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Nom Nom Nom.
This easy skillet supper features chicken, broccoli and brown rice simmering in a creamy gravy made with Campbell's® Condensed Cream of Chicken Soup
A quarter-cup of store-bought passion-fruit vinegar can be substituted for the passion fruits, honey, and vinegar.
This exceptionally creamy ice cream relies on two unexpected ingredients: corn starch (to help thicken it) and cream cheese (to make it scoopable).
Yes, you can have your brownie, shortbread and caramel and eat it, too. Wait, that's not how that goes?
Best Soup. "This recipe was originally for our Lighten Up column. Most everyone was happy with it the first time we tried it, but I knew the soup could be better. The soup originally used fat-free sour cream, which I felt gave it a too-tart taste. After tweaking a few ingredients, the recipe now calls for reduced-fat sour cream, and we all are much happier with the results." --Recipe by Ann Taylor Pittman (October 2002)
We like to serve this smoked chicken with an Alabama-style, mayonnaise-based White Barbecue Sauce. If you prefer a smoked chicken salad, cut the meat into bite-size chunks and toss it in just enough sauce to coat it. Special equipment: You’ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long heatproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, a baking sheet, 2 oven mitts, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), an oven thermometer, and a meat thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this chicken, we recommend hickory, but any wood... read more We like to serve this smoked chicken with an Alabama-style, mayonnaise-based White Barbecue Sauce. If you prefer a smoked chicken salad, cut the meat into bite-size chunks and toss it in just enough sauce to coat it.
Known as an oily fish with an assertive flavor, mackerel can handle other big flavors that would steamroll over more delicately flavored fish, like capers, olives, and fennel. Grilling the vegetables for the sauce and then grilling the fish adds an extra smoky essence to this dish. Special equipment: You will need a pastry brush for this recipe. Game plan: To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions for oiling the grill right before cooking. This dish was featured as part of our Recipes to Help You Conquer Your Fish-Grilling Fears.
Make the chips in advance, cool completely, and store in an airtight container until ready to serve.
Here is the recipe for a cookie crust that can be used with cream pies and cheesecakes. How to Make a Cookie Crumb Crust with Photo Instructions
Pronounced "COO-be-yon," this is the favorite dish of many Cajuns. It is unusual in that it is served with French bread rather than rice. It is the only dish for which my grandmother had two different written recipes. Grandma called for a "pot spoon" of oil, which took some figuring out on my part. I realized after much testing that a "pot spoon" is equivalent to one tablespoon.
Nutmeg makes a scintillating addition to rich, buttery shortbread. Though these cookies bake for about fifty minutes, the actual work time is amazingly brief for something so special. If you cook the shortbread in a black pan, check it after forty minutes since the color of the pan will cause the dough to cook more quickly. Shortbread keeps well stored in tins.
This basic guacamole can be made with or without diced tomatoes, and it's the perfect dip for parties or snacking. It also makes a great topping for turkey burgers or burritos. Large Photo of This Guacamole
Lots of zest and juice gives this lemon curd its bright citrus flavor and sunny color. Try this tangy spread instead of jam as a filling for cakes or over desserts like Pavlova, Cream Scones, or Vanilla Bean Pound Cake. This recipe is also the perfect way to use up those extra egg yolks after making meringue or angel food cake. Use the leftover egg whites to make an Egg-White Frittata, a refreshing cocktail, or Coconut Macaroons.
Prunes...excuse me, dried plums, are not the prettiest fruit in the world. They are wrinkled and black, wizened and dry like oversized raisins. They have a terrible reputation, too, as food for babies and the fiber-deprived. But it's a mistake to treat them as functional health food. Under proper treatment, prunes acquire a deep richness and silky soft texture, oozing sweet, dark plum juice. And when you combine that delicately tannic juice with red wine, well, they're downright indulgent.
These buttery, curry-flavored shortbreads are perfect with cocktails—particularly those made with whiskey, bourbon or rye.
This recipe uses leftover loaded baked potatoes to create a rich, creamy soup.
Chicken cutlets are ready in minutes -- be sure not to overcook them. The raw spinach will wilt in the hot rice, so you don't need to cook it separately.
The flatiron steak, a.k.a. the top blade steak, is a marbled cut of beef from the shoulder. Uniform in thickness and rectangular in shape (just like an old-fashioned iron), it's easy to butterfly for quick cooking on the grill. Here, Melissa Rubel Jacobson flavors the meat with a bold Southwestern-style marinade made with smoky chipotle and fresh orange juice.
The mild tilapia is a perfect foil for the bright, zesty salsa. Serve a green salad and roasted asparagus on the side to make this dinner a celebration of healthy ingredients.
This recipe also works well with rich meats such as pork tenderloin and duck breast. Store leftover Rosemary Salt in an airtight container, and use it to flavor mashed potatoes, polenta, or roasted chicken. Serve with roasted baby carrots.
This luscious creamy dessert is not for the faint of heart. That's not because it's difficult - a child could put it together. It's not exotic either - it's the grown-up version of a nursery dessert of whipped pudding and Jell-O. No, there's just one reason that Coffee Fluff takes some gumption.
Roasting cauliflower caramelizes the florets, making them supersweet. Tossed with crunchy pine nuts and salty olives and capers, this dish is perfect with roasted chicken or steamed fish.
Creamy yogurt with okra is a delicious pairing.
This dessert is great for chocaholics and the refreshing pear juices cut through the rich flavour - great for any dinner party.
Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.
The secret to these chocolate-peanut bar cookies is the crushed vanilla wafers.
Winning recipe--Chef Charles Dale, Renaissance Restaurant, Aspen, Colorado. Charles' tips: Any combination of mushrooms will work. Use cold chicken stock (even though simmering stock is typically used in risotto) to prevent splattering. Make sure there's some liquid left in the risotto; in fact, it should be pourable because the rice will absorb it as it sits. Always salt mushrooms after they are sautéed, or the salt will pull out their natural water and they'll poach.
This is an easy dinner to prepare, and it's relatively low in fat if you use the lower amounts of cheese. If you're short on time, use seasoned fine dry bread crumbs and a little Parmesan for the coating.
Classic eastern North Carolina barbecue sauce has a vinegar—not a tomato—base. It's delicious tossed with pulled chicken instead of the usual pork, and served the traditional way: piled onto soft buns and smothered under cold, creamy coleslaw.
Even folks who usually don't like okra enjoy the taste and texture of this highly seasoned dish. We left the seeds in the chile for moderate spice. Serve with grilled chicken or lamb.
The combination of bay leaves and prawns is quite an unconventional one, but I think it's a winner. This recipe will make enough for a decent batch of bay salt ? you can use it instead of normal salt. You won?t need as much as you would normally use though, as the bay gives it extra flavour. Bay salt is great is sprinkled over a shoulder of lamb, a chicken or a piece of pork before roasting. You can keep it in a container for a couple of months if you dry it out first.
At around 7 months you can start feeding your baby low-sugar green vegetables like green beans. Nothing more than cooked and puréed beans, this recipe makes about 7 (1/4-cup) servings that freeze fabulously for up to 6 weeks. Game plan: Kill two birds with one stone and boil some of the beans until fork tender, pull them out of the water with a slotted spoon, and toss them with some salt, pepper, lemon juice, and olive oil for a quick adult-worthy side dish. To reheat the baby food, let it thaw completely in the refrigerator, then heat in the microwave or on the stovetop. Stir well before serving. This recipe was featured as part of our Make Your Own Baby Food story.
We wanted to create a simple and impressive appetizer to go with our Bistecca Fiorentina for a nice cold-weather meal. This elegant, creamy soup may seem indulgent, but it contains no cream at all—it’s simply puréed vegetables. Special equipment: Use a mandoline to create the beet chips. If you don’t have one, just use a vegetable peeler to make beet strips. You will also need a deep-frying/candy thermometer for the beet chips. Game plan: Make this soup vegan by replacing the butter with olive oil. This recipe was featured in our Valentine’s Day story.
This popular Southeast Asian street fare is known as mee goreng (fried noodles). Look for the sweet bean sauce and noodles (which are sometimes frozen) at Asian markets; substitute dried linguine for lo mein. You can always use less chile paste to make a milder version.
This recipe goes with Christmas Cookies 4 Ways
This dish epitomizes the laziness of summer: It’s as simple as folding a handful of fresh ingredients into cooked pasta. Use the ripest tomatoes you can find and you’ll be rewarded with a flavorful sauce that gives cooked tomato sauce a run for its money. What to buy: Heirloom tomatoes make this dish extra tasty, but it can also be made with ripe grape tomatoes. Orecchiette are an ideal match for this dish because they hold the sauce perfectly. If you can’t find them, use penne rigate, farfalle, campanelle, gigli, or gemelli. Game plan: The tomatoes get tastier the longer they sit, so if you have time, you can complete step 1 up to 3 hours before serving. If not, the dish will still be delicious, but you’ll probably need a little pasta cooking water to help things along. And remember not to refrigerate the tomatoes, which will degrade their flavor and texture. This recipe was featured as part of our Cooking with Summer Ingredients story, as well as our Easy Weeknight Dinners and Tomatoes! photo galleries.
The appeal of lemon bars is easy to understand: When well made, the buttery shortbread crust and the intensely tart lemon-curd filling are irresistible. Here we’ve left off the standard dusting of powdered sugar, but if you desire a touch of extra sweetness, feel free to indulge. This recipe was featured as part of our Back-to-School Bake Sale story, as well as our photo galleries on Baked Sweets and Picnic Recipes.