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                                                                  Ingredients
                                                                  • Yes No 3 lb tomato
                                                                  • Yes No 12 basil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 lb bacon
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp curry powder
                                                                  • Yes No 3/4 tsp cajun spice mix
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No dash hot sauce and crusty bread
                                                                  • Preheat the oven to 450°. In a bowl, toss the tomatoes, basil, onion, olive oil and vinegar and season with salt and pepper. Let stand for 15 minutes.
                                                                  • Set a wire rack on a baking sheet and arrange the bacon slices in a single layer on the rack. Bake the bacon in the upper third of the oven for 15 minutes, turning once, until golden and crisp-chewy. Let cool, then break into small pieces.
                                                                  • In a small bowl, whisk the mayonnaise with the mustard, curry powder, Cajun spice mix, lemon juice, garlic and hot sauce.
                                                                  • Sprinkle the bacon over the tomato salad and serve the mayonnaise and bread on the side.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Fondue is a super easy (and fun!) time-saver-simply melt chocolate with heavy cream and then let guests dive into this do-it-yourself dessert.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1 lb dark chocolate
                                                                  • In a small saucepan, over low heat, warm the cream and chocolate. Stir until the chocolate melts. Transfer the fondue to a serving bowl. Serve immediately with forks and foods for dipping.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  The chocolate sauce recipe for this delicious dessert is from chef Michel Roux's cookbook, "Pastry: Savory and Sweet."

                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No pate a choux
                                                                  • Yes No 9 oz bittersweet chocolate
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3 tbsp heavy whipping cream
                                                                  • Yes No 1/4 cup caster sugar
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No vanilla ice cream
                                                                  • Yes No powdered sugar
                                                                  • Preheat oven to 375 degrees. Whisk together egg with 1 tablespoon water in a small bowl for the egg wash. Set aside.
                                                                  • Line two large baking sheets with parchment paper. Transfer Pate a Choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffed and golden brown, about 25 minutes. The profiteroles should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
                                                                  • Make the chocolate sauce: Place chocolate in a heatproof bowl over a pan of hot water to melt gently, stirring occasionally with a wooden spoon. Put the milk, cream, and superfine sugar into a pan and bring to a boil, whisking continuously. Take off the heat. Still whisking, pour on the melted chocolate, then return to the heat. Still whisking, let the sauce bubble briefly over medium heat. Turn off the heat and whisk in the pieces of butter, one at a time. Pass the sauce through a fine chinois into a bowl, cover with plastic wrap, and keep warm in a bain-marie.
                                                                  • Using a serrated knife, slice off the top third of each puff; set aside. Place a scoop of ice cream on the bottom of each puff; replace tops. Dust with confectioners' sugar and drizzle with chocolate sauce. Serve immediately.
                                                                  Yields: 18
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    marie
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Marie’s
                                                                  Bucket o' Bones
                                                                   2 h 15 m
                                                                  Ingredients
                                                                  • Yes No 2 cup tomato ketchup
                                                                  • Yes No 1 1/3 cup maple syrup
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce, chiles and sauce
                                                                  • Yes No 1/2 cup dark soy sauce
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 6 tbsp molasses
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp grated orange peel
                                                                  • Yes No 16 clove garlic
                                                                  • Yes No 4 racks pork baby back ribs
                                                                  • Place all ingredients, except ribs, in a bowl and mix to combine. (Marinade can be made up to 2 days ahead; cover and refrigerate.) Line a large, shallow baking pan with heavy-duty foil.
                                                                  • Pat ribs dry; arrange meaty side up in pan so racks don't touch. Rub on marinade; set aside 2 cups for basting. Refrigerate, covered, for 1 hour or overnight.
                                                                  • Set rack in middle of oven; preheat oven to 350°F. Cook ribs, covered, for 1 hour and 15 minutes. Uncover, turn over and baste generously with reserved sauce. Bake, basting with sauce and pan juices every 10 minutes. Turn over again after 20 minutes and cook for 20 minutes more. Baste thoroughly once more and bake 20 minutes, until glazed and browned. Remove from oven and let stand for 10 minutes; slice.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe is based on a preparation that originated in Rome's Jewish ghetto. It is one of Palma D'Orazio's most requested dishes at her New York City restaurant, Palma. Frying brings out the artichokes' sweetness.

                                                                  Ingredients
                                                                  • Yes No 20 4 oz baby artichoke
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • With a small, sharp knife, cut off the artichoke stems. Snap off the leaves until you reach the inner leaves. Cut off the top third of the artichokes and trim any tough parts. Quarter the artichokes lengthwise.
                                                                  • In a medium saucepan, heat 2 inches of olive oil to 300°. Fry the artichokes in the hot oil in batches until richly browned and crisp, about 2 minutes per batch. Drain on paper towels and season with salt and pepper. Transfer the artichokes to small plates or a shallow serving bowl. Sprinkle with the cheese and parsley and serve.
                                                                  Cuisine:YesNorome
                                                                  Yields: 10
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This salad doesn't look like it has much going on except greens, but I promise that there are little radishes and seeds hiding under the leaves — and their crunch is such a treat!

                                                                  Ingredients
                                                                  • Yes No 10 oz fresh spring greens
                                                                  • Yes No 1/2 cup pumpkin seed
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 4 large radish
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tbsp citrus vinegar
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).

                                                                  Ingredients
                                                                  • Yes No canola oil
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup light corn syrup
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 3 tbsp unflavored powdered gelatin
                                                                  • Yes No 1/2 inch 1/2 cup water
                                                                  • Yes No 1/3 cup orange zest
                                                                  • Yes No 1/2 tsp orange extract
                                                                  • Yes No 1/2 tsp yellow food coloring
                                                                  • Yes No 1/8 tsp red food coloring
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/3 cup corn starch
                                                                  • Grease an 8" x 8" baking pan, line bottom and sides with parchment paper, and grease paper. Grease a rubber spatula; set aside.
                                                                  • Combine sugar, syrup, honey, and 1/2 cup water in a 2-qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.
                                                                  • Meanwhile, bring 1/2 cup water to a boil in a small saucepan. Place bowl of gelatin over boiling water; whisk until gelatin becomes liquid. Transfer to bowl of a stand mixer fitted with a whisk; stir in zest, extract, and food colorings. Add cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, 5–6 minutes. Pour mixture into prepared pan; smooth top with oiled spatula; let cool until set, 5–6 hours.
                                                                  • Combine confectioners' sugar and cornstarch in a bowl and transfer to a strainer; dust work surface with mixture. Slide a knife around edge of pan to release marshmallows; remove from pan. Dust cornstarch mixture over top. Using a slicing knife dusted with cornstarch mixture, cut marshmallows into forty 1 1/2" squares. Toss marshmallows with remaining cornstarch mixture.
                                                                  • MAKES 40
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe for homemade Hungarian sausage or hazi kolbasz (HAH-zee KOOL-bahss)is made with pork shoulder, garlic, salt, pepper and paprika. Sausage recipes vary by region and personal taste. Some cooks add a pinch of cloves and lemon zest to their mixture. Make sure not to trim all the fat off the pork, otherwise the sausage will be too dry. For stuffing techniques, check out how to make Polish sausage. The biggest difference between Hungarian and Polish sausage is the former is never boiled, just baked or sauteed. Here's a larger photo of Hungarian Homemade Sausage or Hazi Kolbasz. See how hazi kolbasz is made.

                                                                  Ingredients
                                                                  • Yes No 4 lb boneless, pork shoulder, according to your grinder's directions
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 14 foot hog casings, three times
                                                                  • After rinsing hog casings, store in refrigerator until ready to use. In a small bowl, mix garlic, salt, pepper, paprika and water, and set aside. Cold meat grinds more easily, so keep the meat refrigerated until ready to grind. Coarsely grind the meat in a hand-cranked or electric grinder. Place meat in large bowl. Combine water-spice mixture with meat until thoroughly incorporated. To make sure the seasonings are just right, fry a small patty and taste. Some people like to refrigerate the meat mixture, covered, overnight before stuffing so it flavors, but that's not necessary. Remove casings from refrigerator and knot one end. Lightly coat the stuffing funnel with cooking spray or some leftover fat from the pork. Slip the other end of the casing over the mouth of the funnel. Continue to push remainder of casing up onto funnel until you have reached the knot. Begin to force the meat into the casing with one hand while using the other hand to control the thickness of the sausage as it is extruded. Remember, the sausage will shrink when it cooks, so you want a nice plump sausage. But be careful you don't overstuff or the casing will burst. Keep extruding until the casing is used up. Tie a knot in that end. You can either leave the sausage in a large coil or twist it at 6-inch intervals to make links. Use immediately or store sausage refrigerated and covered up to two days until ready to cook. Heat oven to 350 degrees. Place sausage in a greased baking pan or casserole dish with a little water (or beer). Bake about 1 hour or until sausage is browned, but not dry. Freeze uncooked or cooked sausage for up to 6 months.
                                                                  Cuisine:YesNohungarian
                                                                  Yields: 4pounds hungarian sausage
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    just right
                                                                    Brands:
                                                                  • Yes No
                                                                    Just right

                                                                  This recipe for Eastern European cabbage pie is a savory side dish or main-course vegetarian offering. It starts with a flaky pie crust and is filled with sauteed cabbage mixed with hard-cooked eggs, making it a great candidate for all those leftover dyed Easter eggs! Cabbage pie, when made in a rectangular pan and cut into small squares, makes a great appetizer or brunch dish. Here's a larger photo of cabbage pie. Makes 6 to 8 servings of Eastern European Cabbage Pie

                                                                  Ingredients
                                                                  • Yes No 1 recipe lard vinegar pastry crust
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 tbsp lard
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 small green cabbage
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 large egg
                                                                  • Heat oven to 350 degrees. Roll out half of the pastry and fit into a 9-inch clear glass pie plate (the clear glass makes it easier to see if the bottom is baked), crimping the edges. Prick the pastry all over with a fork and top pastry with a piece of parchment paper, and place pie weights or dried beans on it (this is known as baking blind). Bake for 20 minutes or until pastry is light brown. Remove the parchment and pie weights and set aside. Leave the oven on. Meanwhile, heat lard or butter or oil in a large, deep skillet. Add onion, cabbage and salt, and saute over low heat until vegetables are soft but not browned. Add water if needed to keep from burning, but the cabbage should be free of excess moisture. Taste for salt and add pepper and chopped eggs, mixing thoroughly. Cool slightly. Mound cabbage mixture in pastry crust. Brush edges of baked crust with beaten egg. Roll out remaining pastry crust and place it on top of the mounded cabbage. Seal and crimp edges. Brush entire top of pie and edges with beaten egg. Place on a sheet pan to catch any drips. Bake 50 minutes or until top and bottom crusts are golden brown. Let cool at least 15 minutes before slicing and serving. Serve with sour cream, if desired.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A supermarket rotisserie bird right off the spit is wonderful in this Middle Eastern-inspired warm chicken dish. It's a delicious and healthy alternative to a typical mayonnaise-based chicken salad, especially in a sandwich.

                                                                  Ingredients
                                                                  • Yes No one 3 1/2 lb, 4 cup roasted chicken, meat
                                                                  • Yes No 3 large radish
                                                                  • Yes No 1/4 small red onion
                                                                  • Yes No 2 tbsp coarsely chopped mint
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No lime and pita
                                                                  • In a large bowl, toss the chicken with the radishes, onion, mint and cumin. Stir in the raita and season with salt and cayenne. Serve with lime wedges and warmed pita.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Asiago cheese—a popular Italian cow's milk cheese—and crunchy breadcrumbs form a delicate crust on these fork-tender pork chops. Accompany with Broccoli with Sour Cream Sauce for a hearty meal that can be on the table in less than 15 minutes. Prep: 5 minutes; Cook: 9 minutes

                                                                  Ingredients
                                                                  • Yes No 4 4 oz boneless center cut loin pork chops
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1/2 cup panko bread crumb
                                                                  • Yes No 1/4 1 oz cup grated asiago cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 4 lemon
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Place pork between 2 sheets of plastic wrap; pound to an even thickness (about 1/4 inch) using a meat mallet or a small heavy skillet.
                                                                  • Place egg white in a shallow dish. Combine panko, cheese, salt, and pepper in a shallow dish. Dip pork in egg white; dredge in panko mixture, pressing gently with fingers to coat.
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add pork; cook 3 to 4 minutes on each side or until lightly browned. Squeeze 1 lemon wedge over each pork chop; sprinkle each evenly with thyme.
                                                                  Cuisine:YesNoasiago
                                                                  Yields: 4servings (serving size: 1 pork chop)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 9 minutes
                                                                  • Total Time: 14 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle

                                                                  This Tex-Mex favorite tastes as good as it looks. Please your family by letting everyone choose their own toppings to add to the tacos.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 8 oz beef flank steak
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup thinly sliced white onion
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 2 4 oz presliced exotic mushroom
                                                                  • Yes No 1 poblano chili pepper
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 1/2 2 oz cup shredded reduced fat mexican cheese
                                                                  • Yes No 1/2 cup refrigerated fresh salsa
                                                                  • Heat 1 teaspoon oil in a large skillet over medium-high heat. Sprinkle steak with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan. Add remaining 2 teaspoons oil to pan. Add onion and next 5 ingredients (through poblano); sauté 5 minutes or until vegetables soften. Cut steak across the grain into thin slices. Add steak, remaining 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; cook 1 minute. Place about 1/3 cup steak mixture in each tortilla. Top each taco with 1 tablespoon cheese and 1 tablespoon salsa.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 tacos)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 2 croissant
                                                                  • Yes No 1 pint ice cream
                                                                  • Preheat oven to 350ºF. Combine chocolate and 3 Tbsp. water in a microwave-safe bowl. Microwave on high just until chocolate is melted, 30 seconds to 1 minute. Whisk until sauce is smooth. Set aside to cool slightly.
                                                                  • Using an electric mixer on medium-high speed, beat cream and confectioners' sugar until firm peaks form.
                                                                  • Put croissants on an ungreased baking sheet and bake until warm and lightly crisped, about 4 minutes. Cut each croissant in half; split each half lengthwise. Place bottoms of croissant halves in dessert bowls. Scoop ice cream on top. Drizzle with warm chocolate sauce and top with a dollop of whipped cream. Place croissant tops over ice cream and sauce. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 14 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Bulgarian fried bell peppers with feta cheese vary slightly from region to region in the Balkans, but they are usually served as an appetizer or light snack. They can be made with red, yellow, orange or green peppers. View this larger image. Makes 4 servings of Bulgarian Fried Bell Peppers

                                                                  Ingredients
                                                                  • Yes No 4 long bell pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup crumbled bulgarian feta cheese
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 small hot chile
                                                                  • Yes No all purpose seasoned flour
                                                                  • Heat broiler. Wash and dry peppers. Slit open lengthwise, leaving the stem and two halves connected. Remove the seeds and membranes. Carefully spread open peppers and place under broiler, skin-side up, until charred and blackened. Transfer to a plate, cover with plastic wrap and let steam for about 10 minutes or until cool enough to handle, then remove skin from peppers and set aside. In a medium bowl, combine 1 beaten egg, feta cheese, parsley and chile pepper, if using. Salt and pepper insides of peppers and fill with cheese mixture. Reshape the peppers so they look whole. Dredge them in seasoned flour, the other beaten egg, and flour again. In a large skillet over low heat, fry peppers slowly in olive oil for about 10 minutes, turning once, or until golden brown and the filling is set. Drain on paper towels and serve as an appetizer or as a vegetarian main course with shopska salata.
                                                                  Cuisine:YesNobulgarian
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe was created by Caroline Yoder, of The Broccoli Hut, for Peanut Butter & Co. Click here to buy the The Heat Is On peanut butter. Click here to purchase the Dark Chocolate Dreams peanut butter. "When I was growing up, my mother had a stand-by baked good recipe that took less than an hour to prepare but always received rave reviews?graham cracker brownies. While her recipe is delicious, it features processed graham crackers, sugar-laden condensed milk, and chocolate chips. I set out to re-create this dessert with slightly healthier ingredients, substituting whole grain graham crackers, evaporated skim milk with a moderate amount of sugar, and nutrient-packed peanut butter. The result is a dessert with a cookie -like texture, sure to please anyone with a sweet tooth." -- Caroline Yoder

                                                                  Ingredients
                                                                  • Yes No 1 12 oz ebaporated milk
                                                                  • Yes No 3/4 cup raw sugar
                                                                  • Yes No 3/4 cup dark chocolate dreams peanut butter
                                                                  • Yes No 48 grain graham cracker squares
                                                                  • Preheat oven to 350°F
                                                                  • Pour evaporated milk into a medium saucepan, and add sugar. Stir well, and cook over medium heat until sugar is dissolved and bubbling.
                                                                  • Add peanut butter to sauce pan, stir well, and cook over medium heat until peanut butter is well-incorporated and bubbling.
                                                                  • Allow the mixture to cool. The consistency should be similar to that of a brownie batter.
                                                                  • While the peanut butter mixture cools, place graham crackers in a large zip-top bag. Be sure not to seal the bag all the way so that air may escape. Crush crackers with a rolling pin or drinking glass until all that remains are small crumbs and fine graham powder.
                                                                  • Place graham cracker crumbs in a large mixing bowl, and add the cooled peanut butter mixture ¼ cup at a time. Stir until the mixture reaches a sticky, clay-like consistency; it should be very difficult to stir. There may be some leftover peanut butter mixture.
                                                                  • Press mixture into a greased 9X12 baking pan. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 10-12 minutes before cutting into bars and serving.
                                                                  • Notes: -Traditional graham cracker brownie/cookie recipes call for sweetened condensed milk. Due to the extremely high sugar content of sweetened condensed milk, I have used evaporated milk to which I add a moderate amount of raw sugar. -Whole grain graham crackers are available in most major supermarkets. I like Mi-Del brand. -These cookies tend toward a dry texture, so be sure not to bake them too long to prevent a crumbly mess. -As indicated above, there may be leftover peanut butter mixture. Save this sweet sauce as a topping for ice cream or a dip for strawberries! -Store in an airtight container or zip-top bag at room temperature to keep them fresh for up to a week.
                                                                  Yields: 20
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    brand
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 head broccoli, stems and heads
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Whether you eat this cool and delicious chicken coleslaw on its own, or loaded into a wrap, it's guaranteed to satisfy an appetite of any size.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup shredded cooked chicken breast
                                                                  • Yes No 3/4 cup diced celery
                                                                  • Yes No 1/2 cup chopped sugar snap peas
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 1 10 oz angel hair slaw
                                                                  • Yes No 1 8 oz sliced water chestnuts
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tsp low-sodium soy sauce
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup slivered almond
                                                                  • Yes No 1 tsp sesame seed
                                                                  • To prepare slaw, combine the first 7 ingredients in a large bowl.
                                                                  • To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings (serving size: about 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Look for precooked polenta logs in the refrigerated section of your grocery store. If using fresh plum tomatoes, peel them by scoring an X in the bottom with a paring knife and plunging them into boiling water for several seconds; transfer to an ice bath, and let cool. Slip off and discard peels and seeds.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 lb plum tomato
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 3/4 cup loosely packed basil
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/4 medium lb eggplant
                                                                  • Yes No 1 16 oz polenta
                                                                  • Preheat oven to 400 degrees; with rack in upper third. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes. Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes. Stir in vinegar, oregano, and basil; season with pepper. Remove sauce from heat.
                                                                  • Meanwhile, heat a large cast-iron skillet or grill pan over medium heat. Lightly brush eggplant slices with the remaining tablespoon oil. Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side. Transfer to a plate.
                                                                  • Spoon about 1/2 cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly. Arrange eggplant slices snugly in a single layer. Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top. Repeat with sauce and another layer of eggplant. Finish by dotting with remaining tomato sauce.
                                                                  • Cover with foil; bake until bubbling and juicy, about 30 minutes. Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more. Remove from oven; let cool slightly, and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  We highly discourage skipping breakfast, especially if it can be as easy as this tasty scramble. This recipe was featured as part of our Oh, Crap! It’s Mother’s Day! menu.

                                                                  Ingredients
                                                                  • Yes No 10 large organic egg
                                                                  • Yes No 2/3 cup crumbled feta cheese
                                                                  • Yes No 1/3 cup organic heavy whipping cream
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp organic unsalted butter
                                                                  • Yes No 1/2 lb organic baby spinach
                                                                  • Place the eggs, feta, cream, salt, and pepper in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Set aside.
                                                                  • Heat the butter in a large nonstick frying pan over medium heat. When it foams, add the spinach and cook, turning constantly with a rubber spatula, until wilted, about 5 minutes. Add the spinach to the reserved egg mixture and stir to coat.
                                                                  • Return the pan to medium-low heat, add the spinach-egg mixture, and cook, stirring occasionally, until the eggs have reached your desired doneness.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat

                                                                  This quick and easy chicken recipe is a snap to prepare and bake. Serve this chicken and broccoli casserole with hot cooked noodles or rice and a tossed salad or fresh sliced tomatoes.

                                                                  Ingredients
                                                                  • Yes No 1 10 3/4 oz condensed cream of mushroom soup
                                                                  • Yes No 1/3 cup half and half
                                                                  • Yes No 2 cup cooked chicken
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No dash nutmeg
                                                                  • Yes No dash black pepper
                                                                  • Yes No 1 1/2 cup frozen chopped broccoli
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Lightly butter a 1 1/2- to 2-quart baking dish. Heat oven to 375°. In a large bowl combine the cream of mushroom soup, milk, chicken, butter, nutmeg, pepper, and broccoli. Turn the mixture into the prepared baking dish and sprinkle Parmesan cheese over the top. Bake for about 25 minutes, or until hot and bubbly. Serves 4. More Easy Chicken Recipes Easy Chicken Parmesan Easy Chicken Divan Casserole Chicken With Creamy Herb Sauce Easy Chicken With Potatoes Chicken Marsala Recipe Slow Cooker Chicken Recipes Top 20 Chicken Casserole Recipes
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    slow cook

                                                                  Prep: 30 min., Bake: 42 min.

                                                                  Ingredients
                                                                  • Yes No 1 15 oz refrigerated piecrusts
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No lemon chess pie filling
                                                                  • Yes No garnishes, whipped topping, lemon candies
                                                                  • Fit each refrigerated piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans.
                                                                  • Bake at 425° for 5 minutes. Remove weights and foil. Bake 2 more minutes or until light golden brown. Cool crusts completely on wire racks.
                                                                  • Beat cream cheese, sugar, and egg at low speed with an electric mixer until smooth. Spread cream cheese mixture evenly over crusts. Spoon Lemon Chess Pie Filling evenly over cream cheese mixture in crusts.
                                                                  • Bake at 350° for 35 minutes or until set, shielding edges to prevent excess browning, if needed. Cool completely on wire racks. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 16servings
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Starting with cooked chicken—leftovers, perhaps, or a store-bought rotisserie chicken—keeps the preparation time short. If you want just chicken salad with no greens, skip the lettuce; double the chicken, cucumber, bell pepper, onion, and tarragon; and toss them with the dressing.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No 2 tsp honey mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 cup diced cooked chicken
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 1 large mango
                                                                  • Yes No 2 tsp chopped basil
                                                                  • Yes No 1/2 lb salad greens
                                                                  • In a large glass or stainless-steel bowl, whisk together the lime juice, mayonnaise, mustard, salt, and black pepper. Add the oil slowly, whisking.
                                                                  • In a medium glass or stainless-steel bowl, toss the chicken, cucumber, bell pepper, onion, mango, and tarragon with half the dressing. Toss the greens into the remaining dressing. Put the greens on plates and top with the chicken salad.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  This recipe for Hungarian stuffed pears or toltott korte features a nut, sour cream and crystallized ginger filling. Any type of firm-ripe poaching pear will do like Bosc, Korean or other types. Don't discard any flavorful leftover poaching liquid. Turn it into simple syrup for sponge cakes with this Poaching Liquid Quick Tip. Serve the chilled poached pears with a hot chocolate sauce. Here is a larger photo of Hungarian stuffed pears. Also see this stuffed peaches recipe. Makes 4 servings of Hungarian Stuffed Pears or Toltott Korte

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 large korean, and from the bottom, leaving stem intact
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Yes No 1 tbsp chopped crystallized ginger
                                                                  • Yes No 2 tbsp vanilla and sugar
                                                                  • Yes No 1 chocolate sauce
                                                                  • In a large saucepan, bring water, 1 tablespoon lemon juice and sugar to a boil. Immediately after peeling and coring the pears (so they don't turn brown), drop them into the saucepan and cook gently, uncovered, until al dente (don't let the pears get mushy), about 15-20 minutes. Test with the tip of a thin knife. Meanwhile, in a small bowl, mix walnuts, sour cream, crystallized ginger, remaining 1 tablespoon lemon juice and vanilla sugar, and set aside. Remove pears from poaching liquid, drain and cool completely. Stuff each pear with 1/4 of the walnut mixture. Refrigerate until ready to serve. To serve, place 1 pear in each of four bowls and drizzle with hot chocolate sauce.
                                                                  Cuisine:YesNohungarian
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious sauce made with Campbell's® Condensed French Onion Soup, ketchup, vinegar and brown sugar, to serve on sandwich buns.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 3 1/2 lb boneless pork shoulder roast, netted
                                                                  • Yes No 1 10 1/2 oz campbell's condensed french onion soup
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 3 tbsp packed brown sugar
                                                                  • Yes No 12 hamburger rolls
                                                                  • Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on all sides. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat. Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker. Divide the pork and sauce mixture among the rolls. *Or on HIGH for 4 to 5 hours. Serving Suggestion: Serve with savory coleslaw with green & red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  • Yes No
                                                                    AMP

                                                                  This stir-fry calls for succulent pork tenderloin, shiitake, bok choy and chewy noodles—either Japanese curly noodles (available in the international aisle of supermarkets) or instant ramen.

                                                                  Ingredients
                                                                  • Yes No 8 oz instant ramen
                                                                  • Yes No 3/4 cup chicken stock
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1 tbsp dry sherry
                                                                  • Yes No 2 tsp asian sesame oil
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 10 oz shiitake mushroom
                                                                  • Yes No 2 head baby bok choy
                                                                  • Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.
                                                                  • In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the pork with salt and pepper. Add the pork to the skillet and stir-fry over moderately high heat until browned and just cooked through, about 3 minutes. Transfer the pork to the plate with the garlic and egg.
                                                                  • In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3 minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the sauce thickens, about 2 minutes. Add the garlic, egg, pork and any accumulated juices and cook, tossing until the pork is heated through, 1 minute. Transfer to bowls and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Homemade mayonnaise is delicious on its own, but adding some freshly grated horseradish gives it extra zing. This mayo’s perfect on a burger, a roast beef sandwich, or anywhere else you want a kick of heat. Game plan: Have all the ingredients at room temperature before you start; the mayo will come together better. Also, because the egg doesn’t get cooked, use a very fresh or pasteurized egg. Once made, the mayonnaise should be stored in an airtight container and can be kept in the refrigerator for up to 4 days.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp grated prepared horseradish
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Combine horseradish, egg, and mustard in the bowl of a food processor fitted with a blade attachment and process until mixture is evenly combined, about 30 seconds.
                                                                  • With the processor running, slowly add oil in a thin stream until completely combined. Add vinegar and salt, and pulse until evenly combined. Season to taste with freshly ground black pepper.
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  A simple pound cake should be in every baker’s repertoire. Here, a boozy, nutty glaze adds a little flair to this basic comfort dessert. What to buy: Pound cake is known for its density and richness thanks to all-purpose flour. If you prefer a lighter, finer texture, use cake flour instead.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 cup homemade amaretto
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 2 tbsp homemade amaretto
                                                                  • Yes No 1/3 cup sliced almond
                                                                    For the cake:
                                                                  • Heat the oven to 325°F and arrange a rack in the middle. Coat a 9-by-5-by-3-inch loaf pan with butter. Line the bottom of the pan with parchment paper, coat the parchment with butter, then coat the entire pan with flour, tapping out the excess.
                                                                  • Combine the measured flour, baking powder, and salt in a medium bowl and whisk to break up any lumps; set aside.
                                                                  • Using a stand mixer fitted with a paddle attachment, beat the butter at medium speed until creamy and smooth, about 1 minute. Add the sugar and continue beating until the mixture is light and fluffy, about 4 minutes more. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. Return the mixer to medium speed and add the eggs one at a time, beating well after each addition. Stop the mixer and scrape down the bowl and paddle.
                                                                  • Return the mixer to low speed and add half of the reserved flour mixture, beating until just incorporated. Add the amaretto and vanilla and mix until just incorporated. Add the rest of the flour mixture and, again, mix until just incorporated. Remove the bowl from the mixer and, using a rubber spatula, mix in any loose flour. (Do not overmix.) Transfer the batter to the prepared pan and smooth the top.
                                                                  • Bake until the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan and let cool completely on the wire rack, about 30 to 40 minutes. While the cake cools, make the glaze.
                                                                    For the glaze:
                                                                  • Combine the sugar and amaretto in a small bowl, stirring until smooth and incorporated. Drizzle over the cooled cake and sprinkle with almonds.
                                                                  Yields: 1(9-inch) loaf
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The London-Style South Side Royale was invented by Julie Reiner, co-owner of the Flatiron Lounge in Manhattan and Clover Club in Brooklyn. This easy-to-prepare cocktail makes for good party-friendly fare. It’s so light and bright that it almost seems … healthy! We like to float a thin slice of cucumber on top to further the illusion of healthfulness.

                                                                  Ingredients
                                                                  • Yes No 8 mint
                                                                  • Yes No 3 thin slice cucumber
                                                                  • Yes No 1 oz simple syrup
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz champagne
                                                                  • In a shaker, muddle the mint leaves with the cucumber and simple syrup. Add the gin, lime juice, and several cubes of ice and shake vigorously for 15 seconds. Strain into a champagne glass. Top with about 1 1/2 ounces of champagne.
                                                                  Cuisine:YesNolondon
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Prep: 15 min., Bake: 5 min., Cook: 15 min. plus 4 min. per batch.

                                                                  Ingredients
                                                                  • Yes No 1 cup pecan halves
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1 1/2 tsp sage
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1/2 cup sweetened dried cranberry
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Place pecans in a single layer in a shallow pan. Bake at 350° for 5 minutes or until toasted, stirring occasionally. Coarsely chop.
                                                                  • Sauté onion and sage in hot oil in a large skillet 5 minutes or until onion is tender. Add cranberries and 1/2 cup water; bring to a boil, and cook 10 minutes or until water evaporates. Remove from heat.
                                                                  • Combine flour and next 3 ingredients. Whisk together eggs and buttermilk; stir in flour mixture, onion mixture, and pecans just until combined.
                                                                  • Drop batter by tablespoonfuls into a hot greased skillet. Cook, in batches, over medium-high heat 1 to 2 minutes on each side or until golden. Serve immediately.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve

                                                                  Jennifer McIlvaine changes her "pestos" with the seasons--stinging-nettle pesto in spring, basil and mixed herb in summer and fall, and hearty greens in winter. The recipe is flexible enough to allow experimentation; try it with your own favorite herbs. Prep and Cook Time: 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 6 cup loosely packed basil
                                                                  • Yes No 2 cup loosely packed tarragon
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No black pepper
                                                                  • Yes No basic bruschetta
                                                                  • Stir 1 tablespoon salt into a large pot of boiling water. Add basil and other herbs; cook for 10 seconds, then drain. Plunge herbs into a large bowl of very cold water (this step helps preserve the bright green color). Drain and gently squeeze out excess water.
                                                                  • In a food processor, whirl herbs with parmesan, 1/4 cup extra-virgin olive oil, the garlic, and 2 tablespoons water to make a paste. Add salt and pepper to taste. Spoon onto bruschettas and drizzle with extra-virgin olive oil.
                                                                  • Note: Nutritional analysis is per serving with bruschetta.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8bruschettas
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  When pastry chef Lara Atkins was little, her mother made this cake for her bridge club; Atkins remembers how she and her brothers would have to wait (and wait and wait) for their slices until all the ladies of the club had served themselves. Atkins now makes the cake for her son, who never has to wait for his piece.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 1/4 cup vegetable oil
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 large granny smith apple
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 3 large granny smith apple
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No vanilla ice cream
                                                                  • MAKE THE CAKE Preheat the oven to 325°. Butter and flour a 9-inch springform tube pan. In a medium bowl, whisk the flour with the salt and baking soda. In a large bowl, whisk the oil with the granulated sugar. Whisk in the eggs one at a time. Add the dry ingredients and whisk until smooth. Fold in the diced apples with a rubber spatula. Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool slightly.
                                                                  • Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring. Remove the toffee glaze from the heat and stir in the vanilla.
                                                                  • Place the warm cake (still in its pan) on a rimmed baking sheet. Pour the hot glaze over the cake and let it seep into the cake, poking lightly with a toothpick. Let the cake cool completely, about 2 hours. Invert the cake onto a plate, and invert again onto another plate, right side up.
                                                                  • MEANWHILE, MAKE THE TOFFEE SAUCE In a medium saucepan, combine the sugar and water and bring to a boil over high heat, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook without stirring until a medium-amber caramel forms, about 5 minutes. Remove from the heat and quickly but carefully stir in the cream and butter. Simmer the sauce over moderate heat for 2 minutes, then remove from the heat and stir in the brandy. Pour the toffee sauce into a pitcher.
                                                                  • MAKE THE CARAMELIZED APPLES In a large skillet, melt the butter and the brown sugar. Add the apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes. Add the water to dissolve the caramel in the skillet, then transfer the caramelized apples to a plate.
                                                                  • Slice the cake and serve with the caramelized apples, toffee sauce and vanilla ice cream.
                                                                  Yields: 11
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  This dish softens the chiles' heat with raisins, nuts, spices, and a slightly sweet tomato sauce. Prep and Cook Time: about 1 3/4 hours. Notes: Queso fresco is a mild, crumbly Mexican cheese sold in Latin markets and some supermarkets. You can substitute farmer's cheese or feta.

                                                                  Ingredients
                                                                  • Yes No 15 anaheim chili pepper
                                                                  • Yes No 1/3 cup slivered almond
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 8 large garlic clove
                                                                  • Yes No 3/4 cup chopped onion
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/3 cup raisin
                                                                  • Yes No 1/2 cup plain dry bread crumb
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Yes No 8 oz queso fresco cheese
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 2 tbsp honey
                                                                  • Slice off chile stems. With a spoon or melon baller, reach into chiles to scoop out and discard seeds and white membranes (avoid slitting chiles); set chiles aside. Preheat oven to 375°.
                                                                  • In a large frying pan over medium-low heat, toast all the almonds, stirring often, until golden brown and fragrant, 8 to 10 minutes. Transfer to a bowl and set aside.
                                                                  • Add oil to pan and increase heat to medium-high. Mince 4 garlic cloves and add to pan along with onion. Cook, stirring often, until onion is translucent, about 3 minutes. Add beef, 1 tsp. salt, the cinnamon, cumin, and pepper and cook, breaking up beef with a wooden spoon, until beef is cooked through, about 10 minutes. Add raisins and cook, stirring, 3 minutes. Add bread crumbs, oregano, 1/3 cup toasted almonds, and queso fresco. Cook, stirring, 2 minutes; remove from heat.
                                                                  • Carefully pack each chile with filling. Arrange chiles in a large baking pan and bake 35 to 45 minutes, or until chiles are browned and beginning to blister.
                                                                  • Meanwhile, make sauce: In a large frying pan over medium heat, bring tomatoes, honey, remaining 4 garlic cloves, and remaining 1/2 tsp. salt to a gentle simmer. Cook until most of the liquid is evaporated, about 15 minutes. Stir in remaining 3/4 cup toasted almonds. Transfer to a blender, add 1/2 cup water, and whirl sauce until very smooth, about 1 minute. Drizzle sauce over chiles and serve warm.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  • Cooking with chiles
                                                                  • This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles—roast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.) Canned green chiles just don't cut it here.
                                                                  • See “Finding New Mexico Chiles,â€Â� (below) for mail-order sources.
                                                                  • Finding New Mexico chiles
                                                                  • Native Seeds/SEARCH. Grow northern New Mexico chiles from heirloom seeds. www.nativeseeds.org or 866/622-5561.
                                                                  • New Mexican Connection. We couldn't find a reliable mail-order source for roasted northern green chiles, but we did find good roasted Sandia chiles here. $56 for 5 lbs., including shipping; www.newmexicanconnection.com or 800/933-2736.
                                                                  • Santa Fe Farmers Market. The best place to find northern New Mexico chiles, both fresh and dried. Various locations and hours; contact www.santafefarmersmarket.com or 505/983-4098.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5or 6 servings (serving size: 3 chiles)
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A small square of these rich bars is enough to satisfy a dessert craving. The flour and oats mixture is somewhat dry after combining, but it serves as both a solid base for the soft butterscotch chip layer and a crumbly, streusel-like topping.

                                                                  Ingredients
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 9 oz all purpose flour
                                                                  • Yes No 2 1/2 cup quick cooking oat
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup fat free sweetened condensed milk
                                                                  • Yes No 1 1/4 cup butterscotch morsels
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup diced walnut
                                                                  • Preheat oven to 350°.
                                                                  • Combine sugar and butter in a large bowl. Stir in vanilla and egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a bowl. Add oat mixture to sugar mixture; stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 13 x 9-inch baking pan coated with cooking spray; press into bottom of pan. Set aside.
                                                                  • Place sweetened condensed milk, butterscotch morsels, and 1/8 teaspoon salt in a microwave-safe bowl; microwave at HIGH 1 minute or until butterscotch morsels melt, stirring every 20 seconds. Stir in walnuts. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350° for 30 minutes or until the topping is golden brown. Place pan on a cooling rack; run a knife around outside edge. Cool completely.
                                                                  Yields: 36servings (serving size: 1 bar)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    butterscotch morsels
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Butterscotch Morsels
                                                                  • Yes No
                                                                    Minute

                                                                  Pan-fried correctly, this snapper will develop an outrageously crispy skin. Start with a very hot, well-oiled pan, Douglas Keane says. To prevent the skin from sticking, gently shake the skillet so the fish glides on the oil "like a car glides on water when it hydroplanes."

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 small celery rib
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No one 1 inch ginger
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 6 cardamom pods
                                                                  • Yes No 1/2 star anise
                                                                  • Yes No 1/4 tsp black peppercorn
                                                                  • Yes No 10 cilantro
                                                                  • Yes No 2 basil
                                                                  • Yes No 2 bai makrut (kaffir lime leaves)
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/4 cup asian fish sauce
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 cup water
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 1/2 tsp cumin seed
                                                                  • Yes No 1 tsp cardamom pods
                                                                  • Yes No 1/4 tsp coriander seed
                                                                  • Yes No 1/4 tsp fennel seed
                                                                  • Yes No 1 star anise
                                                                  • Yes No 5 tbsp vegetable oil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/2 lump lb crabmeat
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No six 5 oz red snapper fillet
                                                                  • MAKE THE LIME-CORIANDER BROTH Melt the butter in a large saucepan. Add the onion, celery, garlic and ginger and cook over moderate heat until softened, about 5 minutes. Add the coriander seeds, crushed red pepper, cardamom, star anise, peppercorns, cilantro and basil sprigs and lime leaves and cook for 1 minute. Add the wine and cook over moderate heat until reduced by half, about 5 minutes. Add the fish sauce, lime juice and water and bring to a boil. Simmer over moderately low heat for 15 minutes. Strain the broth into a small saucepan, season with salt; keep warm.
                                                                  • PREPARE THE SNAPPER AND SPICED CRAB In a small skillet, combine the cumin, cardamom, coriander, fennel and star anise and toast over moderately high heat until fragrant, about 1 minute. Transfer to a spice grinder and let cool, then grind to a fine powder.
                                                                  • In a medium skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes. Add the ground spices and cook over low heat for 1 minute. Fold in the crabmeat, cilantro and lemon and lime juices and remove from the heat. Season with salt and pepper.
                                                                  • In each of 2 large nonstick skillets, heat 1 1/2 tablespoons of the remaining oil until shimmering. Season the snapper with salt and pepper; add to the skillets, skin side down. Cook over high heat, gently shaking the skillet, until the skin is golden brown and crisp, 5 minutes. Flip the fillets and cook for 2 minutes longer.
                                                                  • Mound the spiced crab mixture in warmed shallow bowls and top with the snapper fillets, skin side up. Spoon the broth all around and serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 lb baking potato
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No black pepper
                                                                  • Yes No parmigiano-reggiano cheese
                                                                  • Preheat the oven to 400°. Pierce the potatoes all over with a fork. Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer. Transfer the potatoes to the oven and bake for 15 minutes. Alternatively, bake the potatoes in the oven for about 1 hour, until tender.
                                                                  • Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes. Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks and 1 teaspoon of salt. Add the 1/2 cup of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.
                                                                  • Line a baking sheet with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope. Cut the ropes into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.
                                                                  • In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer. In a large nonstick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with the cheese and serve.
                                                                  Yields: 5
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    rice
                                                                  • Yes No
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                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Make a crispy coating for fried chicken with by dredging the chicken in a mixture of flour and saltine crackers, plus a hit of freshly ground pepper. Cut leftover chicken into strips, and serve over salad greens. Drizzle with creamy Ranch or blue cheese dressing.

                                                                  Ingredients
                                                                  • Yes No 8 6 oz chicken breast (bone-in, skin-on)
                                                                  • Yes No 4 1/2 tsp salt
                                                                  • Yes No 2 1/2 tsp black pepper
                                                                  • Yes No 76 saltine cracker
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp red chili pepper, ground
                                                                  • Yes No 8 cup milk
                                                                  • Yes No 4 large egg
                                                                  • Yes No peanut oil
                                                                  • Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
                                                                  • Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside.
                                                                  • Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper.
                                                                  • Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
                                                                  • Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
                                                                  • Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 42 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No 12 oz prepared pizza dough
                                                                  • Yes No 5 oz baby spinach
                                                                  • Yes No 1/2 cup frozen baby peas
                                                                  • Yes No 1 cup cucumber
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No one 17 oz greek style plain whole milk yogurt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 cup shredded romaine lettuce
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 cup za'atar spice mix
                                                                  • Preheat the oven to 450° and place a pizza stone on the bottom rack to heat for 30 minutes. Alternatively, place an inverted baking sheet in the oven.
                                                                  • On a lightly floured work surface, flatten the pizza dough into two 9-inch rounds, about 1/4 inch thick; transfer to 2 well-floured pizza peels or inverted baking sheets. Let stand until slightly risen, 20 minutes.
                                                                  • Meanwhile, in a large saucepan, wilt the spinach with 1 tablespoon of water over high heat. Transfer to a colander and rinse with cold water. Squeeze out the liquid and chop the spinach; transfer to a bowl. Add the peas and mash lightly with a fork. Stir in the cucumber, parsley, mint, dill and garlic. Add the yogurt, lemon juice and 2 tablespoons of olive oil and stir to combine. Fold in the romaine and season with salt.
                                                                  • In a bowl, combine the za'atar with the remaining oil and a generous pinch of salt.
                                                                  • Shake the pizza peel a few times to loosen the dough. Dust flour under any areas that stick. Spread the za'atar oil over the dough. Slide the rounds onto the hot stone and bake for 10 minutes, until golden and crisp. Transfer the breads to a work surface and cut into wedges. Serve with the cucumber yogurt.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 16 oz spicy black bean dip
                                                                  • Yes No 1/2 8 oz mexican cheese blend
                                                                  • Yes No toppings, green onions, tomatoes, black olives
                                                                  • Yes No assorted tortilla and corn chips
                                                                  • Layer cream cheese, dip, and cheese in a 1-qt. serving dish. Add toppings, and serve with chips.
                                                                  • Note: For testing purposes only, we used Desert Pepper Trading Company Spicy Black Bean Dip.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve

                                                                  This delightfully clean and colorful dessert is ideal to serve after a rich main course. Prep and Cook Time: 40 minutes, plus 30 minutes cooling time. Notes: Make this dish up to 3 days ahead. If you like, add the whole spices back in just before serving to give your guests a hint as to what's flavoring the oranges.

                                                                  Ingredients
                                                                  • Yes No 10 very firm oranges
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 2 3 inch cinnamon stick
                                                                  • Yes No 2 star anise
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 cup pomegranate
                                                                  • Yes No 1/2 cup prosecco
                                                                  • Using a very sharp 5-hole zester, remove zest from 6 of the oranges. Bring 1 cup water to a boil in a small saucepan, add zest, and boil 30 seconds. Pour zest through a strainer into a bowl and return orange water to saucepan. Rinse zest with cold water and set aside.
                                                                  • Add sugar to orange water and bring to a simmer over medium-high heat. Lower heat to medium (adjust to maintain an active simmer) and add cinnamon sticks, cloves, star anise, and vanilla bean. Simmer 10 minutes. Add zest, remove from heat, and let cool 30 minutes.
                                                                  • Meanwhile, cut a thin slice from each orange bottom so oranges stand upright on your cutting board. With a very sharp, smooth-bladed paring knife, slice off peels and thick white pith from oranges. Cut oranges crosswise into 1/4-in.-thick slices, removing seeds and discarding any fibrous ends.
                                                                  • Remove spices from syrup (reserve for garnish, if you like) and add lemon juice. Cover bottom of a large, shallow glass serving dish (13- by 9-in. is ideal) with a layer of orange slices and sprinkle on 1 1/2 to 2 tbsp. of syrup and several pomegranate seeds. Repeat layering with oranges, syrup, and pomegranate seeds until all oranges are used. Pour any remaining syrup over oranges. Just before serving, top with prosecco and garnish with reserved whole spices, if you like.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  For super-tender meat, marinate baby back ribs in beer and bake in the oven for three hours before grilling. These ribs grill for just 10-15 minutes, since they will have been almost cooked through in the oven.

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 1/2 lb baby back ribs
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup your favorite sauce
                                                                  • Preheat oven to 350°. Spread onion slices evenly on a rimmed baking sheet, and place ribs, bone side down, on top. Pour beer over ribs, sprinkle with sea salt and pepper, and cover tightly with foil. Bake 3 hours or until tender.
                                                                  • Brush both sides of ribs with Chipotle Maple Barbecue Sauce. Grill over medium heat, meat side down, 10 to 15 minutes or until slightly charred and crispy, basting several times with sauce. Flip ribs over, and baste cooked side liberally. Close grill lid, and cook 10 to 15 minutes more, basting often. Remove from heat; let rest 10 minutes. Cut individual ribs apart, and serve warm.
                                                                  • Note: You can bake the ribs (step 1) up to a day ahead, but you'll need to leave them on the grill a few minutes longer to make sure they're heated through.
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 20 6 1/2 lb apple
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 2 tbsp calvados, a french apple brandy
                                                                  • Yes No 1 large cinnamon stick
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp mace, ground
                                                                  • Yes No 1 small pinch cloves, ground
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Combine apples, apple cider, Calvados, cinnamon, ginger, cardamom, nutmeg, mace, cloves, sugar, and lemon juice in a large heavy-bottomed saucepan. Place mixture over medium-high heat, and cook, stirring often with a large wooden spoon to prevent scorching, until apples are broken down and saucy, about 1 hour. Mash any large pieces of apple with large wooden spoon to help them break down.
                                                                  • Reduce heat to medium. Using a rubber spatula, scrape out apple mixture from pan, and transfer to a small saucepan. Continue cooking, stirring occasionally, until apples are completely broken down and butter is very thick and dark, about 2 1/2 hours. Remove from the heat, and let stand to cool.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash

                                                                  Israelis enjoy jelly-filled donuts, called soufganiyot (soof-GHAHN-ee-yote), during Hanukkah. The donuts traditionally are fried, but we bake them to trim calories. We found using a plastic condiment bottle (available at supermarkets and kitchen supply stores) is the easiest way to fill the donuts with jelly. Serve this as a snack during Hanukkah. It's not part of our menu because it contains milk; kosher law prohibits serving milk and meat at the same meal. Store at room temperature up to two days.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp active dry yeast
                                                                  • Yes No 3/4 cup 1% low-fat milk
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 14 1/2 oz all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup strawberry jam
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Dissolve yeast in 1/2 cup warm milk in a large bowl; let stand 5 minutes or until foamy. Add remaining 1/4 cup warm milk, granulated sugar, and next 5 ingredients (through egg); beat with a mixer at medium speed until blended (butter will not be completed melted). Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces (about 2 cups) flour to yeast mixture; beat at medium speed until smooth. Stir in 4 1/2 ounces (about 1 cup) flour to form a soft dough. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1 ounce (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough into 16 portions, rolling each portion into a ball.
                                                                  • Place dough balls on a large baking sheet lined with parchment paper. Cover and let rise 45 minutes or until dough is doubled in size.
                                                                  • Preheat oven to 375°.
                                                                  • Uncover balls. Bake at 375° for 14 minutes or until browned. Remove from pan; cool completely on a wire rack.
                                                                  • Make a pocket in each roll using the handle of a wooden spoon, pushing to but not through the opposite end. Fill with about 2 teaspoons jam, using plastic condiment bottle or a piping bag. Sprinkle rolls with powdered sugar.
                                                                  Yields: 8servings (serving size: 2 rolls)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These succulent bites of marinated, grilled chicken taste delicious with the refreshing sauce.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp crushed black peppercorn
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 1 1/2 oz slice white bread
                                                                  • Yes No 3/4 cup packed mint
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup water
                                                                  • To prepare chicken, combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning bag occasionally. Remove chicken from bag; discard marinade.
                                                                  • Prepare grill.
                                                                  • Thread chicken pieces onto 6 (8-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 8 minutes or until chicken is done, turning frequently.
                                                                  • To prepare mint sauce, place bread slices in a food processor, and pulse until coarsely crumbled. Add mint, olive oil, white wine vinegar, 1/2 teaspoon salt, and 2 garlic cloves; pulse until combined. With processor on, slowly pour water through food chute, and process until smooth and well blended.
                                                                  Yields: 6servings (serving size: 1 skewer (about 2 1/2 ounces chicken) and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend

                                                                  Look for packaged hearts of romaine with the bags of prewashed salad greens in your supermarket's produce section. If available, use multicolored teardrop tomatoes for a beautiful peak-of-summer presentation.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp diced shallot
                                                                  • Yes No 3 tbsp crumbled blue cheese
                                                                  • Yes No 2 tbsp reduced fat mayonnaise
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp water
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 12 oz romaine heart
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Prepare grill to medium-high heat.
                                                                  • Combine first 6 ingredients, stirring with a whisk. Cover and chill.
                                                                  • Coat lettuce on all sides with cooking spray; sprinkle with salt and pepper. Place lettuce, cut side down, on grill rack; grill 2 minutes. Remove lettuce from grill; let stand 5 minutes.
                                                                  • Place 1 lettuce half on each of 4 salad plates. Top each serving with 1/4 cup tomatoes. Drizzle each serving with 1 tablespoon dressing. Serve immediately.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Mussel and tomato juice and celery seeds make a delicious broth to accompany steamed mussels. Look for farmed mussels; they're clean, so you'll only have to scrub them briefly.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp cooking oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 1/2 cup tomato juice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 3/4 tsp celery seed
                                                                  • Yes No 4 lb mussel
                                                                  • Yes No 3 oz mild goat cheese
                                                                  • In a large pot, heat the oil over moderate heat. Add the onion. Cook, stirring occasionally, 3 minutes. Add the tomato juice, wine, and celery seeds; bring to a simmer. Cover; simmer 10 minutes.
                                                                  • Discard any mussels that are broken or do not clamp shut when tapped. Add the mussels to the pot. Cover and bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not. Using a slotted spoon, put the mussels into four bowls.
                                                                  • Add the cheese to the broth and whisk over low heat for 1 minute. Pour over the mussels.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Any leftover vegetables lurking in the drawer of the refrigerator or vegetable basket don't need to be thrown away, simply transform them quickly and easily into a hearty Leftover Vegetable soup. I sort vegetables into types (root vegetables, leafy greens, peppers and soft vegetables like tomatoes) and decide what goes with what then head to the stove. I always like to start my soups with a base of sauteed onion, garlic, carrots and celery and a good stock then quite literally almost anything else added to the soup pan is OK. Occasionally I will add a few spices to root vegetable soups for extra flavor.

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 4 tbsp vegetable oil
                                                                  • Yes No 3 300g cup asstd vegetables
                                                                  • Yes No 20 600ml fl oz beef stock
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No ½ tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • In a large stock pot or soup pan heat the vegetable oil, add the onion and gently cook until the onions begin to soften. Add the celery carrot and celery and cook for another 5 minutes taking care not to burn the garlic. Add the chopped vegetables and stir, add the stock and bay leaf (and spices if using) and cook until all the vegetables are soft and cooked through (approx 20 minutes). Blend the soup in the pan using a stick blender or pour into a food processor and blend. Cook the soup for a further 5 minutes to reduce slightly, season with salt and pepper to taste and serve. **Great vegetables for soup include - parsnips, celeriac, leeks, sweet potato, or any other winter roots, broccoli, cauliflower. Make sure they are all cleaned, peeled and cut into similar size chunks. Leafy greens great in soup include, spinach, watercress, cabbage, collared greens, ruccola. And, don't forget fresh herbs for even more flavor.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 cup chicken stock
                                                                  • Yes No 1 lb cremini mushrooms and, caps
                                                                  • Yes No one 2 inch ginger
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No 6 1 3/4 lb boneless skinless chicken thigh
                                                                  • Yes No one 14 oz firm tofu
                                                                  • Yes No 4 scallion
                                                                  • Yes No asian sesame oil
                                                                  • In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer. Cook over low heat for 30 minutes. Strain the stock into a large bowl and return it to the pot. Season the broth with salt.
                                                                  • Bring the broth to a boil; add the chicken. Cook until the chicken is white throughout, about 4 minutes. Divide the mushroom caps, tofu and scallions among eight soup bowls and serve, passing the broth and sesame oil at the table.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp hot sauce
                                                                  • Yes No 1 tbsp mirin
                                                                  • Yes No 1 tbsp maple syrup
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 2 cup thinly sliced shiitake mushroom cap
                                                                  • Yes No 1 cup grated carrot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 8 oz extra firm tofu
                                                                  • Yes No 1 cup light coconut milk
                                                                  • Yes No 2 cup shredded romaine lettuce
                                                                  • Yes No 1 cup bean sprout
                                                                  • Yes No 1 cup sliced scallion green tops
                                                                  • Yes No 1 cup chopped cilantro
                                                                  • Yes No 1/3 cup dry roasted peanut
                                                                  • Yes No 8 oz uncooked wide rice noodles
                                                                  • Yes No 5 lime
                                                                  • To prepare sauce, combine first 5 ingredients, stirring with a whisk.
                                                                  • To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.
                                                                  Cuisine:YesNothai
                                                                  Yields: 5servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Champagne or sparkling wine lends delicate flavor to the simple French-inspired sauce in this elegant scallop recipe. Tarragon, with its anise-like overtones, is a classic herb seasoning for seafood dishes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1 1/2 lb sea scallop
                                                                  • Yes No 1 cup sliced shiitake mushroom cap
                                                                  • Yes No 1 1/2 tbsp chopped shallot
                                                                  • Yes No 1/2 cup sparkling wine
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp tarragon leaves, dried
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Pat scallops dry with a paper towel. Add scallops to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
                                                                  • Add mushrooms and shallots to pan; sauté 3 minutes or until liquid evaporates and mushrooms darken. Stir in Champagne, mustard, salt, and tarragon, scraping pan to loosen browned bits. Remove from heat; stir in sour cream. Serve with scallops.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: about 4 ounces scallops and 3 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Dolmades can be made a day in advance and refrigerated; serve chilled or bring to room temperature. Return to Healthy Greek Menu.

                                                                  Ingredients
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 tsp oregano, ground
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 2 cup brown rice
                                                                  • Yes No 1/2 cup currant
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 2 lemon zest
                                                                  • Yes No one 1 lb vine leaves
                                                                  • Place pepper directly on the trivet of a gas-stove burner over high heat. As each section turns puffy and black, turn pepper with tongs. (If you don't have a gas stove, place pepper on a baking pan, and broil, turning as each side chars.) Transfer pepper to a small bowl; cover with plastic wrap. Let sweat until it is cool enough to handle, about 15 minutes. Transfer to a work surface. Peel off and discard blackened skin. Cut pepper into 1/4-inch dice, discarding seeds and inner membranes; transfer to a bowl; set aside.
                                                                  • Heat 1 teaspoon olive oil in a skillet set over medium heat. Add onion, oregano, and salt; cook until onion is beginning to brown, about 4 minutes. Transfer to bowl with red pepper. Add cooked brown rice, currants, parsley, zest, and all but 1 tablespoon lemon juice; stir to combine.
                                                                  • Remove stem from a rinsed vine leaf; lay leaf on work surface. Place 1 tablespoon filling at stem end; roll leaf tightly, tucking in ends. Repeat until all filling is used.
                                                                  • Line an 8-inch saucepan with remaining leaves; arrange stuffed leaves, seam side down, in pan. They may be stacked in 2 layers. Drizzle with remaining tablespoon olive oil and remaining tablespoon lemon juice. Add enough water to the pan to just cover stuffed leaves; weight leaves for cooking with a kitchen plate or a lid smaller than the diameter of the pan.
                                                                  • Place saucepan over high heat; bring to a boil. Reduce heat to medium low; allow to simmer gently until leaves are tender, about 45 minutes. Transfer stuffed leaves to a serving platter, and allow to cool. Serve chilled or at room temperature.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 36
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Make this dish the night before a gathering, refrigerate overnight, and serve at room temperature.

                                                                  Ingredients
                                                                  • Yes No 24 large grape leaves
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1/2 cup long grain rice
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tbsp currant
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 1/2 tbsp chopped mint
                                                                  • Yes No 1 1/2 tbsp chopped dill weed
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No 8 lemon
                                                                  • Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard. Set aside.
                                                                  • y?y?rge nonstick skillet over medium heat. Coat pan with cooking spray. Add 1 cup chopped onion; cook 7 minutes or until tender, stirring occasionally. Add rice, green onions, and nuts; cook 4 minutes, stirring frequently. Stir in water and next 7 ingredients (through cinnamon); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Cool slightly.
                                                                  • Spoon 1 rounded tablespoon rice mixture onto center of each grape leaf. Fold one side of leaf over filling. Fold opposite side of leaf over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Steam grape leaves, covered, 10 minutes or until thoroughly heated. Cool to room temperature. Serve with yogurt and lemon wedges.
                                                                  Yields: 8servings (serving size: 3 stuffed grape leaves, 1 tablespoon yogurt, and 1 lemon wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2/3 cup half and half
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp all purpose flour
                                                                  • Yes No 4 tsp corn starch
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 tsp unsalted butter
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup cake flour
                                                                  • Yes No 1/4 cup semolina
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 1/2 cup large egg white
                                                                  • Yes No 1/4 cup seedless raspberry preserves
                                                                  • Yes No confectioners' sugar and fresh raspberries
                                                                  • MAKE THE PASTRY CREAM In a small saucepan, bring the half-and-half to a simmer. In a medium bowl, whisk the yolks, sugar, flour, cornstarch and salt. Whisk in the hot half-and-half. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes. Whisk in the butter and vanilla. Scrape the pastry cream onto a large plate and let cool to room temperature, about 10 minutes.
                                                                  • MAKE THE CAKE Preheat the oven to 375°. Butter an 8-inch springform pan. In a medium bowl, whisk the pastry cream with the 6 tablespoons of butter until smooth. Whisk in the lemon zest and juice. Add 1/4 cup plus 2 tablespoons of the sugar, the cake flour, semolina, baking powder and salt and whisk the batter until smooth.
                                                                  • In a clean bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually beat in the remaining 1/2 cup of sugar at high speed until the whites are glossy and stiff. At low speed, beat one-fourth of the beaten whites into the batter, then fold in the rest with a rubber spatula until no streaks of white remain.
                                                                  • Scrape the batter into the prepared pan and bake in the lower third of the oven for about 40 minutes, until the cake is golden and a skewer inserted in the center comes out with a few moist crumbs attached. Let cool in the pan for 20 minutes, then remove the ring and base and transfer to a rack to cool completely.
                                                                  • Using a serrated knife, split the cake in half horizontally. Spread the preserves on the bottom layer and replace the top. Dust with confectioners' sugar and serve with raspberries.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 18-inch cake
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 3 oz cream cheese
                                                                  • Yes No 10 4 lb small peach
                                                                  • Yes No 1/3 cup unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp cornmeal
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • MAKE THE PASTRY: Spray a 10-inch fluted tart pan with a removable bottom with cooking spray. In a food processor, pulse the flour, sugar and salt until blended. Add the butter and cream cheese and pulse until moist crumbs form. Scrape the crumbs into the tart pan and press them over the bottom and up the side in an even layer. Refrigerate until firm, 20 minutes.
                                                                  • Preheat the oven to 325°. Line the pastry with foil and fill with pie weights or dried beans. Bake for 25 minutes, until just set. Carefully remove the foil and weights and bake for 15 minutes longer, until the crust is completely set and lightly golden.
                                                                  • MEANWHILE, MAKE THE FILLING: Bring a large saucepan of water to a boil and fill a large bowl with ice water. Score the peach bottoms with an X. Add a few peaches at a time to the boiling water and blanch for 10 seconds; transfer to the ice water. Drain and peel the peaches. Cut 6 peaches into quarters and slice the remaining 4 peaches.
                                                                  • In a bowl, using an electric mixer, beat the butter with the 3/4 cup of sugar until creamy. Add the eggs and vanilla and beat until smooth, then beat in the flour, cornmeal, cinnamon and nutmeg. Spread the filling in the crust and arrange the peach quarters on top in 2 concentric circles. Sprinkle the peaches with sugar and bake for 1 hour and 40 minutes, until the filling is firm and lightly browned. Transfer to a rack to cool.
                                                                  • Remove the tart ring and slide the tart onto a plate. Top with the sliced peaches, sprinkle with sugar and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Tropical Hawaii inspired our grilled pineapple-glazed pork and bell-pepper skewers. One can of pineapple is used two ways in this recipe. Some of the juice pairs with honey to glaze the pork tenderloin, and the chopped chunks are stirred into white rice. Choose either metal or wooden skewers (four 12-inch or eight 6-inch) for these kebabs. Soak wooden ones in water for at least 15 minutes before grilling to keep them from burning.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1 8 oz pineapple chunks in juice
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 2 medium red bell pepper
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 1 lime
                                                                  • Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
                                                                  • In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
                                                                  • Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
                                                                  • To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 4
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  These are delicious as a snack, or serve as a special dessert with the delicious cinnamon peach topping.

                                                                  Ingredients
                                                                  • Yes No 2 cup graham cracker
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1 24 to 29 oz slice peach slices in light syrup
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/3 cup syrup
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No cinnamon peach topping
                                                                  • Yes No 1/2 cup syrup
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No remaining peaches
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No dash cinnamon
                                                                  • Heat oven to 350°. Lightly spray a mini cheesecake pan with baking spray or line a standard muffin pan with foil liners or double paper liners. Combine graham crackers with brown sugar and melted butter. Pat into the bottom of lined muffin cups or mini cheesecake pans, about 1 1/2 tablespoons in each cup. A small glass bottom or pestle will make tamping easier. Bake for 6 minutes; set aside. Drain peach slices; reserve syrup. Thinly slice the peach slices crosswise. Put about 1 to 2 teaspoons peach slices into each baked graham cracker crust. Beat cream cheese until fluffy; beat in 1/3 cup sugar, flour and eggs, then beat in 1/3 cup reserved syrup and the vanilla just until blended. Spoon about 1 1/2 tablespoons of the cream cheese mixture over peach slices in each muffin cup or mini cheesecake cup. Top with a few more peach slices. Bake for 20 to 25 minutes, or until set. Meanwhile, if desired, make a sauce with remaining syrup and sliced peaches. In a saucepan, combine about 1/2 cup reserved syrup with cornstarch; whisk in 1/4 cup brown sugar. Stir in remaining sliced peaches and cinnamon. Cool cheesecakes in pan on a rack; then refrigerate to chill thoroughly. Remove from the mini cheesecake cups or muffin cups. Serve as is or with a teaspoonful of cinnamon peach topping. Makes about 24 mini cheesecakes. More Cheesecake Recipes Praline Cheesecake New York Style Cheesecake Classic Fruit Topped Cheesecake Almond Cheesecake with Peach Topping Individual Cheesecakes German Chocolate Cheesecake Cookies and Cream Cheesecake Chocolate Chip Cheesecake I Butterscotch Cheesecake Chocolate Chip Cheesecake Easy Chocolate Chip Cheesecake Cheesecake Pie with Strawberry Glaze Pumpkin Cheesecake Chocolate Swirl Cheesecake Chocolate Swirl Cheesecake II Chocolate Chip Cheesecake II Junior Mint Cheesecake Blueberry Cheesecake Crockpot Cheesecake Recipes Peanut Butter-Chocolate Swirl Cheesecake Creamy Orange Cheesecake Praline Cheesecake Luscious Lemon Cheesecake Ricotta Amaretto Cheesecake Apple-Nut Cheesecake Chocolate-Amaretto Cheesecake Cheesecakes Cake Recipes Dessert Recipes Index Cake Recipes Pie Recipes
                                                                  Cuisine:YesNonew york
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                    Brands: