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                                                                  The universal Czechoslovakian cake, called Bublanina, varies with the season and the fruit that is available. It's a bit like a coffeecake in texture and is probably why it is sometimes served as a breakfast pastry. Commonly used fruits are sweet cherries, tart cherries, plums, nectarines, apricots, strawberries and blueberries, which I used in this version. The name "Bublanina" comes from the Czech word for bubble and might refer to the fact that the cake batter bubbles up around the fruit, almost enveloping it. View this larger image. Makes 6 servings of Czechoslovakian Bublanina

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tbsp grand marnier
                                                                  • Yes No 1 tsp orange zest
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No pinch cream of tartar
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 cup blueberry
                                                                  • Yes No powdered sugar
                                                                  • Yes No blueberry sauce
                                                                  • Place rack in center of oven and heat to 350 degrees. Butter or lightly coat with cooking spray a 9-inch-by-9-inch baking pan. In a medium bowl, cream together butter, sugar and yolks until light and fluffy. Add liqueur, if using, orange zest and salt, mixing well. In a clean medium bowl, beat egg whites with cream of tartar until stiff. Alternately fold in egg whites and flour into butter-egg mixture. Turn batter into prepared pan and scatter blueberries evenly over top. Press down into batter with a spatula. Bake 30 to 40 minutes or until toothpick inserted near center comes out clean. Cut into 6 equal pieces. Serve warm or cold dusted with confectioners' sugar and blueberry sauce, if desired.
                                                                  Cuisine:YesNoczech
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Before grilling these small hens, Jonathan Benno butterflies them, cutting out the backbones with kitchen scissors or a sturdy knife so they can be flattened. "It's the best way to cook a bird all the way on a grill," he says. "You get those nice grill marks, and by the time the chicken's got good color on both sides, it's cooked all the way through."

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No 1 tsp diced marjoram
                                                                  • Yes No 1 tsp diced rosemary
                                                                  • Yes No 4 rock cornish game hen
                                                                  • Yes No salt and pepper
                                                                  • Light a charcoal grill. In a small bowl, combine the olive oil, lemon juice, parsley, thyme, marjoram and rosemary. Flatten the hens and season them all over with salt and pepper. Spread them out on a platter, pour the herb mixture over and turn to coat well.
                                                                  • Grill the hens over a medium-hot fire, breast side down, for about 10 minutes, or until lightly charred. Turn the hens over and grill for about 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of a thigh registers 160°. Transfer the hens to a cutting board and let rest for 10 minutes, then cut them in half, separating the breasts from the legs. Arrange on a platter and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  I like to make this recipe with a leg of lamb because it makes such a pretty dish on the table, but it can also be made with lamb roasts. This is an easy dish to make, tastes delicious, and the aroma is wonderful. The key to the recipe is the fresh herbs.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb leg of lamb, bone in
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tbsp sea salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 8 3 to 4 inch fresh sprigs of sage
                                                                  • Yes No 8 3 to 4 inch thyme
                                                                  • Preheat oven to 325°F (160°C). Rinse the meat and remove excess fat, if necessary. Season with salt and pepper, and rub with the olive oil. Score the meat lengthwise in four parallel slits, on top and bottom of the leg. Place one sprig of sage and one of thyme in each cut. Transfer to a roasting pan. Cover lightly with foil and cook for time required by weight. About 20 minutes before done, remove foil if the meat hasn't browned sufficiently. Leg of lamb cooking times (approximate) per pound: rare: 20 minutes medium: 25 minutes well done: 30 minutes
                                                                    Steps:
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                                                                    rinse
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This is a delicious, versatile side dish for roast chicken, pork tenderloin, or steak.

                                                                  Ingredients
                                                                  • Yes No 18 oz baby carrot
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tbsp chicken glace
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp minced flat leaf parsley
                                                                  • Yes No 2 tsp minced chives
                                                                  • Yes No 1 tsp minced tarragon
                                                                  • Cook carrots in boiling water for 8 minutes or until tender. Drain well.
                                                                  • Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add carrots; cook 1 minute. Add Chicken Glace, salt, and pepper; cook 3 minutes. Stir in parsley, chives, and tarragon.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                  • Total Time: 28 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    minute
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                                                                    Minute

                                                                  Roxanne Chan likes the way coconut milk smooths out the assertive spices in this quick chicken dish. If you can't find Chinese five spice, substitute equal parts ground cinnamon, ground cloves, ground ginger, and anise seeds.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp hot chili flakes
                                                                  • Yes No 1/2 tsp chinese five spice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 13.5 oz coconut milk
                                                                  • Yes No 1 14.5 oz fat skimmed chicken broth
                                                                  • Yes No 2 cup loosely packed baby spinach
                                                                  • Yes No 1 14 oz baby corn
                                                                  • Yes No 2 8 oz roma tomato
                                                                  • Yes No 1/4 cup sliced water chestnut in can
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Rinse chicken, pat dry, and cut into 1-inch chunks. In a bowl, mix flour, salt, chili flakes, and five spice. Add chicken pieces and mix to coat.
                                                                  • Pour oil into a 4- to 5-quart pan over medium-high heat. Add chicken mixture, garlic, and ginger. Stir frequently until chicken is cooked on the outside but still pink in the center (cut to test), about 3 minutes. Add coconut milk and broth and bring to a simmer. Adjust heat to maintain a simmer, cover, and cook to blend flavors, about 5 minutes.
                                                                  • Stir in spinach, corn, tomatoes, water chestnuts, green onions, and lime juice and cook, stirring often, until spinach is wilted, about 3 minutes. Sprinkle with cilantro before serving from pan.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • 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
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Serve this dish for a classy breakfast or brunch.

                                                                  Ingredients
                                                                  • Yes No 6 eggs
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 4 muffins
                                                                  • Yes No butter
                                                                  • Yes No 8 smoked salmon
                                                                  • Yes No sour cream
                                                                  • Yes No a of fresh chives
                                                                  • Yes No 1 lemon
                                                                  • Serve this dish for a classy breakfast or brunch.Crack the eggs into a bowl, whisk them lightly and season them with salt and pepper. Put your muffins in the toaster, ready for action. Melt half the butter in a small saucepan over a medium heat until bubbling, then tip the eggs in. Stir continuously with a wooden spoon, getting right into the edges. Cook until the runny egg starts to thicken. Turn the heat off when the eggs are still slightly undercooked – they will keep on cooking in the warm pan while you're toasting and buttering your muffins. Stir the rest of the butter into the eggs. Place the buttered muffin halves on individual plates and cover each one with a spoonful of scrambled egg. Drape a slice of salmon over each muffin half, dollop some sour cream on top and sprinkle with chopped chives and a twist of black pepper. Serve with your lemon wedges and a nice cup of tea – or a glass of something fizzy. Tip: To make things easier, toast your muffins first and keep them warm in the oven.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • 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
                                                                    chop

                                                                  Apple upside down cake with cinnamon and apples and brown sugar and butter. This apple upside-down cake is a delicious cake to make for a special weekend snack or make it for your holiday dinner dessert and serve with ice cream.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 2 tbsp evaporated milk
                                                                  • Yes No 2 cup sliced apple
                                                                  • Yes No 1 1/2 cup flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Mix together 1/2 cup butter, 1 cup brown sugar, and 2 tablespoons evaporated milk or cream; spread in bottom of an 8-inch square baking pan. Arrange sliced apples on the brown sugar mixture. Sift together the flour, baking powder, cinnamon and salt. Cream shortening with sugar; beat in egg the add sifted ingredients alternately with 1/2 cup milk and the vanilla extract. Pour batter over apples. Bake at 350° for 35 to 45 minutes, until cake is done. More Apple Cake Recipes Apple Walnut Cake Apple Cake with Raisins Shirl's Apple Cake Mare's Great Apple Cake Apple Bundt Cake Apple Oatmeal Cake Fresh Apple Cake Easy Apple Cake Dried Apple Stack Cake Apple Walnut Cake with Lemon Sauce Carol's Fresh Apple Woodenspoon Cake Gooey Caramel Apple Cake More Upside-Down Cake Recipes Pineapple Skillet Upside-Down Cake Rhubarb Upside-Down Cake German Chocolate Upside Down Cake Coconut Caramel Upside-Down Cake Cherry Upside-Down Cake Apple Cake Recipes Apple Pie Recipes Apple Crisp Recipes Apple Pie Recipes Baked Apples Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNogerman
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    slow cook

                                                                  Okra and cashews are central to Brazilian cuisine; here the vegetable is lightly sautéed with slivers of garlic and tossed with the nuts for a great crunch.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 small lb okra
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/2 cup salted roasted cashews
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • In a large skillet, heat the oil until shimmering. Add the okra, season with salt and pepper and cook over high heat, stirring, until tender, about 5 minutes.
                                                                  • Add the garlic to the skillet and cook over moderate heat until softened and fragrant, 3 minutes. Stir in the cashews and lime zest. Transfer the okra to a platter, garnish with the lime wedges and serve.
                                                                  Cuisine:YesNobrazilian
                                                                  Yields: 12
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Fava plants yield not only beans but also broad, easy-to-pick leaves, which have an earthy-sweet, faintly grassy flavor (spinach leaves make a decent substitute).

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup whole wheat flour
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No 3/4 cup unsalted butter, homemade
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp minced garlic
                                                                  • Yes No 6 oz spinach
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 1 3/4 cup heavy whipping cream
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 tsp fine sea salt
                                                                  • Make crust: Whirl 1 1/2 cups flour and the salt in a food processor to blend. Add butter; pulse until mixture looks like cornmeal. Add 1/4 cup ice water; pulse again until dough comes together, 30 seconds. Press dough into a disk, wrap in plastic wrap, and chill at least 1 hour and up to 1 day.
                                                                  • Unwrap dough and let warm up 15 minutes. With a floured rolling pin, roll into a 12-in. round. Press round onto bottom and up sides of a 10-in. deep-dish pie pan. Fold under the crust overhang on pan rim; crimp edge. Chill 30 minutes. Put oven rack on lowest rung. Preheat oven to 325°.
                                                                  • Line crust with parchment paper and fill with pie weights or dried beans. Bake crust 25 minutes; remove weights and parchment and bake until crust is slightly browned, about 10 minutes more. Remove crust from oven and set on a rimmed baking sheet. Raise oven temperature to 375°.
                                                                  • Make filling: In a large frying pan, heat oil over medium heat. Add garlic, fava leaves, green onions, parsley, and salt and cook, stirring often, until leaves are wilted, about 4 minutes. Chop mixture coarsely, then arrange over bottom of warm crust.
                                                                  • Make custard: Heat milk and cream in a large heavy-bottomed saucepan over high heat until mixture begins to simmer. Remove from heat. Put eggs in a blender with half of hot milk mixture and whirl for a few seconds. Whirl in salt and remaining milk mixture. Pour custard into crust, being careful to keep greens evenly distributed.
                                                                  • Bake quiche until slightly browned around edges and beginning to puff in center, 25 minutes. Let cool until warm or room temperature before serving.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8servings
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • 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
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Various autumnal delights combine for a festive holiday cocktail. This recipe was featured as part of our Thanksgiving for Beginners menu.

                                                                  Ingredients
                                                                  • Yes No 1 cup cranberry
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 3 cup apple cider
                                                                  • Yes No 3 cup brandy
                                                                  • Yes No 1 1/2 cup lemon juice
                                                                  • Yes No 3/4 cup maple syrup
                                                                  • Yes No 1 large granny smith apple
                                                                  • Yes No crushed ice
                                                                  • Place cranberries, 1/4 cup of the water, and the brown sugar in a large bowl and mash with a potato masher until the cranberries are completely smashed and the brown sugar has dissolved slightly.
                                                                  • Add the remaining 1 1/4 cups water, apple cider or juice, brandy, lemon juice, and maple syrup and stir vigorously until well combined and the sugar has completely dissolved. Pour the mixture through a strainer set over a 10-cup pitcher and discard the solids left in the strainer. Chill for at least 1 hour, or until cold.
                                                                  • If desired, transfer the mixture to a punch bowl and top with apple slices. To serve, pour 3 ounces of the punch into a highball glass filled with ice. Garnish with a thin slice of apple.
                                                                  Yields: 21servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Many people equate fajitas with a sizzling-cast-iron-pan experience at the local Tex-Mex restaurant. While dramatic, that’s not necessary for making smoking-hot fajitas at home. A simple marinade for the chicken, some charred veggies, and a few fixin’s make for an easy and healthy weeknight dinner. To see this recipe with illustrated steps, check out The Basics: How to Make Grilled Chicken Fajitas. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup coarsely chopped cilantro
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 medium lime
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 lb chicken breast half (boneless, skinless)
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 8 tortilla
                                                                  • Yes No 1 medium bell pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No guacamole
                                                                  • Yes No salsa
                                                                  • Yes No sour cream
                                                                  • Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow baking dish and whisk to combine. Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.
                                                                  • Heat a grill pan to medium. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the chicken to a cutting board and let it rest while you prepare the remaining ingredients. Set the grill pan aside.
                                                                  • Warm the tortillas by heating a medium cast iron or frying pan over high heat until hot, about 3 minutes. Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides. Wrap the tortilla in a clean dishtowel to keep warm. Repeat with the remaining tortillas.
                                                                  • Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Return the grill pan to medium heat and add the vegetables in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes. Remove the vegetables to a serving dish.
                                                                  • Slice the chicken into 1/2-inch-thick pieces and place in the serving dish with the vegetables. To serve, fill a warm tortilla with chicken and vegetables and top with guacamole, salsa, and sour cream (if using).
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8fajitas
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    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
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve

                                                                  Simply prepared yet special, these chicken breasts are grilled and basted with a bitter, tart, and sweet glaze.

                                                                  Ingredients
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp grapefruit zest
                                                                  • Yes No 1/2 cup grapefruit juice
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 2 1/4 lb bone in chicken breasts
                                                                  • Light the grill. In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.
                                                                  • Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes. Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.
                                                                  • In a small stainless-steel saucepan, bring the remaining glaze to a boil. Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These stuffed peppers make an excellent vegetarian meal or a side dish that even carnivores will love. The sweetness of the bell peppers plays off the golden raisins, and the vegetal note is heightened by the herbs. What to buy: Look for bell peppers that are about the same size; cooking time and portions will be more consistent that way. Game plan: If you stuff the peppers ahead of time, take them out of the fridge 30 minutes before grilling to let them come to room temperature. Read more about grilling.

                                                                  Ingredients
                                                                  • Yes No 1 cup basmati rice
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 1 inch long cinnamon stick
                                                                  • Yes No 2 1/4 tsp kosher salt
                                                                  • Yes No 6 medium green bell pepper
                                                                  • Yes No 3/4 cup cream cheese
                                                                  • Yes No 1 1/2 cup crumbled feta cheese
                                                                  • Yes No 3/4 cup golden raisins, also known as sultanas
                                                                  • Yes No 1/3 cup diced mint
                                                                  • Yes No 2 tbsp diced dill weed
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 medium, 3 tbsp lemon
                                                                  • Yes No 1 tsp black pepper
                                                                  • Place rice in a colander or a fine mesh strainer and rinse under cold water until the water runs clear. Combine rice, measured water, cinnamon, and 3/4 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat. Cover the pan and reduce the heat to low; cook until the water has been completely absorbed, about 10 minutes (the rice will be slightly undercooked). Remove the lid from the pan, discard the cinnamon stick, and set the pan aside to let the rice cool.
                                                                  • To prepare the peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set the peppers aside.
                                                                  • In a large mixing bowl, beat the cream cheese with a wooden spoon until light and fluffy. Stir in the feta, raisins, mint, dill, parsley, lemon juice, pepper, and remaining salt. Add the cooked rice and mix gently to combine. Taste and, if necessary, add more salt and pepper. (The filling should be quite salty to compensate for there being no salt on the peppers.)
                                                                  • Divide the rice mixture into six equal portions. Stuff each pepper with the filling and replace each cap, pressing the caps into the filling so the peppers remain closed while on the grill; set aside until ready to cook. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let the peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)
                                                                  • Heat a charcoal or gas grill to medium (about 350°F). Once the grill is heated, place the stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice the peppers in half and serve one half.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings as a meal, 12 servings as a side dish
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb celeriac
                                                                  • Yes No 1 1/4 lb turnip
                                                                  • Yes No 4 1 1/2 lb bosc pear
                                                                  • Yes No 1 1/4 lb baby golden beets
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 tbsp coarsely chopped thyme
                                                                  • Yes No 1 1/2 cup chicken stock
                                                                  • Yes No 1 cup roasted chestnuts from a jar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Bring a large pot of salted water to a boil over high heat. Add the celery root and boil until tender, about 6 minutes. With a slotted spoon, transfer to a large baking sheet. Add the turnips to the pot and cook until tender, about 5 minutes. Transfer to the baking sheet. Repeat with the pears, cooking them for 2 minutes and transferring them to the baking sheet. Add the beets to the pot and simmer for 15 minutes. Drain the beets and transfer to a large plate. Let cool slightly, then peel and quarter the beets.
                                                                  • Return the pot to the stove. Add the olive oil, and when it's hot, add the garlic, shallot and thyme and cook over moderate heat until softened, about 5 minutes. Add the stock and boil over high heat until reduced to 1 cup, about 5 minutes. Add the celery root, turnips and pears, cover and cook over moderately high heat, folding gently a few times with a heatproof rubber spatula, until heated through. Add the beets and chestnuts and season with salt and pepper. Cover and cook until heated through, about 3 minutes. Gently stir in the butter, transfer the ragout to a bowl and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Thanksgiving with Jim Coleman means a stunning turkey and also grits. If you've never tried them in place of the traditional stuffing, this is your lucky year. You can make the grits ahead, then whisk and reheat in the microwave or oven.

                                                                  Ingredients
                                                                  • Yes No 12 thyme
                                                                  • Yes No 1 rosemary
                                                                  • Yes No 1 sage
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 12 lb frozen turkey
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 lemon
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No cheese grits
                                                                  • Preheat oven to 350°.
                                                                  • Remove leaves from thyme sprigs to measure 2 tablespoons chopped; reserve stems. Remove leaves from rosemary sprig to measure 2 tablespoons chopped; reserve stem. Remove the leaves from sage sprig to measure 2 tablespoons chopped; reserve stem. Combine the chopped thyme, chopped rosemary, chopped sage, garlic, shallots, and pepper in a small bowl.
                                                                  • Remove and discard giblets and neck from turkey. Rinse turkey with cold water, and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin and sprinkle in body cavity. Drizzle lemon juice over skin. Place reserved stems and lemon halves in body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey.
                                                                  • Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand 10 minutes before carving. Discard skin. Serve with Cheese Grits.
                                                                  Yields: 12servings (serving size: 6 ounces turkey and about 1/2 cup cheese grits)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 8 beet
                                                                  • Yes No 3 small red onions, unpeeled
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 1 1/2 lb granny smith apple
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 12 curly red lettuce leaves
                                                                  • Yes No 1/4 cup crumbled blue cheese
                                                                  • Yes No 3/4 cup pecan halves
                                                                  • Preheat oven to 400°F. Trim beet greens, leaving a 1-inch piece of stem. Scrub beets and dry on paper towels. Sort by size and tightly wrap and seal large and small beets separately, along with onions, in two heavy-duty aluminum-foil packages. Place packets on a baking sheet. Roast until beets are tender when pierced with a fork, about 1 hour for small beets and 1 1/4 hours for large. Unwrap packages and let cool for about 15 minutes. Peel and trim beets and onions, halve crosswise and thinly slice. Transfer to a bowl.
                                                                  • Add vinegar, oil, 1 1/4 tsp. salt and a pinch of pepper to beet mixture and stir until blended. Refrigerate, tightly covered, until chilled, at least 2 hours and up to 1 day. Taste and adjust seasonings before serving.
                                                                  • At least 2 hours and up to 12 hours before serving, peel, core and cut apples into 1/4-inch slices. Cut each slice crosswise into 3 pieces. Transfer to a bowl, add lemon juice and toss to coat. Add sour cream, remaining 1/4 tsp. salt and a pinch of pepper and stir until blended. Cover and refrigerate apple mixture.
                                                                  • To serve, arrange lettuce leaves on a serving platter. Top with beet mixture and apple mixture separately. Sprinkle with cheese and pecans and serve.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  This old fashioned version of a cheesecake has been a staple in my family for as long as I've been alive. The filling is less sweet than most cheesecakes, but the sugared graham cracker crust makes up for it. However, when I finally looked my old family recipe up in a cookbook, I was surprised at what I found.

                                                                  Ingredients
                                                                  • Yes No 2 cup graham cracker
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 36 oz large curd cottage cheese
                                                                  • Yes No 6 tbsp flour
                                                                  • Yes No 1/4 cup chopped pistachio
                                                                  Cuisine:YesNoeuropean

                                                                  These truffles are refreshingly simple: Just melt chocolate with cream, stir in all things orangy, let the chocolate set up, and roll into petite bites. Serve them to your sweetie for brownie points, or as a stellar finishing touch at your next cocktail party. What to buy: Look for marmalade with lots of zest to ensure you’ll have a chewy orange bit in every bite. We like St. Dalfour brand. Game plan: The truffles can be made up to 2 days in advance and stored in an airtight container at room temperature. Their orange flavor diminishes a little each day, though, so they’re best the same day they’re made. This recipe was featured as part of our Academy Awards Cocktail Party menu.

                                                                  Ingredients
                                                                  • Yes No 1 lb bittersweet chocolate
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup marmalade
                                                                  • Yes No 2 tbsp orange liqueur
                                                                  • Yes No 1 1/2 medium tsp orange zest, from 1 orange
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Place a medium saucepan filled with about 1 inch of water over medium-low heat until just simmering. Place chocolate in a medium glass or metal bowl and set the bowl over (but not touching) the simmering water. Add cream and stir until chocolate is smooth and melted, about 8 minutes.
                                                                  • Remove chocolate mixture from heat, add marmalade, liqueur, and zest, and stir until combined. Pour into an 8-by-8-inch dish. Refrigerate until firm, about 2 to 2 1/2 hours.
                                                                  • Once set, scoop the ganache into teaspoon-size balls. Roll between the palms of your hands to create smooth round truffles, place on a baking sheet, and repeat with remaining ganache.
                                                                  • Place cocoa powder in a shallow dish and roll truffles in the powder to coat, shaking off excess. Reroll truffles in additional cocoa powder before serving, if necessary.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 60truffles
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Substituting ground turkey for ground beef makes for a leaner meatloaf. We up the savory flavors by adding umami boosters like Worcestershire, soy sauce, and Parmesan cheese.

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No 2 lb ground turkey breast
                                                                  • Yes No 1 cup quick cooking oat
                                                                  • Yes No 1/2 small cup parmesan cheese, on the holes of a grater
                                                                  • Yes No 1/3 cup tomato ketchup
                                                                  • Yes No 1/3 cup diced yellow onion
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 1/4 cup worcestershire sauce
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 1/2 tsp minced thyme
                                                                  • Yes No 1 tsp minced sage
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No sweet potato
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter or cooking spray; set aside.
                                                                  • Place all the remaining ingredients in a large bowl and mix, using clean hands, until combined (don’t squeeze or overwork). Transfer the mixture to the pan, spread to the edges, and smooth out the top. Bake until cooked through, about 1 hour. Let sit 10 minutes before serving. If you choose, serve the meatloaf with mashed potatoes or roasted sweet potatoes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    roast

                                                                  These pomegranate margaritas are the summer cocktail, the fresh pomegranate is a the the perfect complement to the tart lime flavors. Mix up batches of the margarita mixture ahead of time, and chill. Shake to order when friends arrive. We suggest using a tequila labeled plata or silver. Prep: 10 min.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 cup pomegranate juice
                                                                  • Yes No 3/4 cup tequila
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/4 cup orange liqueur
                                                                  • Yes No ice cube
                                                                  • Yes No slice garnishes, orange and lime slices
                                                                  • Stir together sugar and hot water until sugar is dissolved. Stir in 1 1/2 cups pomegranate juice and next 3 ingredients.
                                                                  • Pour desired amount of pomegranate juice mixture into a cocktail shaker filled with ice cubes. Cover with lid, and shake 30 seconds or until thoroughly chilled. Remove lid, and strain into chilled cocktail glasses. Repeat procedure with remaining pomegranate mixture. Garnish, if desired. Serve immediately.
                                                                  • Note: For testing purposes only, we used Triple Sec orange liqueur.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies Vanilla-Glazed Swirl Cookies White-Chocolate-Glazed Cookies

                                                                  Ingredients
                                                                  • Yes No 1 tinted basic vanilla cookie dough
                                                                  • Yes No 1 vanilla glaze, from vanilla and citrus glazes
                                                                  • Knead dough briefly to soften. Fill a cookie press with dough, and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees until firm, 12 to 14 minutes.
                                                                  • Let cool completely before dipping in the vanilla glaze. Let vanilla-glazed cookies set on a wire rack.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    glaze
                                                                  Ingredients
                                                                  • Yes No 2 large fresh lemongrass, tender inner white bulb only
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 large shallot
                                                                  • Yes No 1 lb cauliflower
                                                                  • Yes No 12 asparagus spears
                                                                  • Yes No 1/2 cup shredded carrot
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup unsweetened coconut milk
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1 cup mung bean sprout
                                                                  • Yes No cooked rice
                                                                  • In a mini food processor, finely chop the lemongrass.
                                                                  • In a large skillet, heat the vegetable oil. Add the lemongrass and shallots and stir-fry over high heat until the shallots are golden brown, about 2 minutes. Add the cauliflower, asparagus, carrots and red bell pepper along with 1/2 cup of the water; cover and cook over moderately high heat, stirring a few times, until the vegetables are crisp-tender, about 3 minutes. Stir in the coconut milk, soy sauce and the remaining 1/4 cup of water and bring to a simmer. Remove from the heat and season with pepper. Stir in the basil and bean sprouts. Transfer the stir-fried vegetables to bowls and serve with rice.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Scroll down to see more brownies and bars, including chocolate brownies, blonde brownies, and pecan bars.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 18 whole graham cracker
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 8 1 1/2 oz milk chocolate bars, approximately 1 1/2 ounces each
                                                                  • Yes No 3 1/2 cup miniature marshmallow
                                                                  • Heat oven to 350°. Beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Stir in crushed graham crackers, flour, and salt. Reserve 1 cup of the graham cracker mixture and press remaining mixture over the bottom of a greased 13x9x2-inch baking pan. Arrange chocolate bars, in a single layer, over graham cracker crust mixture in the pan. Sprinkle with marshmallows. Crumbled reserved graham cracker mixture over the marshmallows. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Cut into bars and cool completely. Makes about 2 dozen bars. More Bar Cookies and Related Butter Pecan Turtle Bars Toffee Bars I Pecan Spice Bars Butter Pecan Squares Toffee Bars II Toffee Squares Caramel Cookie Bars Melt Away Cookie Bars Toffee Graham Cracker Bars Magic Cookie Bars Praline Squares Applesauce Bars Magic Cookie Bars Lemon Bars Chocolate Revel Bars Southern Pecan Bars Cherry Crumb Bars Pumpkin Bars Date Bars Nanaimo Bars Fig Bars Butterscotch Bars Butterscotch Squares with Pecans Index of Brownies and Bars Chocolate Brownie Recipes Cookie Recipes Index Candy Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    slow cook
                                                                  Ingredients
                                                                  • Yes No 8 cup water
                                                                  • Yes No 8 cup apple cider
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/3 cup kosher salt
                                                                  • Yes No 2 tbsp black peppercorn
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 12 lb organic fresh turkey
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 3/4 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 3 gala apples
                                                                  • Yes No 2 poblano chili pepper
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup water
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 13/100 oz all purpose flour
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • To prepare brine, combine first 6 ingredients, stirring well.
                                                                  • To prepare turkey, remove giblets and neck from turkey; reserve neck and giblets. Trim excess fat. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add brine. Secure bags with several twist ties. Refrigerate 12 to 24 hours.
                                                                  • Preheat oven to 500°.
                                                                  • Remove turkey from bags; discard brine. Pat turkey dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1 tablespoon sugar and next 6 ingredients (through coriander) in a small bowl. Rub spice mixture under loosened skin over flesh. Place 1 apple quarter and 1 poblano quarter in the neck cavity; close skin flap. Arrange 5 apple quarters, 1 poblano quarter, and 1 cup cilantro leaves in the body cavity. Secure legs with kitchen twine. Arrange turkey, neck, and giblets on the rack of a roasting pan coated with cooking spray. Arrange remaining 6 apple quarters and 6 poblano quarters in bottom of roasting pan coated with cooking spray. Place rack with turkey in pan. Roast at 500° for 30 minutes.
                                                                  • Reduce oven temperature to 350° (do not remove turkey from oven). Place a foil tent over turkey breast. Pour 3 cups water in bottom of pan.
                                                                  • Bake turkey at 350° for 40 minutes. Rotate turkey, and baste with 3/4 cup broth. Roast for 30 minutes; rotate turkey. Baste with 3/4 cup broth. Roast 20 minutes or until a thermometer inserted in the thickest part of the thigh registers 165°. Remove from oven. Place turkey, breast side down, on a jelly-roll pan or cutting board. Let stand, covered, for 30 minutes. Serve breast side up. Chop giblets. Discard neck.
                                                                  • Strain pan drippings through a sieve into a bowl; discard solids. Melt butter in a large saucepan over medium-high heat. Add onion; sauté for 5 minutes or until translucent. Stir in reserved chopped giblets and garlic; sauté 2 minutes, stirring constantly. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Sprinkle flour over onion mixture; saute 2 minutes, stirring frequently. Add drippings, remaining 1 1/2 cups broth, and 1 cup apple cider; bring to a boil. Reduce heat, and simmer until reduced to 3 cups (about 15 minutes). Strain through a sieve over a bowl, and discard solids. Stir in chopped cilantro and lime juice. Discard turkey skin; carve. Serve with gravy.
                                                                  Yields: 12servings (serving size: 6 ounces turkey and about 1/4 cup gravy)
                                                                    Steps:
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    oven bag
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil

                                                                  Hungarian Stuffed Beef Roll or Husos Tekercs (literally rolled meat) is a prime candidate for economical cuts of beef because it's braised until fork-tender on the stovetop. This dish is stuffed with ground pork and hard-cooked eggs -- a favorite in Hungarian cooking -- and is another example of Eastern Europeans' love of tucking food surprises in other foods. Serve this roulade with boiled potatoes napped with pickle sauce or with rice and the pureed pan juices. Here's a larger picture of Hungarian beef roulade. Makes 4 to 6 servings of Hungarian Stuffed Beef Roll or Husos Tekercs

                                                                  Ingredients
                                                                  • Yes No 1 lb bottom round
                                                                  • Yes No 1/2 lb lean ground pork
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 2 tbsp tomato sauce
                                                                  • Yes No 1 red bell pepper
                                                                  • Pound the beef on a piece of plastic wrap or flexible mat until it is very thin. Season lightly with salt and pepper. In a medium bowl, mix together the ground pork, small chopped onion, garlic, 1/2 teaspoon salt and black pepper to taste. Spread it evenly on the flattened beef. Place the eggs horizontally, end to end, about 2 inches from the bottom of the meat. Using the plastic wrap or flexible mat as an aid, roll the meat so the eggs are completely enclosed. Tie with butcher's string if necessary. In a Dutch oven, place the reserved beef fat trimmings and melt. Add large chopped onion and saute until translucent. Move onion to the sides of the pan and add the meat roll to the center. Cook covered for 10 minutes. Mix together 1 cup water, paprika and tomato sauce. Pour over meat and place pepper slices around it. Cook, covered, for 1 1/2 hours on very low heat. Remove to a platter and keep warm. Puree the vegetables and pan drippings and season to taste. Slice beef roll and nap with sauce. Serve with rice or boiled potatoes. Note: I like to make this a day ahead of time and refrigerate it so I can defat the pan juices before pureeing them. Also, the meat is easier to slice into neat rolls when cold. Just reheat in the pan juices when ready to serve.
                                                                  Cuisine:YesNohungarian
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  A classic; also works with steamed rice. Prep and Cook Time: 30 minutes, plus 2 hours to marinate. Notes: You can use a grill pan or broiler instead of a grill. (Broil onions first, about 10 in. from heat, and then beef, about 6 in. from heat.) This recipe goes with Herb Noodle Salad (Bun)

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 1/2 tbsp minced garlic
                                                                  • Yes No 1 1/2 stalk lemon grass, outer layer off and inner core
                                                                  • Yes No 3 tbsp fish sauce
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/4 inch round, against the grain 1/4 in
                                                                  • Yes No 2 yellow onion
                                                                  • Yes No 2 tbsp cilantro
                                                                  • Yes No 2 tbsp unsalted dry roasted peanuts
                                                                  • In a wide, shallow bowl, whisk together sugar, pepper, garlic, lemon grass, fish sauce, and 2 tbsp. olive oil. Add beef, toss to coat, and refrigerate 2 hours.
                                                                  • Rub remaining 1 tbsp. oil over onions. Prepare a gas or charcoal grill for medium-high heat (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds). Brush grill with vegetable oil. Thread onions onto two 8-in. metal skewers. Lay onion skewers on grill and cook (close lid on gas grill) until softened, about 15 minutes, turning skewers every 5 minutes or so.
                                                                  • When onions are cooked halfway, lay beef slices on grill and cook (close lid on gas grill), turning once, 3 to 5 minutes.
                                                                  • Arrange beef and onions on a platter and garnish with cilantro and peanuts.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4servings
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 6 oz mexican chocolate
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No unsweetened cream
                                                                  • In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
                                                                  • In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  In ganache recipes, the proportions of chocolate to cream vary depending on whether it will be a coating, filling, or truffle. This recipe is a standard 1-to-1 weight ratio of chocolate to cream, which is good for coating Boston Ice Cream Pie Cake or an Espresso Mud Pie. When nearly solid, it can also be whipped into a filling for pastries or rolled into truffles. What to buy: With only two primary ingredients in ganache, flavor and quality are paramount. We recommend breaking out the good chocolate, like Scharffen Berger or Valrhona, and the freshest heavy cream. Game plan: When working with ganache, make sure it’s warm enough to pour. If it’s too stiff, fill a small saucepan with an inch of water and bring it to a simmer over low heat. Set the bowl of ganache over it and melt, stirring, to the desired consistency.

                                                                  Ingredients
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Place chocolate in a medium heatproof bowl; set aside.
                                                                  • Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
                                                                  • Add butter and stir until smooth. Let cool slightly before using.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 2 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir

                                                                  We used the longer grain orzo, a rice-shaped pasta, for a prettier presentation. Before using the leeks, be sure to rinse them thoroughly.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup thinly sliced leek
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/2 tbsp herbes de provence
                                                                  • Yes No 2 cup orzo
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Yes No garnishes, orange, olives, drizzle of olive oil, and fresh dill
                                                                  • Sauté leeks in 1 tablespoon hot oil in a large skillet over medium-high heat 3 minutes or until lightly golden. Add garlic, and cook 30 seconds; remove leeks and garlic.
                                                                  • Season shrimp with salt and pepper. Turn heat to high, and add remaining 1 tablespoon oil. Add shrimp, and cook 1 minute; stir and cook another minute. Add wine and herbes de Provence; cook 1 minute or until shrimp are just pink and cooked through. Stir in prepared orzo and fresh dill, leeks, and garlic; cook 1 minute or until thoroughly heated. Remove from heat; top with crumbled feta. Garnish, if desired.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe specifically calls for less-firm (but not silken) tofu. The creaminess of the tofu helps absorb the marinade's flavors, and helps replicate the texture of the cod in the original recipe, by chef Nobu Matsuhisa, upon which this recipe is based.

                                                                  Ingredients
                                                                  • Yes No 1 lb firm, not extra firm, tofu
                                                                  • Yes No 1/2 cup blond miso paste
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/3 cup sake
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 lb shiitake mushroom cap
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Preheat oven to 450°F.
                                                                  • Combine miso, brown sugar and sake in a small bowl and whisk to incorporate. Place tofu in a shallow glass dish and pour marinade over the top. Marinate at least one hour, or overnight.
                                                                  • Place tofu on a foil-lined baking sheet, then pour about 1 tablespoon of remaining marinade on tofu to coat. Place remaining marinade in a small saucepan and keep warm over a very low flame. Bake for 20 minutes, until coating has browned lightly. Remove from oven and preheat broiler.
                                                                  • While broiler is preheating, heat oil in a large sauté pan until hot. Add asparagus and sake and cook 2 minutes. Add mushrooms, salt and pepper and cook, stirring, until asparagus is tender -crisp, an additional 2 minutes. Remove from heat and reserve. Place baked tofu under broiler until more deeply browned, about 1-2 minutes.
                                                                  • Place about 1 cup shiitake/mushroom sauté on a plate and top with 1 piece glazed tofu. Drizzle each plate with remaining reserved glaze.
                                                                  Yields: 4
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This simple scallop dish makes for an easy, yet elegant, weeknight dinner. If you don't have shallots on hand, substitute the white portion of a green onion for a similar flavor. Serve scallops on top of either pasta or mixed greens for quick, healthy meal.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 1/2 lb sea scallop
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 3 tbsp minced shallot
                                                                  • Yes No 1/2 tsp bottled minced garlic
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No lemon
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle sea scallops with salt and pepper. Add scallops to pan, and sauté 2 minutes on each side. Remove scallops from pan, and keep warm.
                                                                  • Melt butter in pan. Add shallots and garlic; sauté 30 seconds. Add wine and juice; cook 1 minute. Return scallops to pan; toss to coat. Remove from heat; sprinkle with parsley. Serve with lemon wedges, if desired.
                                                                  Yields: 4servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 5 inch, 3 tbsp ginger
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 2 1 1/2 cup medium parsnip
                                                                  • Yes No 1 1 1/2 cup medium turnip
                                                                  • Yes No 2 1 1/2 cup medium carrot
                                                                  • Yes No 2 2 cup celery rib
                                                                  • Yes No 2 32 oz, 8 cup boxes low sodium chicken broth
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 2 cup rotisserie chicken, meat
                                                                  • Yes No 1/3 cup frozen peas
                                                                  • Yes No 3 scallion
                                                                  • Yes No maple glazed walnut biscuits
                                                                  • In a large saucepan or stockpot, heat the oil over medium heat. Add the ginger, garlic, and onion and cook, stirring occasionally, for 2 minutes. Add the parsnips, turnip, carrots, celery, broth, and salt and bring to a boil. Simmer, covered, until the vegetables are tender, 15 to 20 minutes. Add the chicken, cover, and cook for 5 minutes. Remove from heat, stir in the peas and scallions, and let sit, covered, for 1 minute. Serve with Maple-Glazed Walnut Biscuits.
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This easy tapa recipe can be made with a wide variety of toppings. Spread small pieces of toasted baguette with the pate of your choice, then top with cocktail onions, smoked salmon, green or black olives or a slice of pickled pepper. This tapa is so easy it requires no cooking and takes about 10 minutes to prepare start to finish!

                                                                  Ingredients
                                                                  • Yes No 1 16 oz baguette
                                                                  • Yes No 8 oz duck pate
                                                                  • Yes No 4 oz smoked salmon
                                                                  • Yes No 12 cocktail onions
                                                                  • Yes No 12 green olive
                                                                  • This easy tapa toasts recipe makes 8 servings as an appetizer.
                                                                  • Cut the baguettes into thin slices. Toast on both sides.
                                                                  • Spread the pate over each slice and top with strips smoked salmon, a cocktail onion or green olives.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    smoked
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/4 oz añejo tequila
                                                                  • Yes No 1 oz peach liqueur
                                                                  • Yes No 1/2 oz peach nectar
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No 1/2 oz orange juice
                                                                  • Yes No 1 lime
                                                                  • Fill a cocktail shaker with ice. Add all of the ingredients except the lime wheel and shake well. Strain into a chilled martini glass and garnish with the lime wheel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  Baked apples are an old-fashioned autumn favorite; wrapping them like dumplings transforms each one into an individual pie.

                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 lb unsalted butter
                                                                  • Yes No 2 tbsp armagnac
                                                                  • Yes No 2 tbsp dried cherry
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp finely ground almonds
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp mace, ground
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 4 mcintosh apple
                                                                  • Yes No 1 lemon
                                                                  • Yes No 4 cinnamon stick
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 2 cup clear apple juice
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/2 cup armagnac
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1 1/2 tsp grated ginger
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Place flour, salt, and sugar in the bowl of a food processor; pulse 2 or 3 times to mix. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add 4 to 6 tablespoons ice water in a steady stream through feed tube; process just until mixture begins to hold together, no more than 30 seconds. Flatten dough into a disc, and wrap in plastic. Chill dough at least 1 hour.
                                                                  • Combine all syrup ingredients in a medium saucepan. Cook over medium-high heat until liquid has reduced by half and has slightly thickened, about 20 minutes. Remove from heat; set syrup aside.
                                                                  • Combine Armagnac and cherries in a small bowl; let sit 20 minutes. Drain cherries, reserving Armagnac; add Armagnac to reserved syrup. In another small bowl, combine cherries, flour, ground almonds, brown sugar, butter, nutmeg, mace, and cinnamon; mix filling well with a wooden spoon.
                                                                  • Peel apples; remove stems and top 3/4 of core, leaving 1/4 inch intact at bottom. Rub each apple with a lemon quarter to prevent discoloration. Divide filling among four apples, filling cavities. Insert a cinnamon stick into each cavity. Wrap exposed end of cinnamon stick with a piece of heavy-duty aluminum foil. Set filled apples aside.
                                                                  • Heat oven to 450 degrees. Turn out dough onto a lightly floured work surface. Roll dough to an 1/8-inch thickness, and trim to a 14-inch square. Cut 4 squares, 7 inches each, from dough. Brush entire surface of one square lightly with beaten egg white; place a filled apple in the center. Bring 2 adjacent corners of dough together at the tops, and press together to create a triangular flap. Repeat, making four flaps. Lightly brush one side of each flap with egg white, and press firmly against the apple. Repeat with remaining dough and apples. Transfer to a plate, and chill 15 minutes.
                                                                  • Mix together the egg yolk and heavy cream. Brush dumplings lightly with the egg wash, and transfer dumplings to a roasting pan, spacing dumplings at least 1 inch apart.
                                                                  • Bake 15 minutes. Reduce oven temperature to 375 degrees. Remove roasting pan from oven, and pour the reserved syrup over dumplings. Return pan to the oven, and bake 10 minutes more, basting twice. Continue baking dumplings until deep-golden brown, about 10 minutes more. Transfer pan to a wire rack to cool slightly. Serve dumplings with the warm syrup.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 cup fresh pineapple cubes
                                                                  • Yes No 2 oz pineapple juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz club soda
                                                                  • Yes No 4 slice thin cucumber slices
                                                                  • In a cocktail shaker, muddle the pineapple chunks and juice with the Simple Syrup. Add the Cucumber Water and ice; shake well. Pour into a highball glass and top with the soda and cucumber slices.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour

                                                                  This recipe goes with Buttermilk Pound Cake with Custard Sauce

                                                                  Ingredients
                                                                  • Yes No 2 cup organic buttermilk (1% fat)
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 1 tbsp organic corn starch
                                                                  • Yes No 3 organic egg yolk
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Whisk together buttermilk, sugar, cornstarch, and egg yolks in a heavy 3-qt. saucepan. Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Remove from heat, and stir in vanilla. Serve warm or cold. Store leftovers in an airtight container in refrigerator up to 1 week.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 1/3cups
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Caramelized pearl onions are a sweet, easy accompaniment to any holiday meal. This recipe takes only 10 minutes to sauté.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp margarine
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 16 oz frozen pearl onions
                                                                  • Yes No 1 2/3 cup coarsely chopped red bell pepper
                                                                  • Yes No 1/4 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Melt margarine in a nonstick skillet over medium-high heat. Add sugar and onions. Sauté 8 minutes or until golden brown; stir frequently. Stir in bell pepper and remaining ingredients; sauté 2 minutes.
                                                                  Yields: 6servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir

                                                                  Using fresh-squeezed ruby red grapefruit juice makes all the difference in these sweet-and-tart pops.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp finely grated grapefruit zest
                                                                  • Yes No 2 1/2 cup fresh red grapefruit juice
                                                                  • Yes No 4 1/2 tbsp campari
                                                                  • In a small saucepan, combine the water, sugar and zest and bring to a simmer, stirring to dissolve the sugar. Pour the syrup into a bowl and add the grapefruit juice and Campari. Refrigerate until chilled.
                                                                  • Pour the mixture into six 1/2-cup ice-pop molds and freeze overnight.
                                                                  Yields: 6pops
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  Notes: For the most intense smoky flavor and deepest gold color, use a charcoal barbecue. To present smoked trout as an appetizer, serve on thin triangles of Westphalian-style pumpernickel bread with sour cream, chopped red onion, and lemon wedges. For a salad, combine chunks of smoked trout, hot or cold, with green salad mix and a vinaigrette dressing. As a main dish, serve trout hot with boiled small thin-skinned potatoes, melted butter, and lemon wedges. Chill smoked trout airtight up to 1 week or freeze up to 1 month.

                                                                  Ingredients
                                                                  • Yes No 3 8 to 10 oz trout, heads
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 1 tsp grated lemon peel
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 2 cup hickory wood chips
                                                                  • Yes No 1 tbsp salad oil
                                                                  • Rinse trout and pat dry. In a small bowl, mix sugar, salt, lemon peel, and thyme; rub evenly over flesh sides of fish. Stack trout in a 9- by 13-inch baking dish. Cover and chill to cure at least 1 hour or up to 3 hours.
                                                                  • In a bowl, soak wood chips in 2 quarts of water for 30 minutes. Drain.
                                                                  • If using a charcoal grill, ignite 60 charcoal briquets on firegrate. When dotted with gray ash, in 20 to 25 minutes, push half the coals to each side of grate. Sprinkle half the wet wood chips on each mound of coals. Position grill about 6 inches above grate.
                                                                  • If using a gas grill, turn heat to high. Put wet wood chips in smoke box or foil pan directly on heat. Close lid and heat for about 10 minutes. Adjust heat for indirect grilling (no heat down the center).
                                                                  • Rinse fish well and pat dry. Coat skin sides of fish with oil and lay fish, skin down, on grill, not over heat source. Cover barbecue; open vents for charcoal. Cook until fish are opaque but still moist-looking in center of thickest part (cut to test), 8 to 10 minutes. With a wide spatula, transfer fish to a platter.
                                                                  • Nutritional analysis per main-dish serving
                                                                  Yields: 3main-dish or 9 appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 gherkin
                                                                  • Yes No 1 tbsp chopped scallion
                                                                  • Yes No 12 slice cocktail size pumpernickel slices
                                                                  • Yes No smoked salmon
                                                                  • Combine mayonnaise with hard-cooked egg, gherkins, and chopped scallion or chives. Spread on pumpernickel slices. Top each with a small piece of smoked salmon.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    smoked

                                                                  by Jeff Hertzberg and Zoë François shows us how to make an easy and healthy version right at home!

                                                                  Ingredients
                                                                  • Yes No 2 lb master recipe dough
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp cinnamon
                                                                  • Yes No 1/3 cup raisin
                                                                  • Yes No 8 qt water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 5 1/2 cup whole wheat flour
                                                                  • Yes No 2 cup unbleached all purpose flour
                                                                  • Yes No 1 1/2 tbsp granulated yeast
                                                                  • Yes No 1 coarse tbsp kosher salt
                                                                  • Yes No 1/4 cup vital wheat gluten
                                                                  • Yes No 4 cup water
                                                                  • Yes No cornmeal
                                                                  • Yes No 1 tbsp seed mixture
                                                                  • Thirty minutes before baking time, preheat a baking stone near the middle of the oven to 425°F, with an empty broiler tray on any other shelf that won’t interfere with rising bagels.
                                                                  • Mix the sugar and cinnamon in a small bowl. Using your hands and a rolling pin, flatten the dough to a thickness of 1/4-inch. Sprinkle the dough with raisins and cinnamon-sugar. Roll up the dough, jelly-roll style, to incorporate the raisins. Shape into ball.
                                                                  • Cut off a 3 ounce piece of dough from the ball (about the size of a small peach). Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
                                                                  • Punch your thumb through the dough to form the hole. Stretch it open with your fingers until the hole’s diameter is about triple the width of the bagel wall.
                                                                  • Repeat to form the rest of the bagels, cover loosely with plastic wrap, and allow to rest at room temperature for 20 minutes.
                                                                  • Prepare the boiling-pot: Bring a large stockpot full of water to a boil. Reduce to a simmer and add the sugar and baking soda.
                                                                  • Drop the bagels into the simmering water one at a time, making sure they are not crowding one another. They need enough room to float without touching or they will be misshapen. Let them simmer for 2 minutes, flip them over with a slotted spoon, and simmer for another minute on the other side.
                                                                  • Remove them from the water, using the slotted spoon, and place on a clean kitchen towel that has been lightly dusted with whole wheat flour. This will absorb some of the excess water from the bagels. Then place them on a peel covered with whole wheat flour.
                                                                  • Slide the bagels directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake with steam for about 20-25 minutes, until deeply browned and firm.
                                                                  • Serve these a bit warm—they’re fantastic!
                                                                  • Measure in dry ingredients: In a 5-quart bowl or lidded plastic food-grade bucket, whisk together the flours, yeast, salt, and vital wheat gluten.
                                                                  • Add the water all at once and mix without kneading using a wooden spoon, until all ingredients are uniformly moist, producing a loose and very wet dough.
                                                                  • Rising: Cover with a lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours. DO NOT PUNCH DOWN! After rising, the dough can be baked immediately, or covered (not completely airtight) and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.
                                                                  • On baking day, prepare a pizza peel by sprinkling it with cornmeal to prevent the bread from sticking when you transfer it to the oven. Uncover the dough and sprinkle the surface with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough (serrated knives or kitchen shears are best).
                                                                  • Gently stretch the surface of the dough around to the bottom on all four sides, rotating the a quarter-turn as you go to form a ball. Most of the dusting flour will fall off; it’s not intended to be incorporated into the dough. The bottom of the ball may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 20 to 40 seconds. If you work the dough longer than this it may make your loaf dense.
                                                                  • Elongate the ball, stretch gently, and taper the ends by rolling between your palms.
                                                                  • Allow to rest, loosely covered with plastic wrap, on the prepared pizza peel for 90 minutes (40 minutes if you’re using fresh, un-refrigerated dough).
                                                                  • 30 minutes before baking, preheat oven to 450°F, with baking stone on middle rack. Place empty broiler tray for holding water on any other shelf.
                                                                  • Using a pastry brush, paint the top crust with water. Sprinkle with seed mixture and slash with 1/4-inch deep parallel cuts across the loaf, using a serrated bread knife.
                                                                  • Bake it: Slide the loaf off the peel and onto the baking stone (if you used parchment, it slides right along with the loaf into the oven). Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door. Bake for about 30 minutes, or until the crust is richly browned and firm to the touch.
                                                                  Yields: 10bagels
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    morton
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Morton
                                                                  • Yes No
                                                                    Minute
                                                                  Blue Belles
                                                                   2 h

                                                                  With juicy berries and zesty lemon, these tiny cakes pack big flavors.Heading to a friend's house for the weekend? Tasty little loaves made with peak-perfect berries are great gifts for the host. For a blue-ribbon presentation, print these gift labels and attach to wax-paper-wrapped loaves.

                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp finely grated lemon zest
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 6 oz blueberry
                                                                  • Preheat oven to 350 degrees. Butter nine 2 1/2-by-4-inch baking pans, and dust with flour, tapping out excess.
                                                                  • Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
                                                                  • Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
                                                                  • Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
                                                                  • Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
                                                                  • Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.
                                                                  Yields: 92 1⁄2-by-4-inch cakes
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1 cup chopped orange
                                                                  • Yes No 2/3 cup pomegranate
                                                                  • Yes No 1/3 cup pomegranate juice
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 2 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine all ingredients. Serve with shrimp, flaky white fish, chicken, or tortilla chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  The Hog Island Oyster Company, located near Point Reyes Station, supplies the Bay Area with local farm-raised Manila clams year-round; in other parts of the country, littleneck clams are easier to find. The juices of these small, quick-cooking clams enrich the anise-scented white wine broth here.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb fettuccine
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 medium fennel bulb
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 dozen littleneck clam
                                                                  • Yes No 2/3 cup dry white wine
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Yes No salt
                                                                  • In a large pot of boiling salted water, cook the linguine until al dente; drain.
                                                                  • Meanwhile, in a large saucepan, heat the olive oil. Add the diced fennel and chopped garlic and cook over moderate heat until the fennel is softened, about 10 minutes. Add the clams and the white wine, cover the saucepan and cook over moderately high heat until the clams open, about 5 minutes. Discard any clams that do not open.
                                                                  • Add the cooked linguine to the clams and toss over moderate heat until the pasta is well coated, about 2 minutes. Sprinkle with the chopped parsley and season with salt. Transfer to warm bowls and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Here is apple cake that is simple to make but elegant enough to serve for Sunday brunch or bring to a pot luck. Sized to fit an American 9 by 13 inch pan, this apple cake will lend itself to many variations. Add cinnamon to the apples or the glaze, or make the glaze with brown sugar for a New World twist. Makes one, 13 x 9 inch cake, about 15 pieces. see larger image

                                                                  Ingredients
                                                                  • Yes No fruit
                                                                  • Yes No 3 1 lb apple
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No batter
                                                                  • Yes No 1 240 milliliter cup whipping cream
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 tsp vanilla and sugar
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 3/4 cup flour
                                                                  • Yes No 1 tsp double acting baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No glaze:
                                                                  • Yes No 4 1/2 tbsp butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1/4 cup ground almonds, hazelnuts
                                                                  • Toss together apple slices and lemon juice. Set aside.
                                                                  • Beat cream, sugars and lemon peel together until light and fluffy. Beat in eggs, one at a time until smooth. Sift together flour, baking powder and salt, then briefly stir into cream until smooth.
                                                                  • Smooth batter into a 9 by 13 inch, greased and floured pan. Layer apple slices on top of the batter (or toss them haphazardly, if you are so inclined). Bake at 350°F for 20 minutes.
                                                                  • While the cake is baking, bring butter, sugar and milk (or cream) to a boil in a small saucepan. Boil until sugar is dissolved. Stir in nuts and keep warm.
                                                                  • Remove cake from oven. Drizzle glaze over cake. If you double the glaze recipe, it will cover all the apples but if you make the amount given, it will cover just half the cake. Bake for a further 25-35 minutes at 350°F, or until cake springs back when touched and glaze is browned.
                                                                  • Cool for ten minutes before cutting.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    cover

                                                                  Devil's food cake layers enriched with milk chocolate and a trio of extracts are sandwiched with the simplest and most decadent stuffing of them all--ready-to-eat cheesecake filling and cherry pie filling. Capped off with fudge frosting and gooey chocolate-covered cherries, it's a cinch to wow your guests.

                                                                  Ingredients
                                                                  • Yes No cocoa powder, unsweetened
                                                                  • Yes No 1 18.25 oz devil's food cake mix
                                                                  • Yes No 1 3.4 oz chocolate instant pudding mix
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1 cup canola oil
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 1/2 tsp chocolate extract
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 3 1.55 oz milk chocolate bars
                                                                  • Yes No 1 24.3 oz ready to eat cheesecake filling
                                                                  • Yes No 1 21 oz cherry pie filling
                                                                  • Yes No 2 16 oz chocolate fudge frosting
                                                                  • Yes No garnish, chocolate covered cherries
                                                                  • Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.
                                                                  • Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans.
                                                                  • Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely on wire rack. Wrap and chill cake layers at least 1 hour or up to 24 hours.
                                                                  • Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread one-third of cheesecake filling over cake; top with one-third of cherry pie filling. Repeat procedure twice with remaining cheesecake filling and cherry filling. Place final cake layer on top of cake; cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Garnish, if desired. Store in refrigerator.
                                                                  • Test Kitchen Tip: We tested this recipe with Philadelphia ready-to-eat cheesecake filling. You'll find it in the dairy case with cream cheese products.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 32 minutes
                                                                  • Total Time: 1 hour 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    philadelphia
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Philadelphia Brand

                                                                  Over the years I?ve seen roasted squash cooked in many ways and I?ve got to say this particular way is one of my favourites. Even though it?s very Tuscan in style, the flavours remind me of English chutney recipes that I?ve come across in old cookbooks. When roasted like this, the squash is wonderful eaten as part of an antipasti plate, or in soups, or tossed with pasta, or with meat. Other types of squash that are great for roasting are onion squash (which has a dense orange skin) and acorn squash (which has an orangey-grey skin and is a bit more squashed than round). Ask your local fruit and veg man for guidance if you?re not sure.

                                                                  Ingredients
                                                                  • Yes No 1 butternut squash
                                                                  • Yes No 1 dried red chilli
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No handful, large a of fresh sage leaves
                                                                  • Yes No cinnamon
                                                                  • Yes No olive oil
                                                                  • Over the years I’ve seen roasted squash cooked in many ways and I’ve got to say this particular way is one of my favourites. Even though it’s very Tuscan in style, the flavours remind me of English chutney recipes that I’ve come across in old cookbooks. When roasted like this, the squash is wonderful eaten as part of an antipasti plate, or in soups, or tossed with pasta, or with meat. Other types of squash that are great for roasting are onion squash (which has a dense orange skin) and acorn squash (which has an orangey-grey skin and is a bit more squashed than round). Ask your local fruit and veg man for guidance if you’re not sure.Preheat your oven to 180°C/350°F/gas 4. Halve the butternut squash, remove and reserve the seeds, then cut the squash into slices or chunks with the skin left on. Using a pestle and mortar, or a metal bowl with a rolling pin, bash up the dried red chilli with a good pinch of salt. Add the whole sage leaves, the pieces of cinnamon and enough olive oil to loosen the mixture, and rub the whole lot over all the squash pieces so they are well covered. Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp. Remove the cinnamon and tuck in!• from Jamie's Italy
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 1/2 tsp active dry yeast
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 cup whole wheat flour
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp cornmeal
                                                                  • Yes No 1 plum tomato
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 cup chopped red onion
                                                                  • Yes No 1 small zucchini
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 14 oz artichoke hearts
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 3 oz cup skim mozzarella and provolone cheese blend
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 1 tablespoon oil. Lightly spoon flours into dry measuring cups; level with a knife. Stir flours and 1/2 teaspoon salt into yeast mixture. Gradually add 1/3 cup cold water, stirring until dough forms a ball.
                                                                  • Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Roll dough into a 9-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal.
                                                                  • Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
                                                                  • Place tomato slices on paper towels; let stand 5 minutes.
                                                                  • Preheat oven to 400°.
                                                                  • Heat 1 teaspoon oil in a large nonstick skillet. Add onion, zucchini, and garlic; sauté 4 minutes or until tender. Add artichokes and 1 1/2 tablespoons each of basil and oregano; sauté 30 seconds. Drain. Stir in 1/4 teaspoon salt and pepper. Set aside.
                                                                  • Crimp edges of dough with fingers to form a rim; coat with cooking spray. Bake at 400° for 9 to 10 minutes or until lightly browned. Sprinkle crust with 1/2 cup cheese blend. Top with vegetable mixture. Sprinkle with 1/4 cup cheese blend. Place tomato slices on top of cheese. Sprinkle with feta cheese and remaining basil and oregano. Bake an additional 6 to 7 minutes or until crust is golden. Serve immediately.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 8servings (serving size: 1 slice)
                                                                  • Prep Time: 18 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 38 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is the ultimate in thriftiness and convenience - beans in a slow cooker. The long, slow cooking time coaxes all the flavor from the sausage into the beans for a mild yet full-flavored dish. You can also cook in on low heat for 8 hours.

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 cup dried red kidney beans
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 3/4 cup chopped celery
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 3/4 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 14 oz turkey, pork, and beef smoked sausage
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 cup long grain rice
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Combine first 12 ingredients in an electric slow cooker. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice; sprinkle servings evenly with green onions.
                                                                  Yields: 4servings (serving size: 1 cup bean mixture, 3/4 cup rice, and 1 tablespoon green onions)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    healthy choice
                                                                    Brands:
                                                                  • Yes No
                                                                    Healthy Choice

                                                                  Thinly sliced apples create rich, moist layers of fruit within the cake. This recipe goes with Caramel-Apple Cobbler Cake, Apple Streusel Coffee Cake

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chopped pecan
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/2 lb granny smith apple
                                                                  • Yes No butter frosting
                                                                  • Yes No dark chocolate frosting
                                                                  • Yes No cream cheese frosting
                                                                  • Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
                                                                  • Stir together butter and next 3 ingredients in a large bowl until blended.
                                                                  • Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.
                                                                  • Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 14servings
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  A simple sauté is a delicious and quick way to deactivate the stinging hairs of this somewhat intimidating green. Herbaceous and slightly nutty, sautéed nettles can be added to soups, pizza dough rounds, simmered white beans, and scrambled eggs or paired with ricotta on crostini for an elegant hors d’oeuvre. Special equipment: Heavy rubber dish gloves are helpful to quickly stem and clean the nettles. If you do not have gloves, tongs and scissors will do the trick. What to buy: Stinging nettles can often be found at farmers’ markets and specialty food markets during the spring. This recipe was featured as part of our Recipes for Spring Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 lb stinging nettles
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1/2 medium lemon
                                                                  • Wearing thick rubber gloves, clean the nettles by soaking them several times under cold running water, then drain. (Do not touch raw nettles with your bare hands. If you do not have rubber gloves, use tongs to handle the nettles.) Separate the tender leaves from the tough stems, discarding the stems. (Use scissors for this process if you don’t have protective rubber gloves.)
                                                                  • Heat the oil in a large frying pan over medium heat until shimmering. Add the shallots and salt and cook, stirring occasionally, for about 2 minutes. Add the garlic and cook until the shallots have softened, about 2 minutes more.
                                                                  • Using tongs, add half of the nettles and the water to the pan. Cook, stirring often, until the nettles have begun to wilt, about 2 minutes. Add the remaining nettles and cook, stirring often, until wilted, about 3 minutes more. (Add more water a tablespoon at a time if the pan becomes too dry.)
                                                                  • Remove the pan from heat. Stir in the lemon zest and juice. Season with salt and freshly ground black pepper and serve.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  For those who love Aperol, combining the rhubarb-and-citrus-flavored spirit with champagne is a familiar recipe. Here we pair it with tart, floral plums for a pretty cocktail that’s as light and fun as summer. What to buy: Aperol is a slightly bitter Italian spirit that has flavors of orange and rhubarb. It can be found in high-end liquor stores. If you can’t find it, you can substitute Amaro Ramazzotti or Campari, though they tend to be more bitter than Aperol. This recipe was featured as part of our Summer Fruit Cocktails photo gallery.

                                                                  Ingredients
                                                                  • Yes No 4 10 oz medium ripe plums, pitted
                                                                  • Yes No 1 1/2 oz simple syrup
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 8 oz aperol
                                                                  • Yes No 1 brut sparkling wine
                                                                    For the purée:
                                                                  • Combine the plums, simple syrup, and lemon juice in a blender and purée until smooth. Strain through a fine-mesh strainer and use immediately or refrigerate in a covered container for up to 1 day.
                                                                    To serve:
                                                                  • Pour 1 ounce of the purée into each of 8 champagne flutes, stir 1 ounce of the Aperol into each, and divide the sparkling wine among the glasses.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8drinks
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir

                                                                  Toen de Moren Spanje binnenvielen, brachten ze druiven en gedroogde vruchten mee. Hun voorliefde voor de combinatie van gedroogd fruit en vlees heeft een duidelijk stempel op de Spaanse keuken gedrukt, en dit is mijn ode aan dat deel van de Spaanse geschiedenis. Als je deze dikke, malse karbonades aansnijdt, krijg je een hap heerlijke vulling tussen twee plakjes perfect gaar vlees. Vraag bij je slager om karbonades van 2½ centimeter dik, liefst met twee verschillende kleuren vlees: het donkere, zoetere deel, en het lichte stuk, dat iets magerder is. Ga voor de bonen naar een gespecialiseerde winkel. Spaanse bonen zijn de Rolls Royces onder de bonen. Ze kosten wat meer dan normale bonen uit blik, maar dat proef je er dan ook duidelijk aan af.

                                                                  Ingredients
                                                                  • Yes No voor 4 personen
                                                                  • Yes No voor de karbonades
                                                                  • Yes No een paar takjes verse oregano of marjolein, alleen de blaadjes
                                                                  • Yes No zeezout en zwarte peper uit de molen
                                                                  • Yes No een klein handje rozijnen
                                                                  • Yes No droge sherry van goede kwaliteit
                                                                  • Yes No spaanse vierge olijfolie
                                                                  • Yes No 4 350 gram grote, dikke karbonades, met bot, de beste kwaliteit die je kunt krijgen
                                                                  • Yes No voor de bonen
                                                                  • Yes No afgesneden vetrandjes van een paar plakjes pata negra en een paar kleine stukjes van het vlees
                                                                  • Yes No olijfolie
                                                                  • Yes No 1 rode ui, gepeld en fijngehakt
                                                                  • Yes No 1 grote rode paprika, zonder zaadjes, grof gehakt
                                                                  • Yes No een paar takjes verse rozemarijn, alleen de blaadjes
                                                                  • Yes No een paar verse laurierblaadjes
                                                                  • Yes No 540 gram 1 pot van 540 g spaanse witte bonen, uitgelekt
                                                                  • Yes No 400 gram 400 g snijbiet, steeltjes apart van de blaadjes, of bladspinazie
                                                                  • Toen de Moren Spanje binnenvielen, brachten ze druiven en gedroogde vruchten mee. Hun voorliefde voor de combinatie van gedroogd fruit en vlees heeft een duidelijk stempel op de Spaanse keuken gedrukt, en dit is mijn ode aan dat deel van de Spaanse geschiedenis. Als je deze dikke, malse karbonades aansnijdt, krijg je een hap heerlijke vulling tussen twee plakjes perfect gaar vlees. Vraag bij je slager om karbonades van 2½ centimeter dik, liefst met twee verschillende kleuren vlees: het donkere, zoetere deel, en het lichte stuk, dat iets magerder is. Ga voor de bonen naar een gespecialiseerde winkel. Spaanse bonen zijn de Rolls Royces onder de bonen. Ze kosten wat meer dan normale bonen uit blik, maar dat proef je er dan ook duidelijk aan af.Stamp het grootste deel van de oreganoblaadjes met een snufje zout en peper in een vijzel fijn. Hak de rozijnen in grove stukjes en doe ze met een of twee scheutjes sherry en een scheut extra vierge olijfolie bij de blaadjes in de vijzel. Wrijf het mengsel tot een pasta en laat die een minuutje staan.Leg de karbonades met de vetrand van je af voor je neer, steek voorzichtig een mes in de kant die het dichtst bij je ligt en beweeg het lemmet zachtjes heen en weer om een zakje in het vlees te maken. Vul de zakjes nu voorzichtig met de rozijnenpasta. Kijk op de foto wat ik bedoel of surf naar www.jamieoliver.com/how-to.Bak de reepjes vet van de pata negra of bacon eerst een paar minuten aan in een middelgrote koekenpan op hoog vuur, en doe er vervolgens de snijrestjes vlees (of de plakjes bacon) en een scheutje olijfolie bij. Roer er de gehakte ui en paprika door, draai het vuur laag en laat het mengsel 5 minuten zachtjes bakken tot de groentes zacht zijn. Hak de blaadjes rozemarijn in grove stukjes en doe ze samen met de laurierblaadjes in de pan.Doe de bonen met 3½ deciliter water in de pan, roer, en laat ze ongeveer 20 minuten zachtjes pruttelen. Houd de boel goed in de gaten en schenk er nog wat extra water bij als ze droog dreigen te koken.Steek de barbecue aan of laat de grillpan goed heet worden. Wrijf de karbonades in met wat olijfolie en een flinke snuf zout en peper. Leg ze op de hete kant van de barbecue, schroei ze 2 tot 3 minuten aan elke kant om ze een mooi kleurtje te geven, en laat ze vervolgens aan de minder hete kant gaar worden. Draai als je een grillpan gebruikt het vuur na het aanbakken wat lager en laat de karbonades nog ongeveer 10 minuten bakken terwijl je ze regelmatig omdraait.Hak intussen de steeltjes van de snijbiet fijn en doe ze bij de bonen in de pan. Hak de blaadjes in grove stukjes en laat ze de alleen laatste 2 minuten meekoken, zodat ze zomin mogelijk smaak verliezen. Proef de bonen en breng ze eventueel met zout en peper op smaak. Laat ze nog een paar minuten koken als je een iets dikkere, sausachtige consistentie wilt. Verdeel de bonen over vier borden en leg er een karbonade op. Strooi de apart gehouden blaadjes oregano op het vlees, maak het af met een drupje extra vierge olijfolie en zet de borden op tafel.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue