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                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No swiss meringue buttercream
                                                                  • Yes No gumdrop
                                                                  • Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
                                                                  • Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
                                                                  • Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 24
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix

                                                                  Add extra crunch to your peanut butter cookies by including chopped peanuts and a secret ingredient: crispy rice cereal.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 firmly packed cup golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup creamy peanut butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup crispy rice cereal
                                                                  • Yes No 1/2 cup chopped peanut
                                                                  • Yes No 1/2 cup strawberry jam
                                                                  • Heat oven to 375° F. Using an electric mixer set on high speed, cream the butter and sugars in a large bowl. Lower to medium speed and add the egg, peanut butter, and vanilla. Sift together the flour, baking soda, and salt. Add to the butter mixture on low speed. Beat until incorporated. Fold in the rice cereal and peanuts. Form the dough into approximately 1 1/2-inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart. Gently press the cookies with the back of a fork to create classic hatch marks. Use your thumb to create a shallow well in the center of each cookie and fill with a spoonful of jam, if desired. Bake until golden brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    rice krispies
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Rice Krispies

                                                                  Even assertive ingredients can calm the stomach in this warming chicken and kimchi soup with its intense but balanced flavors.

                                                                  Ingredients
                                                                  • Yes No 3 3/4 cup low-sodium chicken stock
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 2 bone in, skinless chicken thighs
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1 tsp minced anchovy
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 2 16 oz kimchi, 1/2 cup
                                                                  • Yes No 16 oz Silken Tofu
                                                                  • Yes No 3 scallions, white and pale green parts only
                                                                  • Bring stock, water, chicken thighs, garlic, ginger, anchovies, and salt to a boil in a large saucepan. Reduce heat, and simmer until chicken is cooked through, about 15 minutes. Remove from heat.
                                                                  • Transfer chicken to a plate, reserving broth. Let chicken stand until cool enough to handle. Remove meat from bone, and shred into bite-size pieces.
                                                                  • Add chicken, kimchi, and reserved kimchi liquid to cooking broth in pan, and place pan over low heat. Gently add spoonfuls of tofu to pan, being careful not to break it. Gently shake pan to submerge tofu. Bring to a very gentle simmer, and cook until tofu is heated through, 3 to 5 minutes. Add scallions. Divide soup among bowls.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken

                                                                  Cold-smoked salmon, fresh mozzarella, and diced tomatoes turn to molten goodness inside the crisp, golden shell of this calzone.

                                                                  Ingredients
                                                                  • Yes No basic pizza dough
                                                                  • Yes No 1/2 lb roma tomato
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tsp water
                                                                  • Yes No 4 oz smoked salmon
                                                                  • Yes No 4 oz fresh mozzarella cheese
                                                                  • Prepare Basic Pizza Dough. Keep at room temperature.
                                                                  • Heat the oven to 400°F, arrange a rack in the center of the oven, and place a baking sheet on it. Combine chopped tomatoes with salt, place in a colander or strainer set over a bowl, and let sit 20 minutes to drain.
                                                                  • In a small bowl, whisk together egg, egg yolk, water, and a large pinch of salt until smooth; set aside.
                                                                  • Divide pizza dough into 4 pieces. On a lightly floured surface, roll each piece into a paper-thin round about 12 inches in diameter.
                                                                  • Place 1/4 of the sliced salmon on the bottom left side of each dough round, about 1 inch from the edge. Top with 1/4 of the drained tomatoes, followed by 1/4 of the mozzarella. Brush the 1-inch-wide border of each dough round with egg mixture, then fold each dough round in half and then fold in half again (it will resemble a quarter-circle shape).
                                                                  • Using a fork, crimp the edges of each calzone to seal in the filling, and trim any excess dough so the edges are even. Brush the top of each calzone and the edges with egg mixture, place on the heated baking sheet, and bake until golden brown and puffed around the edges, about 20 minutes. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Ask a Wisconsin purist -- tradition demands that these sausages be served on a toasted hard roll (not a hot dog bun), with butter, spicy mustard (not ketchup), sweet pickles (not lettuce), and sauerkraut.

                                                                  Ingredients
                                                                  • Yes No oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 14 oz sauerkraut
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 3 oz bratwurst sausages
                                                                  • Yes No 4 hard rolls
                                                                  • Yes No 1/4 cup spicy brown mustard
                                                                  • Yes No 1/2 cup bread and butter pickles
                                                                  • Yes No potato chips
                                                                  • Heat grill to medium-low; lightly oil grates. In a medium saucepan, heat butter over medium. Add onion, and cook, stirring occasionally, until soft, 4 to 5 minutes. Add sauerkraut, sugar, caraway seeds, and 1/2 cup water; season with salt and pepper. Simmer until sauerkraut is heated through, 3 to 5 minutes; set aside.
                                                                  • Grill sausages, turning frequently, until golden brown and warmed through, 10 to 12 minutes.
                                                                  • Grill rolls, cut side down, until warm, 1 to 2 minutes. Spread lightly with butter, if using, and mustard. Halve sausages lengthwise; fill each roll with 2 halves and pickles. Serve with sauerkraut and potato chips.
                                                                  Cuisine:YesNomidwestern
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve

                                                                  With chicken, cheddar cheese, and black beans, this Southwestern-influenced salad needs nothing on the side except some iced tea. Fresh lime gives it a citrusy counterpunch.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped tomato
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1 tsp grated lime rind
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp chili powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 8 cup thinly sliced iceberg lettuce
                                                                  • Yes No 1 1/2 cup chopped ready to eat roasted, chicken breast
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 1 cup minced red onion
                                                                  • Yes No 1/2 2 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 4 cup fat free tortilla chips
                                                                  • To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
                                                                  • To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: about 2 cups salad and 1 cup chips)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Deliver with a tossed green salad and French bread.

                                                                  Ingredients
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 2 cup chopped cooked chicken
                                                                  • Yes No 2 10 1/2 oz cream of mushroom soup
                                                                  • Yes No 1 8 oz sliced water chestnuts
                                                                  • Yes No 1 3 1/2 oz sliced mushrooms in can
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup crushed cornflakes cereal
                                                                  • Yes No garnish, fresh parsley
                                                                  • Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cereal.
                                                                  • Bake at 350° for 30 minutes or until golden and bubbly. Garnish, if desired.
                                                                  • Note: Freeze casserole up to 1 month, if desired. Thaw casserole in refrigerator overnight. Bake, covered with aluminum foil, at 350° for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Yummy cocoa mix with a taste of peppermint...a cozy gift!

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1 cup cocoa powder, unsweetened
                                                                  • Yes No 1 1/2 cup nondairy creamer
                                                                  • Yes No 20 peppermint candies
                                                                  • Yes No mini miniature marshmallow
                                                                  • In a one-quart wide-mouth jar, layer powdered sugar, then cocoa, packing each layer as tightly as possible. Wipe the inside of the jar with a paper towel to remove any excess cocoa before adding the next layer. Add nondairy creamer to jar, packing tightly. Add peppermint pieces. Fill any remaining space in top of jar with a layer of mini marshmallows; secure lid. Give with the following instructions: Empty jar into a large mixing bowl; blend well. Spoon mixture back into jar. To serve, add 3/4 cup boiling water to 1/4 cup cocoa mixture; stir to blend.
                                                                  Yields: 16servings.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Over the past decade, young chefs throughout France, like Christophe Emé, have been inspired by the cooking of Provence. Although you won't see Emé's vegetable sandwich, made with baguette toasted on the grill, at cafés in Aix-en-Provence or Nice, the ingredients—olives, herbs, garlic and anchovies—are unmistakably southern. For a more substantial sandwich, add tuna or chicken.

                                                                  Ingredients
                                                                  • Yes No 5 large red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1 3 oz anchovy fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No two baguette
                                                                  • Yes No 1/3 cup black olive tapenade from a jar
                                                                  • Yes No 20 basil
                                                                  • Roast the red peppers over a gas flame until charred all over. Transfer the peppers to a bowl and let cool. Discard the skin and seeds and quarter the peppers. In a bowl, toss the peppers with the garlic, thyme, rosemary and about one-fourth of the anchovies and season with salt and pepper. Refrigerate the red peppers overnight.
                                                                  • Light a grill. Toast the baguettes over a hot fire, cut sides down. Spread the bottom halves of the baguettes with the tapenade. Top with the marinated peppers and their juices, basil leaves and the remaining anchovies. Close the sandwiches and cut into 12 pieces. Wrap in napkins; serve.
                                                                  Cuisine:YesNoprovence
                                                                  Yields: 12
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve

                                                                  This chunky oatmeal-chocolate chip cookie recipe features the addition of peanut butter and was developed by an award-winning dessert cookbook author.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup firmly packed golden brown sugar
                                                                  • Yes No 3/4 cup creamy peanut butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup chocolate chip
                                                                  • Yes No 1 1/2 cup quick cooking rolled oats
                                                                  • Yes No 1 cup unsalted roasted peanuts
                                                                  • In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
                                                                  • In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats, and peanuts.
                                                                  • Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets. With a lightly floured fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick.
                                                                  • Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); if baking more than one pan at a time, switch pan positions halfway through baking.
                                                                  • Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  Yields: 30cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No one 4 lb chicken
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 medium shallot
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No 4 thyme
                                                                  • Yes No 2 tbsp minced parsley
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No salt and pepper
                                                                  • In a large bowl, toss the chicken, garlic, shallots, lemon zest and juice, thyme, parsley, olive oil and wine; season with salt and pepper. Cover and refrigerate overnight.
                                                                  • Preheat the oven to 425°. Set a rack on a rimmed baking sheet. Remove the chicken from the marinade, scraping off the solids. Arrange the chicken on the rack, skin side up. Roast for 35 to 40 minutes, until the skin is golden and crisp and an instant-read thermometer inserted in a thigh registers 165°. Transfer the chicken to a platter and serve with the Walnut-Arugula Pesto.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Category finalist: Sides & Salads

                                                                  Ingredients
                                                                  • Yes No 1 cup bulgur
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 8 large basil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Yes No 12 3/4 cup large olive
                                                                  • Yes No 1 large tomato
                                                                  • Yes No lime
                                                                  • Combine bulgur and boiling water in a large bowl. Cover and let stand for 45 minutes.
                                                                  • Combine oil and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk until combined. Add oil mixture, onion, olives, and tomato to bulgur; toss well. Garnish with lime wedges, if desired.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover

                                                                  Drink up! The fresh ginger in this tropical pineapple smoothie has cancer-fighting powers. Enjoy this healthy milkshake as a snack, breakfast, or dessert.

                                                                  Ingredients
                                                                  • Yes No 1 cup frozen pineapple
                                                                  • Yes No 1 inch ginger
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No 1 cup pineapple juice
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup crushed ice
                                                                  • Blend pineapple, ginger, yogurt, pineapple juice, cinnamon, and ice (if using fresh pineapple).
                                                                  Cuisine:YesNotropical
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice

                                                                  A simple mix of sesame seeds and salt, gomashio is used mostly in Japan and Korea. Traditionally, it is made using a suribachi, a Japanese grooved ceramic mortar with a wooden pestle.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp fine sea salt
                                                                  • Yes No 2 cup unhulled sesame seeds
                                                                  • Toast 3 tablespoons fine sea salt in a cast-iron skillet until it turns gray. Remove from the pan and set aside. In the same pan, toast 2 cups unhulled sesame seeds over low heat until crisp and browned, stirring often. Process the salt and seeds in pulses in a food processor. The gomashio should be light and sandy-textured, not mushy or pasty. Store in an airtight glass jar in a cool, dry place up to 1 month.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 2 ½cups
                                                                  Yes No
                                                                  By:
                                                                  Peach Salsa
                                                                   1 h 3 m

                                                                  This tasty peach salsa includes peaches, tomato, green onion, red bell pepper, lime juice, and seasonings, along with sugar or honey if you like your salsa sweeter. Serve this flavorful salsa with grilled chicken, fish, or pork chops.

                                                                  Ingredients
                                                                  • Yes No 2 cup diced peach
                                                                  • Yes No 1 cup diced tomato
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/4 cup diced red bell pepper
                                                                  • Yes No 2 medium tbsp lime juice, about 1 lime
                                                                  • Yes No 1 tsp finely minced mild chile pepper
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No dash ginger
                                                                  • Yes No dash garlic powder
                                                                  • Yes No 1 tbsp orange
                                                                  • Yes No dash black pepper
                                                                  • Yes No sugar, granulated
                                                                  • Combine all salsa ingredients, tasting and adding sugar or honey if you would like the salsa a little sweeter. It really depends on the sweetness of the peaches. Some chopped mango can be used along with peaches in this recipe. Let stand for 45 minutes or refrigerate for a few hours before serving. Delicious with grilled fish or pork. Makes enough for 4 to 6. Fresh Salsa Salsa with Jalapeno Peppers and Tomatoes Corn Salsa Recipe Corn and Tomato Salsa Pico de Gallo Salsa Fresh Tomatillo Salsa Zesty Artichoke Salsa Salsa Cruda Mango Salsa Margarita Salsa Carol's Salsa Tomato Recipes Salsa Recipes Salad Recipes & Dressings Side Dish Casseroles Sauce Recipes Vegetable Dishes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomexican
                                                                  • Total Time: 1 hour 3 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1/4 cup sunflower oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 3/4 lb medium celeriac
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 3 large radishes, very
                                                                  • Yes No 1/4 cup parsley
                                                                  • In a bowl, whisk the vinegar with the oil and season with salt and pepper. Add the celery root, celery, radishes, celery leaves and parsley and toss to combine. Let stand for 5 minutes before serving.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 1/2 lb boneless chuck roast
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 1/4 cup dry red wine
                                                                  • Yes No 1 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 3 cup sliced zucchini
                                                                  • Yes No 2 cup sliced carrot
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge in flour. Add beef to pan; sauté 2 minutes, browning on all sides. Place beef in an electric slow cooker. Add onions and garlic to pan; sauté 5 minutes. Add wine to pan, scraping pan to loosen browned bits. Place onion mixture in cooker. Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots. Cover and cook on LOW 8 hours or until beef is tender. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Discard bay leaves and thyme sprigs.
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                  • Total Time: 8 hours 31 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  This recipe is best saved for a low-humidity day (as is any kind of candy making). Dry conditions help the caramel become and stay crisp, not chewy.

                                                                  Ingredients
                                                                  • Yes No 8 cup popcorn
                                                                  • Yes No 2 cup pecan halves
                                                                  • Yes No 1 cup almond
                                                                  • Yes No 1/2 cup pumpkin seed
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Heat oven to 250º F. Combine the popcorn, pecans, almonds, pumpkin seeds, chili powder, and cinnamon on 1 or 2 large baking sheets and place in the oven to warm through. Meanwhile, combine the sugar, corn syrup, and butter in a medium saucepan and heat to boiling. Without stirring, cook over medium-high heat about 10 minutes or until the syrup turns a rich brown and a few drops of it form stiff threads in a cup of cold water. Stir in the vanilla. Remove baking sheet from oven and pour the syrup over the popcorn. Toss quickly with a spoon. Cool and break into pieces.
                                                                  Yields: 12cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour

                                                                  Notes: Up to 1 day ahead, rinse lettuce and radicchio, separate the leaves, and drain. Wrap leaves in a towel, enclose in a plastic bag, and chill to crisp.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup hazelnut
                                                                  • Yes No 4 1 1/3 lb satsuma tangerines
                                                                  • Yes No 6 1/4 lb medjool dates
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 5 3 inch cup loosely packed and butter lettuce
                                                                  • Yes No 3 3 inch cup loosely packed and radicchio
                                                                  • Yes No salt and pepper
                                                                  • Put hazelnuts in an 8- or 9-inch pan. Bake in a 350° oven until golden beneath skins, 12 to 15 minutes. Pour onto a towel; let cool. Rub nuts in towel to remove loose skins. Lift nuts from towel and reserve; discard skins.
                                                                  • Grate 1/2 teaspoon peel from 1 tangerine. Cut tangerine in half and ream 1/4 cup juice; use another tangerine if necessary. Put peel and juice in a wide, shallow bowl. Peel remaining tangerines. Pull each apart into halves. Cut halves crosswise into 1/4-inch-thick slices. Add to bowl. Pit dates and quarter lengthwise. Add dates, lemon juice, and olive oil to bowl.
                                                                  • Add lettuce and radicchio to bowl, mix, and add salt and pepper to taste. Sprinkle with hazelnuts.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 1 cup small onion
                                                                  • Yes No 1 1 3/4 lb small cauliflower
                                                                  • Yes No 2 cup low-sodium chicken stock
                                                                  • Yes No 2 1/2 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 thick, 5 cup watercress
                                                                  • Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add cauliflower, stock, salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil. Cover, and reduce heat. Simmer, stirring once, until cauliflower is very tender, about 15 minutes. Remove from heat, and stir in watercress.
                                                                  • Working in batches, puree soup in a blender, filling no more than halfway each time. Return soup to saucepan; cover to keep warm. To serve, divide among 4 bowls. Garnish each bowl with a sprig of watercress, and season with pepper.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  Substitute feta if ricotta salata is unavailable.

                                                                  Ingredients
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 8 large egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/3 cup chopped sun dried tomatoes in oil
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 4 oz ricotta salata
                                                                  • Yes No 1 tbsp sun dried tomato oil
                                                                  • Yes No parsley
                                                                  • Preheat oven to 400°.
                                                                  • Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and pepper; beat until soft peaks form. Gently fold in tomatoes and onions.
                                                                  • Heat olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Spread egg white mixture evenly in pan; arrange ricotta wedges on top. Drizzle with tomato oil. Bake at 400° for 16 minutes or until puffed and golden. Loosen with a spatula; slide onto a platter. Serve immediately. Garnish with parsley, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 wedge)
                                                                  • Total Time: 34 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Gumbo z’herbes, a smothered greens dish, is traditionally served on Good Friday during Lent. It’s a great way to use up vegetable greens such as beet or carrot tops, though feel free to experiment with different combinations—original versions contained seven different cooking greens for good luck. The roux base adds so much depth, you won’t miss the meat. In fact, this vegetarian gumbo was the most popular among our kitchen staff, beating out shrimp-tasso and chicken-andouille versions. This recipe was featured as part of our Jazz Standard: Gumbo story.

                                                                  Ingredients
                                                                  • Yes No 5 3 lb turnip tops
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2/3 cup vegetable oil
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 scallions, white and light green parts, green tops
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 1 2 teaspoons large garlic clove
                                                                  • Yes No 2 cup low sodium vegetable broth
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 tbsp cajun seasoning
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 3 whole allspice berry
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp minced marjoram
                                                                  • Yes No green tabasco
                                                                    For the greens:
                                                                  • Rinse and trim the greens, removing any dried-out parts or tough stems that don’t break easily. If you’re using collards, remove the tough inner rib that runs up the center of each leaf.
                                                                  • Fill the sink with cold water and submerge all the greens. Leave undisturbed for about 5 minutes, then lift from the water and place in a colander. (Don’t drain the sink with the greens still in it: Soaking the greens allows all the sand and grit to settle to the bottom of the sink—if you drain it, your greens are left sitting in the silty stuff.) If necessary, repeat this process.
                                                                  • Chop or tear the greens into large pieces and place in a large saucepan or pot with a tightfitting lid. Add water and season generously with salt; place over medium-high heat. When the water in the pot begins to simmer, tightly cover and reduce the heat to medium low. Cook the greens, occasionally turning with a pair of tongs, until they are very soft and wilted, about 15 to 20 minutes.
                                                                  • Strain the greens, being sure to reserve the cooking liquid. (You should have about 3 1/2 cups.) Allow the greens to cool slightly, then chop them into 1/2-inch pieces. Take about half of the chopped greens and purée them in a food processor or blender (if the greens will not blend, add a little of the reserved cooking liquid to help them along); set aside.
                                                                    For the gumbo base:
                                                                  • In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. When it is hot, slowly sprinkle in the flour, stirring constantly with a wire whisk to prevent any lumps from forming. Reduce the heat to medium low and cook the roux, stirring constantly (and taking care to scrape out the corners of the pan), until it is a nutty brown color (the color of peanut butter) and emits a toasted aroma, about 10 to 15 minutes.
                                                                  • Use a wooden spoon to stir the onion, scallions, bell pepper, celery, and garlic into the pot. Season with a pinch of salt and freshly ground black pepper. Cook, stirring often, until the vegetables are softened and the garlic is no longer raw-smelling, about 5 minutes.
                                                                  • Add the reserved cooking liquid along with the vegetable broth or water, stirring well to incorporate. Increase the heat to medium high and bring the mixture to a simmer. Stir in the measured salt, Cajun seasoning, cloves, allspice, and bay leaves and simmer, stirring often, until the gumbo base is soupy and thick and the vegetables are tender, about 15 minutes.
                                                                  • Stir in the chopped and puréed greens and marjoram; cover the pot and simmer 10 minutes. Add Tabasco to taste and serve over cooked white rice, garnished with thinly sliced scallion tops.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Try one of our ball cookie variations: Chocolate-Dipped Ball Cookies Peppermint Ball Cookies

                                                                  Ingredients
                                                                  • Yes No 1/2 chocolate dough
                                                                  • Yes No 1/2 cup sanding sugar
                                                                  • To marbelize dough, roll out a 1/2-inch-thick rope of Chocolate Dough. Roll out a 1/2-inch-thick rope of Vanilla Dough. Pinch off a 3/4-inch piece from each rope. Roll together into 1 ball, then roll in sanding sugar, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
                                                                  • Refrigerate until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes. Let cool completely.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate

                                                                  Take oatmeal cookies to a whole new level by adding chocolate chips and creamy peanut butter. They won't last long after you bake them.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup firmly packed golden brown sugar
                                                                  • Yes No 1 cup creamy peanut butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp vanilla extract
                                                                  • Yes No 2 cup quick cooking rolled oats
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 12 oz semisweet chocolate chip
                                                                  • Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of bowl as needed.
                                                                  • In another medium bowl, whisk together oats, flour, and baking soda. Add to butter mixture and mix on low until well incorporated. Stir in chocolate chips with a wooden spoon.
                                                                  • Drop dough by rounded tablespoons 1 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes, switching position of pans halfway through baking, or until lightly browned but still soft in the center. Transfer cookies to racks to cool.
                                                                  • The Twist: Ice Cream Sandwiches. Turn these great cookies into superb ice cream sandwiches: Soften the ice cream of your choice, 10 minutes. Spread 1/4 cup onto flat side of 1 cookie and top with another cookie, flat side down, pressing lightly. Chill sandwiches in freezer about 10 minutes, just long enough to chill ice cream but not enough to harden cookies. Eat immediately.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No 1 1/2 tbsp grated lime rind
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1 1/2 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp minced cilantro
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/3 cup chopped celery
                                                                  • Yes No 1 14 oz cabbage
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 cup 2% reduced fat milk
                                                                  • Yes No 1 tbsp grated lime rind
                                                                  • Yes No 1 tbsp minced cilantro
                                                                  • Yes No 1/2 tsp salt
                                                                  • To prepare marinade, peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp though garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
                                                                  • To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10 minutes). Strain mixture through a sieve over a bowl, and discard solids.
                                                                  • To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion and celery, and sauté 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk, and 1 tablespoon tomato paste, scraping pan to loosen browned bits. Bring to a boil. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and reduced-fat milk in a small bowl, stirring with a whisk. Add to pan; reduce heat, and simmer until thick (about 5 minutes). Add shrimp and marinade, and cook 5 minutes. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.
                                                                  Cuisine:YesNothai
                                                                  Yields: 6cups (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 3/4 lb hot italian sausage
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 medium green bell pepper, seeds
                                                                  • Yes No 1 medium red bell pepper, seeds
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 twenty eight oz whole tomatoes in can
                                                                  • Yes No 1/4 cup loosely packed flat leaf parsley
                                                                  • Remove casings from sausage; crumble into 1-inch pieces. Heat a large saute pan over medium heat. Add the sausage; cook, stirring often, until browned and cooked through, about 8 minutes. Remove the sausage from the saute pan with a slotted spoon; set aside.
                                                                  • Pour off all but 1 tablespoon of fat from the pan. Return to medium heat; add the onion. Saute the onion until it is just beginning to brown and soften, about 5 minutes. Add the peppers; continue to cook for 10 minutes more.
                                                                  • Add salt and pepper. Add tomatoes; bring to a boil, and then lower to a simmer until vegetables are tender and the sauce has reduced and thickened slightly, about 12 minutes more.
                                                                  • Return sausage to pan; cook just enough to heat through. Stir in parsley; adjust seasoning with salt and pepper.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir

                                                                  A classic champagne cocktail, the Poinsettia is a festive orange-and-cranberry-flavored, rose-tinted punch. Use floating frozen orange slices and cranberries to keep the punch nicely chilled and nicely decorated. Game plan: This punch is not served with ice, so make sure all the ingredients and the punch bowl are well chilled. If you have an extra bowl that’s larger than your punch bowl, fill it with ice and nestle the punch bowl inside to keep it cold. This recipe was featured as part of our story on The Last Kodachrome Christmas.

                                                                  Ingredients
                                                                  • Yes No 8 1/4 inch thick slice orange slices, from about
                                                                  • Yes No 2/3 cup frozen cranberry
                                                                  • Yes No 3 cup cranberry juice
                                                                  • Yes No 3/4 cup Cointreau
                                                                  • Yes No 2 750 milliliter champagne
                                                                  • Place the orange slices in a single layer on a baking sheet or dish and freeze until solid, about 1 hour.
                                                                  • Place the fresh cranberries, if using, in a single layer on another baking sheet or dish and freeze until solid, about 1 hour. Meanwhile, place a punch bowl in the freezer or refrigerator to chill.
                                                                  • When ready to serve, place the cranberry juice and Cointreau in the punch bowl and stir to combine. Add the sparkling wine or champagne. Float the frozen orange slices and cranberries in the punch and serve immediately.
                                                                  Yields: 12servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

                                                                  Who needs prepackaged rubs and bottled sauces when you can make your own? Our Chipotle Rub's bold taste infuses the ribs with Southwestern flair, while the Smoky Chipotle 'Cue Sauce echoes the rub's flavors with a few more peppers.

                                                                  Ingredients
                                                                  • Yes No 3 5 1/2 lb slabs baby back pork ribs
                                                                  • Yes No 2 orange
                                                                  • Yes No 1 recipe chipotle rub
                                                                  • Yes No 1 recipe smoky chipotle 'cue sauce
                                                                  • Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off (this will make ribs more tender).
                                                                  • Rub meat with cut sides of oranges, squeezing as you rub. Massage Chipotle Rub into meat, covering all sides. Wrap tightly with plastic wrap, and place in a zip-top freezer bag or 13- x 9-inch baking dish; chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.
                                                                  • To grill on a charcoal grill: Prepare hot fire by piling charcoal on one side of grill, leaving the other side empty. Place food grate on grill; position rib rack on grate over unlit side. Place slabs in rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) 1 hour. Reposition rib slabs, placing the one closest to the heat source away from heat, moving other slabs closer. Grill 1 more hour or until meat is tender. Grill 30 more minutes over medium heat (325° to 350°), basting with half of Smoky Chipotle 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve with remaining sauce.
                                                                  • To grill on a gas grill: Light only one side. Coat food grate with vegetable cooking spray, and place on grill; position rib rack on grate over unlit side. Place rib slabs in rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) 1 hour. Reposition rib slabs, placing the ones closet to the heat source away from heat and moving other slabs closer. Grill 1 more hour or until meat is tender. Lower temperature to medium heat (325° to 350°), and cook ribs 30 more minutes, basting with half of Smoky Chipotle 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining 'cue sauce.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 2 hours 30 minutes
                                                                  • Total Time: 2 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  This recipe also works well with thick-cut pork chops.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1 tbsp rosemary leaves, dried
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 scallion
                                                                  • Yes No 8 1 1/2 inch thick lamb loin chops
                                                                  • Yes No scallion
                                                                  • Combine first 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add lamb chops. Cover or seal, and chill 8 hours or overnight, turning chops occasionally. Let stand at room temperature 30 minutes.
                                                                  • Remove chops from marinade, discarding marinade. Grill, covered with grill lid, over medium-high heat (350° to 400°), turning occasionally, 12 minutes or until a meat thermometer inserted into thickest portion registers 145°. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  Ingredients
                                                                  • Yes No 3 cup dried pinto beans, 8 hr
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 medium jalapeño chili pepper
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 3 tsp grated lime zest
                                                                  • Yes No salt and pepper
                                                                  • Yes No queso fresco and cilantro
                                                                  • Drain beans; place in slow cooker. Add onion and crushed garlic. Pour in enough water to cover. Cook, covered, until beans are tender, about 4 hours on high or 6 on low.
                                                                  • Drain beans, reserving liquid. Use a potato masher, pastry blender or fork to work bean mixture into a thick, pulpy mass.
                                                                  • Warm oil in a large pot over medium-high heat. Add minced garlic and jalapeño. Cook, stirring often, until softened, 3 to 5 minutes. Stir in mashed bean mixture and cook until warmed through, about 5 minutes. Add small amounts of reserved cooking liquid to thin as desired. Mixture should have the consistency of thick mashed potatoes.
                                                                  • Remove from heat and stir in lime juice and zest. Season generously with salt and pepper. Top with queso fresco and chopped cilantro, if desired.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 6 hours 10 minutes
                                                                  • Total Time: 6 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 3 1/4 cup heavy whipping cream
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup fresh lemon verbena leaves
                                                                  • Yes No 1 1/2 tsp grated lemon rind
                                                                  • Yes No pinch salt
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 3/4 cup firmly packed golden brown sugar
                                                                  • Place 8 individual (1/2-cup) flan dishes or ramekins in 2-inch-deep baking dish or roasting pan; set aside.
                                                                  • Combine cream and next 4 ingredients in a heavy saucepan. Stir over medium heat 5 minutes or until sugar dissolves and mixture comes to a simmer. Cover pan, reduce heat to low, and simmer gently 10 minutes to infuse flavors.
                                                                  • Whisk yolks in a large bowl until smooth. Strain cream mixture into a large measuring cup. Gradually whisk hot cream mixture into yolks. Pour mixture equally into prepared baking dishes.
                                                                  • Pour enough hot water into roasting pan to reach halfway up sides of ramekins. Carefully place pan in oven. Bake at 325° for 30 to 35 minutes or until custard is almost set in center when pan is gently shaken.
                                                                  • Remove flan dishes from hot water, and cool 30 minutes. Refrigerate at least 3 hours.
                                                                  • Sprinkle 1 1/2 tablespoons light brown sugar evenly over surface of each custard. Place ramekins on a baking sheet, and broil 5 1/2 inches from heat 3 minutes or until sugar melts. Cool on wire racks to allow sugar to harden. Serve immediately or refrigerate.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 baguette
                                                                  • Yes No 1/4 cup mustard
                                                                  • Yes No 8 oz ham
                                                                  • Yes No 4 oz brie cheese
                                                                  • Slice baguette horizontally, and spread both sides with mustard. Layer one side with ham and brie, and top with the other half of the loaf. Slice the baguette into three 6-inch sandwiches.
                                                                  Yields: 36-inch sandwiches
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  Bark Bars
                                                                   1 h 15 m

                                                                  Who can resist velvety bittersweet, milk, or white chocolate topped with nuts, candy, or dried fruit? Try one of our bark variations below or experiment with your own favorite flavors. Movie Theater Bark Cherry and Orange Peel Bark S'mores Bark Peppermint Bark Lime and Macadamia Nut Bark Pistachio, Dried Cranberry, and Toasted-Coconut Bark

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No white chocolate, according to variation
                                                                  • Yes No toppings, according to variation
                                                                  • Coat 6 small loaf pans (2 1/2 by 5 inches) with cooking spray, and line with parchment, leaving an overhang on long sides.
                                                                  • Melt chocolate in a double boiler
                                                                  • or a heatproof bowl set
                                                                  • over a pan of simmering water,
                                                                  • stirring. Divide among pans (3 tablespoons each) and spread in an even layer.
                                                                  • Immediately sprinkle toppings over chocolate, dividing evenly among pans. Refrigerate
                                                                  • until firm, about 1 hour. Peel off parchment, and break
                                                                  • bark into pieces.
                                                                  Yields: 62 1/2-by-5-inch bars
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate

                                                                  Prep: 30 min., Cook: 40 min.

                                                                  Ingredients
                                                                  • Yes No 2 lb ground chuck (beef)
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/3 cup dry bread crumb
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 1 16 oz cranberry sauce
                                                                  • Yes No 1 12 oz chili sauce
                                                                  • Yes No 1/4 cup marmalade
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.
                                                                  • Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.
                                                                  • Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.
                                                                  • Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 54
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The best and most surprising part of this tall, refreshing drink is the taste of rose on the finish. It comes not from any floral ingredient but from the gin — in this case, Nolet's Silver, a brand with a pronounced rosy finish. If you don't have Nolet's, substitute another gin and add a few drops of rose water, available at specialty and Middle Eastern food stores.

                                                                  Ingredients
                                                                  • Yes No 3 oz nolet's silver dry gin
                                                                  • In a martini shaker, combine gin, ice, simple syrup, raspberries, and lemon juice. Pour over ice into two Collins glasses, add soda water to fill, and garnish with additional raspberries.
                                                                  Cuisine:YesNomiddle eastern
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour

                                                                  This brisket can be cooked a day in advance; let the meat and vegetables cool in the pan in their juices, and then cover and refrigerate. Reheat, covered, in a 350-degree oven until warmed through, about 30 minutes, and then proceed with the sauce. For step-by-step photos, see our Brisket 101 How-To.

                                                                  Ingredients
                                                                  • Yes No 1 5 lb first of beef brisket
                                                                  • Yes No coarse salt
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 1/2 cup dry red wine
                                                                  • Yes No 4 1/2 cup low-sodium chicken stock
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 lb parsnip
                                                                  • Yes No 10 oz red pearl onions
                                                                  • Yes No 10 oz red pearl onions
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Preheat oven to 325 degrees. Season
                                                                  • both sides of brisket
                                                                  • with salt and pepper. Place
                                                                  • a roasting pan across 2
                                                                  • burners on medium-high.
                                                                  • Heat 3 tablespoons oil in
                                                                  • pan. Add brisket; sear until
                                                                  • browned, 4 to 5 minutes
                                                                  • per side. Transfer to a plate.
                                                                  • Reduce heat to medium.
                                                                  • Add onion and minced garlic
                                                                  • to pan; cook, stirring
                                                                  • often, until onion is soft,
                                                                  • about 4 minutes. (Add
                                                                  • more oil to pan if needed.)
                                                                  • Stir in tomato paste, and
                                                                  • cook for 1 minute more.
                                                                  • Stir in wine, and cook,
                                                                  • scraping any browned bits
                                                                  • from bottom of pan.
                                                                  • Add stock and bay leaves,
                                                                  • and bring to a boil. Add
                                                                  • the brisket to the pan, and
                                                                  • cover with foil. Transfer
                                                                  • to oven, and roast until meat
                                                                  • is very tender, about 2
                                                                  • hours. Flip meat over. Add
                                                                  • head of garlic. Cover, and
                                                                  • roast for 30 minutes more.
                                                                  • Add remaining vegetables
                                                                  • to brisket, cover, and roast
                                                                  • until meat and vegetables
                                                                  • are tender, about 1 hour.
                                                                  • Transfer vegetables and
                                                                  • garlic to a platter and meat
                                                                  • to a cutting board, reserving
                                                                  • pan sauce. Tent meat
                                                                  • with foil; let rest.
                                                                  • Let sauce stand in pan for
                                                                  • minutes, then skim fat
                                                                  • from top. Place pan across
                                                                  • burners over medium-high
                                                                  • heat; cook until sauce
                                                                  • is reduced by slightly more
                                                                  • than half, about 20 minutes.
                                                                  • (You should have about 2
                                                                  • cups.) Stir in vinegar.
                                                                  • Thinly slice brisket against
                                                                  • the grain. Arrange slices
                                                                  • on a platter with the vegetables.
                                                                  • Season with pepper,
                                                                  • and drizzle with some
                                                                  • sauce. Serve immediately
                                                                  • with remaining sauce.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Create sugar cookies in your favorite shapes perfect for any holiday or celebration. Have the kids help you decorate for a fun family project.

                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup vegetable shortening
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No coarse sugar, granulated
                                                                  • Combine the flour, baking powder, and salt in a large mixing bowl; set aside. Combine the butter and shortening in the bowl of an electric mixer and cream until smooth. Slowly add the sugar, beating on medium. Add the eggs, one at a time, beating well after each addition. Add the vanilla. With a wooden spoon, stir the dry ingredients into the creamed mixture 1 cup at a time. Turn the dough onto a floured surface and divide in half. Place each half on a large sheet of plastic wrap. Flatten into disks about 1 inch thick. Wrap separately, then refrigerate at least 2 hours or up to 1 week. To bake, preheat oven to 350° F. Roll to 1/8 inch thick on a well-floured surface. Cut into shapes. Sprinkle with the colored sugar, if desired. Using a spatula, transfer to a large greased baking sheet, sugared-side up. Bake 12 to 14 minutes or until light golden brown around the edges. Transfer to a cooling rack.
                                                                  Yields: 30, depending on shapes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                    Equipment:
                                                                  • Yes No
                                                                    crisco
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco

                                                                  In just 20 minutes, prepare affordable, flavorful flat-iron steaks with a grilled topping of sweet tomatoes and savory scallions.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 flat, 6 oz iron steaks
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 pint cherry tomato
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Heat grill to high. Clean and lightly oil hot grates. Season steaks with salt and pepper and cook 3 to 4 minutes per side for medium-rare. Transfer steaks to a plate, tent with foil, and let rest.
                                                                  • Meanwhile, place a double layer of foil or a grill topper on grill. Top with tomatoes and scallions; drizzle with oil. Grill until tender and lightly charred, 6 to 8 minutes. Transfer vegetables to a bowl, toss with vinegar, and season with salt and pepper. Top steaks with vegetables.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  For daily cooking, I'm always reaching for the same spices: salt, pepper, onion and garlic powder, and paprika. I determined the proportions I generally used and came up with this seasoning salt to use "everyday." It goes on almost everything, and doesn't have any specific spice or any herb that ties it to a particular dish or ethnic cuisine.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup salt
                                                                  • Yes No 1 cup onion powder
                                                                  • Yes No 1/2 cup white pepper
                                                                  • Yes No 1/2 cup garlic powder
                                                                  • Yes No 1/2 cup paprika
                                                                  • Combine all ingredients and store in an airtight container, in a cool dark place for up to 6 months.
                                                                  • Making this up yourself is not only easy, but it's a fraction of the price of store-bought spice blends!
                                                                  • Uses
                                                                  • This is an everyday seasoning that goes with almost everything savory--no spices or herbs to slant it toward one type of cuisine or another. I use this so often I make it up in large batches.As with all seasoning and spice blends, you may reduce the amount of pepper if you prefer a milder flavor.
                                                                  • This everyday seasoning salt can also be used as a flavor enhancer on already cooked food. Sprinkle some on freshly cooked vegetables, a steak, rice, salad, cottage cheese or whatever you choose. The uses are endless - use it before, during, and after cooking to add great flavor with little effort!
                                                                  • Storing
                                                                  • As with all the seasoning blends I will write about (this is the first of six), these do not contain any "anti-caking" agents so the seasonings may tend to stick together. To help prevent this keep the spices in a tightly capped jar or zip-style bag in a cool, dark place, or store in the refrigerator. Never keep your spices (or herbs) on a shelf above your stove, or close to your stove. The heat and moisture will cause the flavor to dissipate, and spices will tend to "clump" even quicker.
                                                                  • While a cool, dark pantry will help keep the seasonings free flowing and fresh, if clumping does occur, simply shake the seasoning aggressively and/or bang container on countertop. For those times when simply shaking the container does not work, remove the cap and use a spoon or fork to stir and break up the seasoning. Warm, humid temperatures tend to accelerate the “clumping” affect of the all-natural ingredients.
                                                                  • Bonus Tip: Make up this spice blend in large batches, transfer to attractive jars and place jars in a basket, and give as gifts. So easy, inexpensive, and always appreciated. I will be presenting a total of six different spice blends for about.com. Making up all the blends, and putting one of each in a basket with a label makes a wonderful gift that your friends will enjoy all year. And this "gourmet variety" of spices will cost less that a bottle of wine or a bunch of flowers! The six blends will all be on about.com in plenty of time for holiday gift-making.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend

                                                                  This decadent triple-layer dessert takes its name from German?s Sweet Chocolate, a product that?s not German at all: the versatile baking chocolate was created by an American baker named Samuel German in 1852. The origins of the cake were detailed by Nick Malgieri in "American Beauty," an article in SAVEUR?s December 2009 issue.

                                                                  Ingredients
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 3/4 cup unsalted butter
                                                                  • Yes No 2 1/2 tsp vanilla extract
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 1 1/2 cup coarsely chopped pecan
                                                                  • Yes No 1 7 oz sweetened shredded coconut
                                                                  • Yes No 4 oz german's sweet chocolate
                                                                  • Yes No 2 oz unsweetened chocolate
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 4 large egg white
                                                                  • Combine 1 1/2 cups sugar, 3/4 cup butter, 1 1/2 tsp. vanilla, 4 egg yolks, and evaporated milk in a 2-qt. pan over medium heat. Bring to a simmer; cook until thick, 12 minutes. Strain through a sieve into a bowl; stir in pecans and coconut; chill frosting until firm.
                                                                  • Heat oven to 350°. Grease three 9" round cake pans with butter; line bottoms with parchment circles. Grease parchment; set aside. Put chocolates into a small bowl; pour in 1/2 cup boiling water; let sit for 1 minute. Stir until smooth; set aside. In another bowl, whisk flour, baking soda, and salt; set aside.
                                                                  • In a standing mixer, beat 1 1/4 cups sugar and remaining butter until fluffy; add remaining egg yolks one at a time. Add chocolate mixture and remaining vanilla; beat until smooth. On low speed, alternately add flour mixture and buttermilk until just combined; set batter aside.
                                                                  • Meanwhile, whip egg whites to soft peaks. Add remaining sugar; whip to stiff peaks. Fold egg whites into batter; divide between pans and smooth batter. Bake until cakes are set, 25–30 minutes. Let cakes cool; frost the top of each cake and assemble, leaving the sides bare.
                                                                  • SERVES 14 – 16
                                                                  Cuisine:YesNogerman
                                                                  Yields: 15
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 32 jumbo, 4 lb shrimp
                                                                  • In a bowl, whisk the sambal oelek with the lemon juice, lime juice, orange juice and oregano. Whisk in the 1/2 cup of olive oil and season with salt and pepper.
                                                                  • Light a grill or preheat a grill pan. Brush the shrimp with oil and season with salt and pepper. Grill the shrimp over moderate heat, turning once, until cooked through, about 8 minutes. Transfer the shrimp to plates and spoon the dressing on top. Serve.
                                                                  Yields: 8first-course servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  We love the icing-and-candy embellishments on these gingerbread people, but the cookies are just as charming when decorated more minimally from head to crumbly toe. Cut details (like a heart, or eyes, or clothing) from the dough scraps. Well-wrapped, the dough can be frozen up to one month. Let soften slightly before rolling. This recipe appears on the Martha Stewart Makes Cookies app for iPad.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 cup firmly packed dark brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup unsulfured molasses
                                                                  • Yes No 2 1/4 tsp cinnamon, ground
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No miniature sanding sugar and candies
                                                                  • Beat butter and brown sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add egg; mix well. Beat in molasses, cinnamon, ginger, allspice, baking soda, and salt. Reduce speed to low, and add flour, 1 cup at a time, mixing until incorporated.
                                                                  • Divide dough into quarters; shape into disks and wrap in plastic. Chill until firm, about 3 hours.
                                                                  • Preheat oven to 375 degrees with racks in upper and lower thirds. On a lightly floured work surface, roll out 1 disk of dough to 1/8-inch thickness. Cut out cookies, rolling out any scraps and additional disks as needed until you have about 24 people. Transfer to parchment-lined baking sheets, spacing 1 inch apart. With remaining dough, cut out additional shapes to make clothes, jewelry, and hair as desired. Dress cookies, then chill 20 minutes.
                                                                  • Bake cookies 2 sheets at a time, 7 minutes; rotate sheets top to bottom and front to back, and continue baking until cookies are firm when touched, 6 to 8 minutes more. Let cool on sheets 5 minutes. Transfer to wire racks; let cool completely. Decorate cookies as desired.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    decorate

                                                                  This tomato sauce recipe is by far the best tomato sauce recipe I have ever made. It may be a little more fiddly than some but the results are worth it; a thick chunky deep-flavored sauce. The richness of the finished sauce makes it perfect for freezing and the sauce makes a perfect base for soups (by simply adding a good stock), or a fabulous sauce for pasta, grilled meats and fish. The sauce when sieved thoroughly gives a silky tomato coulis. If you don't have super-fresh tomatoes then use canned, they work very well.

                                                                  Ingredients
                                                                  • Yes No 1 medium celery rib
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 10 oz, 750g lb fresh tomatoes, skin on
                                                                  • Yes No 1 handful, large cup flat leaf parsley
                                                                  • Yes No 1 handful, large cup basil
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • This tomato sauce recipe makes 1½lbs/ 700g of finished sauce. Chop the celery, carrot, onion and garlic into tiny pieces (1/8 inch/ 3mm), roughly all the same size. Place the tomato pieces in a large casserole. Place the carrot, then the celery, the onion, garlic and finally the herbs on the top. Pour the olive oil over and cook for 1 hour, on a medium heat without stirring but just shaking the pan to prevent it from sticking. Put the contents through a food mill, (or if you don't have one use a food processor but do not over blend, the sauce should be thick and quite chunky and you should should be able to see tiny bits of the vegetables within the thick sauce). Add the butter and further reduce the sauce until it has thickened slightly, about 10 minutes. Leave to cool. Freeze in small batches as the sauce is concentrated.
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    freeze

                                                                  Sip a bit of fall any time of year with this apple- and maple-flavored brandy drink. What to buy: We like Sortilège maple liqueur for its smooth and not-too-sweet blending of Canadian whisky and maple syrup. This recipe was featured as part of our Thanksgiving for Six menu.

                                                                  Ingredients
                                                                  • Yes No 2 oz maple liqueur
                                                                  • Yes No 1 oz apple brandy
                                                                  • Yes No 1/4 oz lemon juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz sparkling apple cider
                                                                  • Combine liqueur, brandy, and lemon juice in a cocktail shaker filled with ice and shake vigorously.
                                                                  • Pour everything, including the ice, into an 8-ounce rocks glass, top with sparkling cider, and gently stir to combine.
                                                                  Cuisine:YesNocanadian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir

                                                                  Distillers endearingly refer to the liquor lost to evaporation during the aging process as the “angel’s share.” We first heard this term used by a small-batch bourbon maker a few years ago, thus it seemed a fitting name for this bourbon cocktail. What to buy: Belvoir Elderflower Pressé is a refreshing combination of elderflower, lemon, and lightly carbonated water and can be found at specialty food markets and online.

                                                                  Ingredients
                                                                  • Yes No 5 oz belvoir elderflower pressé
                                                                  • Yes No 1 oz bourbon
                                                                  • Yes No crushed ice
                                                                  • Combine pressé and bourbon over ice in a highball glass, stir, and serve.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The nutty topping on this pecan cheesecake pie adds a nice crunch to the characteristic creaminess of this popular dessert.

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated piecrusts
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup chopped pecan
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
                                                                  • Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
                                                                  • Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
                                                                  • Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No pinch saffron
                                                                  • Yes No 3/4 cup clam juice
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 1/2 cup albariño
                                                                  • Yes No 3 dozen littleneck clam
                                                                  • Yes No salt and pepper
                                                                  • Yes No crusty bread
                                                                  • In a glass measuring cup, crumble the saffron threads into the fish stock and let stand for 10 minutes.
                                                                  • In a large pot, heat the olive oil. Add the minced garlic and diced onion and cook over moderately high heat, stirring, until the vegetables are softened, about 4 minutes. Stir in the flour until incorporated. Add the saffron-infused fish stock and Albariño and bring to a simmer, stirring, until thickened. Add the clams, cover and cook, shaking the pot, until the clams open, about 6 minutes. Discard any clams that do not open. Spoon the clams into bowls. Season the Albariño sauce with salt and pepper, pour it over the clams and serve them with crusty bread.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Recipe courtesy of Chef G. Garvin

                                                                  Ingredients
                                                                  • Yes No 4 lb center beef tenderloin roast
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp garvin's seasoned salt
                                                                  • Using a small paring knife, cut eight very small slits in the tenderloin just wide enough to slide one clove of garlic into each slit.
                                                                  • Rub the meat with the oil then season with whole tenderloin with the seasoned salt, kosher salt, and pepper. Use 100% cotton kitchen string to tie the roast at 2-inch intervals for even cooking.
                                                                  • Arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place tenderloin roast on a grill rack over the drip pan. Cover; grill for 1 to 1-1/4 hours or until an instant-read thermometer inserted into the thickest part of the roast reads 135°F for medium rare. Remove meat from the grill. Cover with foil and let stand for 15 minutes. Remove string; slice and serve.
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  Enjoy soup in the summertime by making this satisfying chowder with the season's produce. Top with cheese and bacon for kid appeal.

                                                                  Ingredients
                                                                  • Yes No 2 slice applewood smoked bacon
                                                                  • Yes No 3/4 cup sliced scallion
                                                                  • Yes No 1/4 cup chopped celery
                                                                  • Yes No 1 lb yellow summer squash
                                                                  • Yes No 1 lb frozen white and yellow baby corn kernels
                                                                  • Yes No 2 1/4 cup 1% low-fat milk
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 1 oz cup shredded extra sharp cheddar cheese
                                                                  • Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
                                                                  • Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood
                                                                  Ingredients
                                                                  • Yes No 9 oz amber rum
                                                                  • Yes No 6 oz pineapple juice
                                                                  • Yes No 4 oz lime juice
                                                                  • Yes No 5 oz champagne
                                                                  • Yes No 12 raspberry
                                                                  • Yes No 12 lime wheels
                                                                  • In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour.
                                                                  • Stir the punch and strain it into a punch bowl. Add the Raspberry Ice. Pour in the chilled Champagne and stir once. Garnish the punch with the raspberries and lime wheels. Serve in small rocks glasses or tea cups.
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 30 min., Bake 23 min., Cool: 50 min.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 cup canola oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 1/2 tsp vanilla extract
                                                                  • Yes No 1 8 oz crushed pineapple in juice (canned)
                                                                  • Yes No 2 1 cup large carrot
                                                                  • Yes No 1 cup golden raisin
                                                                  • Preheat oven to 350°. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes).
                                                                  • Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.
                                                                  • Whisk together sugar, canola oil, eggs, and vanilla extract; fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into lightly greased muffin pans, filling two-thirds full.
                                                                  • Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans to wire rack, and cool completely (about 30 minutes).
                                                                  • Note: Muffins may be made ahead and frozen in a zip-top plastic freezer bag up to 1 month, if desired. Remove from bag, and let thaw at room temperature.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12muffins
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No smoked streaky bacon
                                                                  • Yes No 1 tbsp 1 tablespoon fennel seeds, bashed
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 good eating apples
                                                                  • Yes No cabbage
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No balsamic vinegar
                                                                  • Yes No knob a of butter
                                                                  • Yes No a of fresh flat parsley leaves
                                                                  • Pour a good lug of olive oil into a saucepan, get it hot and add the bacon and fennel seeds. Cook until golden then add the onion and continue to cook, with the lid on, for a few more minutes until golden and sticky. Add the apple, followed by the cabbage chunks, salt and pepper and the vinegar, and stir everything together well. Put the lid back on and continue to cook on a low heat for an hour, checking and stirring every so often. You will end up with a gorgeously sticky-sweet cabbage dish that you’ll want to eat immediately, straight out of the pan! Or, if you can wait long enough, scoop it into a serving dish, pop the butter on top and sprinkle over the parsley.• from Cook With Jamie
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This red pepper cream sauce is just the sauce for a mild fish dish, a quiche, or similar recipe.

                                                                  Ingredients
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 1 inch scallion
                                                                  • Yes No dash cayenne pepper, ground
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Roast red pepper over open flame of gas stove or under broiler, turning frequently to char thoroughly. Immediately put in a food storage bag to steam and loosen skin. Meanwhile, melt butter in a saucepan over medium-low heat. Add green onions and sauté for 1 minute. Peel pepper and remove seeds and membranes. Chop and add to the green onions in saucepan. Add 1/4 cup chicken broth and simmer for 3 minutes. Remove from heat and let cool slightly. Add mixture to the blender, along with the ground hot pepper; blend until well pureed. Rinse out saucepan. Strain red pepper mixture through a sieve into the saucepan. Add cream and tomato paste. Whisk over low heat until thoroughly heated. Add salt and pepper to taste. If desired, serve in a small dish with a garnish of thinly sliced red bell pepper, cilantro, or parsley sprigs. Serve with quiche, as a garnish for cream soup, or with mild white baked or broiled fish. A very tasty sauce with many uses. Makes about 1 scant cup. Egg Sauce Pizza Sauce Herb Butter with Rosemary Hollandaise Sauce Remoulade Sauce Garlic Butter Spicy Cheese Sauce Cheese Sauce with Mustard and Garlic Easy Cheese Sauce Cheddar Cheese Sauce Bechamel Sauce with Variations Chardonnay Cream Sauce Cucumber Cream Sauce Barbecue Sauce Recipes Savory Sauce Recipes Sauce Recipe Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 5 lb sweet potato
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 3 large jalapeño chili pepper
                                                                  • Yes No 2 8 oz cup shredded monterey jack cheese
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Bake potatoes at 400° on oven rack 1 hour or until soft. Cool; remove skins.
                                                                  • Place potatoes in a large bowl; add butter. Beat potatoes at medium speed with an electric mixer until mashed. Stir in jalapeños, 1 cup cheese, salt, and pepper.
                                                                  • Spoon mixture into a lightly greased 9- x 13-inch or 3-quart shallow baking dish; sprinkle remaining 1 cup cheese over top. Bake at 400° for 30 minutes or until the edges are bubbly and the cheese is melted.
                                                                  • Heat broiler. Broil casserole 3 minutes or until cheese is golden and crispy.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    broil

                                                                  Dumplings resemble the shape of gold ingots, a form of currency once used in China. They symbolize fortune and wealth for the coming year, and eating them on New Year's has become tradition in Northern China.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chicken broth
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tbsp chinese rice wine
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 2 cup diced scallion
                                                                  • Yes No 1 tbsp chopped ginger
                                                                  • Yes No 40 wonton wrappers
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No crushed red chili pepper
                                                                  • Yes No scallion
                                                                  • Make filling: Combine broth, soy sauce, rice wine, sugar, and salt in a medium bowl until sugar is dissolved. Vigorously stir liquid into the pork using a fork or chopsticks until the mixture becomes a smooth paste. Stir in sesame oil, then stir in the chopped scallions and ginger. Use the filling immediately, or wrap and chill until ready to use.
                                                                  • Make dumplings: Line a large baking sheet with paper towels and lightly dust with flour. Fill a small bowl with water for brushing.
                                                                  • Put 2 wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound 2 level teaspoons filling in center of each wrapper. Fold in half (into half-moons) and pinch edges tightly to seal. Make 38 more dumplings in same manner.
                                                                  • Cook dumplings in a large pot of boiling water until dumplings float and filling is just cooked, 3 to 5 minutes per batch. Transfer with a slotted spoon to a platter. Keep warm, covered. Sprinkle with scallions before serving.
                                                                  • While dumplings are cooking, stir together vinegar, soy sauce, and divide into 8 small dishes, allowing individuals to season with red pepper flakes.
                                                                  • Make ahead: *Filling can be made 1 day ahead and kept chilled, covered. *Dumplings can be formed 1 day ahead. Chill in 1 layer, not touching, on lined baking sheet, loosely but completely covered with plastic wrap. *Dumplings can also be frozen 1 week; freeze in 1 layer on a plastic-wrapped tray until hardened, then transfer to a sealable plastic bag. (Do not thaw if frozen)
                                                                  Cuisine:YesNochinese
                                                                  Yields: 8
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    sealable plastic bag

                                                                  Prep: 12 minutes; Cook: 15 minutes. Baked to Perfection: To make our pizza, we used Fabulous Flats for the crust and baked it in a 500° oven on the bottom rack to make it crispy.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 6 oz cup wild mushroom mix
                                                                  • Yes No prebaked pizza crust
                                                                  • Yes No 1 6 oz small acorn squash
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/3 1 1/2 oz cup grated smoked gouda
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Coat a foil-lined shallow aluminum baking sheet with cooking spray; arrange sliced wild mushroom mix on sheet. Bake at 500° until water from mushrooms has evaporated, stirring occasionally (about 5 minutes). Place a prebaked pizza crust on a shallow baking pan. Thinly slice acorn squash; arrange evenly over crust. Brush squash with olive oil; spoon mushrooms over squash. Sprinkle with smoked Gouda and chopped fresh sage. Bake 10 minutes or until top is golden brown and squash is tender. Cut into 8 slices; serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No four 6 oz, 1 inch thick tuna steak
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No salt
                                                                  • Yes No 2 tsp coriander seed
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 fresh lemongrass stalks, bottom two thirds of tender inner bulbs only
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No 1 long cayenne pepper, ground
                                                                  • Yes No 1/2 lb snow peas
                                                                  • Light a grill. Brush the tuna steaks with oil and season with salt. Mix the coriander seeds with the peppercorns and press them onto both sides of the tuna steaks.
                                                                  • In a small bowl, combine the vegetable oil with the lime juice, lemongrass, fish sauce, cilantro and chile.
                                                                  • In a medium saucepan, steam the snow peas over 1/2 inch of boiling water, covered, until bright green and crisp-tender, about 2 minutes. Drain the snow peas, refresh under cold water and pat dry. Transfer to a bowl.
                                                                  • Grill the tuna steaks over a hot fire, turning once, until lightly charred outside and rare in the center, about 2 minutes per side. Transfer to a cutting board.
                                                                  • Cut the tuna steaks into thick slices and arrange on 4 plates. Toss the snow peas with 2 tablespoons of the dressing and spoon alongside the tuna. Pass the extra dressing at the table to drizzle on the fish.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  Ingredients
                                                                  • Yes No 2 oz dried morels
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No one 3 1/4 lb beef tenderloin roast
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 1 1/4 cup heavy whipping cream
                                                                  • Preheat the oven to 375°. In a large heatproof bowl, soak the morels in the boiling water until softened, 20 minutes. Reserving the soaking liquid, rub the morels under running water to remove any grit; coarsely chop any large ones.
                                                                  • Season the roast with salt and pepper. In a very large ovenproof skillet, melt 2 tablespoons of the butter in the oil. Add the roast and brown over moderately high heat on 3 sides, about 4 minutes per side. Turn the roast on the fourth side and roast for about 35 minutes, or until an instant-read thermometer inserted in the center of the roast registers 125° for rare. Transfer the roast to a carving board and cover loosely with foil. Let rest for 10 minutes.
                                                                  • Discard any fat from the skillet and set the pan over high heat. Slowly pour in the mushroom liquid, stopping when you reach the grit. Boil the liquid, scraping up the browned bits on the bottom of the skillet, until it reduces to 1/2 cup, about 3 minutes. Strain the liquid through a fine sieve set over a bowl.
                                                                  • Wipe out the skillet and add the remaining 1 tablespoon of butter. Add the shallots and cook over moderate heat until softened, about 4 minutes. Stir in the morels. Add the heavy cream and the reserved mushroom liquid and simmer over moderate heat until the sauce is thickened, about 7 minutes. Season with salt and pepper. Slice the roast 1/2 inch thick and serve with the sauce.
                                                                  Yields: 6
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Cinnamon-Pecan Buns
                                                                   1 h 10 m

                                                                  The soft and sticky dough for these baking powder-boosted sweet buns—made without butter or oil—gets its richness from pureed cottage cheese. Don't worry that the cut dough spirals look a little lost in the springform pan; as they bake, they rise and puff into a perfect round of pull-apart buns.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 cup pecan
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 cup cottage cheese
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 tsp finely grated orange zest
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Preheat the oven to 350°. Brush the bottom and side of a 10-inch springform pan with half of the melted butter.
                                                                  • In a food processor, combine the pecans with the brown sugar, cinnamon and kosher salt; pulse until the nuts are almost finely ground. Transfer the mixture to a bowl and sprinkle a scant 3/4 cup over the bottom of the prepared pan. Wipe out the food processor.
                                                                  • Add the cottage cheese, buttermilk, egg yolk, granulated sugar, vanilla and orange zest to the processor and puree until smooth. In a medium bowl, combine the 2 1/4 cups of flour with the baking powder, baking soda and fine salt; whisk to mix. Add the flour mixture to the processor and pulse just until the dough comes together; it will be quite soft and sticky.
                                                                  • Turn the dough out onto a lightly floured work surface and gather it into a smooth ball. Roll out the dough to an 11-by-16-inch rectangle, flouring the work surface as necessary. Brush the dough with the remaining melted butter, leaving a 1/2-inch border all around. Sprinkle on the remaining pecan-sugar mixture.
                                                                  • Working from a long side, roll the dough into a tight cylinder and cut it into 1-inch slices. Arrange the slices cut side up in the prepared pan. Bake the buns in the middle of the oven for about 25 minutes, until lightly browned on top and slightly firm to the touch. Transfer the pan to a rack and let cool for 5 minutes. Run a knife around the inside of the pan to loosen the buns. Remove the springform ring. Invert the buns onto a plate and carefully remove the bottom of the pan. If any of the pecan mixture sticks to the pan, simply scrape it onto the buns. Serve warm.
                                                                  Yields: 15buns
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup heavy whipping cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup dark brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 oz milk chocolate
                                                                  • Yes No 2 tbsp pure vanilla extract
                                                                  • Yes No 9 large egg yolk
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Preheat the oven to 300°. In a medium saucepan, combine the cream, milk, brown sugar and salt. Cook over moderate heat, stirring, until the sugar melts and small bubbles appear around the rim. Remove from the heat and whisk in the chocolate until melted. Add the vanilla. In a medium bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture, then strain the custard through a fine sieve into a bowl.
                                                                  • Set eight 1/2-cup ramekins in a roasting pan. Pour the custard into the ramekins and add enough hot water to the pan to reach halfway up the sides of the ramekins. Cover with foil and bake for 35 to 40 minutes, or until the crème brûlées are set but still slightly jiggly in the center. Uncover and let cool in the pan. Refrigerate until very cold and firm, at least 5 hours.
                                                                  • Set the ramekins in the freezer for 20 minutes, until icy cold. Preheat the broiler and position a rack 6 inches from the heat. Place 4 of the ramekins in a baking pan and fill it with ice. Sprinkle about 2 teaspoons of granulated sugar evenly over each crème brûlée and broil for about 1 minute, until the tops are caramelized. Remove the crème brûlées from the ice water and refrigerate just until chilled, about 15 minutes. Repeat with the remaining crème brûlées. Alternatively, caramelize the sugar with a propane or brûlée torch. Top the crème brûlées with the caramel corn and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 8 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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