomatoes, corn, green beans and salt.
                                                                  • Add the hot broth to the rice; shake the pan to distribute the rice evenly. Move the pan to the hotter part of a charcoal grill or increase the heat to moderately low on a gas grill. If using charcoal, scatter the herbs over the coals. If using a gas grill, place the herbs in the smoker box or scatter over the heat bars. Cover the grill and let the paella cook, shaking the pan once or twice, until the broth has been absorbed and the rice is almost tender, about 20 minutes. The rice should cook at a steady simmer; add hot coals to the fire if it starts to fade.
                                                                  • Scatter the shrimp over the rice and nestle the mussels in the paella, hinge side down. Cover the grill; cook until the shrimp are pink and the mussels open, about 5 minutes. Discard any mussels that do not open. Using a large wooden paddle or spoon, transfer the seafood paella to plates, scraping up the crusty rice from the bottom of the pan, and serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Nestlé

                                                                  Whip up this spicy and flavorful Indian shrimp korma in just 30 minutes. Top the dish with a spoonful of thick, tangy Greek-style yogurt to counter the heat.

                                                                  Ingredients
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tsp madras curry powder
                                                                  • Yes No 2 tsp garam masala
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup organic vegetable broth
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/3 cup coconut milk
                                                                  • Yes No 1/4 cup diced tomato
                                                                  • Yes No 1/4 cup frozen green peas
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 4 cup basmati rice
                                                                  • Yes No 1/4 cup non-fat yogurt
                                                                  • Melt butter in a Dutch oven over medium-high heat. Add bell pepper and onion to pan; sauté 2 minutes. Add flour, ginger, and garlic; cook 1 minute, stirring constantly. Add curry powder, garam masala, and 1/4 teaspoon salt; cook 30 seconds, stirring. Stir in broth and 1/3 cup water; bring to a boil. Stir in milk and tomato; reduce heat, and simmer 5 minutes. Add peas, shrimp, and remaining salt; cook 5 minutes or until shrimp are done. Spoon about 2/3 cup rice into each of 6 bowls. Top each serving with about 1 cup shrimp mixture and 2 teaspoons yogurt.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Served with rice or Asian noodles, this is a quick, easy and satisfying meal for the whole family from SPLENDA®.

                                                                  Ingredients
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 12 oz chicken breast tenders
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1/4 cup fat-free chicken broth
                                                                  • Yes No 1 tsp ginger
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp splenda no calorie sweetener, granulated
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/4 cup red bell pepper
                                                                  • Yes No 1/4 cup green bell pepper
                                                                  • Mix 1 tsp. cornstarch and 1 Tbsp. soy sauce in a small mixing bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
                                                                  • Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, SPLENDA® Granulated Sweetener and 1 tsp. cornstarch together in a medium-sized mixing bowl.
                                                                  • Heat oil in a medium frying pan. Add chicken and cook over medium-high heat for 3-4 minutes or until just done. Add sauce and sliced peppers. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4 ¾cup lemon chicken.
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    splenda
                                                                    Brands:
                                                                  • Yes No
                                                                    Splenda

                                                                  Taco-seasoned ground beef simmered with tomato and rice is topped with salsa, cheese and lettuce for a tortilla chip-dipping meal.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 1 oz taco seasoning mix
                                                                  • Yes No 1 10 3/4 oz campbell's condensed tomato soup
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 1/2 cup uncooked instant white rice
                                                                  • Yes No pace chunky salsa
                                                                  • Yes No cheddar cheese
                                                                  • Yes No lettuce
                                                                  • Yes No tortilla chip
                                                                  • Cook the beef and taco seasoning in a 10-inch skillet until the beef is well browned, stirring often to separate meat. Pour off any fat.
                                                                  • Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the rice is tender.
                                                                  • Top with the salsa, cheese and lettuce. Serve with the tortilla chips for dipping.
                                                                  • Serving Suggestion: Serve with carrot and celery sticks. For dessert serve chunky applesauce sprinkled with cinnamon.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                  • Yes No
                                                                    pace
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  • Yes No
                                                                    Pace
                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 3/4 lb ground lamb
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No 8 cup salad greens
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 1 small cucumber
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1/3 cup pitted black olive
                                                                  • Yes No 1/3 cup crumbled feta cheese
                                                                  • Preheat gas grill to medium-high. In a small bowl, whisk together olive oil, lemon juice, 1/2 tsp. salt and 1/2 tsp. garlic powder.
                                                                  • Combine lamb, allspice and remaining garlic powder and salt in a medium bowl and mix to incorporate. Form into 8 1/2-inch-thick patties. Grill patties, turning once, until an instant-read thermometer reads 160ºF, 5 to 7 minutes total.
                                                                  • Place chickpeas, greens, cherry tomatoes, cucumber, red onion, olives and feta, if desired, in a large bowl. Toss with dressing. Divide among 4 dinner plates. Top each portion with 2 lamb patties.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix

                                                                  This is extra yummy! Its called for fish, but for all you haters out there can use chicken breast.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1 cup instant potato flakes
                                                                  • Yes No 1 lime
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 4 chicken breast (bone-in, skin-on
                                                                  • Yes No vegetable oil
                                                                  • In a shallow dish combine the following:
                                                                  • cup flour
                                                                  • Salt and Pepper
                                                                  • In second shallow dish mix together two eggs
                                                                  • In third shallow dish combine the following:
                                                                  • cup instant potato flakes
                                                                  • The zest of one lime
                                                                  • /2 teaspoon cayenne pepper
                                                                  • teaspoons salt
                                                                  • /2 teaspoon pepper
                                                                  • Dredge either 4 tilapia fillets or 4 chicken breast in the flour, shake off the excess and dip in the eggs.
                                                                  • Then dredge and coat with the potato mixture.
                                                                  • Pan fry in about a 1/2 inch of vegetable oil.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pan fry

                                                                  Create unlimited cookie variations with these chocolate sugar cookies.

                                                                  Ingredients
                                                                  • Yes No 1 cup organic butter
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 2 1/4 cup organic all purpose flour
                                                                  • Yes No 3/4 cup organic cocoa powder, unsweetened
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat oven to 350°. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg, beating until blended.
                                                                  • Combine flour, cocoa, and salt; gradually add to butter mixture, beating just until blended.
                                                                  • Divide dough into 2 equal portions; flatten each portion into a disk. Cover and chill 10 minutes.
                                                                  • Place 1 portion of dough on a lightly floured surface, and roll to 1/8-inch thickness. Cut with a 3- or 4 1/2-inch butterfly-shaped cutter. Place cookies 2 inches apart on lightly greased baking sheets. Repeat procedure with remaining dough portion.
                                                                  • Bake, in batches, at 350° for 10 to 12 minutes (for 3-inch cookies) and 15 to 17 minutes (for 4 1/2-inch cookies) or until edges are lightly browned. Let cool on baking sheets 5 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Decorate baked cookies as desired.
                                                                  • Vanilla Sugar Cookies: Omit unsweetened cocoa. Increase flour to 3 cups. Beat in 1 tsp. vanilla extract with butter in Step 1. Proceed with recipe as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12(3-inch) cookies or 12 (4 1/2-inch) cookies
                                                                  • Prep Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    butterfly
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    decorate
                                                                  Ingredients
                                                                  • Yes No 3 oz reduced fat feta cheese
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 small green bell pepper
                                                                  • Process first 7 ingredients in a food processor until smooth. Gradually add oil in a steady stream, processing until smooth. Add bell pepper, and pulse 3 seconds.
                                                                  • * 3 ounces crumbled feta cheese may be substituted for reduced-fat cheese. 1 teaspoon chopped fresh oregano may be substitutes for dried.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    chop

                                                                  This delicious recipe for focaccina with roasted garlic, scallions, and provolone is courtesy of Mario Batali and has been adapted for "The Martha Stewart Show."

                                                                  Ingredients
                                                                  • Yes No mario batali's pizza dough
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1/2 cup roasted garlic paste
                                                                  • Yes No 2 cup grated semisoft provolone
                                                                  • Yes No 1 1/2 tbsp chopped rosemary
                                                                  • Yes No 1 scallion
                                                                  • Preheat a grill or grill pan.
                                                                  • Divide dough into 2 pieces. Flour a rolling pin and roll each piece into a rectangular shape about 12 inches long, 6 to 7 inches wide, and 1/4 inch thick.
                                                                  • Place one piece of dough on grill and cook until bottom is golden brown, about 2 minutes. Turn dough and continue cooking on opposite side until golden, about 2 minutes more. Transfer dough to a cutting board. Repeat process with remaining dough.
                                                                  • Let dough stand for 2 minutes before using a serrated knife to cut foccacina horizontally in half. Spread one half of each with garlic paste and sprinkle over rosemary. Place provolone on remaining halves and sprinkle with scallions. Sandwich halves together and wrap each sandwich tightly with foil. Grill, turning once, until sandwiches are hot and cheese is melted, 5 to 6 minutes.
                                                                  • Unwrap sandwiches and cut crosswise into 1 1/2-inch wide strips using a serrated knife. Serve immediately.
                                                                  Yields: 6as an antipasto
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 15 oz solid pumpkin
                                                                  • Yes No 1 1/2 cup whole wheat flour
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Heat oven to 350° F. If not using silicone pans, lightly coat two 6-cup muffin tins with vegetable cooking spray.
                                                                  • In a large bowl, with an electric mixer on medium-high speed, beat the butter and brown sugar until light and fluffy. Reduce speed to slow, add the remaining ingredients, and beat for 3 minutes or just until smooth.
                                                                  • Spoon the batter into the muffin pans. Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean. Remove from oven and cool on a wire rack.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12muffins
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Enjoy this cake the day you make it; the Divinity Frosting won't hold up for longer storage.

                                                                  Ingredients
                                                                  • Yes No divinity frosting
                                                                  • Yes No 8 inch sour cream cake layers
                                                                  • Yes No pecan halves
                                                                  • Yes No divinity candy
                                                                  • Yes No maraschino cherries and mint sprigs
                                                                  • Yes No small candy cane
                                                                  • Spread about 1/2 cup Divinity Frosting between each cake layer, and spread remaining Divinity Frosting on top and sides of cake.
                                                                  • Arrange toasted pecan halves and Divinity Candy on top of cake, if desired. Arrange Sugared Maraschino Cherries and Mint Sprigs and candy canes around bottom edge of cake, if desired. Store at room temperature.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(4-layer) cake
                                                                    Steps:
                                                                  • Yes No
                                                                    spread

                                                                  Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that?s what really helps to make this dish amazing. I?m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I?ve been told by Italian mammas (who I don?t argue with!) that penne is the original, so that?s what I?m using in this recipe. Before you start cooking, it?s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.

                                                                  Ingredients
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 6 green and yellow courgettes
                                                                  • Yes No penne
                                                                  • Yes No egg yolk
                                                                  • Yes No 100ml double cream
                                                                  • Yes No 2 good handfuls of parmesan cheese
                                                                  • Yes No olive oil
                                                                  • Yes No smoked streaky bacon
                                                                  • Yes No a of fresh thyme, and, flowers
                                                                  • Yes No a courgette flowers
                                                                  • Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.Put a large pan of salted water on to boil. Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly and put to one side.Heat a very large frying pan (a 35cm one is a good start – every house should have one!), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long. • from Jamie at Home
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tear
                                                                    Equipment:
                                                                  • Yes No
                                                                    good start
                                                                    Brands:
                                                                  • Yes No
                                                                    Good Start
                                                                  Ingredients
                                                                  • Yes No 12 oz white rum
                                                                  • Yes No 8 oz lemon juice
                                                                  • Yes No 1/2 tbsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No crushed ice
                                                                  • Yes No 8 oz 7up
                                                                  • Yes No thin lemon wheels
                                                                  • In a large resealable container, combine all of the ingredients except ice, the 7-Up and the lemon wheels. Refrigerate until chilled, at least 1 hour. Cover tightly and shake, then pour into an ice-filled pitcher. Strain into ice-filled rocks glasses, stir in the 7-Up and garnish with lemon wheels.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Prep: 15 min., Cook: 10 min. Salmon is packed with heart-healthy omega-3 fats, but any fish fillet may be substituted for the salmon.

                                                                  Ingredients
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 1/2 cup chopped pitted kalamata olive
                                                                  • Yes No 1 cup grape tomato
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 4 6 oz salmon fillet
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No parsley
                                                                  • Sauté onion in 1 Tbsp. hot oil in a saucepan over medium heat 2 minutes or until slightly softened. Add beans, olives, and tomatoes; cook over medium heat, stirring occasionally, 2 minutes or until thoroughly heated. Remove from heat, and stir in basil.
                                                                  • Sprinkle salmon fillets evenly with salt and pepper. Cook salmon in a large nonstick skillet in remaining 1 Tbsp. hot oil over medium-high heat 3 minutes on each side or until fish flakes easily. Spoon bean mixture evenly over salmon fillets, and serve immediately. Garnish, if desired.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Pair these spuds with a green salad. We tested this recipe with hot-smoked salmon fillets, but the canned variety will work fine.

                                                                  Ingredients
                                                                  • Yes No 4 large baking potato
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 1/3 cup non-fat milk
                                                                  • Yes No 3 1/2 tbsp butter
                                                                  • Yes No 3 tbsp prepared horseradish
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 4.5 oz hot smoked salmon
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Preheat oven to 450°.
                                                                  • Bake potatoes at 450° for 50 minutes or until done; cool slightly.
                                                                  • Reduce oven temperature to 400°.
                                                                  • Cut each potato in half lengthwise, and scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onions, and next 7 ingredients (through salmon) in a large bowl, stirring until blended. Spoon potato mixture into shells. Sprinkle cheese evenly over potatoes. Bake at 400° for 15 minutes or until thoroughly heated.
                                                                  Yields: 4servings (serving size: 1 potato)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 lb wide egg noodles
                                                                  • Yes No 3/4 4 oz cup dried sour cherry
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 2 cup milk cottage cheese
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 3 cup corn flakes
                                                                  • Yes No 1/2 cup pecan halves
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No salt
                                                                  • Preheat the oven to 350°. In a large pot of boiling salted water, cook the egg noodles until al dente. Drain the noodles, reserving 1 cup of the cooking water. Add the chopped sour cherries to the reserved cooking water and let stand for 5 minutes.
                                                                  • In a large bowl, whisk the heavy cream with the cottage cheese, beaten eggs, egg yolks, 3/4 cup of the sugar and the vanilla seeds. Drain the dried cherries and add them to the bowl. Stir in the noodles. Pour the noodle mixture into a 9-by-13-inch ceramic baking dish.
                                                                  • In another bowl, toss the crushed corn flakes with the chopped pecans, melted butter, a pinch of salt and the remaining 3 tablespoons of sugar. Scatter the corn-flake mixture over the noodles and bake in the center of the oven for about 45 minutes, until the noodle kugel is set and the topping is golden. Transfer the kugel to a rack and let cool slightly before serving.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 12side-dish servings
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  We replaced the usual rice with pan-roasted sweet potatoes, onions, and poblano chiles, giving this burrito a healthy dose of fiber as well as heart-protecting micronutrients such as carotenoids (in the sweet potatoes), flavonoids (onions), folic acid (cabbage), and omega-3 fatty acids (salmon). Prep and Cook Time: about 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 1/2 tsp ground dried chiles
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 lb salmon fillet
                                                                  • Yes No 1/4 thick inch jewel sweet potato, 1/4 inch
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 poblano chili pepper
                                                                  • Yes No 6 wheat flour tortillas
                                                                  • Yes No cilantro, cabbage, low fat sour cream, and lime
                                                                  • Preheat oven to 425°. Line two 12- by 15-inch baking pans with aluminum foil.
                                                                  • Whisk together the olive oil, lime juice, garlic, ground dried chiles, and salt.
                                                                  • Rinse salmon and pat dry. Brush flesh side of salmon with 2 tablespoons of the lime-chile marinade. Set aside.
                                                                  • In a medium bowl, toss the sweet potato, zucchini, onion, and chile with the remaining marinade. Arrange vegetables in a single layer on the baking pans.
                                                                  • Roast vegetables for 10 minutes, then add salmon, skin side down, to one pan and return to oven. Continue roasting until potatoes are tender when pierced and salmon is opaque but still moist-looking in center of thickest part, 7 to 10 minutes.
                                                                  • Remove skin from salmon and slice fillet into six equal portions.
                                                                  • Spoon vegetable mixture equally onto warm tortillas. Top each with a piece of salmon and a little cilantro, cabbage, and sour cream. Fold tortilla over the filling. Serve with more sour cream and the lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1 burrito)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  If you don't have a mortar and pestle to grind the garlic paste, you can always use a small heavy bowl and the back of a wooden spoon. A food processor works, too; be sure to scrape the sides down halfway through processing, and process again to achieve a smooth paste. If you can't find piquillo peppers, you can substitute roasted red peppers. Steam the asparagus and combine the ingredients for the dressing a day ahead; store them separately in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped shallot
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp chopped roasted piquillo peppers
                                                                  • Yes No 2 tbsp chopped plum tomato
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp dijon mustard
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 lb asparagus spears
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 tsp caper
                                                                  • Place 1 tablespoon parsley, shallots, salt, and garlic in a mortar or small bowl; grind with a pestle until mixture forms a smooth paste. Stir in piquillo peppers and tomato. Add vinegar, oil, mustard, and black pepper; stir well to combine. Place asparagus in a shallow dish, and drizzle with pepper mixture. Gently toss asparagus and pepper mixture, using a serving fork and spoon. Place asparagus on a serving platter.
                                                                  • Cut egg in half lengthwise; remove and reserve the yolk for another use. Chop egg white. Sprinkle egg white, capers, and remaining tablespoon of parsley evenly over asparagus.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle

                                                                  Prep: 10 min., Cook: 2 min., Bake: 8 min.

                                                                  Ingredients
                                                                  • Yes No 4 artisan rolls
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 tsp italian seasoning
                                                                  • Preheat oven to 400°. Cut rolls in half horizontally. Melt butter in a small saucepan over medium-low heat. Add minced garlic and dried Italian seasoning, and cook, stirring constantly, 1 to 2 minutes or until fragrant. Brush butter mixture on cut sides of bread. Place bread, cut sides up, on a lightly greased baking sheet. Bake 7 to 8 minutes or until lightly toasted.
                                                                  • Note: We used Chicago hard rolls from Publix. You could also use French bread rolls, a sliced French bread baguette, or any other small rolls from your grocery store.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 12 oz spaghetti
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 6 plum tomato
                                                                  • Yes No 12 oz boneless chicken
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 4 to 5 oz fresh goat cheese
                                                                  • Bring a large pot of salted water to a boil, add spaghetti and cook according to package directions, stirring often, until al dente. Reserve 1 1/2 cups cooking liquid from pasta. Drain spaghetti in a colander and reserve.
                                                                  • Heat oil over medium heat in same pot. Add onion and cook, stirring, until softened, about 5 minutes. Return pasta to pot along with tomato, chicken and pasta liquid. Toss well and season with salt and pepper to taste.
                                                                  • Transfer pasta to plates. Sprinkle with basil, dot with crumbled goat cheese and serve immediately.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This 30-minute salad is loaded with fresh ingredients and tossed with an incredible homemade dressing.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup coarsely chopped parsley
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp whole grain dijon mustard
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 small lb red potato
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 lb green bean
                                                                  • Yes No 2 cup cubed cooked chicken
                                                                  • Yes No 2 tbsp chopped red onion
                                                                  • Yes No 1 10 oz, 6 cup gourmet salad greens
                                                                  • To prepare dressing, combine first 8 ingredients, stirring well with a whisk.
                                                                  • To prepare salad, place potatoes in a saucepan; cover with water. Add 1 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add beans, and cook an additional 4 minutes or until beans are crisp-tender. Drain. Rinse with cold water; drain well.
                                                                  • Quarter potatoes. Place the potatoes, beans, chicken, onion, and greens in a large bowl. Drizzle with dressing; toss gently to coat. Serve immediately.
                                                                  Yields: 4servings (serving size: about 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Reminiscent of sweet orange rolls, this easy pull-apart bread won raves in our Test Kitchens.

                                                                  Ingredients
                                                                  • Yes No 1 cup 2% reduced fat milk
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 cup bread flour
                                                                  • Yes No 2 1/2 tsp bread machine yeast
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp grated orange rind
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Combine first 5 ingredients in a 2-cup glass measure. Microwave at HIGH for 3 minutes. Cool 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing milk mixture, flour, yeast, and egg into bread pan, and select the dough cycle; start bread machine.
                                                                  • Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead 30 seconds. Cover dough; let rest 10 minutes. Divide the dough into 24 equal portions, shaping each into a ball (cover remaining dough to keep from drying). Combine 1/2 cup granulated sugar and rind. Dip each ball into 1/4 cup melted butter, and roll in sugar mixture. Place balls in bottom of a 10-inch tube pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
                                                                  • Preheat oven to 350°.
                                                                  • Bake at 350° for 35 minutes. Cool in pan 5 minutes on a wire rack; remove bread from pan. Cool bread 15 minutes on wire rack.
                                                                  • Combine 1/2 cup powdered sugar and orange juice. Drizzle mixture over loaf, and serve warm.
                                                                  Yields: 12(serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped cucumber
                                                                  • Yes No 5 cilantro
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz vodka
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No 1 oz club soda
                                                                  • In a cocktail shaker, muddle the cucumber and cilantro leaves. Add ice and the vodka, lime juice and Simple Syrup and shake well. Double strain into an ice-filled collins glass, stir in the club soda and garnish.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  Chef Frank Stitt of Highlands Bar & Grill in Birmingham, Alabama, notices a marked difference between strip steaks cooked with the bone and those cooked without it: "There is this added flavor that the bone lends to the beef, and it keeps the meat around the bone especially tender," he says. Stitt pairs these steaks with smoky sweet potato hash browns: "Sweet potatoes have so much personality for such an inexpensive, humble ingredient."

                                                                  Ingredients
                                                                  • Yes No 4 1 3/4 lb sweet potato
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 6 oz lean slab bacon
                                                                  • Yes No 1 lb vidalia onion
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 12 oz shell steaks
                                                                  • Light a grill. In a medium saucepan of salted boiling water, blanch the sweet potatoes for 3 minutes; drain well.
                                                                  • In a large skillet, heat the oil. Add the bacon and cook over moderate heat until crisp, 4 to 5 minutes. With a slotted spoon, transfer the bacon to paper towels to drain. Add the onions to the skillet and cook over moderate heat until browned, about 12 minutes. Add the sweet potatoes and cook over moderate heat, stirring occasionally, until just tender, about 15 minutes. Increase the heat to high and cook without stirring until browned on the bottom, about 2 minutes. Stir in the bacon, parsley, chives and thyme; season with salt and pepper.
                                                                  • Meanwhile, season the steaks generously with salt and pepper and grill over high heat until nicely browned outside and medium-rare within, about 4 minutes per side. Let rest for 5 minutes, then serve with the sweet potato hash browns.
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Ingredients
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 1/2 tsp rice vinegar
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1/4 tsp murray river salt
                                                                  • Yes No 6 napa cabbage leaves
                                                                  • Yes No 8 french breakfast radishes
                                                                  • Yes No 2 orange

                                                                  We like these soufflés best with bittersweet chocolate, but they work wonderfully with any kind you prefer—even milk chocolate. Prep and Cook Time: 25 minutes. Notes: You can fill the soufflé dishes up to 1 day before baking and chill them (allow up to 5 extra minutes to bake). Increase or decrease the number of soufflés with this simple formula: For each soufflé, use 1/2 tsp. butter, 1 tbsp. sugar, 1 oz. chocolate, 1 tbsp. milk, 1/2 egg yolk, 1 egg white, and a small pinch of both salt and cream of tartar.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 6 tbsp milk
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 6 egg white
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No vanilla bean cream
                                                                  • Preheat oven to 375°. Generously butter six 8-oz. soufflé dishes. Sprinkle butter with sugar to coat. Put dishes on a baking sheet and set aside.
                                                                  • Bring 1 in. water to a boil in a medium frying pan. Put chocolate, milk, and 1 tbsp. butter in a small metal bowl. Put bowl in water and take pan off heat. Stir occasionally until chocolate melts. Remove bowl from water, mix in egg yolks, and set aside.
                                                                  • In a large clean bowl, beat egg whites, salt, and cream of tartar until soft peaks form. Sprinkle in 6 tbsp. sugar and beat until stiff peaks form.
                                                                  • Whisk 1/4 of beaten egg whites into the chocolate mixture. Fold chocolate mixture into the remaining egg whites. Divide mixture evenly among prepared soufflé dishes and bake until set but still soft in the center, 15 to 20 minutes. Serve immediately, with vanilla bean cream if you like.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6individual soufflés
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  For something different, try putting the season's bumper crop on the grill. Grilling fruit enhances the natural sweetness of ripe fruit, transforming it from satisfying to completely delicious.

                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No plum
                                                                  • Yes No 1 pineapple
                                                                  • Yes No thick slice banana slices and grapes
                                                                  • To make this delicious treat, oil your grill rack with a paper towel dampened with vegetable oil. Then prepare the fruit: Cut peaches, nectarines or plums in half and pit them. You can use the halves or cut them into chunks. Core pineapple, peel it and then slice it into chunks. (Or use fresh pineapple that's already been peeled and cored, available in the produce section.) Larger fruit can be placed on the grill racks, but smaller fruit, such as thick banana slices and grapes, should be threaded onto bamboo or metal skewers. Grill until the fruit is just lightly marked and warmed through. Try serving it, still warm, over ice cream-yum!
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp espresso beans
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 6 oz butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 tsp pure coffee extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Heat espresso beans and milk in a small saucepan until the milk begins to simmer. Remove from heat, and let stand for 15 minutes. Strain, and discard espresso beans.
                                                                  • Meanwhile, cream butter and sugar until light and fluffy. Add extracts. Mix flour and salt in a small bowl. Reduce speed to low, and add flour mixture in 2 additions, alternating with espresso-infused milk, and beating just until dough forms. Shape into a disk, wrap in plastic, and refrigerate until firm, about 30 minutes (or up to 2 days).
                                                                  • Preheat oven to 325 degrees. Cut dough in half. On lightly floured parchment, roll out each piece slightly thicker than 1/8 inch. Using scallop-edged or fluted round cutters, cut out cookies, and place on a baking sheet 1 inch apart. Freeze until firm, about 10 minutes.
                                                                  • Remove from freezer, and cut out doily patterns in centers of cookies using aspic cutters; discard scraps. (If the dough begins to soften, return cookies to freezer until firm.) Bake until edges are set, 12 to 15 minutes. Let cool on a wire rack. Cookies will keep, covered, for up to 5 days.
                                                                  Yields: 25cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 1 6 oz tuna, canned
                                                                  • Yes No 4 small tomato
                                                                  • Yes No 1 1/4 cup canned beans
                                                                  • Yes No 1 small red onion, and very
                                                                  • Yes No 1/4 cup basil
                                                                  • Yes No 1/2 tbsp dried oregano, perferably italian
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Combine tuna, tomatoes, beans, onion and basil in a large bowl.
                                                                  • Dress the salad with the vinegar and oil. Season it to taste with salt and pepper then mix gently and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 20 1/2 lb kumquat
                                                                  • Yes No 1 cup mint
                                                                  • Yes No one 10 oz frozen orange juice concentrate
                                                                  • Yes No 1 3/4 cup white rum
                                                                  • Yes No 1 qt club soda
                                                                  • Yes No 1 large lime
                                                                  • In a large pitcher, combine the halved kumquats and mint leaves. Using a large wooden spoon, vigorously muddle the mixture. Pour in the juice concentrate, rum and club soda and squeeze in the lime wedges. Fill the pitcher with ice and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 cup yogurt
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 jalapeño pepper, seeds
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 3 tbsp chopped dill weed
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 3/4 lb rotelle pasta
                                                                  • In a medium frying pan, melt the butter over moderate heat. Stir in the garlic and then the shrimp, 1/4 teaspoon of the salt, and the pepper. Cook, stirring, until the shrimp are just done, about 4 minutes. Remove from the pan and set aside to cool.
                                                                  • In a large bowl, combine the yogurt, the mayonnaise, if using, the jalapeño, cucumber, dill, scallions, paprika, and the remaining 1 1/4 teaspoons salt.
                                                                  • In a large pot of boiling, salted water, cook the rotelle until just done, about 12 minutes. Drain the pasta, rinse with cold water, and drain thoroughly. Toss with the yogurt sauce and the shrimp and garlic.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  Ingredients
                                                                  • Yes No 1/2 cup white wine vinegar
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No two 3 to 3 1/4 lb chicken
                                                                  • Yes No 2 tsp sage leaves, dried
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp piment d' espelette
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • In a small jar, combine the white wine vinegar with the dried oregano. Cover and let stand at room temperature for 2 days. Strain the oregano-infused vinegar into a small bowl and stir in the olive oil.
                                                                  • Using kitchen shears, remove the wing tips and the backbones from the chickens. Set the chickens on a large rimmed baking sheet, skin side up, and press down firmly on the breastbones to flatten them so that the legs face the breasts. Score each breast, drumstick, thigh and wing halfway to the bone in two places per part. Drizzle all but 2 tablespoons of the vinegar-oil mixture over both sides of the chickens and rub the mixture into the meat. Cover and refrigerate for 1 hour.
                                                                  • In a small bowl, combine the dried sage with the kosher salt, piment d' Espelette, dried rosemary and ground black pepper. Rub the seasoning all over the chickens. Let the seasoned chickens stand at room temperature for 30 minutes.
                                                                  • Preheat the oven to 425°. Roast the chickens in the upper third of the oven, skin side up, basting both chickens with the remaining vinegar-oil mixture half way through, until the chicken is just cooked, and an instant-read thermometer inserted into the thickest part of the thigh registers 165°, about 45 minutes.
                                                                  • Preheat the broiler. Pour the pan juices into a small saucepan. Broil the chickens about 4 inches from the heat, rotating the pan, until browned and crisp, about 3 minutes. Carve the chickens. Reheat the pan juices and serve with the chicken.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Use frozen peach slices and peach schnapps to make a refreshingly cool Christmas cocktail in your blender.

                                                                  Ingredients
                                                                  • Yes No 2 slice frozen peach
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup vodka
                                                                  • Yes No 3 tbsp peach schnapps
                                                                  • Yes No ice cube
                                                                  • Yes No mint
                                                                  • Process first 4 ingredients in a blender until smooth. Add ice cubes to mixture in blender to 5-cup level; process until smooth. Pour into glasses; garnish, if desired. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4 ¼cups
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup lentil
                                                                  • Yes No 1/4 cup wild rice
                                                                  • Yes No 1 cup spinach
                                                                  • Yes No 1/2 cup sliced green bell pepper
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Separately, cook the lentils and wild rice according to the package directions. Meanwhile, pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in pan. Place the spinach in steamer, cover, and steam until wilted, 1 to 2 minutes. Transfer to a plate. Spoon the warm rice and lentils over the steamed spinach. Top with the bell pepper, scallion, oil, and black pepper.
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam

                                                                  Mole is a rich, reddish brown sauce usually made with onion, garlic, chiles, and cocoa or bitter chocolate. Our quick version contains tomatoes and simmers only 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1/3 cup minced onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 14.5 oz mexican style stewed tomatoes
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tsp espresso powder
                                                                  • Yes No 2 tsp cocoa powder, unsweetened
                                                                  • Yes No 1/2 chipotle chile, canned in adobo sauce
                                                                  • Yes No 4 tsp salt free mexican seasoning
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 3/4 lb pork tenderloin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Heat 2 teaspoons canola oil in a 2 1/2-quart saucepan over medium heat. Add onion and garlic; sauté 3 minutes or until mixture begins to brown. Transfer onion mixture to a blender; add tomatoes, 1/4 cup water, espresso powder, cocoa, chile, 1 teaspoon Mexican seasoning, sugar, and 1/4 teaspoon salt. Process until smooth, scraping down sides if necessary.
                                                                  • Return tomato mixture to pan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until thick, stirring often.
                                                                  • Preheat broiler.
                                                                  • While tomato mixture simmers, place pork on a broiler pan coated with cooking spray; brush with remaining 1 tablespoon oil. Combine 1 tablespoon Mexican seasoning, kosher salt, and red pepper; rub over pork. Broil 16 minutes or until a thermometer registers 160° (slightly pink), turning once. Remove from pan; cover with foil, and let stand 10 minutes before slicing. Serve pork with sauce.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 3 ounces pork and 1/4 cup sauce)
                                                                  • Prep Time: 18 minutes
                                                                  • Cook Time: 22 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  For variation and added crunch, toast the pita wedges while you're preparing the chicken and bean mixture. For crispy wedges, split the pita rounds in half, coat the cut sides with butter-flavored cooking spray, and stack the split rounds. Cut the rounds into wedges, and place the wedges on a large baking sheet. Bake the pita wedges at 350° for 10 minutes or until golden and crisp.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup shredded skinless, boneless rotisserie chicken
                                                                  • Yes No 1 15.5 oz canned cannellini bean
                                                                  • Yes No 1 cup chopped red onion
                                                                  • Yes No greek dressing
                                                                  • Yes No 2 wheat pitas
                                                                  • Combine first 3 ingredients in a large bowl. Drizzle Greek Dressing over chicken mixture, and toss well. Serve with pita wedges.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings (serving size: 1 1/4 cups chicken mixture and 4 pita wedges)
                                                                  • Prep Time: 8 minutes
                                                                  • Total Time: 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup cake flour
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 1/4 tsp baking powder
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 9 oz unsalted butter
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 5 large egg
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
                                                                  • Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.
                                                                  • Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
                                                                  Yields: 36
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Empanadas are Mexican-style pastries filled with meat, vegetables, or even dessert. This family-sized version is known as an empanada gallega. It's served in wedges like a stuffed pizza. Pork Carnitas would also be a delicious filling. Leftovers are best reheated in the oven.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 1 cup sliced green bell pepper
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 cup beef carnitas
                                                                  • Yes No 9 tbsp water
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and bell pepper; sauté 5 minutes or until onion begins to brown. Stir in tomato, red pepper, and 1/4 teaspoon salt; sauté 2 minutes. Stir in Beef Carnitas; cook for 2 minutes, stirring frequently. Remove from heat; cool to room temperature.
                                                                  • Preheat oven to 400°.
                                                                  • To prepare dough, combine 9 tablespoons water and saffron; cool to room temperature. Stir in vinegar. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, sugar, and salt in a food processor; pulse 2 times to combine. Add butter; process until mixture resembles coarse meal. With processor on, slowly pour saffron mixture through food chute; process just until dough begins to form a ball (dough will be crumbly).
                                                                  • Divide dough into 2 equal portions. Working with one dough portion at a time, press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
                                                                  • Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap 1 dough portion; place on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Repeat procedure with remaining dough. Place both portions in freezer for 5 minutes or until plastic wrap can be easily removed.
                                                                  • Remove plastic wrap from 1 dough portion; place dough, plastic wrap side up, on a large baking sheet coated with cooking spray. Remove top sheets of plastic wrap. Spoon filling onto dough, leaving a 1-inch border. Remove top sheets of plastic wrap from remaining dough. Place dough, plastic wrap side up, over filling. Remove top sheets of plastic wrap. Pinch edges together to seal. Cut several slits in top of dough to allow steam to escape. Bake at 400° for 30 minutes or until crust is crisp and beginning to brown. Cut into 8 wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam

                                                                  When San Francisco-based chef Kim Alter is home and hungry, she turns to this simple dish of sautéed green beans laced with preserved lemons, garlic, salt, and red pepper flakes. You can watch her make her Go-To Dish in this CHOW

                                                                  Ingredients
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 12 oz green bean
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No water
                                                                  • Yes No 1 tbsp diced preserved lemon
                                                                  • Yes No crushed red chili pepper
                                                                  • Yes No fleur de sel
                                                                  • Yes No black pepper
                                                                  • Finely zest half of the lemon; set the zest aside. Cut the lemon in half; set it aside.
                                                                  • Heat the oil in large frying pan over medium-high heat until shimmering. Add the green beans, season with salt, and cook, stirring occasionally, until the beans are warmed through, about 3 minutes. Add the garlic and cook until it just starts to brown, about 2 minutes.
                                                                  • Squeeze the juice from one lemon half into the pan, season with salt, and stir to combine. Continue cooking until the beans are cooked through and browned, about 8 to 10 minutes more, adding water a tablespoon at a time to deglaze the pan as the bottom starts to brown.
                                                                  • When the beans are tender and can be easily cut with a knife, add the preserved lemon and a pinch of red pepper flakes and stir to combine. Remove from heat, add the reserved lemon zest, and stir to combine. Taste and season with additional salt as needed. Transfer to a serving plate and sprinkle with fleur de sel and pepper. Serve immediately.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 2 ½servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Time: 1 hour. Hot dogs are mandatory at any ball game, and these mini versions are beyond cute. Pâte à choux (the same dough used for cream puffs) is quick and easy to make, but you'll need a little practice to pipe it neatly into hot dog bun shapes.

                                                                  Ingredients
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 mini, 12 oz cocktail franks
                                                                  • Yes No yellow mustard
                                                                  • Yes No 1/2 cup finely shredded cheddar cheese
                                                                  • Yes No 1/4 cup pickle relish
                                                                  • Preheat oven to 400°. Coat 2 baking sheets with cooking-oil spray and line with parchment or waxed paper. Set aside.
                                                                  • In a medium saucepan, melt butter over high heat, then add 1 cup water and bring to a boil. Add flour and cook, stirring vigorously with a wooden spoon, until a ball forms. Continue to cook until a film begins to form on bottom of pan, about 1 minute.
                                                                  • Transfer dough to a bowl of a stand mixer fitted with a paddle attachment. On low speed, add eggs 1 at a time, incorporating each before adding the next.
                                                                  • Spoon dough into a large resealable plastic bag. Cut a corner of the bag to make a 1/2-in. opening. Gather bag above dough, twist, and push dough to opening. On the lined baking sheets, for each mini dog, pipe dough slightly apart into 2 parallel lines, about 2 in. long (the dough lines should be the same length as a mini frank and almost as thick). Then pipe a small amount of dough in center of both lines to create an H. Place a frank between the 2 long dough lines, pressing down slightly. Repeat with remaining dough and franks, spacing about 2 in. apart.
                                                                  • Bake until puffed and golden brown, 15 to 20 minutes.
                                                                  • Cool hot dogs until slightly warm, then squeeze a small ribbon of mustard onto length of each dog, top with a sprinkle of cheese, and spoon about 1/4 tsp. relish onto center.
                                                                  • Make ahead: Prepare through step 4 and chill, covered, up to 1 1/2 hours prior to baking.
                                                                  • Note: Nutritional analysis is per mini dog.
                                                                  Yields: 15
                                                                    Steps:
                                                                  • Yes