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                                                                  Ingredients
                                                                  • Yes No 1 16 oz sour cream
                                                                  • Yes No 1/3 cup maple syrup
                                                                  • Yes No 3 tbsp dark brown sugar
                                                                  • Yes No slice garnishes, strawberries, fresh mint, orange slices
                                                                  • Yes No fresh strawberries
                                                                  • Thicken sour cream.
                                                                  • Discard liquid in bowl, and whisk together thickened sour cream, maple syrup, and dark brown sugar until blended. Garnish, if desired. Serve with strawberries.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1 ½cups dip
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 3/4 tsp fennel seed
                                                                  • Yes No
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup canned crushed tomatoes
                                                                  • Yes No 1 6 oz canned tuna in oil
                                                                  • Yes No 1 2/3 cup chickpeas in can
                                                                  • Yes No 3/4 lb fedelini
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the fennel seeds, the orange zest, and the salt and pepper. Cook, stirring, for 1 minute longer. Add the tomatoes and simmer, covered, for 10 minutes. Add the tuna and its oil and the chickpeas, cover, and remove the pan from the heat.
                                                                  • In a large pot of boiling, salted water, cook the fedelini until just done, about 6 minutes. Reserve about 1/2 cup of the pasta water. Drain the pasta and toss with the sauce, 1/4 cup of the reserved pasta water, and the parsley. If the sauce seems too thick, add more of the reserved pasta water.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This spicy sauce is "mopped" onto ribs as they smoke to moisten and flavor them. This recipe first appeared in our June/July 2011 BBQ issue.

                                                                  Ingredients
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp crushed crushed red chili pepper
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No ½ tsp anise
                                                                  • Yes No ½ tsp cumin seed
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 cup tomato ketchup
                                                                  • Puree vinegar, sugar, Worcestershire, chile, cilantro, salt, anise, cumin, and garlic in a blender; pour into a 4-qt. saucepan with ketchup. Cook, stirring, over medium heat, until thickened, about 30 minutes.
                                                                  Cuisine:YesNotexas
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook

                                                                  Top off our Smoky Beef Tacos with this salsa.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen corn
                                                                  • Yes No 1 cup quartered grape tomato
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1/4 cup prepared horseradish
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No four 6 oz skinless salmon fillet
                                                                  • Yes No vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Light a grill. In a small bowl, mix the mustard, horseradish and honey. Rub the salmon with oil and season with salt and pepper. Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes. Turn and grill for 3 minutes longer, until the salmon is almost cooked through. Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze. Turn and grill until glazed, about 30 seconds. Serve the remaining glaze on the side.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

                                                                  Make a big batch for company, or freeze leftovers for later.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried red kidney beans
                                                                  • Yes No 1/2 lb ouille smoked chicken sausage
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp creole seasoning blend
                                                                  • Yes No 3 cup long grain rice
                                                                  • Yes No scallion
                                                                  • Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and soak 1 hour. Drain.
                                                                  • Sauté sausage and next 3 ingredients in Dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic; sauté 1 minute. Add beans, Creole seasoning, and 7 cups water. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender.
                                                                  • Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.
                                                                  • Note: We tested with Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.
                                                                  • Try These Twists!
                                                                  • Vegetarian Red Beans and Rice: Omit chicken sausage. Prepare recipe as directed in Step 1. Coarsely chop celery, green bell pepper, onion, and 1 red bell pepper. Sauté chopped vegetables and garlic in 1 Tbsp. hot olive oil 6 to 8 minutes or until tender. Stir together vegetables, beans, Creole seasoning, 1 tsp. smoked paprika, 1 vegetable bouillon cube, and 7 cups water in Dutch oven. Bring to a boil, reduce heat to low, and simmer as directed. Season with salt to taste. Serve with rice. Makes: 10 cups.
                                                                  • Per serving (about 1 cup bean mixture and 1 cup rice): Calories 373; Fat 1.1g (sat.03g, mono 0.2g, poly 0.3g); Protein 15.4g; Carb 74.9g; Fiber 11.6g; Chol 0mg; Iron 5.2mg; Sodium 377mg; Calc 81mg.
                                                                  • Quick Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole seasoning to 2 tsp. Prepare recipe as directed in Step 2, substituting 2 cups low-sodium fat-free chicken broth for 7 cups water and simmering 20 minutes. Serve with rice. Makes: about 7 cups.
                                                                  • Per serving (about 1 cup bean mixture and 1 cup rice): Calories 420; Fat 3.5g (sat 1g, mono 0.2g, poly 0.2g); Protein 19.7g; Carb 76.3g; Fiber 13g; Chol 35mg; Iron 1.1mg; Sodium 490mg; Calc 65mg.
                                                                  • Slow-cooker Red Beans and Rice: Omit Steps 1 and 2. Stir together first 7 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender. Serve with rice. Makes: about 10 cups.
                                                                  • Per serving (about 1 cup bean mixture and 1 cup rice): Calories 397; Fat 2.3g (sat 0.8g, mono 0.2g, poly 0.3g); Protein 18.9g; Carb 74.4g; Fiber 11.3g; Chol 24mg; Iron 5.6mg; Sodium 319mg; Calc 99mg.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10cups (serving size: about 1 cup bean mixture and 1 cup rice)
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp smoked sweet paprika
                                                                  • Yes No 1 tbsp ground fennel seed
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1 1 inch lb baby carrot
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 tbsp marcona almonds
                                                                  • Yes No 5 oz baby arugula
                                                                  • In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme. Add the carrots and let stand for 2 hours.
                                                                  • Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl.
                                                                  • Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.
                                                                  • Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  The nice thing about frisée is that it can sit for a long time without wilting. If you can't find blood oranges, use regular oranges.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No 1 large fennel bulb
                                                                  • Yes No 4 medium blood orange
                                                                  • Yes No 2 4 oz small frisée
                                                                  • Yes No 1/2 cup coarsely chopped flat leaf parsley
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 lemon
                                                                  • Combine oil, shallots, and a generous pinch of salt in a small bowl.
                                                                  • Quarter fennel bulb lengthwise and cut away the core. Slice quarters thinly crosswise with a mandoline or other manual vegetable slicer, or with a chef's knife.
                                                                  • Segment oranges: Working with one at a time, cut a slice off the bottom and top to expose flesh. Stand orange on a cutting board. With a small, sharp knife, slice off peel and white pith, following the curve of the fruit. Cut between membranes and fruit to release segments into a bowl. Repeat with remaining oranges.
                                                                  • Remove core and any bitter-tasting dark green outer leaves and leaf tips from frisée. Tear pale yellow center leaves into bite-size pieces to get eight small handfuls.
                                                                  • Combine frisée, fennel, and parsley in a serving bowl. Add orange segments to frisée, leaving juice behind. Add shallot oil, several grinds of pepper, and 1/2 tsp. salt and toss gently. Season with more salt and a squeeze of lemon juice if you like. Serve immediately.
                                                                  • Make ahead: Through step 4, up to 8 hours; cover shallot oil and leave at room temperature. Put fennel in a bowl, cover with a damp towel, and chill. Cover oranges and chill. Wrap frisée in a paper towel, put in a plastic bag, and chill.
                                                                  • Note: Nutritional analysis is per 1-cup serving.
                                                                  Yields: 8
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Bay and sage permeate this garlicky oil, infusing it with wonderful earthy, woodsy flavors.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 organic garlic clove
                                                                  • Yes No 2 organic sage
                                                                  • Yes No 1 bay leaf
                                                                  • Combine all of the ingredients in a small, heavy saucepan. Cook over medium-low heat until the thermometer registers 180°. Reduce the heat to low, and cook for 20 minutes (do not allow the temperature to rise above 200°). Cool to room temperature. Drain the oil mixture through a sieve into a bowl, and discard solids.
                                                                  Yields: 12servings (serving size: 2 teaspoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No two a little, 1 1/2 lb rutabagas, and a scant 1/8 inch thick
                                                                  • Yes No salt and pepper
                                                                  • In a very large skillet, melt the butter. Add the rutabagas, season with salt and pepper and cook over moderately high heat, tossing, until tender and browned in spots, 10 minutes. Season with pepper, toss and serve.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup black pepper
                                                                  • Yes No 2 qt strawberry
                                                                  • Yes No 1 1/4 10 oz cup lime juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 wedge lemon
                                                                  • Yes No crushed ice
                                                                  • In a medium saucepan, combine 2 cups of the sugar with the warm water and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat, stir in the 1/2 cup of coarsely cracked black pepper and let cool. Cover with plastic and refrigerate for 3 hours. Pour the black pepper syrup through a fine-mesh strainer into a large measuring cup.
                                                                  • In a large pitcher, muddle the halved strawberries. Add 2 1/4 cups of the black pepper syrup, the tequila and fresh lime juice (reserve the remaining black pepper syrup for another cocktail). Refrigerate until chilled, about 1 hour.
                                                                  • On a small plate, mix the remaining 1/4 cup of sugar with the finely ground black pepper and the salt. Moisten half of the outer rims of 10 rocks glasses with the lemon wedge and coat lightly with the pepper-and-salt mixture. Fill the rocks glasses with ice. Stir the drink well, then pour or strain into the prepared rocks glasses and serve at once.
                                                                  Yields: 10drinks
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  A favorite of the Bengalis in eastern India, kalia is traditionally made with the local, strong-tasting, freshwater fish called rui or katla, which belong to the carp family. We made this dish with salmon, but you can also use sea bass, shrimp, lobster, or crab.

                                                                  Ingredients
                                                                  • Yes No 6 6 oz, 1 inch thick salmon fillet
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp turmeric, ground
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 tsp panch phoron
                                                                  • Yes No 4 cup thinly sliced onion
                                                                  • Yes No 8 oz yukon gold potato
                                                                  • Yes No 1 lb tomato
                                                                  • Yes No 2 cup cubed zucchini
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp low-fat yogurt
                                                                  • Yes No 5 serrano chili pepper
                                                                  • Yes No 1 8 oz medium tomato
                                                                  • Yes No 1 tsp garam masala
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Rub salmon fillets with 1/2 teaspoon salt and turmeric; cover and refrigerate 5 minutes. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fillets; cook 1 minute on each side. Remove fillets; cover and set aside. (Fish need not be fully cooked.)
                                                                  • Combine 2 teaspoons oil and Panch Phoron Blend in pan; cover and cook for 30 seconds, shaking pan constantly. Add onion and potato; stir-fry for 6 minutes or until vegetables begin to brown, stirring frequently.
                                                                  • Place 1 pound tomatoes in a food processor; process until pureed. Add 1/2 teaspoon salt, tomato puree, zucchini, and the next 4 ingredients (zucchini through garlic) to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in yogurt until well blended.
                                                                  • Return the fillets to the pan, carefully nestling them into the vegetable mixture. Arrange the chiles and tomato wedges on top of the vegetable mixture; cover and cook 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with Garam Masala and cilantro.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb ground round (beef)
                                                                  • Yes No 1 1/4 cup chopped onion
                                                                  • Yes No 1 1/4 cup chopped green bell pepper
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 14 1/2 oz no salt added stewed tomatoes, and chopped
                                                                  • Yes No 1 15 oz no salt added kidney beans
                                                                  • Yes No 1 8 oz no salt added tomato sauce
                                                                  • Yes No 1 1 oz onion soup mix
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 tbsp chili powder
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 1/4 tsp hot sauce
                                                                  • Yes No 6 1 1/2 oz tbsp shredded reduced fat sharp cheddar cheese
                                                                  • Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat and next 3 ingredients; cook until meat is browned, stirring until it crumbles. Drain.
                                                                  • Return mixture to pan; add tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. To serve, ladle chili into bowls; top each with 1 tablespoon cheese.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings (serving size: 1 1/2 cups and 1 tablespoon cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup salted cashews
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No basic brittle
                                                                  • Coat a 12-by-17-inch
                                                                  • rimmed baking sheet with
                                                                  • cooking spray. Bring sugar
                                                                  • and corn syrup to a boil in a
                                                                  • medium saucepan, stirring
                                                                  • and brushing down sides with
                                                                  • a wet pastry brush to prevent
                                                                  • sugar crystals from forming,
                                                                  • until sugar dissolves. Cook,
                                                                  • swirling occasionally, until
                                                                  • mixture just starts to turn golden
                                                                  • around edge.
                                                                  • Stir in mix-ins. Cook, stirring
                                                                  • occasionally, until mixture
                                                                  • is pale amber, about
                                                                  • minutes. Pour onto baking
                                                                  • sheet without spreading.
                                                                  • Let cool. Break into pieces.
                                                                  Yields: 1sheet (about 9 by 11 inches)
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread

                                                                  Wat is dit toch een klassiek gerecht. De meesten van mijn maten zijn dol op de kikkererwten, maar in plaats daarvan kun je ook heelgoed witte bonen of zelfs blokjes aardappel gebruiken. Voel je vrij om het recept naar eigen smaak op te peppen met wat extra Spaanse peper. Dit recept is voldoende voor 6 porties, dus als je maar voor vier mensen kookt, kun je de rest gewoon invriezen ? het is een dag later trouwens ook ontzettend lekker ? zelfs op een gepofte aardappel!

                                                                  Ingredients
                                                                  • Yes No voor 6 personen
                                                                  • Yes No 2 middelgrote uien
                                                                  • Yes No 2 tenen knoflook
                                                                  • Yes No 2 middelgrote wortelen
                                                                  • Yes No 2 stengels bleekselderij
                                                                  • Yes No 2 rode paprika’s
                                                                  • Yes No olijfolie
                                                                  • Yes No 1 volle theelepel chilipoeder
                                                                  • Yes No 1 volle theelepel gemalen komijn
                                                                  • Yes No 1 volle theelepel kaneel
                                                                  • Yes No zeezout en zwarte peper uit de molen
                                                                  • Yes No 400 gram 1 blik kikkererwten van 400 g
                                                                  • Yes No 400 gram 1 blik rode kidneybonen van 400 g
                                                                  • Yes No 400 gram 2 blikken tomatenstukjes van 400 g
                                                                  • Yes No 500 gram 500 g rundergehakt van goede kwaliteit
                                                                  • Yes No 1 bosje verse koriander
                                                                  • Yes No 2 eetlepels balsamicoazijn
                                                                  • Yes No 400 gram 400 g basmatirijst
                                                                  • Yes No 500 gram 500 g biologische yoghurt
                                                                  • Yes No 230 gram 1 potje van 230 g guacamole
                                                                  • Yes No 1 limoen
                                                                  • Wat is dit toch een klassiek gerecht. De meesten van mijn maten zijn dol op de kikkererwten, maar in plaats daarvan kun je ook heelgoed witte bonen of zelfs blokjes aardappel gebruiken. Voel je vrij om het recept naar eigen smaak op te peppen met wat extra Spaanse peper. Dit recept is voldoende voor 6 porties, dus als je maar voor vier mensen kookt, kun je de rest gewoon invriezen – het is een dag later trouwens ook ontzettend lekker – zelfs op een gepofte aardappel!De chili makenMaak de uien, knoflook, wortelen en selderij schoon en hak ze fijn – geeft niet hoe, hak er maar lekker op los, als het maar klein wordt # Snijd de paprika’s doormidden, haal de steel eraf en de zaadjes eruit en hak ze in grove stukken # Zet de grootste braadpan die je hebt op matig hoog vuur # Giet er 2 flinke scheuten olijfolie in en doe er de gehakte groenten bij # Voeg het chilipoeder, de komijn, de kaneel, en een snuf zout en peper toe # Laat 7 minuten bakken, terwijl je elke 30 seconden roert, tot de groenten zacht zijn en wat kleur hebben gekregen # Doe er dan de uitgelekte kikkererwten en kidneybonen, en de tomatenstukjes bij # Voeg het gehakt toe en steek de grootste klonten met een houten lepel stuk # Vul een van de lege blikjes met water en giet dat in de pan # Pluk de korianderblaadjes van de steeltjes en zet ze zolang in de koelkast # Hak de gewassen steeltjes fijn en roer die door het mengsel in de pan # Giet de balsamicoazijn erbij en voeg nog een flinke snuf zout en peper toe # Breng het mengsel aan de kook en laat het ongeveer een uur zachtjes pruttelen op laag vuur, met het deksel schuin op de pan # Roer af en toe om te voorkomen dat het aanzetHet serverenDit gerecht is heel lekker met luchtige rijst # Verdeel de rijst en chili over grote kommen of zet ze in grote pannen midden op tafel en laat ieder voor zichzelf opscheppen # Als je niet zo van rijst houdt, is chili con carne ook lekker met een stuk knapperig brood, een gepofte aardappel of couscous # Geef er een kommetje biologische yoghurt, guacamole en een paar partjes limoen bij en bestrooi de chili met korianderblaadjes # Ik maak er altijd graag een mooie groene salade bij
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6

                                                                  Prep: 20 min., Chill: 2 hrs., Fry: 3 min. per batch. Selects are fairly large shucked oysters--the perfect size for frying.

                                                                  Ingredients
                                                                  • Yes No 2 pint fresh select oysters
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 1/2 tsp garlic powder
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 1/2 tsp chili powder
                                                                  • Yes No 1 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp dried mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil
                                                                  • Combine oysters and buttermilk in a large shallow dish or zip-top plastic freezer bag. Cover or seal and chill at least 2 hours. Drain oysters well.
                                                                  • Combine flour and the next 9 ingredients. Dredge oysters in flour mixture, shaking off excess.
                                                                  • Pour oil to a depth of 1 inch in a Dutch oven; heat to 370°.
                                                                  • Fry oysters, in batches, 3 minutes or until golden. Drain on paper towels. Serve immediately.
                                                                  • Fried Buffalo Oysters: Prepare Southwest Fried Oysters as directed, omitting the chili powder. Stir together 1/2 cup melted butter, 1/2 cup hot sauce, and 2 tablespoons fresh lemon juice. Pour butter mixture evenly over hot fried oysters. Serve oysters with Ranch dressing and celery sticks on the side.
                                                                  • Fried Buffalo Oyster Po'Boys: Prepare Fried Buffalo Oysters as directed. Split 4 French bread rolls. Spread 1 tablespoon mayonnaise evenly on cut sides of rolls. Place 1/4 cup shredded iceberg lettuce and one-fourth of Buffalo Oysters on bottom halves of rolls; cover with roll tops.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 3 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This garlic chicken, bean and feta salad is delicious and quick to prepare. Serve it as a side or enjoy as a main meal. Tender chicken thighs are marinated in garlic, lemon juice and olive oil and then grilled to perfection and served with green beans, cannellini beans, cherry tomatoes, creamy feta and basil.

                                                                  Ingredients
                                                                  • Yes No marinade:
                                                                  • Yes No 500 17 1/2 oz gram boneless skinless chicken thigh
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No dressing:
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/8 cup lemon juice
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tbsp diced basil
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No a pinch black pepper
                                                                  • Yes No salad or ...
                                                                  • Yes No 500 17 1/2 oz gram thin green beans
                                                                  • Yes No 1 canned cannellini bean
                                                                  • Yes No 10 cherry tomato
                                                                  • Yes No 1/4 cup crumbled feta cheese
                                                                  • Combine chicken thighs and marinade ingredients in a large, non-reactive bowl. Mix well to coat the chicken. Cover and refrigerate for at least 20 minutes.
                                                                  • Preheat a barbecue or grill on high heat and spray with cooking oil. Remove chicken from marinade. Cook for 1 minutes each side or until golden. Reduce heat to medium-low. Cook chicken for a further 6 to 8 minutes or until cooked through. Transfer to a plate. Cover and stand for 5 minutes.
                                                                  • Meanwhile, bring water to boil in a saucepan and blanch the beans in boiling water for 1-2 minutes until just tender. Drain and refresh under cold water. Set aside.
                                                                  • Make the salad dressing by combining ingredients in a small bowl and whisking. Set aside.
                                                                  • Slice the chicken and combine with green beans, cannellini beans, tomato, feta and chicken in a large bowl. Add dressing and toss gently. Spoon onto plates and serve immediately.
                                                                  Yields: 2
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Chicken noodle soup is popular, no matter where in the world you go. The Spanish love their soups, particularly with noodles or "fideos." This easy Spanish soup also has the added flavor and nutrition of garbanzo beans, carrot, onion and leek. Using a pressure cooker and canned garbanzo beans, prepare this delicious soup in less than an hour.

                                                                  Ingredients
                                                                  • Yes No 4 piece chicken
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 leek
                                                                  • Yes No 1 carrot
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 5 cup water
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 425 gram oz garbanzo beans
                                                                  • Yes No 4 120 gram oz vermicelli
                                                                  • Yes No salt
                                                                  • This easy Spanish Chicken Noodle & Garbanzo Soup makes 6 servings. Use a pressure cooker to reduce cooking time to 40 minutes.
                                                                  • Cut leek, onion and carrot into large chunks. Cut garlic cloves in half. Place vegetables and garlic, along with the chicken pieces in large pot or pressure cooker and 5 cups water.
                                                                  • If using a pot, bring to a boil, then lower heat and simmer for 1 hour. If using a pressure cooker, cook for 30 minutes.
                                                                  • After vegetables have cooked, remove chicken pieces from pot and set aside to cool. Use a stick blender or hand mixer to puree the vegetables and liquid in the pot. Add 2-3 cups water and drained garbanzo beans. Salt to taste.
                                                                  • When chicken is cool enough to handle, remove meat from the bones and break into bite-sized pieces. Add to the pureed vegetables in the pot and stir. Return pot to heat and bring to a boil. Break pasta into 3-inch pieces and add to soup. Simmer for 10 minutes, until pasta is cooked. Adjust salt if necessary. Serve hot.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Classic bouillabaisse calls for fish native to the Mediterranean, many of which -- John Dory, weever, and rascasse -- are hard to come by in the United States. However, many fish in American waters are suitable. Avoid oily fish when making your selection. Halibut, red snapper, and monkfish are particularly good choices. The addition of mussels and lobster is not traditional but very delicious. In the French manner, bouillabaisse is served in two courses: the soup first and then the fish. It is just as good when fish and soup are served together.

                                                                  Ingredients
                                                                  • Yes No 3 lb bass
                                                                  • Yes No 2 leeks, white and light green parts
                                                                  • Yes No 8 sprig tarragon
                                                                  • Yes No 8 flat leaf parsley
                                                                  • Yes No 1/2 tsp coriander seed
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1 28 oz plum tomato in can
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 small carrot
                                                                  • Yes No 4 stalk celery
                                                                  • Yes No 2 small onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tsp sweet paprika
                                                                  • Yes No 8 sun dried tomato halves
                                                                  • Yes No 1 tsp saffron strands
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 2 tsp harisssa
                                                                  • Yes No 6 dried fennel branches
                                                                  • Yes No 3 1 1/2 lb lobster
                                                                  • Yes No 3 lb mussels, and beards
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 2 lb medium baking potato
                                                                  • Yes No 4 lb total fish fillets
                                                                  • Yes No 2/3 cup rouille
                                                                  • Yes No 1 french bread
                                                                  • Remove gills and any traces of blood from fish heads. Thoroughly wash fish bones; cut them into lengths that will fit inside 12-quart stockpot. Set aside.
                                                                  • Cut leeks into quarters lengthwise; slice 1/4 inch thick. Place in a small bowl of cold water; let soak 5 to 10 minutes to remove dirt and sand. Drain; set aside.
                                                                  • Make a bouquet garni: Cut dark-green leek leaves into two 5-inch lengths. Arrange tarragon and parsley sprigs in center of one leaf. Place other leaf on top to enclose tarragon; tie with kitchen string.
                                                                  • Roast seeds: Heat a small skillet over medium heat until very warm. Add coriander, fennel, and cumin seeds to warm skillet. Cook, shaking pan or stirring frequently, until toasted and fragrant, 2 to 3 minutes. Let seeds cool in a bowl.
                                                                  • Strain whole tomatoes over small bowl, reserving liquid. Remove seeds; place tomatoes in bowl with liquid. Set aside.
                                                                  • Heat oil in a 12-quart stockpot over medium heat; add reserved sliced leeks, carrots, celery, onions, garlic, and paprika. Cook until onions become translucent, about 5 minutes. Add reserved whole tomatoes and their liquid, sun-dried tomatoes, saffron, turmeric, harissa, roasted coriander, fennel, and cumin seeds. Stir to combine.
                                                                  • Raise heat to high, add reserved fish heads and bones, and cook, stirring frequently, until bones are opaque, about 5 minutes. Add fennel branches, orange peel, and bouquet garni. Add water to just cover bones, about 4 quarts. Bring to a boil; skim foam from the surface. Reduce heat; simmer, uncovered, 25 minutes. Pour stock through a sieve into a large bowl; discard solids. Return liquid to pot.
                                                                  • Meanwhile, bring a large stockpot of cold water to a rolling boil. Quickly add lobsters; cook about 12 minutes. Remove pan from heat. Drain lobsters; submerge in cold water to stop cooking. Drain again.
                                                                  • Place 1 cup reserved stock in a large saucepan. Add 1 cup water. Bring to a boil; add mussels. Cover; cook until mussels open, 5 to 7 minutes. Remove from heat. Discard any mussels that do not open.
                                                                  • Meanwhile, place stockpot with stock over medium-high heat; bring to a boil. Reduce heat to simmer. Season with salt and pepper. Add potatoes; cook until just tender, about 20 minutes. Add fish fillets; cook until opaque and cooked through, 3 to 5 minutes more. Remove tails and claws from lobsters (discard bodies or reserve for other use). Crack open claws and tail; add with mussels to pot; cook just long enough to warm. Serve with rouille and toasted French bread rounds.
                                                                  Cuisine:YesNomarseille
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  This Summer Tomato Tart is the perfect tomato tart recipe when you have lots of fresh, fragrant tomatoes in the garden. The tomato tart recipe is one of my most requested dishes from family and friends. The tomato tart is made using my Best Ever Tomato Sauce Recipe cooked together with eggs and Parmesan cheese. It makes a delicious and versatile tart. Served warm with a salad it is a perfect supper dish or a light lunch. Cold it goes really well in a lunch box, or a party or picnic food. I like to decorate the tart with salty, canned anchovies and a few black olives, but that's optional.

                                                                  Ingredients
                                                                  • Yes No 8 225g oz all purpose flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 110g oz butter
                                                                  • Yes No 1 quantity of rich tomato sauce
                                                                  • Yes No 3 extra large egg
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 50 gram parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 canned anchovies and black olives
                                                                  • Serves 6 Before making the tart you will need to make a tomato sauce - RECIPE FOR TOMATO SAUCE Heat the oven to 375°/190°/Gas 5 Place the flour and salt into the bowl of a food processor. Add the butter and 2 tbsp of cold water. Pulse mix until all the ingredients are incorporated into a dough, add more water a tsp at a time if the mixture doesn’t stick together and pulse again. Wrap in plastic wrap and rest in the refrigerator for 2 hours. Butter a 10”/25cm loose-bottomed tart tin. Unwrap the pastry, roll and line the tart dish making sure it is even on the bottom and sides and there are no holes. Prick the base of the dish using a fork. Refrigerate for 30 minutes. Cover the pastry with baking parchment and fill with baking beans, or use long grain rice. Bake for 35 minutes in the preheated oven, remove the parchment and beans or rice and bake for a further 10 minutes until the crust is golden. Leave until completely cold. In a large baking bowl, add the eggs, butter and Parmesan to the tomato sauce and mix very well with a wooden spoon, season with a small pinch of salt and a few twists of black pepper. Place the filling into the pastry case. Decorate with the anchovies and olives if using – the tart is equally delicious without them. Bake for 20 minutes in the preheated oven. Allow to cool for 15 minutes before serving. Serve with fresh basil leaves and a side salad.
                                                                  • Total Time: 3 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    serve

                                                                  This is a real blokey, gutsy yet simple pasta dish ? but saying that, girls tend to like it as well! It hasn?t really got a sauce of any description because all the flavour that comes out of the ingredients will stick to the pasta and that?s enough. I will even go so far as to say that this is one of my top ten pasta dishes! Remember to buy the best sausages you can afford ? if you get cheap, dodgy sausages it just won?t work.

                                                                  Ingredients
                                                                  • Yes No 2 tsp 2 teaspoons fennel seeds
                                                                  • Yes No 2 dried red chillies
                                                                  • Yes No olive oil
                                                                  • Yes No cumberland sausages
                                                                  • Yes No 1 tbsp 1 tablespoon dried oregano
                                                                  • Yes No a wineglass of white wine
                                                                  • Yes No zest and 1 lemon
                                                                  • Yes No penne pasta
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a couple of knobs of butter
                                                                  • Yes No a of parmesan cheese
                                                                  • Yes No a of fresh flat leaf parsley
                                                                  • This is a real blokey, gutsy yet simple pasta dish – but saying that, girls tend to like it as well! It hasn’t really got a sauce of any description because all the flavour that comes out of the ingredients will stick to the pasta and that’s enough. I will even go so far as to say that this is one of my top ten pasta dishes! Remember to buy the best sausages you can afford – if you get cheap, dodgy sausages it just won’t work.Bash up the fennel seeds and chillies in a pestle and mortar or Flavour Shaker until coarsely crushed, then put to one side. Heat a splash of olive oil in a heavy-bottomed frying pan. Squeeze the meat out of the sausage skins and put into the pan, really breaking it up using the back of a spoon. Fry for a few minutes until the meat starts to colour and the fat has rendered slightly, then crush it once more so it resembles coarse mince. Add the bashed-up fennel seeds and chillies and cook on a medium heat for around 10 minutes until the meat becomes crisp, golden brown and slightly caramelized.Stir in your oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice. Turn the heat down to low while you cook your pasta in a large pan of salted boiling water according to the packet instructions. When the pasta has cooked al dente, drain it in a colander, reserving some of the cooking water, and toss it in the pan with your sausagemeat. Coat the pasta in all the lovely flavours then add the butter, Parmesan, chopped parsley and a few spoonfuls of the reserved cooking water. This will give you a lovely loose, shiny sauce. Taste and check for seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.• from Cook With Jamie
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle

                                                                  Raspberry sorbet is readily available in the freezer aisle of most supermarkets, but we think there’s a good reason to make your own: flavor. By that we mean that this recipe, packed with fresh berries and a dash of cherry brandy, is the tastiest we’ve ever had. Try it with slices of Grilled Lime Pound Cake. This recipe was featured as part of our Cooking with Summer Ingredients story.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 5 pint baskets raspberries
                                                                  • Yes No kirsch
                                                                  • Combine sugar and water in a small saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved. Set syrup aside to cool slightly.
                                                                  • Purée raspberries in a food processor or blender until smooth. Pour through a fine mesh strainer, pressing on the solids with a spoon or spatula to remove as much liquid as possible (do not push the seeds through). Discard the seeds and solids.
                                                                  • Combine raspberry purée, syrup, and, if using, a few drops of Kirsch. Cover and place in the refrigerator to chill thoroughly, at least 3 hours or overnight.
                                                                  • Freeze raspberry mixture in an ice cream maker according to the manufacturer’s instructions. The sorbet will keep in the freezer for up to 1 week.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  We adapted this recipe from one of the finalists in our 2002 Cook-Off recipe contest.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup barbecue sauce
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 2 chipotle peppers in adobo sauce
                                                                  • Yes No 1 tsp adobo sauce from
                                                                  • Yes No 6 1 1/4 inch thick bone in pork loin chops
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No smoked gouda grits
                                                                  • Whisk together first 4 ingredients, and set aside.
                                                                  • Sprinkle pork chops evenly with salt and pepper.
                                                                  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning once. Baste with half of barbecue sauce mixture the last 5 minutes of cooking or when meat thermometer registers 145°.
                                                                  • Spoon Smoked Gouda Grits evenly onto 6 serving plates; top each with a pork chop, and drizzle evenly with remaining barbecue sauce mixture.
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  Personal chef Trinket Shaw serves these versatile muffins with just about everything on her menu. The buttermilk and oats soak together overnight, which gives these muffins a creamy texture. You can use any dried fruit in place of the blueberries--or none at all.

                                                                  Ingredients
                                                                  • Yes No 1 cup regular oats
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 1 2/3 cup whole wheat flour
                                                                  • Yes No 3/4 cup packed dark brown sugar
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2/3 cup dried blueberries
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.
                                                                  • Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
                                                                  Yields: 24servings (serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1/2 cup tequila
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 3 lb boneless skinless chicken thigh
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup malt vinegar
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup tequila
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp mustard powder
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • Yes No salt
                                                                  • MARINATE THE CHICKEN In a large bowl, combine the tequila, brown sugar, olive oil, garlic, oregano and salt. Add the chicken, toss to coat, cover and refrigerate for 1 hour.
                                                                  • PREPARE THE MUSTARD In a saucepan, whisk together the egg yolks, water, malt vinegar, honey, tequila, lime juice, dry mustard, coriander, cumin and chile powder. Cook over low heat, whisking, until thickened, 5 minutes; do not boil. Transfer to a heatproof bowl. Stir in the lime zest and season with salt. Let cool to room temperature, then refrigerate.
                                                                  • Soak 24 bamboo skewers in water for 30 minutes. Light a grill. Transfer 1/2 cup of the mustard to a small bowl. Thread the chicken onto the top third of the skewers; grill over moderate heat, turning, until browned and almost cooked, 8 minutes. Brush the chicken with the reserved 1/2 cup of mustard and grill until glazed and cooked through. Serve the skewers with the remaining mustard.
                                                                  Yields: 24skewers
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  Flatbread Lasagna
                                                                   1 h 50 m
                                                                  Ingredients
                                                                  • Yes No 1 lb hot italian sausage
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 cup ricotta cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 cup marinara sauce
                                                                  • Yes No 4 naan
                                                                  • Yes No 2 12 oz cup shredded mozzarella cheese
                                                                  • Preheat the oven to 350°. In a skillet, cook the sausages in the oil over moderately high heat, breaking up the meat, until browned. Season the ricotta with salt and pepper. Spread 1/2 cup of the marinara sauce in a deep-dish pie plate. Top with 1 flatbread, one-third of the sausage and 1/2 cup each of the ricotta and mozzarella. Repeat the layering twice more. Add 1/2 cup of sauce and the last flatbread. Top with the remaining 1 cup of sauce and 1/2 cup of mozzarella.
                                                                  • Cover the lasagna with foil and bake for 30 minutes. Uncover and bake 30 minutes longer. Let cool for 20 minutes and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 lb green bean
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 3 tbsp coarsely chopped almond
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1/4 cup white balsamic vinegar
                                                                  • Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.
                                                                  • Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; sauté 1 minute. Add almonds; sauté 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.
                                                                  • Pour vinaigrette over beans, tossing gently to coat.
                                                                  Yields: 8servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp curry powder
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 9 oz cup unsalted roasted cashews
                                                                  • Yes No 1/2 large cup unsweetened coconut flakes
                                                                  • Preheat oven to 350 degrees. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.) Add cashews, and toss to coat using a rubber spatula.
                                                                  • Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake for 15 minutes. Remove from oven, stir, and sprinkle with coconut. Bake until cashews and coconut are golden, 6 to 7 minutes more.
                                                                  • Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 2cups
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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

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

                                                                  French bread pizza is quick, easy, and extremely tasty, what more could you ask from a recipe. This French Bread Pizza recipe makes use of fresh British peas in a novel way, why save peas just as a side dish, they are too delicious for that.

                                                                  Ingredients
                                                                  • Yes No 1 small french
                                                                  • Yes No 7 200g oz passata
                                                                  • Yes No 1 buffalo mozzarella
                                                                  • Yes No 6 cherry vine tomatoes
                                                                  • Yes No 4 110g oz fresh british peas
                                                                  • Yes No parmesan cheese
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 200°c/400°f Cut the French stick in half and then cut each half into 2. Place on a baking tray. Spread the passata evenly over the cut side of French stick. Top with the mozzarella, tomatoes and peas. Grate over some Parmesan, drizzle with the olive oil and season with salt and pepper. Place in the top of the oven for 8-10 minutes until golden. Remove from the oven and serve.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 3 11.5 oz milk chocolate morsels
                                                                  • Yes No 12 cream and mint filled chocolate sandwich cookies
                                                                  • Yes No 1 small cup pretzel stick
                                                                  • Yes No 1 1/4 cup coarsely chopped soft peppermint candies
                                                                  • Line 1 (15- x 10-inch) jelly-roll pan with parchment paper; grease with butter. Microwave milk chocolate morsels in a large bowl at HIGH 1 to 2 minutes or until melted and smooth, stirring at 45-second intervals. Gently stir in cookie pieces, pretzel sticks, and 3/4 cup coarsely chopped candies. Spread in prepared pan. Sprinkle with 1/2 cup coarsely chopped candies. Let stand until firm (about 6 hours). Break or cut into pieces. Store in a cool place up to 3 days.
                                                                  • Note: We tested with Oreo Double Delight Mint 'N Creme Cookies. Do not freeze bark. Freezing will cause a powdery white coating called bloom.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2 ¾lb.
                                                                  • Total Time: 6 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  Carrie uses Tiger Sauce, a moderately hot Southern sauce. Any cayenne-based hot sauce can substitute.

                                                                  Ingredients
                                                                  • Yes No 2 avocados
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp hot sauce
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 36 slice baguette
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Combine first 10 ingredients in a bowl; toss gently to combine. Cover and chill 2 hours.
                                                                  • Combine 3 tablespoons olive oil, garlic, and salt. Place bread slices on a baking sheet, and brush evenly with olive oil mixture. Bake at 350° for 12 minutes or until toasted; cool.
                                                                  • Top each toast evenly with avocado mixture. Sprinkle with cilantro before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Our version of the classic (a.k.a. dark) fruitcake is packed with warm spices, nuts, sweet dried fruit, dark molasses, and brandy. And the balance of butter and molasses means the cake ages beautifully—no worries about it becoming a brick, or a shot of alcohol with some fruit in it. What to buy: Use our recipe for Candied Grapefruit Zest and swap out the grapefruit peel for orange. A homemade candied citrus yields the best results, but if you’d rather purchase some, use a high-quality candied zest, which usually appears in the fall at gourmet or specialty stores. Don’t even think about using the scary, Day-Glo fruit found in tubs—it tastes as horrible as it looks. Game plan: We found this cake equally delicious eaten fresh or after it had aged a bit. For the aged fruitcake, we felt the flavor was best at 6 weeks. This recipe was featured as part of our Shockingly Tasty Fruitcakes project.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp grated nutmeg
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 3 12 oz stick unsalted butter
                                                                  • Yes No 2 cup packed dark brown sugar
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 3 tbsp grated lemon zest
                                                                  • Yes No 1/2 cup brandy
                                                                  • Yes No 2 cup dried, unsulfured apricots
                                                                  • Yes No 2 cup almond
                                                                  • Yes No 1 1/2 cup golden raisins, also known as sultanas
                                                                  • Yes No 1 1/2 cup medjool dates
                                                                  • Yes No 1 cup candied orange zest
                                                                  • Heat the oven to 300°F and arrange a rack in the middle. Coat two 9-by-5-inch loaf pans with butter and flour; set aside.
                                                                  • Combine flour, baking soda, allspice, cinnamon, nutmeg, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
                                                                  • Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until pale yellow, about 3 minutes. Add brown sugar, and continue beating until fluffy, about 3 minutes. Add eggs one at a time, letting each mix in fully before adding the next.
                                                                  • Scrape down the sides of the bowl. Return the mixer to medium-high speed, add molasses and lemon zest, and beat until combined. Reduce speed to low and mix in 1/3 of the flour mixture. Add 1/4 cup of the brandy, another 1/3 of the flour mixture, the remaining 1/4 cup brandy, and finally the last 1/3 of the flour. Mix until flour is just incorporated and batter is smooth.
                                                                  • Remove the bowl from the mixer and fold in remaining ingredients. Divide batter evenly between the prepared pans.
                                                                  • Bake until a toothpick inserted in the center comes out clean, about 1 1/2 hours.
                                                                  • Let cool on a wire rack for at least 1 hour before removing from the pan. Turn cakes out onto the rack and cool completely before slicing and eating, or aging.
                                                                  • To age, brush each cake with 1/4 cup brandy, and then completely bury each in 4 pounds of powdered sugar for up to 4 months.
                                                                  Yields: 2(9-inch) loaves
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Inspired by local bounty, this chowder is rich with chicken and earthy carrots, rutabagas, and turnips, all bathed in a creamy stock and sprinkled with dill.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 to 4 lb whole chicken
                                                                  • Yes No 8 cup water
                                                                  • Yes No 1 large onion, 1/, 1/2 chopped
                                                                  • Yes No 2 1 1/2 inch carrots, 1
                                                                  • Yes No 4 stems fresh flat leaf parsley
                                                                  • Yes No 10 whole black peppercorn
                                                                  • Yes No 1 oz unsalted butter
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 small turnip
                                                                  • Yes No 4 oz rutabaga
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tbsp dill weed
                                                                  • Yes No vermont common crackers
                                                                  • Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add whole 1/2 onion, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin.
                                                                  • Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, and cook until onion is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip, rutabaga or parsnip, and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.
                                                                  • Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill. Serve immediately with crackers on the side.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    wondra
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Wondra
                                                                  • Yes No
                                                                    Minute

                                                                  If you're looking for a delicious light ice cream recipe, look no further. Crushed cookie sandwiches meet a surprise ingredient, silken tofu, to create a rich and creamy dessert that's easy on the waistline and heavy on indulgent flavor.

                                                                  Ingredients
                                                                  • Yes No 1 12.3 oz reduced fat firm tofu
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup half and half
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup frozen fat free whipped topping
                                                                  • Yes No 10 chocolate sandwich cookie
                                                                  • Yes No 8 chocolate sandwich cookie
                                                                  • Combine first 5 ingredients in a food processor or blender; process until smooth. Place tofu mixture in a large bowl. Fold in whipped topping. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Stir in crushed cookies during last 5 minutes of freezing. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with a whole cookie, if desired.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover

                                                                  Use premixed fajita seasoning to eliminate measuring more than a half-dozen spices.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 2 tbsp fajita seasoning
                                                                  • Yes No 2 1/4 cup water
                                                                  • Yes No 2 15 oz pinto beans
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 2 4 oz green chilies in can
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 1/2 6 oz cup shredded reduced fat cheddar cheese
                                                                  • Yes No 3/4 cup crushed tortilla chip
                                                                  • Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add fajita seasoning, and cook 1 minute. Stir in water and next 4 ingredients (water through green chiles); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in juice. Top each serving with cheese and chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 2 cups soup, 1/4 cup cheese, and 2 tablespoons tortilla chips)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick
                                                                  • Yes No
                                                                    Minute

                                                                  Coat the fillets and prepare the batter for hush puppies while you wait for the oil to come up to temperature. You can also make the tartar sauce up to two days ahead and keep it refrigerated. If you don't like catfish, use halibut, tilapia, or another flaky white fish.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup organic canola mayonnaise
                                                                  • Yes No 1 tbsp dill pickle relish
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tsp prepared horseradish
                                                                  • Yes No 3/4 tsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 8 cup peanut oil
                                                                  • Yes No 6 6 oz catfish fillet
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 9 oz all purpose flour
                                                                  • Yes No 1 1/4 cup cornmeal
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 2/5 oz all purpose flour
                                                                  • Yes No 1/3 cup cornmeal
                                                                  • Yes No 1/3 cup buttermilk (1% fat)
                                                                  • Yes No 3 tbsp grated onion
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 large egg
                                                                  • To prepare tartar sauce, combine first 6 ingredients. Cover and chill.
                                                                  • To prepare catfish, clip a candy/fry thermometer to a Dutch oven; add oil to pan. Heat oil to 385°.
                                                                  • Sprinkle fillets evenly with 1/2 teaspoon salt. Place 4.5 ounces (1 cup) flour in a shallow dish. Combine remaining 4.5 ounces (1 cup) flour, cornmeal, and black pepper in a shallow dish. Combine 2 cups buttermilk and 2 eggs in a shallow dish. Dredge fillets in flour; dip in buttermilk mixture. Dredge in cornmeal mixture; shake off excess breading. Place 2 fillets in hot oil; cook 5 minutes or until done, turning occasionally. Make sure oil temperature does not drop below 375°. Remove fillets from pan using a slotted spoon; drain on paper towels. Return oil temperature to 385°. Repeat procedure twice with remaining fillets.
                                                                  • To prepare hush puppies, weigh or lightly spoon 3.4 ounces (3/4 cup) flour in dry measuring cups; level with a knife. Combine 3.4 ounces flour and remaining ingredients. Drop batter 1 tablespoonful at a time into pan; fry at 375° for 5 minutes or until browned, turning frequently. Remove hush puppies from pan using a slotted spoon; drain on paper towels.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: 1 fillet, 2 hush puppies, and 4 teaspoons tartar sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Using precooked chicken makes this dish a snap to throw together for lunch. Serve with focaccia topped with coarse salt and rosemary to complement the sweet strawberries and raisins in the salad.

                                                                  Ingredients
                                                                  • Yes No 2 cup chopped roasted skinless, boneless chicken breasts
                                                                  • Yes No 2 small cup quartered strawberry
                                                                  • Yes No 1/3 cup diced celery
                                                                  • Yes No 1/3 cup diced red onion
                                                                  • Yes No 2 tbsp golden raisin
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 1 tsp tarragon leaves, dried
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 cup salad greens
                                                                  • Combine first 5 ingredients in a large bowl. Combine sesame seeds and next 6 ingredients (sesame seeds through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour. Serve over salad greens.
                                                                  Yields: 4servings (serving size: 1 1/4 cups chicken mixture and 1 cup greens)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Arty British food-design/architecture team Bompas & Parr worked with an explosives expert to come up with an edible ingredient to add to Jell-O that would cause it to glow in the dark. Turns out when you make the jiggly dessert using tonic water, it will appear to glow if you shine a black light on it because the quinine in the tonic water is UV reactive. Here’s B&P’s recipe for their eerie, boozy jelly, just in time for Halloween.

                                                                  Ingredients
                                                                  • Yes No 150 milliliter gin
                                                                  • Yes No 300 milliliter indian tonic water
                                                                  • Yes No 50 milliliter simple syrup
                                                                  • Yes No splash rose water
                                                                  • Yes No 5 gelatin leaves
                                                                  • Yes No uv black light
                                                                  • Combine gin, tonic water, rich simple syrup, and rose water in a large heatproof measuring cup; set aside.
                                                                  • Cut gelatin leaves into fine pieces and place in a heatproof bowl. Add enough gin and tonic mixture to cover and set aside until gelatin softens.
                                                                  • Place softened gelatin mixture over a pan of simmering water and heat until gelatin leaves are fully melted.
                                                                  • Remove gelatin mixture from heat and stir in the remainder of the gin and tonic mixture. Strain back into the measuring cup. Pour into a jelly mold or bowl and refrigerate until set.
                                                                  • Unmold jelly by briefly immersing the mold or bowl in a bowl of hot water, then invert over a serving plate. For maximum effect, turn off all the lights and switch on a black light, then serve the glowing jelly to thrilled diners.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 3servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp minced red onion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 8 small corn
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Yes No 1 tsp pure ancho chile powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No hot sauce
                                                                  • Yes No 12 large sea scallop
                                                                  • Yes No lime
                                                                  • Light a grill. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
                                                                  • Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes. Transfer to a work surface and cut the kernels off the cobs.
                                                                  • Whisk the mayonnaise and chile powder into the garlic, onion and lime juice. Add the cheese and corn to the bowl and toss. Season with salt, pepper and hot sauce.
                                                                  • Brush the scallops with vegetable oil and season with salt and pepper. Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side. Spoon the corn salad onto 4 plates and top with the scallops. Serve with lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No custard
                                                                  • Yes No 500g plain flour
                                                                  • Yes No 100g icing sugar
                                                                  • Yes No a pinch sea salt
                                                                  • Yes No unsalted butter
                                                                  • Yes No large 2 eggs
                                                                  • Yes No a splash a splash of milk
                                                                  • Yes No 10 granny smith apples
                                                                  • Yes No juice
                                                                  • Yes No 7 tbsp 7 tablespoons caster sugar
                                                                  • Yes No blueberry
                                                                  • Yes No 1 heaped tbsp 1 tablespoon plain flour
                                                                  • Yes No organic
                                                                  • Yes No a of demerara sugar
                                                                  • Even though it has a strong British heritage, America has embraced the apple pie to the point that it’s now considered a quintessentially American dessert. American pies often look like the ones from those Desperate Dan comics – big, robust and full of attitude. The crumble-like topping sprinkled over my pie is an idea I’ve been playing about with, and I think it helps make it unique. Because huckleberries grow wild in Wyoming, I felt it was only right to use them, but feel free to use fresh or frozen blueberries in their place for equally delicious results. Assembling your pie is dead easy, and I’ll talk you through it step by step, but if you’d like to see how it’s done before you start, check out the How to video for a demonstration.You can make your pastry by hand, or simply pulse all the ingredients in a food processor. If making by hand, sieve the flour, icing sugar and salt from a height into a large mixing bowl. Use your fingertips to gently work the cubes of butter into the flour and sugar until the mixture resembles breadcrumbs. Transfer a handful of this mixture to a separate bowl, rub it between your fingers to get larger crumbs, then put aside. Add the eggs and milk to the main mixture and gently work it together until you have a ball of pastry dough. Don’t work it too much at this stage – you want to keep it crumbly and short. Sprinkle a little flour over the pastry, then wrap it in cling film and pop it into the fridge to rest for 1 hour.Meanwhile, put the apples into a large pan with the zest and juice of 1 orange, a splash of water and 5 tablespoons of caster sugar. Cover the pan and simmer on a medium heat for 10 minutes, until the apples have softened but still hold their shape. Remove from the heat and leave to cool. Scrunch a handful of berries in a bowl with the remaining caster sugar and the zest and juice of your remaining orange. Add the rest of the berries. Toss the cooled apples and their juices in a large bowl with the berries and the flour, then put aside.Preheat your oven to 180ºC/350ºF/gas 4. Take your ball of pastry out of the fridge and let it come up to room temperature. Get yourself a pie dish around 28cm in diameter. Flour a clean surface and a rolling pin. Cut off a third of your pastry and put that piece to one side. Roll the rest into a circle just over 0.5cm thick, dusting with flour as you go. Roll the circle of pastry up over your rolling pin, then gently unroll it over the pie dish. Push it into the sides, letting any excess pastry hang over the edge. Tip in the fruit filling and brush all around the edge of the pastry with some of the beaten egg. Roll out the smaller ball of pastry about 0.5cm thick and use your rolling pin to lay it over the top of the pie. Brush it all over with more beaten egg, reserving a little. Sprinkle over the reserved crumble mixture and the demerara sugar.Fold the scruffy edges of pastry hanging over the sides back over the pie, sealing the edge by twisting or crimping it as you like. Brush these folded edges with your remaining beaten egg. Using a small, sharp knife, cut a cross into the middle of the pie. Place on the bottom of the oven and bake for 45 to 55 minutes, until golden and beautiful. Serve with ice cream, cream or custard.Wine suggestion:Italian sweet white – a Moscato d’Asti from Piedmont.Find out more about Jamie’s American Road Trip tv show and Jamie’s America Book
                                                                  Yields: 11
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/2 lb shiitake mushroom cap
                                                                  • Yes No 2 jumbo lb shrimp, in their shells
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 cup coarsely chopped cilantro
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No yellow rice and lime
                                                                  • In a large skillet, cook the garlic in the olive oil over moderate heat until lightly browned and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the mushrooms to the skillet and cook over high heat, stirring occasionally, until browned, about 7 minutes.
                                                                  • Season the shrimp with salt and pepper and add them to the skillet. Cook over high heat, stirring occasionally, until nearly cooked through, 7 to 8 minutes. Add the water and cook just until evaporated. Add the cilantro leaves and butter to the skillet and stir to coat. Transfer the shrimp and mushrooms to a platter and garnish with the sliced garlic. Serve the shrimp with yellow rice and lime wedges.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Smoked sausage links are always a good idea for a hearty appetizer buffet and will be the first item to disappear.

                                                                  Ingredients
                                                                  • Yes No 1 28 oz barbecue sauce
                                                                  • Yes No 1 18 oz cherry preserves
                                                                  • Yes No 3 chopped canned chipotle peppers in adobo sauce
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tbsp adobo sauce from
                                                                  • Yes No 2 16 oz cocktail size smoked sausages
                                                                  • Whisk together barbecue sauce, cherry preserves, and next 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Add smoked sausages, and return to a boil. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes.
                                                                  • Note: To serve, keep warm in a slow cooker on LOW, if desired. Serve with miniature rolls, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 13servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    slow cook

                                                                  Hands-on time: 20 min.; Total time: 3 hr., 25 min. (including streusel and topping)

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated piecrusts
                                                                  • Yes No 2 cup crushed gingersnap cookie
                                                                  • Yes No 1 cup pecan
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No pecan streusel
                                                                  • Yes No 7 thin ginger cookies
                                                                  • Yes No ginger spice topping, ground cinnamon
                                                                  • Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
                                                                  • Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.
                                                                  • Bake at 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).
                                                                  • Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet.
                                                                  • Bake at 350° for 30 minutes. Sprinkle Pecan Streusel around edge of crust. Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. Insert ginger cookies around edge of crust. Let cool completely on a wire rack (about 1 hour). Dollop with Ginger-Spice Topping; dust with cinnamon.
                                                                  • Note: We tested with Anna's Ginger Thins.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A Jewish meat knish (kuh-NISH) is a baked dumpling filled with meat, potatoes, kasha, sauerkraut, onions or cheese (and lately spinach and other ingredients), that is baked or fried. It's similar to a British pasty, Mexican empanada, Russian pirozhki and an Italian calzone. This recipe was provided by Lloyd Weinstein of Benjie's Deli in Santa Ana, Calif. The knishes can be individually quick frozen on baking sheets and transferred to freezer bags for storage, if desired. Here are step-by-step pictures of making Jewish meat knishes. Makes about 20 Jewish Meat Knishes

                                                                  Ingredients
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 5 large egg
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1 drop yellow food coloring
                                                                  • Yes No 1 lb all purpose flour
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/8 cup vegetable oil
                                                                  • Yes No 1 1/2 lb 80% lean ground beef
                                                                  • Yes No 5 oz pastrami
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp garlic powder
                                                                  • Prepare the meat filling by sauteeing the onions in vegetable oil until translucent. Add the ground beef and brown. Add pastrami and mix well. Remove from heat. Pass meat through a grinder with the small hole setting. Transfer meat to a large bowl. Let cool to room temperature. Add eggs and seasonings, and mix well. Meanwhile, prepare the knish dough by mixing the oil, eggs, salt, water and food coloring. Add the flour until a rollable dough forms, adding more flour or water if necessary. Flour a work surface and place the dough on it. Cover with plastic wrap and let it rest 15 minutes. Heat oven to 350 degrees. Roll the dough to 1/4-inch thickness. Using a pizza cutter, cut the dough into 3-inch squares. Egg wash the squares with 1 beaten egg mixed with 1 teaspoon water. Place two cookie-size scoops of filling on each square. Then fold the ends in as for an envelope. Place knishes on a parchment-lined baking pan and brush with egg wash. Continue with rest of dough and filling. Bake for 20 minutes or until knishes are golden brown on the top and bottom. Serve warm as an appetizer, side dish or main course.
                                                                  Cuisine:YesNojewish
                                                                  • Prep Time: 50 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 14 to 16 oz to 16 ounce cheese ravioli
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 2 oz cup walnut
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water. Heat the oil in a medium skillet over medium heat. Add the garlic and walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes. Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley, and the reserved cooking water. Add the ravioli and toss to coat. Divide among individual plates and sprinkle with the Parmesan. Substitution: For a hit of vegetables and a change of pace, use pumpkin or butternut-squash ravioli instead of cheese-filled. You can also replace the walnuts with pecans or almonds.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pace
                                                                    Brands:
                                                                  • Yes No
                                                                    Pace
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup self rising yellow cornmeal
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 lb okra
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No peanut oil
                                                                  • Yes No 1 head bibb lettuce
                                                                  • Yes No 1 1 cup large tomato
                                                                  • Yes No 1 3/4 cup medium sweet onion
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No lemon dressing
                                                                  • Yes No 3 slice bacon
                                                                  • Combine cornmeal and salt. Dip okra in buttermilk; dredge in cornmeal mixture.
                                                                  • Pour peanut oil to a depth of 2 inches into a Dutch oven or deep cast-iron skillet; heat to 375°. Fry okra, in batches, 2 minutes or until golden, turning once. Drain on a wire rack over paper towels.
                                                                  • Arrange lettuce leaves on a serving platter; top with tomato, onion slices, and bell pepper. Add Lemon Dressing, tossing to coat. Top with fried okra, and sprinkle with crumbled bacon. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This basic caramel is creamy and sweet and complements any apple it coats. If you don’t want to go through the trouble of coating the apples, you can just use the caramel as a dip for apple slices. What to buy: A reliable candy/fat thermometer is crucial for getting an accurate read on the caramel. We like this thermometer from CDN

                                                                  Ingredients
                                                                  • Yes No 8 large apple
                                                                  • Yes No 8 craft sticks
                                                                  • Yes No 2 cup packed golden brown sugar
                                                                  • Yes No 1 3/4 cup heavy whipping cream
                                                                  • Yes No 3/4 cup dark corn syrup
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Wash the apples under hot water to get off any wax coating, then dry thoroughly. Line a baking sheet with parchment paper or a silicone baking mat and set aside. Set the apples stem side up, and push the sticks down into the apple cores; set aside. Prepare an ice water bath by filling a bowl halfway with ice and water.
                                                                  • Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture registers 250°F on a candy thermometer, about 10 minutes. Immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute. Stir until stiff caramel from the bottom is incorporated into the warm caramel on top. Remove from the water bath.
                                                                  • Dip the apples one at a time into the caramel, rotating once to coat 3/4 of the way up the sides. Lift the apple straight up from the caramel, letting the excess drip back into the pot until the drips have slowed, about 10 to 15 seconds. Flip the apple so the stem is facing downward and let the caramel set, about 10 to 15 seconds more. Place on the prepared baking sheet, stem side up, and repeat with the remaining apples. (If the caramel gets too hard to coat the apples well, set the pan over low heat and rewarm, stirring constantly, until the caramel is loose and pourable.)
                                                                  • Refrigerate the apples until set, at least 10 minutes. The apples can be made and stored in the refrigerator up to 1 day in advance.
                                                                  Yields: 8apples
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The quick marinade of oregano, sage, orange juice, and honey permeates this simple grilled pork tenderloin with fresh flavor. Pair with your favorite sides like potato salad, corn on the cob, or fresh tomato slices for an easy summer dinner.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup oregano
                                                                  • Yes No 1/4 cup sage
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 tbsp grated lemon rind
                                                                  • Yes No 2 tbsp grapeseed oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 1 lb pork tenderloin
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 9 ingredients in a blender or food processor; process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.
                                                                  • Prepare grill.
                                                                  • Remove pork from marinade. Discard marinade. Sprinkle pork with 1/4 teaspoon salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160° (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing.
                                                                  Yields: 8servings (serving size: 3 ounces pork)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover

                                                                  You'll be amazed at the the outstanding aroma that comes out of the cookie jar when removing one of these Orange Pecan Biscotti.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 1/2 tsp orange extract
                                                                  • Yes No 1 cup pecan pieces
                                                                  • Biscotti Recipes and More
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 5 minutes

                                                                  These cereal patties have seeds, vegetables and eggs added to them. They are a nice alternative to meat. If you are not a vegetarian, these patties make a nice side for frankfurters or other sausage. A simple pan sauce made from white wine and cream would also taste fine. Makes 6 patties, about 3 servings.

                                                                  Ingredients
                                                                  • Yes No 1 vegetarian bouillon
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup grain cereal
                                                                  • Yes No 1 tbsp sunflower seeds
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 1 tbsp dried minced onion
                                                                  • Yes No 1 carrot and 1 leek
                                                                  • Yes No 1 egg
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 1/2 tsp marjoram, ground
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 tbsp dry bread crumbs, whole wheat
                                                                  • Yes No oil
                                                                  • Bring the water and bouillon cube to a boil in a small pan. Stir in the cereal and cook over low heat for about 10 minutes. Cool to lukewarm. Add the next 9 ingredients, through caraway seeds and stir well. Add enough flour to make the dough hold together. It will still be sticky. I like to use brown rice flour, but you can use all-purpose or whole wheat flour.
                                                                  • Make 6 patties and dredge in bread crumbs. Fry until golden brown on both sides. Serve with mustard.
                                                                  • These taste good with Ranch Dressing, too, although that’s not very authentic.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve

                                                                  What’s better than a few scoops of ice cream on a hot summer day? Layers of ice cream stacked up in a cake. Here we pile up three flavors—fresh strawberry, vanilla bean, and roasted pistachio—and finish everything with a crunchy layer of crushed vanilla cookies, for a dessert that’s quintessential summer. And if you’re not feeling up to homemade ice cream, just sub in good-quality store-bought versions of each flavor. Game plan: After each layer is prepped, it’s necessary to freeze the cake, so you’ll want to soften each ice cream flavor as you’re ready to use it, rather than all at once. This recipe was featured as part of our Play It Cool story.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 3/4 cup ground vanilla wafer cookies
                                                                  • Yes No 2 cup fresh strawberry ice cream
                                                                  • Yes No 2 cup vanilla bean ice cream
                                                                  • Yes No 2 cup roasted pistachio ice cream
                                                                  • Coat a 9-by-5-inch loaf pan with butter and line it with plastic wrap, overlapping pieces as needed to completely cover the bottom and sides and leaving at least a 2-inch overhang. Mix the melted butter with the ground cookies until the cookies are thoroughly moistened, then press the mixture evenly into the bottom of the loaf pan. Let set up at least 5 minutes before proceeding.
                                                                  • Evenly spread the strawberry ice cream on top of the ground cookies and put the loaf pan in the freezer until the ice cream is firm, at least 2 hours.
                                                                  • Evenly spread the vanilla ice cream on top of the strawberry ice cream and return the pan to the freezer until the ice cream is firm, at least 2 hours.
                                                                  • Top with the pistachio ice cream and cover with the plastic-wrap overhang. Put the pan back in the freezer until the ice cream is firm, at least 4 hours.
                                                                  • To serve, unwrap the ice cream cake and pull it out of the loaf pan. Remove the plastic wrap and, using a knife dipped in hot water and wiped dry, slice into 1-inch slabs.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  These delicious sandwiches make a great weeknight meal and take just minutes to prepare.

                                                                  Ingredients
                                                                  • Yes No 2 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp italian seasoning
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1/2 cup sliced red onion
                                                                  • Yes No 2 1/2 cup red bell pepper
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 10 oz focaccia bread
                                                                  • Yes No 1/2 2 oz cup shredded sharp cheddar cheese
                                                                  • Cut each chicken breast half in half horizontally, and lightly coat chicken with cooking spray. Sprinkle Italian seasoning, garlic powder, black pepper, and 1/8 teaspoon salt over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Reduce heat to medium; add water. Cook 10 minutes or until chicken is done. Remove chicken from pan; keep warm.
                                                                  • Return pan to medium-high heat. Add red onion; sauté 2 minutes. Add bell pepper, green onions, and remaining 1/8 teaspoon salt; sauté 2 minutes or until tender.
                                                                  • Preheat broiler.
                                                                  • Place bottom half of focaccia on a baking sheet; top with chicken. Arrange onion mixture evenly over chicken; sprinkle with cheese. Broil 2 minutes or until cheese melts. Top with remaining bread; slice into 4 equal portions.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bread

                                                                  This moist cocoa cake from the South has an alluring deep red hue; combine that with the sweet tang of the cream cheese frosting and it’s too tempting to ignore. This dish was featured as part of our Valentine’s Day All-Star Recipes.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 cup natural unsweetened cocoa powder
                                                                  • Yes No 2 tbsp red food coloring
                                                                  • Yes No 1 1/2 tbsp water
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1 tbsp finely grated orange zest
                                                                  • Yes No 1 cup buttermilk (1% fat
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 1 lb cream cheese
                                                                  • Yes No 1 lb powdered sugar
                                                                  • Yes No 2 tbsp milk
                                                                    For the cake:
                                                                  • Heat the oven to 350°F. Coat 2 (9-inch) round cake pans generously with butter, then flour, tapping out any excess flour; set aside.
                                                                  • Sift the measured flour, salt, baking powder, and baking soda together twice; set aside. Whisk the cocoa, food coloring, and water in a small bowl until smooth; set aside.
                                                                  • Beat the measured butter in a large bowl using an electric mixer (or in the bowl of a stand mixer fitted with a paddle attachment) on medium speed until creamy, about 30 seconds. Add the sugar, 1/4 cup at a time, beating about 15 seconds after each addition and scraping down the sides of the bowl as necessary, until the mixture has lightened in color and become fluffy, about 2 minutes. Add the eggs one at a time, the vanilla, and the orange zest (if using), beating 15 seconds after each addition. Scrape down the sides of the bowl. Add the red cocoa mixture and mix until evenly incorporated.
                                                                  • On low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture, until just incorporated. Once all the ingredients are incorporated, beat the batter 10 to 12 strokes with a spoon or spatula if using cake flour, 2 to 3 strokes if using all-purpose flour. (Do not overwork the batter, as this will make the cake tough.)
                                                                  • Divide the batter between the cake pans and spread the tops evenly with the spoon or spatula. Bake until a cake tester or toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a rack for 10 minutes. Slide a thin paring knife around the edges and invert the cakes onto the rack to cool completely, at least 1 hour.
                                                                    For the icing:
                                                                  • Beat the butter in a large bowl using an electric mixer (or in the bowl of a stand mixer fitted with a paddle attachment) on medium-high speed until creamy, about 30 seconds. Add the cream cheese and continue to beat on medium-high speed until the mixture is fluffy, white, and very smooth, about 1 minute. Reduce the speed to low and add the powdered sugar 1 cup at a time, beating for 30 seconds after each addition, until the mixture is creamy, fluffy, and smooth. If the frosting is too stiff, beat the milk into it to loosen it.
                                                                    To assemble:
                                                                  • Transfer 1 of the cake layers, bottom side up, to a serving plate or cake stand. Spoon 1 cup of the icing into the center of the cake layer. Work an icing or rubber spatula in a gentle swirling motion and spread the icing from the center toward the edges of the cake in an even layer (if you need to add more icing, add it to the center and work it out toward the sides).
                                                                  • Carefully set the second cake layer on top of the first and ice the second layer in the same manner, beginning with a dollop in the center and working it out toward the sides. Then ice the sides of the cake. (If the sides are crumbly, brush any excess crumbs away and place a thin layer of icing on the cake to seal the crumbs in. Refrigerate for 30 minutes, then apply another, thicker layer of icing on top of the first.)
                                                                  • Store the cake at room temperature beneath a cake cover. If you don’t plan to eat it within 24 hours, tent it with plastic wrap and store it in the refrigerator for up to 3 days. Remember to remove the cake from the refrigerator an hour or more before serving to take the chill off. Serve with glasses of cold milk.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1(9-inch) layer cake, or 12 servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lb pecan halves
                                                                  • Yes No 1 organic egg white
                                                                  • Yes No 3/4 cup organic sugar, granulated
                                                                  • Yes No 2 tbsp curry powder
                                                                  • Yes No 1 tbsp salt
                                                                  • Heat oven to 250º F. Arrange the pecans on a cookie sheet and toast, stirring occasionally, until fragrant, about 10 minutes. Meanwhile, in a large bowl, whisk the egg white and 1 teaspoon water until frothy. Stir in the pecans and sprinkle with the sugar, curry powder, and salt. Mix well. Lightly coat the cookie sheet with vegetable cooking spray. Spread the pecans in a single layer on the sheet. Bake 1 hour or until the pecans are dry, stirring once or twice.
                                                                  • Store at room temperature in an air-tight container for up to 1 month or in the freezer for up to 4 months. Crisp the frozenpecans on a cookie sheet in a 250º F oven for 5 minutes.
                                                                  Yields: 5cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake