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                                                                  The perfect combination of tart and sweet, this familiar dessert, crowned with an old-fashioned lattice crust, evokes an era when every afternoon included pie and coffee.

                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No one inch lattice crust pie
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 lb sour cherry
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup apricot jam
                                                                  • Preheat oven to 375 degrees. Place foil on bottom oven rack to catch any juices.
                                                                  • On a lightly floured work surface, roll out one disc of dough to 1/8 inch thick. Cut out an 11-inch round, and fit into a 9-inch pie plate. Refrigerate crust while you prepare the lattice strips.
                                                                  • On a lightly floured piece of parchment, roll out second disc of dough to 1/8 inch thick. Trim to make a 9-by-12-inch rectangle. Using a clean ruler as a guide, cut 16 strips (each 12 inches long and 1/2 inch wide) with a fluted pastry wheel or a sharp knife. Place strips on a parchment-lined baking sheet, and refrigerate until cold, about 10 minutes.
                                                                  • Combine sugar, cornstarch, salt, and cinnamon in a large bowl. Using your fingertips, rub vanilla seeds into sugar mixture. Add cherries, and toss. Pour cherry mixture into prepared pie plate. Dot top with butter. Lightly brush exposed edge of crust with egg.
                                                                  • Make the lattice: Lay 8 strips of dough across pie. Fold back every other strip. Lay another strip perpendicular in center of pie. Unfold the strips over perpendicular strip. Fold back the strips that are under the perpendicular strip. Lay a second perpendicular strip next to the first. Unfold the strips over the second perpendicular strip. Repeat, weaving strips across half the pie. Return to center, lay a perpendicular strip on unwoven side of pie, and repeat. Trim strips to make a 1-inch overhang. Tuck extra under rim of crust, and crimp to seal. Brush lattice with egg.
                                                                  • Bake until crust is golden brown and juices are bubbling (if using fresh cherries, begin checking after 1 hour; if using frozen, it will take about 1 hour, 35 minutes). If top begins to brown too quickly, tent with foil and continue to cook.
                                                                  • Let pie cool slightly on a wire rack. Meanwhile, warm jam in a saucepan over medium heat, then pass through a sieve. Brush warm pie with jam, then let cool.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    sieve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    baking sheet

                                                                  Usher in the warm flavors of cooler seasons with a dish that plates thin chicken breast halves with cranberry sauce and a bright cilantro cream topping.

                                                                  Ingredients
                                                                  • Yes No 4 4 oz chicken breast halves
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/3 cup minced scallion
                                                                  • Yes No 1 tbsp minced pickled jalapeño pepper
                                                                  • Yes No 2 tsp balsamic vinegar
                                                                  • Yes No 1 12 oz cranberry orange sauce
                                                                  • Yes No 2 tbsp minced cilantro
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No 2 tbsp less fat cream cheese
                                                                  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Heat a grill pan over medium-high heat; cook chicken for 5 minutes on each side or until done. Keep warm.
                                                                  • Combine onions, jalapeños, vinegar, and cranberry sauce in a medium bowl. Stir in 1 tablespoon cilantro and 1 tablespoon lime juice.
                                                                  • Combine 1 tablespoon cilantro, 1 1/2 teaspoons lime juice, and cream cheese in a small bowl; stir well to combine. Spoon salsa evenly onto individual plates. Place chicken on top of salsa; top with a dollop of cilantro cream. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 chicken breast half, 1/3 cup sauce, and 2 teaspoons cilantro cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  Chilling the meat before chopping it is the best way to achieve the semicoarse texture that is a signature of these North African?style sausages. This version is made without casings.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 3 1 tbsp clove garlic, harissa
                                                                  • Yes No 1 tbsp minced flat leaf parsley
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp coriander, ground
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 1/4 tsp ground fennel seed
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 8 leaf basil
                                                                  • Yes No tomatoes, red onions, and cucumbers
                                                                  • Yes No flat bread
                                                                  Cuisine:YesNonorth african
                                                                  Yields: 4

                                                                  This is an absolutely genius combination. It's not very often that mozzarella gets cooked in a credible way but this is one time it does. I love the whole idea of putting the bread, mozzarella and smoky bacon together because when cooked they complement each other so well ? the bread goes really crisp and soaks up all the lovely juices, the milky mozzarella starts to melt and go really gooey, and served with a fresh herb salad it's lovely. Great for a starter or a snack, and I've even made little mini ones as canapés (dare I say that word?!).

                                                                  Ingredients
                                                                  • Yes No 1 loaf of ciabatta bread
                                                                  • Yes No pancetta
                                                                  • Yes No 2 lemons
                                                                  • Yes No large 4 buffalo mozzarella cheeses
                                                                  • Yes No fresh rosemary
                                                                  • Yes No 1 of garlic
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No handful 3 handfuls of mixed fresh herbs
                                                                  • Yes No handful 1 good of nice black olives
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No 5 tbsp 5 tablespoons lemon juice
                                                                  • Yes No 5 tbsp 5 tablespoons extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • This is an absolutely genius combination. It's not very often that mozzarella gets cooked in a credible way but this is one time it does. I love the whole idea of putting the bread, mozzarella and smoky bacon together because when cooked they complement each other so well – the bread goes really crisp and soaks up all the lovely juices, the milky mozzarella starts to melt and go really gooey, and served with a fresh herb salad it's lovely. Great for a starter or a snack, and I've even made little mini ones as canapés (dare I say that word?!).Remove the crusts from the ciabatta and tear up into rough 2.5cm/1 inch pieces. Throw into a bowl with the bacon and lemon zest. Divide each mozzarella into 8 similar-sized pieces and add to the bowl. Keeping the leaf tips on the rosemary sticks, remove the lower leaves and then smash these up in a pestle and mortar with the garlic. Stir in 8 tablespoons of olive oil, then pour this mixture over the bread, cheese and bacon. Marinate for anything from 15 minutes to an hour.Thread your mozzarella and bread on to your rosemary sticks, weaving the bacon in and around. Line up the kebabs on a wire rack and place under the grill on a very high heat until the bread and bacon are golden and crisp and the mozzarella is nice and gooey. While this is grilling make sure you keep an eye on it, as it can turn into a charred kebab very quickly. To make the dressing, chop up the olives and mix with the chilli, 5 tablespoons of the lemon juice and the same of olive oil. Season to taste.To serve the kebabs, dress the herbs with half of the olive dressing right at the last minute so the leaves stay nice and fresh, then use the other half of the dressing drizzled over the kebabs.Try this: Do exactly the same as above but swap the mozzarella for cubes of fresh white fish such as haddock, cod or monkfish.• from Jamie's Kitchen
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    mortar
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    kitchen
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Here's something to do with roasted chicken from the deli—a Middle Eastern sandwich chock-full of spicy lentils, bulgur, lettuce, tomato and tahini sauce. Two pockets per person is enough to make a meal. If you like, serve extra Tabasco sauce at the table. You can find tahini (sesame-seed paste) in most supermarkets.

                                                                  Ingredients
                                                                  • Yes No 1 cup lentil
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 2 3/4 cup water
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 coarse cup bulgur
                                                                  • Yes No 1 1/2 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/2 cup tahini
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 5 tsp lemon juice
                                                                  • Yes No 1 cup yogurt
                                                                  • Yes No 8 pita bread
                                                                  • Yes No 1 roasted chicken, bones and, meat
                                                                  • Yes No 2 large tomato
                                                                  • Yes No 1 head romaine lettuce
                                                                  • Heat the oven to 350°. In a medium saucepan, combine the lentils, onion, the 2 3/4 cups water, the oil, 1 teaspoon of the salt, and the bay leaf. Bring to a boil; simmer, partially covered, for 15 minutes. Stir in the bulgar and continue cooking, partially covered, stirring occasionally, until the lentils and bulgar are just done, about 12 more minutes. Remove from the heat, stir in the Tabasco sauce, and let sit, partially covered, for 5 minutes. Remove the onion and the bay leaf.
                                                                  • Meanwhile, in a medium glass or stainless-steel bowl, whisk together the tahini, the remaining 6 tablespoons water, the garlic, the lemon juice, the remaining 1 1/2 teaspoons salt, and the yogurt.
                                                                  • Wrap the pitas in aluminum foil and warm them in the oven, about 10 minutes.
                                                                  • Cut the top third off of each pita. Spoon 1/4 cup of the lentil mixture into each pita. Divide half the chicken and tomatoes among the pitas and drizzle each with 1 tablespoon of the sauce. Top with half the lettuce. Repeat. Serve with the remaining sauce.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    steel bowl
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Egg noodles on the side will soak up the delicious gravy.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1 2 1/2 to 3 lb to 3 pound bottom round pot roast
                                                                  • Yes No 2 large onion
                                                                  • Yes No 2 2 cup celery
                                                                  • Yes No 2 2 cup large carrot
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 1/2 oz dried mushrooms
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp dried oregano
                                                                  • Yes No 1 28 oz plum tomatoes
                                                                  • Heat the oil in a large skillet over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker. To the fat remaining in the skillet, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the contents of the skillet to the cooker, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid). Cook 8 hours on low heat, or 4 hours on high heat.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 7servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker

                                                                  Notes: Thai basil adds an anise nuance, and cinnamon basil contributes notes of spice to this quick stir-fry; however, other basil varieties work well too. Serve with hot cooked rice. Asian fish sauce is available in most supermarkets and in Asian grocery stores.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast halves
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1/4 tsp hot chili flakes
                                                                  • Yes No 2/3 cup fat skimmed chicken broth
                                                                  • Yes No 1 tbsp asian fish sauce
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 3 cup basil
                                                                  • Yes No salt
                                                                  • Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.
                                                                  • Place a 10- to 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chili flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.
                                                                  • In a small bowl, mix broth, fish sauce, and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute. Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 3or 4 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    serving bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Tortilla Soup
                                                                   60 m

                                                                  The charm here lies in the toppings, which guests can customize to their liking. Prep and Cook Time: 1 hour. Notes: No time to make tortilla strips? Store-bought chips will do in a pinch.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 large onion
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 1 coarse tbsp kosher salt
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 12 cup reduced sodium chicken broth
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 2 lime
                                                                  • Yes No 1 small, 8 oz corn tortillas
                                                                  • Yes No 2 lb boneless skinless chicken breast
                                                                  • Yes No 1 cup chopped cilantro
                                                                  • Yes No scallion
                                                                  • Heat 1 tbsp. vegetable oil in a large pot (at least 5 qts.) over medium heat. Add onions and cook until translucent, 5 to 7 minutes. Stir in two-thirds of the garlic, 1 tbsp. salt, cumin, and chile flakes and cook 2 minutes.
                                                                  • Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.
                                                                  • Meanwhile, pour about 1 in. of vegetable oil into a small frying pan set over medium-high heat. When oil is hot but not smoking, add one-third of the tortilla strips and cook until golden brown and crisp, about 2 minutes. With a slotted spoon, transfer strips to a paper towel-lined baking pan. Repeat with remaining tortilla strips in two batches. Sprinkle with 1 tsp. salt. Set aside.
                                                                  • Purée soup in batches in a blender. Return soup to pot and resume simmering. In a small bowl, toss chicken with remaining lime juice, garlic, and 1/2 tsp. salt. Marinate at room temperature for 10 minutes, then add to soup and simmer 5 minutes, until chicken is just cooked through. Stir in cilantro. Serve hot with tortilla strips and your choice of toppings.
                                                                  • Note: Nutritional analysis is per cup.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4 ½qts. (serving size: 1 cup)
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper towel

                                                                  These little bites of pastry filled with dulce de leche are a special treat. I like to make pastelitos de dulce de leche when I have leftover scraps of pastry dough - after rolling out a pie crust, for example. But they are so delicious you will want to make a whole batch of pastry dough dedicated only to these little cookies. It's difficult to keep the dulce de leche from leaking out during baking, but don't worry about it. When the leaking dulce de leche pools around the pastries in the oven, it gives them a delicious candy crunch on the bottom.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1 1/4 cup flour
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp vanilla
                                                                  • Yes No 1/2 cup dulce de leche
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Make the pastry dough: Add the flour, salt and sugar to the bowl of a food processor and pulse briefly. Add the butter, cut into 1 tablespoon pieces and the cream cheese (also cut into pieces) to the bowl and pulse several times, just until mixture starts to come together. Add the vanilla and pulse twice more briefly. Turn dough mixture out onto a piece of plastic wrap. Bring dough together into a disk, wrap with plastic, and chill for at least 2 hours or overnight. Roll out dough on a floured surface, to a thickness of about 1/4-1/8 inches. Cut dough into 2" squares with a sharp knife. Place a small dab of dulce de leche (a little less than a teaspoon) on half of the squares. To cover the squares with the dulce de leche, wet one finger and run it around the edge of the pastry dough with the dulce de leche. Top it with another square of pastry, and pinch edges together, extending them slightly as you do. Repeat until all of the pastries have "tops". Take a sharp knife and trim the edges of the pastries slighly, so that they are perfect squares. Chill pastries well, at least one hour. Preheat oven to 350 degrees. Mix cinnamon with the brown sugar (I like to use raw cane sugar because it has large granules which sparkle more). Whisk the egg yolk with a teaspoon of water. Press the edges of the chilled pastries together with the tines of a fork, being careful not to pierce the filling. Brush the pastries with egg yolk, and spring with the cinnamon sugar. Bake pastries for 10-12 minutes, until puffed and golden brown. Makes about 25 cookies.
                                                                  Yields: 25cookies.
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  Sweet raisins and tart apples, plus salty blue cheese make for a quick salad to accompany almost any main dish. For one more element, add chopped walnuts.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 3 apple
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 3 oz blue cheese
                                                                  • In a bowl, mix together the mayonnaise, milk, vinegar and sugar to make a pourable dressing.
                                                                  • Place the apples, celery, raisins and about three-quarters of the cheese in a bowl and pour over the dressing. Toss gently to coat. Garnish with the remaining cheese.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  Finely chopped Spanish "panceta adobado" is heaped in white mushrooms, then slowly cooked in olive oil. It's quick, easy and very tasty. It's a tapa recipe that everyone can enjoy cooking and eating, from the beginner cook to the experienced chef. Cook these at the last minute before serving and serve immediately, while still warm.

                                                                  Ingredients
                                                                  • Yes No 24 2 inch crimini mushroom
                                                                  • Yes No 12 oz panceta adobado
                                                                  • Yes No 4 oz olive oil
                                                                  • Substitution Note: Panceta adobado can be purchased in the deli section of supermarkets in Spain. It is not easy to find in the USA, so use Italian pancetta and after chopping, add a 1/2 tsp of smokey Spanish paprika and mix thoroughly.
                                                                  • Rinse mushrooms under running water and remove any dirt or debris. Set on a paper towel to dry.
                                                                  • Gently break off stems, to create space under cap to fill. Place upside down until ready to stuff.
                                                                  • Finely chop panceta and stuff each mushroom cavity with chopped panceta.
                                                                  • Pour olive oil to a depth of approximately 1/4-inch into a medium sized, heavy-bottom frying pan. Heat on medium. When oil is hot, gently place mushrooms in pan, panceta side up. Cover and cook on medium until mushrooms and panceta are browned. Serve immediately.
                                                                  • When making ahead of time, clean and stuff mushrooms with chopped panceta, and refrigerate without cooking. When ready to serve, remove from refrigerator 30 minutes before cooking, so ingredients warm to room temperature. Cook and serve warm.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    refrigerator
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper towel

                                                                  A heady punch of woodsy rosemary creates an herbaceous riff on the classic Bellini.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 3 inch rosemary
                                                                  • Yes No 2 peach
                                                                  • Yes No 1 750 milliliter sparkling wine
                                                                  • Combine first 3 ingredients in a small saucepan; bring to a boil. Remove from heat; cool to room temperature. Strain rosemary syrup in a sieve over a bowl; discard solids. Cover and chill at least 1 hour.
                                                                  • Place rosemary syrup and peaches in a blender, and process until smooth. Strain mixture through a sieve over a bowl; cover and chill at least 4 hours. Spoon about 2 tablespoons peach syrup into each of 8 Champagne flutes, and top each serving with about 1/3 cup Champagne.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender

                                                                  This easy appetizer mixes all of your favorite Mexican flavors for a dip that is sure to be a crowd-pleaser. Serve with pita chips or baked tortilla chips.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz fat free refried beans
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 1 cup salsa
                                                                  • Yes No 1 cup cheddar cheese
                                                                  • Yes No cilantro
                                                                  • Preheat oven to 375°.
                                                                  • Combine beans; spread in an 8-inch square baking dish. Spread sour cream over beans; top with salsa and cheese. Cover; bake at 375° for 20 minutes. Uncover; bake 10 minutes or until bubbly. Garnish with cilantro, if desired.
                                                                  • Note: To make pita chips, cut 5 (6-inch) onion-flavored or regular pitas into 8 wedges each. Arrange on a baking sheet coated with cooking spray. Lightly coat tops of wedges with cooking spray, sprinkle with 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Bake at 375º for 8 minutes or until lightly browned.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2 ½cups dip (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    baking dish
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  Anyone can decorate this Jack O'Lantern Face Cake.

                                                                  Ingredients
                                                                  • Yes No 9 round pan
                                                                  • Yes No white frosting, store bought
                                                                  • Yes No icing paste
                                                                  • Yes No candy corn
                                                                  • Yes No black icing
                                                                  • Yes No black licorice
                                                                  • Mix colors with frosting to make it orange. Frost cooled cake, as normal. Decorate cake. Use candy corn for teeth. Cut licorice to make triangle shaped eyes and nose. Use black tube icing to make verticle lines on face. You can either make a double layer cake or make 2 8-inch round cakes.
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup uncooked regular oats
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup firmly packed brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 1.55 oz milk chocolate candy bar
                                                                  • Yes No 1 1/2 cup chopped pecan
                                                                  • Process oats in a blender or food processor until ground.
                                                                  • Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs and vanilla; beat until blended.
                                                                  • Combine ground oats, flour, and next 3 ingredients. Add to butter mixture, beating until blended. Stir in chocolate and pecans.
                                                                  • Drop dough by tablespoonfuls onto ungreased baking sheets.
                                                                  • Bake at 375° for 7 to 8 minutes or until golden brown; remove to wire racks to cool.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    electric mixer

                                                                  Use this condiment to spruce up your favorite sandwich.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 28 oz plum tomato in can
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1/2 tsp powdered ginger
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 2 star anise
                                                                  • In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
                                                                  • Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refigerator for up to 2 weeks.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    wooden spoon
                                                                  Ingredients
                                                                  • Yes No 4 cup self-rising flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2/3 cup vegetable shortening
                                                                  • Yes No 1 15 oz sweet potatoes
                                                                  • Yes No 2 cup buttermilk
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Preheat oven to 425°F. Line a large baking sheet with parchment.
                                                                  • Whisk self-rising flour, sugar, baking powder and salt in a mixing bowl. Cut in shortening until mixture resembles sand and pebbles. Pat sweet potatoes dry and chop; toss with flour mixture. Gently mix in buttermilk.
                                                                  • Knead dough gently 3 or 4 times on a lightly floured counter. Roll out to 3/4-inch thickness. Cut with a 2 1/2 -inch biscuit cutter. Pat together dough scraps and cut out more biscuits. Bake until tops are golden brown, 14 to 18 minutes. Brush with butter and serve hot.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    biscuit cutter
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 1 lb milk chocolate
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tbsp strong brewed espresso
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 5 white sandwich bread, and crusts
                                                                  • Yes No 1/2 cup roasted hazelnuts
                                                                  • Yes No extra virgin olive oil
                                                                  • MAKE THE CREMOSO In a saucepan, heat the cream with the granulated sugar until hot to the touch. In a bowl, whisk the egg yolks. Gradually whisk in 1 cup of the hot cream. Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.
                                                                  • MAKE THE ESPRESSO PARFAIT In a bowl, beat the cream with the confectioners' sugar, espresso and vanilla until firm. Spoon the cream into ten 1/2-cup ramekins and freeze until firm.
                                                                  • Preheat the oven to 350°. Butter the bread on both sides. Toast on a baking sheet for about 8 minutes, or until golden.
                                                                  • Spoon the milk-chocolate cremoso onto plates, sprinkle with the hazelnuts and drizzle lightly with olive oil. Serve the espresso parfait and toast on the side.
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    shallow bowl
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 cup corn kernel
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 15 1/2 oz black beans in can
                                                                  • Yes No 3 1 lb tomato
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No salt and pepper
                                                                  • Preheat oven to 400°F. Warm 2 Tbsp. oil in a large, ovenproof skillet over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in corn and cook, stirring often, until tender, about 5 minutes. Transfer skillet to oven and roast, stirring often, until vegetables are lightly browned, about 20 minutes. Immediately transfer to a plate and cool.
                                                                  • In a large bowl, combine corn mixture, cilantro, beans and tomatoes. In a separate bowl, mix vinegar, mustard, salt and pepper, whisking until salt is dissolved and ingredients are fully incorporated. Slowly add 1/3 cup oil, whisking constantly until blended and thickened. Pour over corn mixture. Stir well and season with additional salt and pepper, if desired.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl

                                                                  A sausage casserole with rice and cheese.

                                                                  Ingredients
                                                                  • Yes No 1 4 oz wild rice
                                                                  • Yes No 1 6 oz long grain and wild rice mix
                                                                  • Yes No 1/2 lb sausage
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 4 oz button mushroom
                                                                  • Yes No 1 10 1/2 oz cream of celery soup
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Directions for sausage casserole Cook wild rice in water, following package directions, but for 45 minutes. Cook the long-grain and wild rice mix for 15 minutes, with just water. Save the seasoning pack to add later. Drain rices and rinse with hot water. Meanwhile, in a large skillet, brown sausage; remove sausage with a slotted spoon. If sausage was very fatty, drain fat into a small cup and return 2 to 3 teaspoons of the drippings to the skillet. Add chopped onion, bell pepper, and chopped celery. Sauté until onion is just tender then add the sliced mushrooms. Continue to cook until mushrooms are golden brown and vegetables are tender. In a large bowl, combine sausage, cooked vegetables, cooked and drained rices, seasoning packet, the shredded cheese, and condensed soup. Transfer sausage mixture to a shallow 2-quart casserole (9-inch square baking dish or 11x7-inch). Cover with foil and bake sausage casserole at 325° for 55 to 60 minutes, or until hot and bubbly. Sausage casserole serves 8. More Sausage Recipes Hearty Sausage Stew Sausage Casserole with Noodles Egg and Sausage Casserole Lima Beans and Sausage Casserole Sausage Casserole with Macaroni Sausage Casserole with Onions Sausage Potato Bake Sausage Sweet Potato Casserole Sausage Appetizer Squares Scotch Eggs Noodle Dishes Sausage Recipes Casseroles Pasta Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Serve this dish -- a lighter variation of the classic Cuban picadillo, made with beef -- over white rice.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 green bell pepper
                                                                  • Yes No 4 lb ground turkey
                                                                  • Yes No 2 1/2 tsp cumin powder
                                                                  • Yes No 1 tbsp oregano, ground
                                                                  • Yes No 2 tsp dried tarragon
                                                                  • Yes No 1 tsp coriander, ground
                                                                  • Yes No 5 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup dry white wine
                                                                  • Yes No 2 cup tomato purée
                                                                  • Yes No 1/2 cup homemade chicken stock
                                                                  • Yes No 3/4 cup raisin
                                                                  • Yes No 1 cup pimiento stuffed green olives
                                                                  • Yes No cuban black beans
                                                                  • Yes No 12 sunny side up eggs
                                                                  • Heat olive oil in a wide, shallow stockpot over medium heat. Add onions and garlic; cook, without browning, 4 minutes. Add red and green bell peppers; cook until onions are soft and translucent, about 10 minutes.
                                                                  • Raise heat to high; add turkey, cumin, oregano, tarragon, coriander, and bay leaves. Season with salt and pepper. Break meat up into small pieces; cook until opaque, about 7 minutes. Add wine; cook until most of the liquid has been absorbed, about 15 minutes.
                                                                  • Reduce heat to medium low. Add tomato puree and chicken stock; stir to combine. Simmer until most of liquid has been absorbed, about 20 minutes. Stir in raisins and olives; cook 2 minutes. Serve with Cuban black beans; top with fried eggs, if desired.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    stockpot
                                                                  Pavlova
                                                                   2 h

                                                                  The modern Pavlova is a light, crisp meringue cake with a marshmallow -like center topped with whipped cream and fruits. It’s much larger than its European ancestors tended to be, which allows for extended appreciation of the soft center. Traditionally the cake is topped with whatever regional fruits are in season, from strawberries and kiwifruits to bananas, cherries, grapes, passion fruit, and peaches. Modern-style Pavlovas may also be topped with caramel, nuts, chocolate, nougat, and candies. Recipe from A World of Cake by Krystina Castella/Storey Publishing, 2011.

                                                                  Ingredients
                                                                  • Yes No 1 tsp white vinegar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 egg white
                                                                  • Yes No 1 1/4 cup caster sugar
                                                                  • Yes No 2 1/2 cup fruit
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 cup cream
                                                                  • Yes No 1 cup macadamia nuts
                                                                  • Preheat the oven to 250°F. Line a cookie sheet with parchment paper, and draw a 7-inch circle on the paper with nontoxic marker.
                                                                  • Combine the vinegar, vanilla, cornstarch, and salt in a small bowl, and stir until the cornstarch has dissolved. In a separate bowl, beat the egg whites with an electric mixer at high speed until soft peaks form. Then beat in the sugar, 1 teaspoon at a time, until it is completely dissolved, the whites are no longer gritty, and stiff peaks form. Gently fold the vinegar mixture into the egg-white mixture.
                                                                  • Use a spatula to scrape the meringue onto the prepared parchment paper, shaping it inside the circle you drew and making the edges higher than the center. Bake the meringue until the outside is crisp, dry, and cream colored, about 1 hour and 10 minutes. Cracks may form in the top of the center; this is normal. Turn off the oven and let the meringue cool in the oven, with the door slightly open, which will prevent droplets from forming on the meringue.
                                                                  • Chop the fruit toppings as desired, and toss with the lemon juice. Place the meringue on a serving plate. Place half of the fruit in the well of the meringue. Use a spatula or pastry bag to sculpt the whipped cream over the fruit. Top with the remaining fruit and macadamia nuts.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 8
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                    Supplies:
                                                                  • Yes No
                                                                    cookie sheet
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    paper

                                                                  No wimpy little salad here. Thick slices of steak top peppery greens with a boldly flavored dressing over all. It's entirely satisfying.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 thick lb sirloin steak
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 lb arugula
                                                                  • Yes No 2 cup cherry tomato
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp anchovy paste
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Light the grill or heat the broiler. Coat the steak with 1 tablespoon of the oil. Sprinkle the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the steak for 5 minutes. Turn the meat and cook to your taste, about 5 minutes longer for medium rare. Transfer the steak to a carving board and leave to rest in a warm spot for 5 minutes.
                                                                  • Meanwhile, put the arugula on a platter or on individual plates. Top with the cherry tomatoes and sprinkle with 1/8 teaspoon salt.
                                                                  • In a medium glass or stainless-steel bowl, whisk together the mustard, anchovy paste, vinegar, capers, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the remaining 5 tablespoons oil slowly, whisking.
                                                                  • Slice the steak on the diagonal. Put the slices on top of the arugula and tomatoes and drizzle the vinaigrette over all.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    carving board
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    steel bowl
                                                                  • Yes No
                                                                    whisk

                                                                  Steaming the bread creates moist, dense loaves. For an afternoon snack with tea, spread slices with marmalade.

                                                                  Ingredients
                                                                  • Yes No 4 3/4 oz whole wheat flour
                                                                  • Yes No 4 oz rye flour
                                                                  • Yes No 1 cup cornmeal
                                                                  • Yes No 1 cup raisin
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup buttermilk
                                                                  • Yes No 3/4 cup molasses
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp grated orange rind
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cornmeal, raisins, baking soda, and salt in a large bowl; stir with a whisk. Combine buttermilk, molasses, butter, and rind. Add to dry ingredients; stir just until moistened. Divide batter evenly between 2 (8-inch) loaf pans coated with cooking spray. Tightly cover each pan with foil. Place pans in a 13 x 9-inch baking pan. Add boiling water to a depth of 1 inch. Cover larger pan with foil.
                                                                  • Bake at 350° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. (Top of bread will feel slightly sticky.) Remove pans from water. Cool 10 minutes on a wire rack. Remove from pans; cool completely.
                                                                  Yields: 2loaves, 12 servings each (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Peanut butter cookies get a boost with lots of peanuts, chocolate chunks, and cinnamon.

                                                                  Ingredients
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 1 cup crunchy peanut butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup firmly packed brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/3 cup unsweetened cocoa powder
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 cup dry roasted peanut
                                                                  • Yes No 1 chunk, 10 oz dark chocolate chunks
                                                                  • Beat shortening at medium speed with an electric mixer until creamy; add peanut butter and sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition.
                                                                  • Whisk together flour and next 4 ingredients in a small bowl. Gradually add to butter mixture, beating well. Stir in 1 cup peanuts and chocolate chunks.
                                                                  • Shape dough into 2-inch balls (about 2 tablespoons dough each). Place on ungreased baking sheets, and flatten slightly.
                                                                  • Bake, in batches, at 375° for 12 to 14 minutes or until lightly browned. Cool on pan 1 to 2 minutes; remove to a wire rack.
                                                                  Yields: 12
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack

                                                                  Prep and Cook Time: 55 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Preheat oven to 350°. In a large bowl, cream 1/2 cup butter with the granulated sugar until light and fluffy. Beat in eggs and vanilla.
                                                                  • In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir into butter mixture. Add yogurt and mix; gently stir in blueberries.
                                                                  • In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and walnuts. Pour half the cake batter into a buttered and floured 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter.
                                                                  • Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6generous servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  “Patatas con Ajo y Perejil” is a simple side dish. Although it is a great vegetarian dish, it could also be served as a “tapa” along with a bit of “alioli” (a sort of garlic mayonnaise). If you like your dishes extra garlicky, add another clove! These “chips” are also a great addition to a Lenten fish meal.

                                                                  Ingredients
                                                                  • Yes No 6 medium potato
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 1/2 tbsp chopped parsley
                                                                  • Yes No olive oil
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Yes No salt
                                                                  • Peel potatoes and slice into thick rounds. Pieces should be about 1/4 – 1/3 inch thick. Sprinkle with salt. Finely chop fresh parsley and garlic cloves and set aside.
                                                                  • Pour about 1.5 to 2 inches of olive oil into a heavy bottomed frying pan. Heat over medium until hot enough to fry. Add potato slices to pan and fry until cooked. It is not necessary that they turn golden, as long as they are cooked.
                                                                  • Remove potatoes from pan and drain. While potatoes are draining, pour out oil from frying pan and return to heat. There should be a small amount of oil left in pan to sauté garlic. Add chopped garlic to pan and heat, stirring constantly.
                                                                  • Return potatoes to pan and add parsley. Toss potatoes, garlic and parsley together. Add enough chicken broth to moisten the potatoes – about 1/3 to 1/2 cup. Stir and allow to simmer for 5 minutes or until potatoes are softened. Do not overcook.
                                                                  • Remove potatoes from pan and serve.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan

                                                                  The avocado will dry slightly in the pan, intensifying its flavor. Choose a ripe but firm avocado so it will hold its shape as it cooks. For a piquant variation, try adding a blend of 1 1/2 teaspoons of Hungarian hot paprika and 1 1/2 teaspoons of smoked Spanish paprika to the spice rub for a more intense flavor.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz boneless skinless chicken breast halves
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 1 tsp dried oregano
                                                                  • Yes No 3/4 tsp sugar, granulated
                                                                  • Yes No 3/4 tsp garlic powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp dried thyme
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 avocado
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 2 cup shredded romaine lettuce
                                                                  • Yes No 1 cup low sodium salsa
                                                                  • Yes No 1/4 cup non-fat sour cream
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine paprika and next 7 ingredients (through pepper) in a small bowl. Sprinkle paprika mixture evenly over chicken; let stand 10 minutes.
                                                                  • Combine juice and avocado in a medium bowl, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Grill avocado 2 minutes on each side or until well marked; remove from pan.
                                                                  • Place chicken in pan. Cook 4 minutes on each side or until done. Let chicken stand 5 minutes; cut chicken crosswise into (1/4-inch-thick) slices.
                                                                  • Warm tortillas according to package directions. Divide the chicken evenly among tortillas; top each with 2 avocado slices, 1/4 cup lettuce, 2 tablespoons salsa, 1 1/2 teaspoons sour cream, and 1 1/2 teaspoons onion.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 tacos)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  This rosy puree of canned plums, wine, and Cointreau is equally good served warm, at room temperature, or chilled. It makes a wonderful first course or a refreshingly light dessert. Prepare up to one day ahead, and chill in the refrigerator, allowing the flavors to meld before serving.

                                                                  Ingredients
                                                                  • Yes No 2 16 oz plums in light syrup
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 cup orange liqueur
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 6 tbsp vanilla low fat yogurt
                                                                  • Yes No 6 mint
                                                                  • Strain plums through a sieve over a bowl, reserving juice. Cut plums in half; discard pits. Combine plums, reserved juice, red wine, honey, cinnamon, and cloves in a medium saucepan. Bring to a boil. Cover; reduce heat, and simmer 15 minutes. Place half of soup in a blender; process until smooth. Pour into a bowl. Repeat procedure with other half of soup. Stir in liqueur and rind. Place 3/4 cup soup into each of 6 wine goblets. Top each serving with 1 tablespoon yogurt and 1 mint sprig, if desired.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    blender

                                                                  Lemony dressing and fresh mint add vibrant flavor to this pasta salad. Serve chilled or at room temperature, and garnish with pretty mint leaves, if desired.

                                                                  Ingredients
                                                                  • Yes No 8 oz orzo
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 cup diced fennel
                                                                  • Yes No 1/2 cup chopped radish
                                                                  • Yes No 3 tbsp chopped mint
                                                                  • Yes No 3 tbsp minced scallion
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/3 cup pine nut
                                                                  • Cook orzo pasta with 1 tablespoon kosher salt according to the package directions, omitting additional fat. Drain and rinse with cold water. Drain well.
                                                                  • Combine lemon juice and next 3 ingredients (through pepper) in a large bowl; stir well with a whisk. Add orzo, fennel, and the next 4 ingredients (through 1/2 teaspoon salt); toss well to coat. Cover and chill. Top with nuts before serving.
                                                                  Yields: 4servings (serving size: 1 1/4 cups pasta and 4 teaspoons nuts)
                                                                  • Total Time: 58 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 7 tender celery ribs
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 3 blood orange
                                                                  • Yes No salt
                                                                  • Yes No 4 12 oz each bone-in chicken breast halves
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup grana padano cheese
                                                                  • Yes No 2/3 cup chopped marcona almonds
                                                                  • In a large saucepan, combine the whole celery rib, garlic and peppercorns with 6 cups of water. Using a peeler, remove the zest from 2 of the oranges and add the zest to the pot. Season lightly with salt and bring to a boil. Add the chicken and simmer over low heat for 16 minutes. Remove from the heat and let the chicken stand for exactly 30 minutes. Remove the chicken and pull the meat from the bones, discarding the skin. Shred the chicken and let cool. Reserve the broth for another use.
                                                                  • Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a strainer set over a large bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Whisk in the vinegar and oil and season with salt and pepper.
                                                                  • Add the chicken, sliced celery, orange sections and cheese to the bowl and toss well. Mound the salad on a platter, sprinkle with the almonds and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    strainer
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk

                                                                  One large dumpling per diner tastes just as good as many smaller ones, but it's faster to make and looks more dramatic.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 qts, reduced sodium chicken broth
                                                                  • Yes No 1 1/2 tbsp soy sauce
                                                                  • Yes No 1/2 lb shrimp
                                                                  • Yes No 1/2 lb ground chicken
                                                                  • Yes No 2 green onions, tops and bottoms
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 1 tsp sriracha chili sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 6 inch egg roll wrappers
                                                                  • Yes No 4 shiitake mushroom
                                                                  • Combine broth and soy sauce in a medium saucepan and bring to a boil. Reduce heat to barely a simmer.
                                                                  • Mix shrimp, chicken, onion bottoms, garlic, 1 tsp. sesame oil, the ginger, Sriracha, salt, and pepper in a bowl. Arrange egg roll wrappers on a work surface. Shape chicken-shrimp filling into 4 balls and put 1 ball on the center of each wrapper. Moisten wrapper edges with water and pull up all 4 corners of each wrapper to meet in the center. Working from center down, pinch edges together to seal tightly, forming 4-sided pyramids.
                                                                  • Lower dumplings gently into broth, cover, and simmer until cooked through, about 8 minutes. In last 2 minutes of cooking, add shiitakes. Spoon each dumpling into a bowl and ladle broth on top. Sprinkle with onion tops and remaining 1 tsp. sesame oil.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl

                                                                  This sweet and tart berry cobbler has plenty of luxurious juices for spooning over vanilla ice cream. The mini cornmeal-and-honey biscuits that top the dessert would also be great shaped into large rounds and used for strawberry shortcake.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2/3 cup finely ground cornmeal
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 scant tsp cinnamon
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2/3 cup heavy whipping cream
                                                                  • Yes No 6 cup blueberry
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp potato starch
                                                                  • Yes No 1 tbsp turbinado sugar
                                                                  • Yes No vanilla ice cream
                                                                  • Preheat the oven to 350°. In a food processor, pulse the flour, cornmeal, 3 tablespoons of the granulated sugar, the baking powder, cinnamon and salt to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the 2/3 cup heavy cream and pulse just until a smooth dough forms. On a lightly floured surface, pat the dough into a ball. Flatten slightly, then roll out the dough to a 1/2-inch thickness. Using a floured 1 1/2-inch round biscuit cutter, stamp out 32 rounds; pat the scraps together and reroll if necessary.
                                                                  • In a medium bowl, toss the berries with the honey, orange juice, lemon zest, potato starch and the remaining 2 tablespoons of granulated sugar. Pour the berries into a 2-quart baking dish. Arrange the biscuit rounds over the fruit in rows so they touch but do not overlap. Brush the rounds with the remaining 1 tablespoon of cream and sprinkle with the turbinado sugar. Bake for about 50 minutes, or until the fruit juices are bubbling and thickened and the biscuits are golden brown. Let cool slightly then serve with ice cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    biscuit cutter
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    brush

                                                                  Prep: 20 min.; Bake: 1 hr., 10 min. Marshmallow crème is the secret weapon in this easy meringue.

                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp dried ground ginger
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 3.5 oz white rice, uncooked
                                                                  • Yes No 1/2 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No 1 7 oz marshmallow crème
                                                                  • Whisk together egg, 3 egg yolks, 1/2 teaspoon salt, pumpkin, and next 5 ingredients in a large mixing bowl until smooth; stir in rice and chocolate morsels. Spoon rice mixture into a lightly greased 1 1/2-quart baking dish. Place dish in a 13- x 9-inch baking dish; add hot water to 13- x 9-inch dish to a depth of 1 inch.
                                                                  • Bake at 350º for 15 minutes. Stir rice mixture, and bake 40 more minutes.
                                                                  • Beat 3 egg whites and remaining 1/4 teaspoon salt at high speed with an electric mixer until soft peaks form. Gradually add marshmallow crème, beating at high speed about 4 minutes or until stiff peaks form. Spread meringue evenly over top of warm pudding, sealing edges.
                                                                  • Bake 15 more minutes or until meringue is lightly golden brown. Serve warm, or cool completely.
                                                                  • TIP: To prevent the meringue from weeping, be sure to spread the meringue over the hot filling. Bake pudding immediately. If serving the dessert at room temperature, cool it away from drafts so that the meringue will maintain its height.
                                                                  • MARY ALLEN'S TIPS: When you whip egg whites, use a large, deep bowl. The larger the bowl, the easier it is to incorporate air.
                                                                  • Egg whites will whip faster if the bowl, beaters, and egg whites are at room temperature. The trick to the best volume is to start with clean, grease-free equipment; any trace of fat won't allow egg whites to whip up. Whip just until stiff peaks form.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    equipment
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  . Now, as a final ode to this favorite fruit, I offer Cherry Chutney. Amazing stuff, this. Read on for the recipe!

                                                                  Ingredients
                                                                  • Yes No 1 cup cherry
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 1/2 cup chopped red onion
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 2 tbsp minced candied ginger
                                                                  • Yes No 1 tsp black mustard seed
                                                                  • Yes No 1 inch cinnamon
                                                                  • Yes No 3 cardamom pods
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No a few nutmeg
                                                                  • Yes No pinch salt
                                                                  • Combine everything in sauce pan and bring to a low boil over medium heat. Turn the heat down, cover, and simmer gently for about 30 minutes. Remove cover and continue to simmer until mixture is thick and gloppy. This may only take a minute or two. Remove from heat and fish out cinnamon stick, cardamom pods and whole cloves.
                                                                  • If not using right away: cool, spoon into a jar and refrigerate. It should keep for a week or two.
                                                                  • Recipe can be tripled (happy cherry pitting!) and puts up well. Just follow these instructions for basic canning principles.
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Gilroy, California is the self-proclaimed "Garlic Capitol of the World." Their annual festival features garlic being used in virtually everyway imaginable. So it's no surprise that it ended up in an ice cream recipe. What does garlic ice cream taste like? There's only two ways to find out Makes 1 quart

                                                                  Ingredients
                                                                  • Yes No 2 cup whole milk
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 8 egg yolk
                                                                  • Put milk, garlic, vanilla pod and seeds in a saucepan. Bring to a boil over medium heat and remove immediately. In mixing bowl, whisk the cream, sugar and egg yolks until combined. Whisking constantly, slowly strain the hot milk mixture into the egg and sugar mixture. Return the mixture to the pan and stir continuously over low heat until it thickens slightly, and coats the back of a spoon, about 10-12 minutes. Do not boil! Pour in a bowl and chill over an ice bath. Pour into ice cream machine and churn until done. Freeze until ready to serve.
                                                                  Cuisine:YesNocalifornia
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/4 tsp dried thyme
                                                                  • Yes No 1 1/2 cup prechopped onion
                                                                  • Yes No 1/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 lb brussels sprout
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat olive oil in a large skillet over medium-high heat. Add thyme and onion to pan; sauté 3 minutes. Add broth and Brussels sprouts; bring to a boil. Cover and simmer 6 minutes or until crisp-tender. Stir in pecans, lemon rind, lemon juice, and black pepper.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 6 1 1/2 lb large poblano chili pepper
                                                                  • Yes No 2 4 lb large butternut squash
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp coarsely chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 1 tsp coarsely chopped oregano
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 3/4 cup crème fraiche
                                                                  • Yes No 8 oz monterey jack cheese
                                                                  • Yes No 8 oz farmer's cheese
                                                                  • Yes No pumpkin seed
                                                                  • Preheat the oven to 400°. Roast the poblanos directly over a gas flame or under the broiler, turning, until they are charred all over. Transfer the chiles to a bowl, cover tightly with plastic wrap and let them cool. Peel, stem and seed the chiles, then cut them into thin strips.
                                                                  • Brush the butternut squash with 6 tablespoons of the olive oil and spread it on 2 large rimmed baking sheets. Sprinkle with 1 teaspoon of the thyme and season with salt and pepper. Roast for about 25 minutes, until the squash is tender, shifting the pans from top to bottom and front to back halfway through baking. Increase the oven temperature to 425°.
                                                                  • Meanwhile, in a large, deep skillet, heat the remaining 3 tablespoons of olive oil. Add the sliced onion, garlic, oregano and the remaining 1/2 teaspoon of thyme and cook over moderate heat, stirring occasionally, until the onion is softened and fragrant, about 8 minutes. Add the poblano strips and cook until they are very tender, about 5 minutes. Add the heavy cream and simmer until thickened, about 5 minutes. Remove from the heat. Stir in the crème fraîche and season the poblano mixture with salt and pepper.
                                                                  • Spoon half of the poblano mixture into a large baking dish and top with half of the butternut squash and half of the Monterey Jack and farmer cheeses. Repeat with the remaining poblano mixture, butternut squash and both cheeses. Bake in the center of the oven for about 30 minutes, until the gratin is golden and bubbling. Let the gratin rest for 10 minutes. Garnish with the pumpkin seeds and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    baking dish
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  Fresh herbs make all the difference in this versatile dressing. Try it on any combination of greens and vegetables from your local farmers' market.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 lb medium beet
                                                                  • Yes No 8 oz green bean
                                                                  • Yes No 1 15 oz no salt added chickpeas
                                                                  • Yes No 3 tbsp diced shallot
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No 3 tbsp walnut oil
                                                                  • Yes No 2 tbsp champagne vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 medium heirloom tomato
                                                                  • Yes No 1/2 cup crumbled goat cheese (chèvre)
                                                                  • Preheat oven to 350°.
                                                                  • Leave root and 1-inch stem on beets; scrub with a brush. Wrap beets in heavy-duty foil. Bake at 350° for 1 hour and 15 minutes or until tender. Remove from oven; cool. Trim off beet roots and stems; rub off skins. Cut each beet into 8 wedges.
                                                                  • Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well. Combine beans and chickpeas in a medium bowl.
                                                                  • Combine shallots and the next 8 ingredients (through pepper) in a small bowl, stirring with a whisk. Add 2 tablespoons dressing to beets; toss well. Combine 2 tablespoons dressing and tomatoes in a bowl; toss gently to coat. Add the remaining 1/4 cup dressing to bean mixture; tossing well to combine. Place 3/4 cup bean mixture on each of 4 plates. Arrange 4 pieces each of beets and tomatoes around bean mixture. Sprinkle each serving with 2 tablespoons cheese.
                                                                  Yields: 4servings
                                                                  • Total Time: 1 hour 17 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Though this tart is traditionally filled with fresh, unsalted myzithra cheese (which can be difficult to find in the United States) or whole-milk ricotta, we discovered that manouri, another Greek cheese that’s fresh and lightly salted, complements the sweet honey and lemony crust. What to buy: Manouri can be found at some supermarkets (like Whole Foods), most cheese shops, and Greek grocers. This recipe was featured as part of our Greek Easter Celebration menu.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 lb manouri cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup clover honey
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/3 cup sliced almond
                                                                    For the crust:
                                                                  • Place melted butter, sugar, zest, and salt in a large bowl and stir until combined. Add flour and stir just until a soft dough forms, about 1 minute.
                                                                  • Evenly arrange small pieces of dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, press the dough to form an even layer over the bottom and up the sides of the pan, flouring the cup or your fingers as needed.
                                                                  • Cover the tart shell with plastic wrap and refrigerate for 30 minutes. Meanwhile, heat the oven to 350°F and arrange a rack in the middle.
                                                                  • When the shell is chilled, prick it all over with a fork and place it on a baking sheet. Bake until golden brown all over, about 20 to 25 minutes. Meanwhile, prepare the filling.
                                                                    For the filling:
                                                                  • Place manouri, eggs, honey, zest, and cinnamon in the bowl of a food processor fitted with a blade attachment. Process, stopping and scraping the sides of the bowl often with a rubber spatula, until mixture is smooth and the consistency of softened cream cheese, about 2 minutes.
                                                                  • Spread filling in the warm tart shell and evenly sprinkle with almonds. Bake until the center is just set, about 25 to 30 minutes. Cool completely on a rack before serving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    measuring cup
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    food processor
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    baking sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lb shrimp
                                                                  • Yes No 1 mango
                                                                  • Yes No 2 kiwi
                                                                  • Yes No 1/4 cup minced sweet onion
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 lime
                                                                  • Yes No 1/8 1/4 tsp 1/4 teaspoon chili powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 mint
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No cooking oil
                                                                  • To toast the coconut flakes, heat a large frying pan or sauté pan on medium heat. Add the coconut flakes and stir constantly, until the flakes are slightly browned at the edges. Immediately spoon onto a plate to stop the cooking and prevent burning. Set aside to cool.
                                                                  • Season the shrimp with salt and pepper. Return the same frying pan to the stove and heat on medium high heat. Pour in 1 tablespoon of cooking oil and swirl to coat. When the oil is hot, add the shrimp and cook for 2 minutes each side or until cooked through. Spoon out the shrimp to a serving platter.
                                                                  • Use the same frying pan, heat to medium-high heat, pour just 2 teaspoons of cooking oil and swirl to coat. When the oil is shimmering, add the diced onion and sauté for 1 minute. Add the mango and the kiwi and cook for 1 minute until bubbly and softened. Add the fresh mint, sugar, chili powder and just a pinch of salt. Finish with a light squeeze of lime (if needed) and pour on top of the shrimp.
                                                                  • Sprinkle with toasted coconut flakes.
                                                                  • Yield: Serves 4.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 4.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    stove
                                                                  • Yes No
                                                                    serving platter
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Semifreddo means "half cold" in Italian. Here it refers to the slushy mixture that brings texture and flavor to this classic Champagne cocktail.

                                                                  Ingredients
                                                                  • Yes No 1 cup peach
                                                                  • Yes No 1/4 cup peach schnapps
                                                                  • Yes No 3/4 cup champagne
                                                                  • Yes No 2 tbsp caster sugar
                                                                  • Yes No 1 small cup ice cube
                                                                  • Yes No peach
                                                                  • Blend peaches, peach schnapps, 2 tablespoons Champagne, the sugar, and ice in a blender until smooth. Divide mixture between 2 glasses; top off each glass with 1/4 cup plus 2 tablespoons Champagne, and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    glass

                                                                  Easy, classic and delicious; this potato salad recipe is always a crowd pleaser. Serves 10

                                                                  Ingredients
                                                                  • Yes No 6 medium russet potato
                                                                  • Yes No 3 green onions, white parts only
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp jar mustard
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 cup celery
                                                                  • Boil potatoes in salted water until just tender, drain well, and let cool to room temperature. Cut into 1-inch pieces and add to a large bowl. In a smaller bowl mix all the other ingredients, except the eggs and celery. Add to the potatoes, add the eggs and celery, and combine with a spatula until everything is mixed. Chill in the refrigerator for at least one hour before serving.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    refrigerator
                                                                  Braised Leeks
                                                                   40 m

                                                                  The earthy flavor of fall vegetables is a delicious addition to the dinner table.

                                                                  Ingredients
                                                                  • Yes No 4 3 lb leek
                                                                  • Yes No 4 cup reduced sodium canned chicken broth
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No coarse salt
                                                                  • Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
                                                                  • Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter.
                                                                  • Boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    paring knife
                                                                  Ingredients
                                                                  • Yes No 2 14 oz chicken broth
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • To make it...
                                                                  • When the turkey is cool enough to handle, move it to a large platter. Spoon 4 tablespoons of fat from the drippings in the roasting pan into a medium saucepan and set aside. Discard any extra fat that remains in the roasting pan. Pour the chicken broth into the roasting pan and place over medium-low heat. Stir to loosen any bits stuck to the pan; remove from heat. Whisk the flour into the fat in the saucepan, then add the contents of the roasting pan to the saucepan. Cook over medium heat, stirring frequently, until the gravy thickens and boils, 5 to 10 minutes. Season with salt and pepper to taste.
                                                                  • To fake it...and save 15 minutes
                                                                  • Open two 12-ounce jars turkey gravy and heat with 2 tablespoons dry vermouth.
                                                                  Yields: 8servings, with leftovers
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    whisk
                                                                  Ingredients
                                                                  • Yes No 3/4 tsp active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3/4 tsp active dry yeast
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 pint red raspberries
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No vegetable oil
                                                                  • MAKE THE STARTER In a medium bowl, dissolve the yeast in the water. Mix in the flour. Cover with plastic and let rise in a warm place until doubled in bulk, 1 hour.
                                                                  • MAKE THE DOUGH In a standing mixer fitted with the dough hook, dissolve the yeast in the milk. Add the flour, salt, egg yolks, butter, sugar and the starter and mix until the dough forms a ball. Scrape the dough into a bowl, cover and let rise in a warm place until doubled in bulk, 1 hour.
                                                                  • MEANWHILE, MAKE THE JAM In a saucepan, simmer the raspberries with the 1 1/2 cups of sugar over moderate heat until thickened, about 25 minutes. Scrape the jam into a bowl and let cool for 1 hour.
                                                                  • Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 1/2 inch thick. Stamp out 1-inch round doughnuts as close together as possible. Reroll the scraps and stamp out more doughnuts. Transfer the rounds to the baking sheet and cover with a damp cloth. Let stand for 15 minutes.
                                                                  • In a saucepan, heat 1 inch of oil to 325°. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the raspberry jam.
                                                                  Yields: 8
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    dough hook
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    parchment paper
                                                                  Ingredients
                                                                  • Yes No 1 8 lb goose
                                                                  • Yes No a lemon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 yellow onion
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1/2 cup madeira wine
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 1 tsp dried thyme
                                                                  • Yes No rutabaga
                                                                    Watch the goose gravy. If it gets too thick, add a little water.
                                                                  • To start, if the goose has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen goose, which is most likely the case, you will need to defrost it in the refrigerator for two days first.
                                                                  • While I have never found any instances of food poisoning from raw duck or goose, it’s best to handle the goose with common sense. Use a separate cutting board and utensils to avoid contaminating other foods. Wash your hands with soap frequently – if for no other reason than because geese are fatty and you don’t want to be walking around with greasy hands. Use paper towels to clean up.
                                                                  • Remove the neck, giblets, wing tips
                                                                  • Remove the neck and giblets (heart, gizzard, liver). Use them for making the gravy. You want to remove the last two joints of the wings, too, and use them for the gravy as well.
                                                                  • To do this, use a thin sharp knife – a boning knife is ideal, or you could use a paring knife or fillet knife – and cut across the side of the joint, severing the tendons. Bend the joint the opposite way it is supposed to go to break it. Cut the remaining skin and tendons. You should not need to cut bone at all.
                                                                  • Slice off the neck skin about a half inch in front of the body.
                                                                  • Remove the excess fat
                                                                  • You also need to remove excess fat from the goose. You will want to save it – goose fat is among the most delicious of all cooking fats, and it is far healthier than butter or lard.
                                                                  • First grab the fat inside the body cavity and put it in a bowl. Now slice off the wide belly flaps covering the body cavity; if you plan on stuffing the goose you’d need these, but we’re not, so out they go. You also want to remove the Pope’s nose, which is the goose’s tail. All of this should go into a pot with a little water (about ½ cup) and put over low heat to render out.
                                                                  • Prick the goose's skin all over with a needle
                                                                  • You still need to give all that fat underneath the goose’s skin somewhere to go – if you don’t, the skin will never fully crisp up. I’ve found the best way to do this is to prick it with a clean needle. The technique is to stick the skin from an angle so you are not piercing the meat of the goose, just the skin. Do this all over the goose.
                                                                  • Season the goose and place in the oven
                                                                  • Preheat the oven to 325 degrees F.
                                                                  • Rub the goose all over with the cut half of a lemon. Use both sides to get it good and coated. Put the halves inside the goose. Sprinkle salt liberally all over the goose. Use more salt than you think you need; it helps crisp the skin and adds a lot to the flavor.
                                                                  • Slice off the top of a head of garlic and place it inside the goose.
                                                                  • Place the goose breast side up on a rack in a roasting pan and into the oven.
                                                                  • Start the gravy
                                                                  • Meanwhile, start the gravy. Chop and brown all the giblets, wings and neck in some goose fat in a large pan. Sprinkle salt over them. Add the chopped onion and stir to combine. When the onion gets a little browned, sprinkle the flour in the pot and stir to combine. Cook this over medium heat, stirring often, until it smells nutty – about 5-10 minutes. Turn the heat up to high and add the Madeira. Let this boil furiously for a minute or two, then add the chicken stock and stir to combine. Add the dried thyme. Turn the gravy down to a bare simmer.
                                                                  • Add root vegetables to the roasting pan
                                                                  • After the goose has cooked for 20 minutes, add any chunks of root veggies you might feel like using. I like a mix of potatoes, turnips, carrots and parsnips. Here’s a tip: Toss them in some rendered goose fat and salt them before placing in the bottom of the roasting pan.
                                                                  • You can also use this time as an opportunity to spoon out some of the goose fat that may be collecting in the bottom of the roasting pan. Put it in the pot with the rendering goose fat.
                                                                  • When you’re done, put the goose back into the oven for another 25 minutes.
                                                                  • Carve out the breasts
                                                                  • When a total of 45 minutes of cooking time has elapsed, test the temperature of the breast. You should have something between 130 and 140 degrees. If you’re there, remove the goose but keep the oven on.
                                                                  • Now you need to carve off the whole breasts. Using a thin knife – again, a boning knife is ideal – slice along the keel bone, which separates the two halves of the breast. Go straight down and tap the point of the blade against the breastbone as you move the knife up toward the wishbone, then back toward the open body cavity. Know that a goose has a deep keel and that the breastbone comes out wide at almost a right angle from it, so work your knife in short, gentle strokes out to free the whole side of the breast. Once you get near the wishbone, find it with the tip of your knife and carefully slice around it. Repeat on the other side.
                                                                  • Remove the breasts and tent with foil.
                                                                  • Finish cooking the rest of the goose
                                                                  • Put the goose (minus the breasts) back into the oven. Let this cook for another 45 minutes.
                                                                  • After the additional 45 minutes are up, probe the thickest part of the goose’s thigh with a thermometer. You want 165-175 degrees. If it is a little low or high, that’s fine. Remove the goose. Check the root veggies, and if they are done, great. If not, keep them in the oven for the moment.
                                                                  • Remove the garlic from the goose. Tent the goose with foil and set aside.
                                                                  • Finish the gravy
                                                                  • Remove the garlic cloves from the husk and put the cloves into the simmering goose gravy. Let this cook for 5 minutes. Fish out the neck and wing pieces and pick off any bits and toss them into the gravy. Pour the gravy into a blender and buzz the hell out of it – you might need to do this in batches to avoid it spurting out of your blender. You want a thick gravy, so if it is too thick add water. If it’s too thin, don’t worry, you can cook it down.
                                                                  • Return the gravy to the pot and put on low heat. Simmer it more if it is too thin.
                                                                  • Sear the breasts
                                                                  • Now get a large sauté pan hot. Add some goose fat, and let that get hot over medium-high heat.
                                                                  • Take the goose breasts, which should be a lovely pink on the meat side, and pat them dry. Place them skin side down in the pan and sear the skin hard. You might need to press down on them a little to get good contact. Check after 3-4 minutes. You want a rich brown.
                                                                  • When it is ready, remove the breasts – don’t cook them on the meat side! – and immediately salt the skin. Set aside, skin side up. Move the pan off the heat.
                                                                  • Carve off the legs and wings, and sear
                                                                  • Carve off the legs and wings of the goose. Get the pan hot again and sear the skin surfaces of the legs and wings. While this is searing, slice the breast (at an angle is nice) skin side up. Salt the legs and wings and serve with the root veggies.
                                                                  • Now remember: You have worked hard to get a good sear on your goose skin, so put your lovely gravy underneath the meat, not on top of the skin.
                                                                  • Save bones for stock
                                                                  • When you are finished with your goose, save the bones from the carcass to make goose stock, which is just like chicken stock, only with goose bones.
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    paring knife
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    blender
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Wish-Bone

                                                                  This lamb-and-eggplant casserole is the national dish of Greece. It's a great recipe for entertaining. Serve the moussaka with a Greek salad.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb lean ground lamb
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup currant
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp dried oregano
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 14.5 oz diced tomato in can
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 cup 1% low-fat milk
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 1 1/4 lb eggplant
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lb baking potato
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No oregano sprigs
                                                                  • To prepare lamb mixture, cook lamb in a large Dutch oven over medium-high heat until browned; stir to crumble. Remove from pan; drain. Set aside. Wipe skillet with paper towels.
                                                                  • Add onion to pan coated with cooking spray; sauté 5 minutes. Add lamb, currants, and next 7 ingredients (currants through garlic); bring to a boil. Cook until thick (about 30 minutes).
                                                                  • Preheat broiler.
                                                                  • To prepare sauce, cook 1 1/2 cups milk and butter in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Combine 1/2 cup milk, egg whites, flour, and 1/2 teaspoon salt in a large bowl; gradually add the hot milk mixture to the egg white mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook until thick (about 15 minutes), stirring constantly. Remove from heat.
                                                                  • Place half of eggplant slices on a baking sheet coated with cooking spray, and brush with 1 1/2 teaspoons oil. Broil 4 minutes on each side or until browned. Repeat procedure with remaining eggplant and 1 1/2 teaspoons oil.
                                                                  • Preheat oven to 375°.
                                                                  • Cook potato slices in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
                                                                  • Arrange potatoes in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half the eggplant slices over potatoes. Pour 4 cups lamb mixture over eggplant, and sprinkle with 1 tablespoon cheese. Arrange remaining eggplant over cheese, and top with the remaining lamb mixture. Sprinkle with 1 tablespoon cheese. Spread sauce over cheese, and sprinkle with 2 tablespoons cheese. Bake at 375° for 45 minutes or until top is golden brown. Let stand 15 minutes. Garnish with oregano sprigs, if desired.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    baking dish
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    baking sheet

                                                                  Spring lamb is a delight of the season. Ask your butcher for a nine-rib rack, if possible, and have it "French cut" (meat between the rib bones removed) and fully trimmed.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp black peppercorn
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 9 rib rack of lamb, french
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Coarsely grind the black pepper in a minichopper. Add the garlic, salt, and olive oil, and puree.
                                                                  • Rub the lamb, front and back, with the black-pepper paste. Let sit at room temperature for at least 45 minutes.
                                                                  • Heat oven to 500 degrees.
                                                                  • In a heavy saute pan slightly bigger than the rack of lamb, heat the vegetable oil over high heat until smoking. Saute the lamb, back side of the ribs facing up, until almost blackened. Turn gently, being careful not to break the pepper paste, and saute on back side for 30 seconds. Put the pan in the oven, and roast for 8 (rare) to 12 (medium well) minutes. When done, remove from the pan and let rest in a warm place for at least 5 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saute pan
                                                                  • Yes No
                                                                    pan

                                                                  Put your bread machine to work mixing this dough. We liked the bread best sliced and toasted. Prep: 7 min.; Cook: 32 min.; Other: 2 hrs., 35 min.

                                                                  Ingredients
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 12 oz bread machine country white bread mix
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No turbinado sugar
                                                                  • Combine saffron and 2 teaspoons water in a small bowl; let stand 5 minutes. Place saffron mixture, 2 egg yolks, 3/4 cup warm water, and next 5 ingredients, including yeast packet from bread mix) in a bread machine. Set bread machine to "dough" setting according to manufacturer's instructions; start machine.
                                                                  • When dough cycle is complete, turn dough out onto a lightly floured surface, and knead several times. Form dough into a loaf, and place in a greased 9" x 5" loafpan. Let dough rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size.
                                                                  • Combine remaining egg yolk with 1 tablespoon water. Brush top of loaf with egg wash, and sprinkle with turbinado sugar.
                                                                  • Bake at 350º for 32 minutes or until golden. Remove from pan, and cool completely on a wire rack.
                                                                  • Mini Breakfast Breads: Divide dough into 3 portions. Form into 3 small loaves, and place in 3 greased 5 3/4" x 3 1/4" loafpans. Continue with recipe, letting dough rise 40 minutes and baking mini loaves at 350° for 20 minutes or until golden. Yield: 3 loaves.
                                                                  • Note: We recommend cooling this loaf on its side on a wire rack. This helps the loaf maintain its shape.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1loaf
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bread machine
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                    Brands:
                                                                  • Yes No
                                                                    Fleischmann's

                                                                  Chicken noodle soup is probably the top comfort food of all time. You'll need to start a day ahead to prepare the tasty homemade broth. A serving of this soup provides about 200 micrograms of vitamin A, just shy of one-third of the RDA.

                                                                  Ingredients
                                                                  • Yes No 1 whole chicken
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 4 sprig flat leaf parsley
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 1/3 cup chopped carrot
                                                                  • Yes No 1 1/4 cup chopped onion
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 8 oz orzo
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 2 1/2 tsp grated lemon rind
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No lemon
                                                                  • Yes No black pepper
                                                                  • Remove and discard giblets and neck from chicken. Place chicken in a large Dutch oven. Add 2 chopped carrots, 2 chopped celery stalks, and next 5 ingredients (through bay leaves) to pan. Add 6 cups water; bring to a simmer. Reduce heat, and simmer 45 minutes.
                                                                  • Remove chicken from pan; place chicken in a bowl. Chill 15 minutes. Discard skin; remove chicken from bones, discarding bones. Chop chicken into bite-sized pieces; cover and chill. Strain broth mixture through a sieve into a large bowl; discard solids. Cool broth mixture to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard.
                                                                  • Add enough water to broth to equal 9 cups; place broth mixture in a large Dutch oven. Add 1 1/3 cups carrot, 1 1/4 cups onion, 1 cup celery, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Add reserved chicken, and simmer 3 minutes or until thoroughly heated. Keep warm.
                                                                  • Cook pasta according to package directions, omitting salt and fat. Add pasta to pan with chicken and broth mixture; stir in parsley, rind, and juice. Garnish each serving with lemon wedges and cracked black pepper, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: about 1 3/4 cups soup)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    sieve