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                                                                  This blueberry blintz recipe is common throughout Eastern Europe. It starts with a thin, unleavened, crepe-like pancake that can be made with various flours and is folded around a blueberry filling. Here's more about Eastern European blintzes. Serve these blintzes for brunch, breakfast, or dessert. Here's a larger photo of blueberry blintzes. Makes about 12 Bluberry Blintzes

                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 pinch salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1 tsp diced lemon zest
                                                                  • Yes No 1 1/4 lb blueberry
                                                                  • Yes No powdered sugar
                                                                  • In a blender or food processor, combine milk, water, egg, flour, salt and sugar. Blend until batter is lump free, about 15 seconds or longer. Add the melted butter and blend for another 5 minutes. Refrigerate batter for at least 1 hour. Meanwhile, in a large saucepan, combine sugar, cinnamon, lemon zest (if using), and blueberries. Toss and place over medium heat. Allow it to come to a boil, reduce heat and simmer 2 minutes. Remove from heat. Lightly coat an 8-inch crepe pan or nonstick skillet with cooking spray. Place over medium heat. Pour in 1/4 cup batter and swirl until the bottom of pan is completely coated. Pour off any excess. Cook 30 to 45 seconds and flip. Cook an additional 30 seconds. Remove to a plate and cover with a paper towel to prevent drying. Repeat with the rest of the batter. When ready to assemble, use a slotted spoon to place 1 to 2 tablespoons of berries (leave the sauce for garnish) on the lower third of the pancake. Fold the bottom up and away from you to cover the filling. Fold the two sides in toward the center. Roll the pancake away from you, ending with seam side down. Repeat with remaining pancakes and filling. If your pan is well seasoned, it shouldn't need to be coated with additional vegetable spray. Heat the same pan over medium heat and add butter to fry each side of the blintzes for about 2 minutes until crisp. Remove to a serving place, garnish with blueberry sauce and confectioners' sugar.
                                                                  Cuisine:YesNojewish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 7 large mint
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz amber
                                                                  • Yes No 2 oz grapefruit juice
                                                                  • Yes No 1/2 oz brown sugar simple syrup
                                                                  • Yes No 1/8 oz grenadine
                                                                  • In a Collins glass, muddle the mint. Add the remaining ingredients. Mix by spinning a swizzle or long bar spoon between your palms while moving it up and down in the drink. Top with crushed ice.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 qt low sodium vegetable broth
                                                                  • Yes No 1 qt water
                                                                  • Yes No 2 lb carrot
                                                                  • Yes No 6 large scallion
                                                                  • Yes No 2 tsp poppy seed
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No salt and pepper
                                                                  • In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.
                                                                  • Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.
                                                                  • Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the cream and milk and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 15 min., Cook: 20 min., Bake: 30 min., Stand: 10 min.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup organic butter
                                                                  • Yes No 2 lb organic yukon gold potato
                                                                  • Yes No 3 cup organic whipping cream
                                                                  • Yes No 2 organic garlic clove
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup organic flat leaf parsley
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Melt butter in a large Dutch oven over medium-high heat. Stir in potatoes and next 5 ingredients, and bring to a boil. Reduce heat to medium-low, and cook, stirring gently, 15 minutes or until potatoes are tender.
                                                                  • Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with cheese.
                                                                  • Bake at 400° for 25 to 30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Good-quality pasta and tuna, both pantry staples, make this meal easy, delicious, and affordable. Stock up on them when they are on sale.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 slice wheat sandwich bread
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3/4 lb spaghetti
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 3 tbsp kalamata olive
                                                                  • Yes No 2 6 oz light tuna in water
                                                                  • Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.
                                                                  • Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tablespoon oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  The Mary Pickford is one of a variety of cocktails named for film luminaries. Movie stars have celebrated the merits of the cocktail as well as lamented its abuses. Ginger Rogers and Fred Astaire helped to immortalize the cocktail. The first words Greta Garbo uttered on screen were “Gimme a whiskey, ginger ale on the side, and don’t be stingy, baby.” Asked about how she was mixed up in a delicate situation, Mae West replied, “Like an olive in a dry Martini.” These celebrities all have cocktails named after them. Thinking about those who played alcoholics in movies, however, there is no Ray Milland, Jack Lemmon, or Nicolas Cage, which shows that it pays to be respectful to your cocktail on screen. Like sandwiches, drinks have been regularly baptized for stars, and the Mary Pickford, named for the early motion picture icon, is one of the earliest. It was so popular in its time that Douglas Fairbanks, who later married Pickford, asked a bartender in Cuba to name a cocktail after him. The bartender did. Wouldn’t you?

                                                                  Ingredients
                                                                  • Yes No 1 oz light rum
                                                                  • Yes No 1 oz unsweetened pineapple juice
                                                                  • Yes No 1/4 tsp grenadine
                                                                  • Yes No 1/4 tsp maraschino liqueur
                                                                  • Yes No maraschino cherry
                                                                  • Shake the rum, pineapple juice, grenadine, and maraschino liqueur with ice; then strain into a chilled cocktail glass. Garnish with a maraschino cherry.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 lb rock shrimp
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 tsp asian sesame oil
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 tbsp dried hijiki seaweed
                                                                  • Yes No 1 tsp mixed black and white sesame seeds
                                                                  • Yes No 1 1/2 cup tatsoi leaves
                                                                  • Yes No 1/2 cup minced cucumber
                                                                  • Yes No 5 shiso leaves
                                                                  • Yes No 1/4 cup frozen edamame
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No salt
                                                                  • Yes No 8 salted roasted macadamia nuts
                                                                  • In a medium saucepan of boiling, salted water, cook the shrimp until curled and cooked through, about 3 minutes. Drain and let cool, then cover and refrigerate.
                                                                  • In a small saucepan, combine the soy sauce, vinegar, lemon juice, ginger, garlic, shallot, sesame oil, sugar and sambal oelek and simmer over low heat for 3 minutes. Pass the dressing through a fine strainer into a small bowl, pressing on the solids.
                                                                  • Put the hijiki in a bowl and cover with hot water. Let stand until rehydrated, about 10 minutes. Drain well.
                                                                  • In a small skillet, toast the sesame seeds over moderately high heat until the white seeds are golden, about 30 seconds. Transfer to a plate to cool.
                                                                  • Pat the shrimp dry with paper towels. Toss the shrimp with 2 tablespoons of the ginger-soy dressing and let it stand for 5 minutes.
                                                                  • In a large bowl, toss the tatsoi with the hijiki, sesame seeds, cucumber, shiso, edamame and chives. Add the shrimp and dressing and toss well. Season the poke with salt and toss again. Spoon the poke onto plates, top with the macadamia nuts and serve immediately.
                                                                  Yields: 4first-course servings
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  Packing a rib roast in a salt crust keeps it moist and makes those richly seasoned end pieces hot items at the table. This herb-crusted prime rib looks gourmet and is full of flavor.

                                                                  Ingredients
                                                                  • Yes No 1 beef cross rib roast
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup chopped rosemary
                                                                  • Yes No 1/4 cup chopped thyme
                                                                  • Yes No 3 tbsp black pepper
                                                                  • Yes No 1 coarse cup sea salt
                                                                  • Rinse roast and pat dry. With a small, sharp knife, make small slits all over the meat, and insert a piece of garlic in each.
                                                                  • In a small bowl, combine olive oil, herbs, and pepper. Rub mixture all over meat, wrap airtight, and chill overnight.
                                                                  • Remove beef from refrigerator 1 hour before roasting. Preheat oven to 450°. Set roast, fatty side up, in a roasting pan. In a small bowl, mix salt with 2 tbsp. cold water to moisten. Press mixture over the fatty side and the ends of meat.
                                                                  • Roast for 25 minutes, then lower oven temperature to 350°. Continue roasting until a thermometer inserted into the center of thickest part of meat reaches 125° for rare (or 130° for medium-rare; the ends will be more done), 1 1/2 to 2 hours longer. Let rest in a warm place 30 to 40 minutes.
                                                                  • Scrape as much salt off roast as you can. Cut string holding meat and bones together. Transfer roast to a cutting board, cut into 1/3- to 1/2-in.-thick slices, and arrange on a platter. Cut between bones and add them to platter. Serve with Fresh Horseradish Sauce.
                                                                  • *For easy carving, have the butcher cut the rib-eye muscle from the bones, then tie the meat and bones back together for roasting.
                                                                  • THE WINE: Serve Cabs in a range of prices (see Wine Picks, below), and play the high-low game: Have people choose their favorite and guess the price. You'll be surprised at what comes out on top.
                                                                  • Wine Picks: Cab Choices for the Main Event:
                                                                  • Robert Sinskey Vandal Cabernet Sauvignon 2004 (Los Carneros, Napa Valley; $48). Lively cassis and dark berries play over a foresty bed of juniper, cedar, and mocha flavors.
                                                                  • Robert Sinskey "SLD" Cabernet Sauvignon 2004 (Stags Leap District, Napa Valley; $85). The winery's showcase wine-elegantly structured, with complex layers of dark plums and cherries, cedar, and espresso.
                                                                  • Spottswoode "Lyndenhurst" Cabernet Sauvignon 2005 (St. Helena, Napa Valley; $60). A plush wine with classic cassis, dark chocolate, a touch of cedar, and fine tannins.
                                                                  • The Girls in the Vineyard Cabernet Sauvignon 2005 (Red Hills, Lake County; $20). A great-value, fruit-driven Cab made by old friends of the Sinskeys. A little mint and a few herbs lurk under juicy black cherries.
                                                                  • Note: Nutritional analysis is per 6-oz. serving without sauce.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 8, with plenty of leftovers
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    tie
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    cedar wood

                                                                  A small cookie scoop, available at discount stores, will let you portion the sorbet accurately, giving your guests just a little something sweet after the meal.

                                                                  Ingredients
                                                                  • Yes No 2 pint blackberry
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 1/2 tsp orange zest
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1 pint mango sorbet
                                                                  • Yes No 6 gingersnap cookie
                                                                  • Stir together first 4 ingredients in a saucepan over medium heat; cook, stirring constantly, 5 minutes or until thoroughly heated. Serve over sorbet; sprinkle with gingersnaps.
                                                                  • Note: For testing purposes only, we used Häagen-Dazs Mango Sorbet.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This is a fantastic way of cooking peas. In Italy it?s known as sott?olio, which literally means ?under oil?, and generally, when served in this way, they will be cool or at room temperature, as it?s a summer dish. You may think I?m being over-generous with the amount of oil, but just go with me!

                                                                  Ingredients
                                                                  • Yes No 6 large frozen peas
                                                                  • Yes No small a of fresh mint
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No white wine vinegar
                                                                  • Yes No good quality extra virgin olive oil
                                                                  • This is a fantastic way of cooking peas. In Italy it’s known as sott’olio, which literally means ‘under oil’, and generally, when served in this way, they will be cool or at room temperature, as it’s a summer dish. You may think I’m being over-generous with the amount of oil, but just go with me!Add the peas to a cold pan. Put the small bunch of mint on top of the peas, then boil the kettle. Pour just enough boiling water over the peas and mint to cover them, then put the pan on a high heat with a lid on. Bring back to the boil and cook until the peas are just perfect and tender – this should only be a couple of minutes. Immediately drain in a colander, then place the peas and mint into a salad-type bowl. Sprinkle with a little sea salt and freshly ground black pepper and a good squeeze of lemon juice or a swig of good-quality red or white wine vinegar. Cover the peas and mint with the olive oil (it’s important to use the best you can get, as the better the quality, the better the dish) and mix around. Put to one side for half an hour, after which the flavors will really have started to develop.There are so many things you can serve these peas with: from grilled fish to bruschetta or crostini, roasted or grilled lamb cutlets or pork, or served next to a hearty roast chicken. It’s always exciting to see lovely green peas under golden green oil.• from Cook With Jamie
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roast

                                                                  Start by softening vanilla ice cream then beat in the fig-lemon mixture. This late-summer favorite is sure to be a treat.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 cup quartered fig
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Pour sugar and 1 tsp. lemon juice into a large frying pan with 3 tbsp. water. With your fingertips, mix the sugar and liquid until mixture is like wet sand. Cook over high heat until mixture boils. Continue to cook, swirling pan occasionally, until one area of the sugar starts to turn medium brown. Remove from heat and add figs and 2 tbsp. water, stirring.
                                                                  • Return to heat and cook over low heat until mixture is bubbling and figs start to break down, about 15 minutes. Mix in butter, salt, and remaining 1 tsp. lemon juice. Let cool.
                                                                  • Soften ice cream at room temperature for 10 minutes, then beat it in a bowl with a mixer until smooth. Use a rubber spatula to mix fig mixture into ice cream. Freeze, covered, until firm, at least 3 hours.
                                                                  • Note: Nutritional analysis is per 1/2-cup serving.
                                                                  Yields: 3cups
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 lb fatty ground pork
                                                                  • Yes No 1 tbsp chinese rice wine
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No corn starch
                                                                  • Yes No 1 gyoza wrappers
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp light soy sauce
                                                                  • Yes No 42 red apple
                                                                  • In a medium bowl, mix the ground pork with the wine, sugar, salt and pepper. Dust a rimmed baking sheet with cornstarch. Moisten the edge of a gyoza wrapper with water and place 1 teaspoon of the pork filling in the center. Bring the sides up and over the filling, pleating the wrapper and twisting it at the top. Set the dumpling on the baking sheet. Repeat with the remaining filling and wrappers.
                                                                  • In each of 2 large skillets, warm 2 tablespoons of the vegetable oil over low heat. Add the dumplings to the skillets, increase the heat to high and fry until browned on the bottom, about 2 minutes. Pour 1/2 cup of the water into each skillet, cover and reduce the heat to moderate. Cook until the water has evaporated and the dumplings are tender on top and sizzling and crisp on the bottom, about 7 minutes.
                                                                  • Meanwhile, in a small bowl, combine the vinegar and soy sauce and pour into individual dipping bowls. Arrange the apple slices on a platter or plates. Set the dumplings on the apple slices and serve at once, with the dipping sauce.
                                                                  Cuisine:YesNomalaysian
                                                                  Yields: 42dumplings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 slice dried pineapple
                                                                  • Yes No 2/3 chunk cup dried papaya chunks
                                                                  • Yes No 2 cup mixed unsalted, nuts
                                                                  • Yes No 1/2 cup date
                                                                  • Yes No 1/2 cup thompson seedless raisin
                                                                  • Yes No 1/2 cup salted pepitas
                                                                  • Cut up pineapple and papaya; toss with other ingredients.
                                                                  Yields: 1qt
                                                                  Ingredients
                                                                  • Yes No 2 lb red potato
                                                                  • Yes No 8 slice bacon
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Yes No 2 1/2 tsp sugar, granulated
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/4 cup diced red bell pepper
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Steam potatoes, covered, 10 minutes or until tender.
                                                                  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings.
                                                                  • Combine drippings, vinegar, sugar, salt, and black pepper in a large bowl; stir well with a whisk. Add the potatoes, onion, and bell pepper; toss gently to coat. Cover and let stand 1 hour, stirring occasionally. Add the bacon and parsley; toss gently.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 11servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat

                                                                  This black bean and rice dish comes with an interesting title. Literally translated, Moros y Cristianos means Moors and Christians. It is presumed the dish gets its name from the time when the Moors occupied the Iberian Peninsula. The black beans represent the Moors and the white rice represents the Christians. This savory rice and bean dish, a hold over of Spanish occupation, is popular in Cuba. There are as many variations of this recipe as there are Cuban cooks. Here is my quick and simple, yet very tasty version.

                                                                  Ingredients
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1/4 cup recaito
                                                                  • Yes No 1/2 tsp oregano
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 cup white rice
                                                                  • Combine all ingredients, except the white rice, in a saucepan. 2. Bring to a boil over medium heat. 3. Lower heat, and let simmer uncovered until beans reach your desired consistency. 4. Remove and discard bay leaf. 5. Serve black beans side by side or over the top of the white rice.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4one cup servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp white pepper
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 3 cup cantaloupe
                                                                  • Yes No 1 4 cup pineapple
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 4 2 cup medium nectarine
                                                                  • In a small bowl, whisk together lemon juice, honey, mustard, salt and pepper until blended. Add oil in a slow, steady stream, whisking constantly, until dressing is thick and emulsified. You should have about 1/4 cup.
                                                                  • Combine cantaloupe, pineapple, blueberries and nectarines in a large bowl. Chill until ready to serve. Just before serving, toss fruit with dressing and stir gently to coat. Serve cold.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat

                                                                  Fish tacos can be filled with either fried fish (not healthy!) or grilled fish (healthy!). Here’s the healthy version, with a citrus marinade and tangy cabbage slaw. To see this recipe with illustrated steps, check out The Basics: How to Make Grilled Fish Tacos. This recipe was also featured as part of our Healthy Cooking photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 lb catfish
                                                                  • Yes No 2 lime
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp chili powder
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 14 oz small red cabbage
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 6 6 inch soft corn tortillas
                                                                  • Yes No avocado
                                                                  • Yes No guacamole
                                                                  • Yes No salsa
                                                                  • Yes No sour cream
                                                                  • Yes No hot sauce
                                                                  • Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.
                                                                  • Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
                                                                  • Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
                                                                  • Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
                                                                  • Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
                                                                  • Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 3 ½servings
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/4 cup whole grain mustard
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1 thick lb asparagus
                                                                  • Light a grill. In a shallow dish, whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest, garlic, salt and pepper. Add the asparagus and turn to coat. Let stand at room temperature for 30 minutes.
                                                                  • Grill the asparagus over moderately high heat, turning occasionally, until the spears are tender and lightly blistered in spots, about 6 minutes. Serve the asparagus hot or at room temperature.
                                                                  Yields: 6
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 oz heavy whipping cream
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz añejo rum
                                                                  • Yes No 1 1/2 oz coffee-flavored liqueur
                                                                  • In a cocktail shaker, combine the cream, Simple Syrup and 1 ice cube. Shake well to aerate the cream and melt the ice.
                                                                  • Fill a pint glass with ice. Add the rum and liqueur; stir well. Strain into a chilled coupe. Spoon the whipped cream on top.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 10 oz frozen spinach
                                                                  • Yes No 4 6 oz flounder fillets
                                                                  • Yes No 1/2 lemon
                                                                  • Preheat broiler to high, line a broiling pan with foil and set rack 2 inches from heat. In a small bowl, combine 3 Tbsp. olive oil, lemon juice and garlic; season with salt and pepper.
                                                                  • Warm remaining oil in a skillet over medium-high heat. Sauté onion until softened, 3 minutes. Add frozen spinach, cover and cook until thawed, about 8 minutes. Uncover, season with salt and pepper and drizzle with 1/2 of flavored olive oil. Cook for 4 minutes to simmer off excess liquid. Remove from heat, cover and keep warm.
                                                                  • Lightly mist foil-lined broiling pan with cooking spray. Arrange flounder fillets on top and season with salt and pepper. Drizzle remaining flavored oil over fish and broil, undisturbed, until opaque and lightly browned, about 6 minutes.
                                                                  • Divide spinach among 4 plates. Place fish on spinach bed and serve hot, topped with lemon zest, if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 21 minutes
                                                                  • Total Time: 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Serve roast beef with all the trimmings for an easy meal rich in flavor. The centerpiece rib roast is presented with potatoes that are ridged with a fork so they can soak up ample pan juices. The potatoes can be boiled, tossed with oil, and refrigerated until needed.

                                                                  Ingredients
                                                                  • Yes No 1 9 to 10 lb rib
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 4 lb medium yukon gold potato
                                                                  • Yes No horseradish cream
                                                                  • Preheat oven to 450 degrees. Remove roast from refrigerator. Whisk oil, flour, 4 teaspoons salt, sugar, and pepper in a small bowl.
                                                                  • Boil potatoes in a large pot of salted water until fork tender, about 10 minutes. Drain. Peel, and halve each potato crosswise. Run tines of fork over rounded side of each half.
                                                                  • Place roast in a roasting pan, ribs side down. Lightly score fat. Rub roast with flour mixture. Roast for 15 minutes. Reduce heat to 375 degrees, and continue to roast, basting frequently with pan juices, for 1 hour more. Add potatoes, tossing to coat. Roast, flipping potatoes and basting meat occasionally, until thickest part registers 135 to 140 degrees on an instant-read thermometer (avoiding the bone) for medium-rare, about 45 minutes more. (Total cooking time should be about 2 hours.) Transfer to a cutting board, reserving pan drippings for Yorkshire pudding; tent with foil, and let rest for at least 20 minutes (or up to 1 hour) before carving. To carve, cut between each rib, then cut each slice into desired portions. Serve with horseradish cream.
                                                                  Cuisine:YesNoyorkshire
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Broiled pork tenderloin gets tender and tasty in the blink of an eye; a side of cooked apples is gussied up with leeks, sherry vinegar, and honey.

                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 to 2 lb pork tenderloins, and silver skin
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 leeks, white and light green parts only
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 3 gala apples
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Heat broiler, with rack set 4 inches from heat. On a broilerproof rimmed baking sheet, rub pork with 1 tablespoon oil; generously season with salt and pepper. Broil, until pork registers 145 degrees on an instant-read thermometer, 12 to 14 minutes. Transfer to a plate, cover loosely with aluminum foil, and let rest, 10 minutes (temperature will rise about 5 degrees as it sits).
                                                                  • Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook, stirring occaionally, until leeks are tender, about 6 minutes. Add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes. Remove from heat; stir in honey and vinegar, and season with salt and pepper. Thinly slice pork, and serve with apples and leeks.
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Mixing sweet pineapple, onion and vinegar with a quick, light caramel sauce results in a fabulous sweet-and-sour chutney.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 12 oz cup diced pineapple
                                                                  • Yes No 1 small red onion
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1/4 cup distilled white vinegar
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp mint
                                                                  • In a saucepan, combine the sugar with 2 tablespoons of the water; cook over high heat until the sugar is dissolved. Cook without stirring until the sugar begins to caramelize around the edges, 2 minutes. Remove from the heat, add the pineapple, onion, crushed red pepper, vinegar and the remaining 3/4 cup of water; season lightly with salt. Bring to a simmer and cook, stirring occasionally, until jamlike, 15 minutes. Stir in the mint. Serve warm or at room temperature.
                                                                  Yields: 1 ½cups
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz scotch whisky
                                                                  • Yes No 1 orange
                                                                  • Fill a pint glass with ice. Add all of the remaining ingredients except the twist and stir well. Strain the drink into an ice-filled rocks glass and garnish with the orange twist.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1/4 cup grapeseed oil
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No one 2 lb savoy cabbage
                                                                  • Yes No 2 tbsp chicken stock
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup chives
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1/2 tsp coriander seed
                                                                  • Yes No one 2 inch cinnamon stick
                                                                  • Yes No six 7 oz white pekin duck breasts
                                                                  • Preheat the oven to 400°. In a large, deep skillet, heat the oil. Add the ginger and garlic and cook over low heat just until fragrant, about 1 minute. Add the cabbage and cook over low heat, tossing, until wilted, about 5 minutes. Add the stock and season with salt and pepper. Cover and cook the cabbage until tender, about 10 minutes. Stir in the chives.
                                                                  • Meanwhile, in a small saucepan, combine the orange juice, honey, thyme, coriander seeds and cinnamon stick and bring to a boil. Simmer over moderate heat, stirring occasionally, until reduced to a glaze, about 10 minutes; strain.
                                                                  • Heat a large ovenproof skillet. Using a sharp knife, score the duck skin in a cross-hatch pattern and season with salt and pepper. Add the duck to the skillet, skin side down, and cook over low heat until the skin is golden, about 20 minutes. Spoon off the fat as it accumulates in the pan. Turn the duck over and brush the skin with the glaze. Transfer the skillet to the oven and roast the duck for about 6 minutes, until an instant-read thermometer inserted in the thickest part of a breast registers 135°. Let the duck rest for 5 minutes, then transfer to plates. Rewarm the cabbage and serve it alongside the duck.
                                                                  Yields: 6
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  "My great-grandmother won so many blue ribbons with this cake," Katie Lee says. "I love to serve it with peaches, because the cake sops up the juices so nicely." It's tough to imagine beating the 16 egg whites by hand, as Pearl used to do...until the day this recipe won her a KitchenAid stand mixer.

                                                                  Ingredients
                                                                  • Yes No 2 cup egg white
                                                                  • Yes No 2 tsp cream of tartar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 2 cup cake flour
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 5 peach
                                                                  • Yes No cream
                                                                  • Preheat the oven to 325°. In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in 2 1/2 cups of the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
                                                                  • Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts. Scrape the cake batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any air bubbles. Tap the cake pan once or twice on a flat surface.
                                                                  • Bake the cake in the center of the oven for 20 minutes. Increase the oven temperature to 350° and bake the cake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let the cake cool completely.
                                                                  • Meanwhile, toss the peaches with the remaining 1/2 cup of sugar and refrigerate, stirring occasionally, until juicy, for at least 1 hour or up to 4 hours.
                                                                  • To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and serve with the peaches and whipped cream.
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1/4 lb ground pork
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 40 littleneck clam
                                                                  • Yes No 2 tsp chinese black bean chile sauce
                                                                  • Yes No 4 scallion
                                                                  • Yes No cooked rice
                                                                  • In a large skillet, heat the vegetable oil. Add the garlic and cook over moderately low heat until golden brown, about 1 minute. With a slotted spoon, transfer the garlic to a plate.
                                                                  • Add the ground pork to the skillet and cook over high heat, breaking up the meat with a wooden spoon until no pink remains, about 1 minute. Add the white wine and the clams, cover and cook until the clams open, about 3 minutes. As each clam opens, transfer it to a bowl. Stir the black-bean sauce into the juices in the skillet. Add the clams, garlic and scallions and stir well. Transfer the stir-fry to bowls and serve with rice.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Pork Tonkatsu
                                                                   30 m
                                                                  Ingredients
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1/4 cup applesauce
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp rice vinegar
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No two 8 oz pork tenderloin
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No rice and spinach
                                                                  • In a saucepan, bring the ketchup, apple butter, Worcestershire, soy, mustard and vinegar to a simmer; transfer to 4 bowls. Cool.
                                                                  • Put the flour, egg whites and panko in 3 separate shallow bowls. Season the pork cutlets with salt, then dredge in the flour, tapping off the excess. Dip the cutlets in the egg white, followed by the panko, pressing the crumbs to help them adhere.
                                                                  • In a large skillet, heat 2 tablespoons of the oil. Add the cutlets and cook over moderate heat until golden brown, about 5 minutes. Brush the remaining 2 tablespoons of oil on the cutlets. Flip and cook until golden and cooked through, about 5 minutes longer. Transfer the tonkatsu to a work surface and cut into strips. Transfer to plates and serve with rice, spinach and the dipping sauce.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  How many times, and in how many ways, can I say it? Fish tastes better on the bone! As every cook from every serious food culture from every generation knows, the head—and the meat right behind it—is the best-tasting fish there is. You know the old saw about the closer to the bone, the sweeter the meat? That ain’t no lie. So please, free yourself up! Throw off your shackles and get right with the grand sweep of recorded culinary history. Start with this recipe … CHOW

                                                                  Ingredients
                                                                  • Yes No 2 yukon gold potato
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 sprig thyme
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 1 cup chicken broth
                                                                  • Yes No 1 2 lb red snapper
                                                                  • Yes No 1 lemon
                                                                  • Yes No 4 sprig parsley
                                                                  • Preheat the oven to 400°F. Place the potatoes in a small pot and cover them with water. Add salt to taste and bring to a boil. Cook for 10 minutes. The potatoes should still be firm. Remove them from the water and reserve.
                                                                  • On the stovetop, heat the olive oil in a roasting pan until it almost sizzles. Add the onions and peppers, and cook over medium heat until the vegetables are soft and browned. Add the garlic and thyme, and cook for another 2 to 3 minutes. Stir in the white wine, scraping the bottom of the pan with a wooden spoon to dislodge all that good stuff. Stir in the chicken broth and bring the mixture to a boil.
                                                                  • Season the fish with salt and freshly ground black pepper inside and out. After the broth and vegetables have been boiling for 5 minutes, place the fish in the pan, add the potatoes, and toss the whole thing into the oven. Cook for about 30 minutes, basting the fish with the pan juices 2 or 3 times during cooking.
                                                                  • Change the oven’s setting to broil, remove the pan from the oven, and remove the fish from the roasting pan. Place the fish on a baking tray and put it under the broiler for 3 to 5 minutes, or until the skin turns brown and crispy. Keep an eye on it: You do not want to scorch the thing. Transfer the fish to a serving platter. Add the lemon juice to the bell pepper and potato mixture, and season with salt and pepper. After a quick shot of heat and a stir or two, spoon the mixture over and around the fish. Garnish with the parsley and serve immediately.
                                                                  Yields: 2servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  A succulent appetizer or hors d’oeuvre with a bit of heat from the cilantro-lime sauce. This recipe was featured in our Killer Apps menu.

                                                                  Ingredients
                                                                  • Yes No 24 1 lb medium shrimp
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 tbsp white sesame seed
                                                                  • Yes No 24 small metal skewers
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 tsp powdered cayenne pepper
                                                                  • Yes No 1 tsp light sesame oil
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Preheat oven to 400°F. Toss shrimp with vegetable oil, salt, and pepper. Dip one side of each shrimp in toasted sesame seeds. Skewer with a toothpick. When oven is heated, place skewered shrimp (sesame seeds on top) on a foil-lined baking sheet and bake 5 to 7 minutes, until shrimp are firm to the touch.
                                                                  • For the dipping sauce, put remaining ingredients into a bowl and mix until blended. Season to taste with salt and pepper. Serve with the warm shrimp.
                                                                  Yields: 24shrimp
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz pear brandy
                                                                  • Yes No 2 oz pear nectar
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1 pear
                                                                  • Fill a cocktail shaker with ice and add all of the remaining ingredients except the pear slice. Shake well, strain into a chilled martini glass and garnish with the pear slice.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  Here is a basic recipe for cooking soft-shell crabs. You can vary it by adding cayenne pepper, garlic powder, or other seasonings to the flour.

                                                                  Ingredients
                                                                  • Yes No 4 3 1/2 oz soft shell crabs
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 tbsp butter
                                                                  • Sprinkle each crab with salt and pepper. Place flour in a shallow bowl. Dredge each crab in flour, turning to coat; shake off excess flour.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add crabs to pan, top sides down; cook 3 minutes. Turn crabs over; cook an additional 2 minutes.
                                                                  Yields: 4servings (serving size: 1 crab)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook

                                                                  Orange-Walnut Buche De Noel How-to

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup walnut
                                                                  • Yes No 6 large egg
                                                                  • Yes No 10 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No confectioners’ sugar
                                                                  • Yes No orange mascarpone filling
                                                                  • Yes No chocolate bark
                                                                  • Yes No fig and marzipan acorns
                                                                  • Yes No tuile leaves
                                                                  • Preheat oven to 300 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper. Spray and flour parchment, tapping off excess; set aside. In a food processor, pulse walnuts and flour until coarsely ground; set aside.
                                                                  • In the bowl of an electric mixer, whisk egg yolks with 5 tablespoons sugar until thick and pale. Beat in vanilla. In a clean mixing bowl fitted with a clean whisk, beat egg whites with salt until soft peaks form. Gradually add remaining 5 tablespoons sugar, beating until stiff glossy peaks form. Fold egg whites into yolk mixture in three equal batches, and add walnut mixture with last batch.
                                                                  • Spread batter evenly on prepared baking sheet. Bake until top is golden and springs back when touched, about 30 minutes. Run a small sharp knife around edges of cake; invert cake onto a clean kitchen towel dusted with confectioners' sugar. Peel off parchment paper. Starting at a short side, gently roll the cake into a log, incorporating towel. Transfer to a wire rack, and let cool completely, about 1 hour.
                                                                  • Reserve 1 1/2 cups mascarpone filling. Unroll cake and spread remaining filling on top, leaving a 1/2-inch border on all sides. Carefully reroll cake (without towel). Arrange, seam-side down, on a parchment-lined baking sheet. Using a serrated knife, trim end of log. Spread reserved filling over log. Working quickly, arrange chocolate bark all over log, overlapping pieces slightly. Refrigerate until firm, at least 1 hour. Garnish with acorns and leaves, if desired; dust with confectioners' sugar before serving.
                                                                  Yields: 112-inch log
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Ideal for both snacking and holiday gift-giving, these toasted pecan halves are coated in a mixture of sugar, cayenne pepper, cinnamon, allspice, and coriander.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup organic sugar, granulated
                                                                  • Yes No 3/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1 large organic egg white
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 2 cup pecan halves
                                                                  • In a bowl, mix 1/3 cup sugar, 3/4 teaspoon cayenne, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground allspice. Whisk in 1 large egg white and 2 teaspoons vegetable oil. Stir in 2 cups pecan halves.
                                                                  • Spread nuts in a single layer in an oiled nonstick 10- by 15-inch baking pan. Bake in a 300° regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.
                                                                  • Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Bulgarians love the sweet and salty combination of watermelon and feta cheese (but only Bulgarian feta will do!), and sometimes mint, brined olives and sliced red onion. This watermelon salad recipe uses no dressing, instead relying on the comingled juices of the ingredients. Makes 4 servings of Bulgarian Watermelon Salad Recipe #1

                                                                  Ingredients
                                                                  • Yes No 2 cup seedless watermelon
                                                                  • Yes No 4 chunk, little oz bulgarian feta cheese chunks a smaller than watermelon
                                                                  • Yes No 1/4 lb brined black olives
                                                                  • Yes No sprigged mint
                                                                  • Yes No black pepper
                                                                  • Combine all the ingredients in a large bowl and chill, or place the chilled ingredients side by side on a plate. For a pretty presentation, place a cube of watermelon, then a cube of feta cheese, and then an olive on a skewer or frilled toothpick.
                                                                  Cuisine:YesNobulgarian
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  With alphabet cookie cutters, you can spell out a greeting or a friend's name for a birthday surprise!

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 1/2 tsp almond extract
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No icing
                                                                  • Yes No colored sprinkles
                                                                  • Beat butter and sugar at medium speed with an electric mixer until creamy. Add egg and almond extract; beat until smooth. Combine flour and salt in a separate bowl; add to butter mixture, stirring until a soft dough forms. Divide dough in half; wrap in plastic wrap and chill one hour.
                                                                  • Roll dough to 1/4-inch thickness on a lightly floured surface. Use alphabet cookie cutters to cut out "happy birthday" cookies; place on greased baking sheets. Bake at 350 degrees for 8 to 10 minutes; cool on wire racks with wax paper underneath racks. Spoon Icing over letters and top with colored sprinkles.
                                                                  Yields: 4sets of cookies.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 cucumber
                                                                  • Yes No 1 radishes
                                                                  • Yes No 5 scallion
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tsp coriander seeds
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No 4 tsp canola oil
                                                                  • Yes No 4 6 oz, 3/4 inch thick tuna steak
                                                                  • Working over a medium bowl, use a vegetable peeler to create long, thin strips of cucumber. Add the radishes, scallions, cilantro, vinegar, sesame oil, 1/4 teaspoon of the salt, and the black pepper and toss. Cover and refrigerate. Using the flat side of a knife or the bottom of a heavy pan, crush the coriander seeds and peppercorns. Heat the canola oil in a large skillet over medium-high heat. Sprinkle the remaining salt over the tuna and press some of the crushed coriander and pepper onto each side. Cook, turning once, until the tuna reaches the desired doneness, about 3 minutes per side for medium-rare. Divide the tuna among individual plates and serve with the Asian slaw. Tip: Coriander adds a fresh, almost sweet flavor to many dishes. Crush some extra coriander seeds and black peppercorns and use the mixture as a rub for steaks, pork chops, or firm fish, such as halibut and salmon.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rub

                                                                  Use a dense, chewy bread for the best results in this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 10 oz fresh spinach
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 16 1 oz slice sturdy white bread
                                                                  • Yes No 2 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 5 large egg
                                                                  • Yes No 3/4 3 oz cup shredded reduced fat jarlsberg cheese
                                                                  • Heat oil in a Dutch oven over medium heat. Add garlic and spinach; cook 3 minutes or until spinach wilts and liquid almost evaporates. Cool.
                                                                  • Spread 1 can of tomatoes over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of the bread slices over tomatoes; top with 1 can of tomatoes, spinach mixture, and remaining bread slices. Combine milk, salt, pepper, and eggs in a large bowl; stirring with a whisk. Pour over bread slices; sprinkle with cheese. Cover and refrigerate 8 hours.
                                                                  • Preheat oven to 375°.
                                                                  • Uncover strata. Bake at 375° for 50 minutes or until set.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1kg pork belly, the best quality you afford
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No egg noodles
                                                                  • Yes No 4 spring onions
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No 2 punnets of interesting cresses
                                                                  • Yes No a of fresh coriander
                                                                  • Yes No 2 limes
                                                                  • Yes No rhubarb
                                                                  • Yes No 4 tbsp 4 tablespoons runny honey
                                                                  • Yes No 4 tbsp 4 tablespoons soy sauce
                                                                  • Yes No 4 garlic cloves
                                                                  • Yes No 2 fresh red chillies
                                                                  • Yes No 1 heaped tsp 1 teaspoon five spice
                                                                  • Yes No a thumb sized piece of fresh ginger
                                                                  • This recipe was a total experiment, and I was so pleased that it worked! I wanted to use the acidity and flavour of the rhubarb to produce an incredible sauce in which to stew that tough old bit of pork, the belly, until deliciously tender. The pieces of pork were then wok-fried until crisp and served with the rhubarb sauce and some simply cooked noodles – bloody hell, what a dish! It’s a winner. PS You should be able to get hold of interesting cresses at any good supermarket.Preheat the oven to 180°C/350°F/gas 4. Place the pork pieces in a roasting tray and put to one side. Chuck all the marinade ingredients in a food processor and pulse until you have a smooth paste, then pour all this over the pork, adding a large wineglass of water. Mix it all up, then tightly cover the tray with tinfoil and place in the preheated oven for about an hour and 30 minutes, or until the meat is tender, but not coloured. Pick the pieces of sauce out of the pan and put to one side. The sauce left in the pan will be deliciously tasty and pretty much perfect. However, if you feel it needs to be thickened slightly, simmer on a gentle heat for a bit until reduced to the consistency of ketchup. Season nicely to taste, add a little extra soy sauce if need be, then remove from the heat and put to one side. Put a pan of salted water on to boil. Get yourself a large pan or wok on the heat and pour in a good drizzle of groundnut or vegetable oil. Add your pieces of pork to the wok and fry for a few minutes until crisp and golden. (You might need to do this in two batches.) At the same time, drop your noodles into the boiling water and cook for a few minutes, then drain most of the water away. Divide the noodles into four warmed bowls immediately, while they’re still moist. What I love most about this dish is the contrast between the flavours going on in it: from the simple, plain noodles to the zinginess of the spicy rhubarb sauce and the beautifully crispy, yet melt-in-your-mouth pork. To finish, spoon over a good amount of rhubarb sauce. Divide your crispy pork on top, and add a good sprinkling of spring onions, chilli, cresses and coriander. Serve with half a lime each – perfect.• from Jamie at Home
                                                                  Cuisine:YesNoenglish
                                                                    Steps:
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 4 serving leftover basmati rice
                                                                  • Yes No 1/2 cup hulled pumpkin seeds
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Heat four servings of leftover basmati rice in a microwave for 3 to 4 minutes on high or until heated through. Fold in 1/2 cup hulled pumpkin seeds and 1/2 cup golden raisins.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave

                                                                  Golden raisins or dried cherries may be used instead of raisins. If available, you can use blackstrap molasses, a surprising source of iron, to add rich color and flavor. Coating both the dish and the plastic wrap with cooking spray helps you remove the pudding after it's cooked.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup applesauce
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 1/2 11 1/4 oz cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No dash salt
                                                                  • Yes No 1 1/4 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 1 cup raisin
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 1/3 cup 2% reduced fat milk
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No dash salt
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Preheat oven to 350°.
                                                                  • Lightly coat a 2 1/2-quart oven-safe bowl with cooking spray; line with plastic wrap. Lightly coat the surface of wrap with cooking spray. Set aside.
                                                                  • Spoon applesauce onto several layers of paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a small bowl using a rubber spatula.
                                                                  • Beat 3 tablespoons butter at medium speed with an electric mixer 2 minutes or until fluffy. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt. Add flour mixture, 1 1/4 cups milk, and molasses to the butter, beating until blended. Stir in applesauce and raisins. Spoon mixture into prepared bowl; cover bowl with plastic wrap.
                                                                  • Place bowl in a deep roasting pan. Add hot water to pan until water is one-third way up the sides of bowl. Tightly cover bowl and pan with aluminum foil. Bake at 350° for 2 hours or until a wooden pick inserted in center comes out clean. Remove bowl from roasting pan. Carefully invert bowl onto a serving plate; remove bowl. Remove and discard plastic wrap.
                                                                  • To prepare sauce, combine 3/4 cup sugar and next 6 ingredients (through salt) in a medium saucepan over medium heat, stirring constantly with a whisk until smooth. Cook, stirring frequently, 4 minutes or until thickened. Remove from heat. Stir in rind and vanilla. Let stand at least 5 minutes before serving.
                                                                  Yields: 10servings (serving size: 1 slice pudding and 2 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    wooden pick

                                                                  This recipe goes with Roasted Vegetables

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup ricotta cheese
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp thyme
                                                                  • Yes No 1 puff pastry
                                                                  • Yes No 1 small onion, very
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Heat oven to 400° F. In a large bowl, combine the cheeses, lemon juice, salt, pepper, and thyme and mix well. Working on a lightly floured surface, roll out the pastry to a 9-by-13-inch rectangle and place on a lightly greased baking sheet. Spread the ricotta mixture on top of the pastry, leaving a 1/2-inch border around the edges. Fold over the sides. Place the onions on top and drizzle with 1 tablespoon of the oil. Bake until the pastry is light golden brown, 25 to 30 minutes. Remove from the oven and drizzle with the remaining oil. Meanwhile, in a skillet over low heat, toast the pine nuts until fragrant and golden, about 5 minutes. Sprinkle half the nuts over the tart and reserve the remaining half for another use.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 20 oz, 3 1/2 cup potatoes
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 6 oz spinach
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/4 cup part-skim ricotta cheese
                                                                  • Yes No black pepper
                                                                  • Yes No 2 oz swiss cheese
                                                                  • Yes No 1 oz canadian bacon
                                                                  • Preheat oven to 400°. Coat inside of a deep-dish 9-inch pie plate with 1 teaspoon olive oil; set aside.
                                                                  • Combine potatoes and egg white in a large bowl. Toss lightly. Add flour and salt; toss to coat. Transfer to pie plate, and pat evenly into bottom and sides to form crust. Drizzle remaining 2 teaspoons oil over crust. Bake at 400° for 15 minutes, or until edges begin to brown. Remove from oven. Reduce oven temperature to 350°.
                                                                  • While crust bakes, place spinach, onion, and 2 tablespoons water in a microwave-safe bowl. Microwave on HIGH 2 minutes or until spinach begins to wilt. Drain. Place spinach mixture in a colander and squeeze to drain; coarsely chop and set aside.
                                                                  • Combine eggs and ricotta cheese in a large mixing bowl; stir with a whisk until smooth. Season to taste with black pepper. Stir in spinach mixture, half of Swiss cheese, and bacon.
                                                                  • Pour egg mixture over potato crust, spreading with the back of a spoon to distribute evenly. Leave a 1/2-inch crust along the outer edge. Sprinkle remaining Swiss cheese on top. Bake at 350° for 50 to 55 minutes, until puffed and golden. Let cool on a wire rack 10 to 15 minutes before serving.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Cook patties first, then -- in the same skillet -- saute onion and green beans. Place the burgers on toast with a creamy sauce, and dinner's ready with only one pot to clean up.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground sirloin (beef)
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1/3 cup light mayonnaise
                                                                  • Yes No 1/4 cup parsley
                                                                  • Yes No 1 tbsp prepared white horseradish
                                                                  • Yes No 4 thick slice tomato
                                                                  • Yes No 4 thick slice country style bread
                                                                  • Form beef into four patties; season with salt and pepper. In a large skillet, heat oil over medium. Add patties; cook 6 to 8 minutes per side for medium. Transfer to a plate, and tent with aluminum foil; set aside.
                                                                  • To skillet, add green beans, onion, and cup water; season with salt and pepper. Cover, and cook, tossing occasionally, until beans are crisp-tender, 5 to 7 minutes. Uncover, and cook, tossing, until water has evaporated, about 2 minutes.
                                                                  • Make sauce: In a small bowl, stir together mayonnaise, parsley, and horseradish; season with salt and pepper. Place tomato slices and burgers on toast; top with horseradish sauce, and serve with green beans.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 cup pecan pieces
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 3 2 lb medium fennel bulbs, and, fronds
                                                                  • Preheat oven to 350 degrees. Fill a bowl with ice water; set aside. Spread pecans on a rimmed baking sheet. Bake until fragrant and crisp, 8 to 10 minutes; set aside. (Store up to two days in an airtight container.)
                                                                  • Place 1/2 inch water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain; pat dry with paper towels. (Cover and refrigerate up to 10 hours.)
                                                                  • In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. (Cover and refrigerate up to 10 hours.) To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Slices of summer's last squash and fall's first potatoes drizzled with a peppery Tuscan-style olive oil make an incredible topping for this thin-crust pizza.

                                                                  Ingredients
                                                                  • Yes No 1 medium lb yukon gold potato
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium lb yellow squash
                                                                  • Yes No salt and pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 1/2 lb frozen pizza dough
                                                                  • Yes No 24 1 cup cherry tomato
                                                                  • Yes No 2 1/2 7 1/2 oz cup manchego cheese
                                                                  • Yes No 2 oz frisée
                                                                  • Set a pizza stone on the bottom of the oven and preheat the oven to 500° for 30 minutes. Meanwhile, in a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are just tender, about 20 minutes. Drain and let cool, then slice 1/8 inch thick.
                                                                  • In a large skillet, heat 1 tablespoon of the olive oil. Add one-third of the yellow squash in a single layer and season with salt and pepper. Cook the squash over moderately high heat, turning once, until golden brown, about 2 minutes. Transfer to a plate. Repeat with the remaining 2 tablespoons of olive oil and squash in two batches.
                                                                  • Generously flour a pizza peel or a large rimless baking sheet. On a lightly floured work surface, roll out 1 piece of pizza dough into a 12-inch round, 1/8 inch thick. Transfer the round to the pizza peel and top with one-fourth of the potato slices. Drizzle lightly with olive oil and season with salt and pepper. Arrange one-fourth of the squash over the potato, then scatter one-quarter of the tomatoes followed by one-quarter of the Manchego on top.
                                                                  • Transfer the pizza to the hot stone and bake for about 7 minutes, or until the crust is golden and the cheese is bubbling. Transfer the pizza to a work surface and cut into wedges. Top the wedges with some of the torn frisée and serve at once. Repeat with the remaining dough and toppings.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  Strip steaks are marinated in a coffee, black pepper, and red wine marinade. Cook these red wine and coffee marinated steaks on the grill or under the broiler. Large Photo of Strip Steaks

                                                                  Ingredients
                                                                  • Yes No 2 1 inch, 10 to 12 oz strip steak
                                                                  • Yes No 1 cup pinot noir
                                                                  • Yes No 3/4 cup strong coffee
                                                                  • Yes No pinch rosemary leaves, dried
                                                                  • Yes No pinch thyme leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp onion powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • In a large heavy duty food storage bag or nonreactive dish, combine the wine, espresso or strong coffee, rosemary, thyme, 1/4 teaspoon ground black pepper, onion and garlic powders, and 1/2 teaspoon salt. Add the steaks and turn to coat well. Seal the bag or cover the dish and refrigerate for 3 to 4 hours. Heat broiler or grill; oil rack of broiler pan and put in the broiler to heat. Take steaks out of the marinade, let excess drip back into the bag. Discard the marinade. Sprinkle the strip steaks with the cracked pepper. Use a little or a lot, depending on your preference. Place the steaks on the broiler rack or a hot grill. Broil or grill for about 4 to 6 minutes on each side, or until done as desired. Serves 2. More Steak Recipes and Marinades Rib Steaks Doc's Steak Marinade Grilled Steak with Mustard Marinade Grilled Flank Steak Whiskey Marinade Pan Broiled Steak with Bourbon Sauce Jack Daniels Marinade for Steak or Chicken Beef Tenderloin Sandwich Grilled Steak with Mustard Marinade Grilled Beef Tenderloin with Henry Bain Sauce Sirloin Fajitas Beef Recipes Skillet Beef Recipes Steak Recipes Flank Steak Recipes Grilled and Broiled Steaks Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    pan broil
                                                                  • Yes No
                                                                    slow cook

                                                                  Some trends catch on for good reason, and while we love spending an afternoon up to our elbows in homemade icing, sometimes you just want melty treats in no time. These over-the-top brownies start with devil's food cake mix and a few common pantry items and still make your home smell amazing while they bake.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup fat free sweetened condensed milk
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup non-fat milk
                                                                  • Yes No 1 18.25 oz devil's food cake mix
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 7 oz, 1 3/4 cup marshmallow creme
                                                                  • Yes No 1/2 morsels cup peanut butter
                                                                  • Preheat oven to 350°.
                                                                  • Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
                                                                  • Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.
                                                                  Yields: 12(serving size: 1 brownie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 4 tbsp chopped walnut
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 rye crispbread crackers
                                                                  • Combine peas, walnuts, lemon juice, garlic, salt, and pepper in a blender or food processor; process until smooth.
                                                                  • Serve on crackers.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 cup long grain rice
                                                                  • Yes No 3 cup homemade stock
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • In a large saucepan, heat the oil over moderate heat. Add the sausages and cook, turning, until browned, 5 to 10 minutes in all. Remove. When the sausages are cool enough to handle, cut them into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.
                                                                  • Add the onion, celery, bell pepper, and garlic to the pan and cook, covered, over moderately low heat until the vegetables start to soften, about 5 minutes. Add the rice, broth, sausage, cayenne, bay leaves, and salt and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
                                                                  • Stir in the chicken and simmer, covered, until the chicken is just done and the rice and the vegetables are tender, about 5 minutes longer. Remove from the heat and let stand, covered, for about 2 minutes.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir

                                                                  Russian immigrants gloried in Easter babkas - enriched yeast breads studded with dried fruits and nuts. For a more traditional babka, omit the amaretto and use dried sour cherries and candied cherries in place of cranberries and raisins.

                                                                  Ingredients
                                                                  • Yes No 1 cup dried cranberry
                                                                  • Yes No 1 tbsp amaretto
                                                                  • Yes No 1 cup fat-free evaporated milk
                                                                  • Yes No 1 8 oz carton low-fat sour cream
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 6 cup all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 cup golden raisin
                                                                  • Yes No 1/2 cup slivered almond
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1/4 cup fat-free evaporated milk
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • To prepare dough, combine cranberries and amaretto in a small bowl; set aside. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; stir in sour cream. Cool to room temperature.
                                                                  • Dissolve yeast in warm water, and let stand 5 minutes. Place 1/2 cup granulated sugar, eggs, and egg yolks in a large bowl; beat with a mixer at high speed until thick and pale (about 2 minutes). Add milk mixture, yeast mixture, 1 teaspoon almond extract, and salt; beat until well blended.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Add 5 1/2 cups flour to egg mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
                                                                  • Coat a 12-cup Bundt pan with cooking spray; dust with 1 tablespoon granulated sugar. Knead cranberry mixture, raisins, and almonds into dough. With floured hands, pat dough into an 8-inch circle. Form a 2-inch hole in center of dough; place dough in prepared pan, allowing center of Bundt pan to emerge through hole in dough. Gently press the dough into pan. Lightly coat top of dough with cooking spray; cover and let rise 45 minutes or until doubled in size.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover dough. Bake at 350° for 45 minutes or until loaf is browned and sounds hollow when tapped. Cool in pan 5 minutes on a wire rack.
                                                                  • To prepare icing, combine powdered sugar, 1/4 cup milk, and 1/4 teaspoon almond extract, stirring with a whisk. Remove babka from pan, and place on a serving platter. Drizzle with icing; cool completely.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 28servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Notes: This marinade imparts a rich mahogany sheen and spicy bite to red meats and salmon. The recipe can be multiplied for larger batches; cover and chill up to 2 weeks. This recipe goes with Grilled Marinated Meat

                                                                  Ingredients
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp asian sesame oil
                                                                  • Yes No 1/4 tsp hot chili flakes
                                                                  • Yes No 1 clove garlic
                                                                  • In a small container, mix soy sauce, vinegar, honey, sesame oil, chili flakes, and garlic.
                                                                  Yields: ½cup, enough for 1 to 1 1/2 pounds meat, poultry, or fish
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 3 14 1/2 oz reduced sodium chicken broth
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 small escarole
                                                                  • Yes No 1 lb cheese tortellini
                                                                  • Yes No coarse salt
                                                                  • Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil.
                                                                  • Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
                                                                  • Add tortellini; cook until they float to the top, 4 to 5 minutes.
                                                                  • Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/3 cup diced onion
                                                                  • Yes No 3/4 cup long grain rice
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 2 tomatillo
                                                                  • Yes No 1/2 tsp olive oil
                                                                  • Yes No 1/4 cup chopped poblano chili pepper
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 1/2 tsp ancho chile powder
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/3 cup fire roasted tomatoes
                                                                  • Yes No 1/4 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1/2 tsp chopped chipotle chile, canned in adobo sauce
                                                                  • Yes No 1/2 6 inch corn tortilla
                                                                  • Yes No 1/4 oz dark chocolate
                                                                  • Yes No 1 tbsp sliced almond
                                                                  • Yes No 1 tbsp unsalted pumpkinseed kernels, toasted
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1 lb bison flank steak
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat 1 tablespoon oil in a small saucepan over medium heat. Add 1/3 cup onion to pan; cook 3 minutes or until tender. Stir in rice; cook 4 minutes, stirring frequently. Add tomato paste, cumin, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Stir in 1 cup broth and 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Remove from heat; stir in cilantro. Keep warm.
                                                                  • Discard husks and stems from tomatillos; chop. Heat 1/2 teaspoon oil in a large saucepan over medium heat. Add poblano, 1/4 cup onion, and tomatillos; cook 10 minutes, stirring occasionally. Stir in chile powder, 1/4 teaspoon cumin, salt, and garlic; cook 1 minute. Stir in tomatoes, 1/4 cup broth, chipotle, and tortilla; cook 5 minutes. Reduce heat; simmer 6 minutes or until vegetables are tender. Add chocolate, stirring until melted; remove from heat. Stir in ­almonds and pumpkinseeds. Place mixture in blender. Remove center piece of blender lid; secure lid on blender. Place a towel over opening in lid. Blend until smooth. Keep warm.
                                                                  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and black pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut crosswise into thin slices.
                                                                  Yields: 4servings (serving size: 1/2 cup rice, 3 ounces meat, and 1/4 cup mole)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    muir glen
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Muir Glen
                                                                  • Yes No
                                                                    Minute

                                                                  A mix of cornmeal and breadcrumbs gives this fried chicken recipe a crisp bite while keeping the inside of the meat juicy. This crispy coating is also terrific on skinned and boned chicken thighs or pork chops.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup self rising cornmeal mix
                                                                  • Yes No 1/2 cup seasoned fine dry breadcrumbs
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 chicken breast (bone-in, skin-on)
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Combine first 3 ingredients in a shallow dish. Dip chicken in egg, and dredge in cornmeal mixture.
                                                                  • Cook chicken in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until done.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook

                                                                  (all summer cocktails! all day!) we played around with our favorite lemon verbena syrup and a touch of orange blossom water. Orange blossom water is one of those dividing factors, in cocktails.

                                                                  Ingredients
                                                                  • Yes No small handful lemon verbena leaves
                                                                  • Yes No 1/2 tbsp orange blossom water
                                                                  • Yes No 1 oz gin
                                                                  • Yes No soda water
                                                                  • Yes No lemon
                                                                  Ingredients
                                                                  • Yes No 4 medium leek
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp minced chives
                                                                  • Yes No 1 oz firm sheep's milk cheese
                                                                  • ounce firm sheep's-milk cheese, such as Tomme de Brebis, shaved with a vegetable peeler.
                                                                  • Preheat the oven to 350°. Bring a large saucepan of salted water to a boil. Add the leek halves and simmer over moderately high heat until tender, 10 minutes. Drain the leeks and pat dry.
                                                                  • Spread the walnuts in a pie plate and bake for about 8 minutes, until golden brown. Let cool and coarsely chop.
                                                                  • In a small bowl, mix the olive oil with the vinegar and season with salt and pepper. Arrange the leeks on a platter, cut sides up. Drizzle with the vinaigrette and garnish with the walnuts, chives and cheese. Serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 3 cup tomato juice
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No dash black pepper
                                                                  • Yes No 1 7 oz spaghetti, uncooked
                                                                  • Yes No parmesan cheese
                                                                  • Yes No garnish, fresh italian parsley sprigs
                                                                  • Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.
                                                                  • Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  A perfect pot roast recipe.

                                                                  Ingredients
                                                                  • Yes No one 4 lb chuck eye roast
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 12 oz bacon
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 cup beef stock
                                                                  • Yes No 12 oz amber ale
                                                                  • Yes No 6 thyme sprigs, 6 parsley sprigs and 2 bay leaves
                                                                  • Yes No 1 1/2 lb parsnip
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Preheat the oven to 300°. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil. Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes. Transfer to a plate.
                                                                  • Cook the bacon and transfer half to a plate. Add the onion and garlic to the pot and cook, stirring, until softened, 5 minutes. Add the stock, ale and herb bundle and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 1/2 hours or until tender, turning once halfway through.
                                                                  • Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot. Add the parsnips. Cover and braise in the oven for 45 minutes, until the vegetables are tender.
                                                                  • Transfer the roast to a work surface. Using a slotted spoon, transfer the vegetables to a deep serving platter; cover. Boil the liquid until reduced to 3 1/2 cups. Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.
                                                                  • Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top. Garnish with reserved bacon.
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour

                                                                  Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup pumpkin seed
                                                                  • Yes No 1 3 1/2 to 4 lb sugar pumpkin
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 1/2 lb arugula
                                                                  • Yes No 6 oz feta cheese
                                                                  • Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
                                                                  • On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
                                                                  • Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.
                                                                  • Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.
                                                                  • Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

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