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                                                                  Ingredients
                                                                  • Yes No ten 3 to 4 inch wide portobello mushroom caps, black
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 oz gruyère cheese
                                                                  • Yes No 3 oz muenster
                                                                  • Yes No 3 oz mozzarella cheese
                                                                  • Yes No 3 oz manchego
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Preheat the oven to 375°. Brush the mushroom caps on both sides with olive oil and season with salt and pepper. Place on a large rimmed baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up.
                                                                  • In a large bowl, combine the cheeses with the lemon zest, basil, three-fourths of the minced garlic and 1 tablespoon of the olive oil. Season the cheese filling with salt and pepper. Mound the stuffing onto the mushroom caps. Bake the stuffed mushrooms until the cheese is melted, about 5 minutes.
                                                                  • Preheat the broiler. Meanwhile, in a small bowl, mix the panko and parsley with the remaining minced garlic and 2 tablespoons of olive oil. Sprinkle the panko mixture over the mushrooms and broil 4 inches from the heat until browned, about 2 minutes. Serve right away.
                                                                  Cuisine:YesNonew zealand
                                                                  Yields: 10
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Fugazza is a delicious foccacia-like pizza popular in South America. Fugazza has a soft airy crust, perfect for soaking up olive oil, and does not have tomato sauce or much cheese. Fugazza is most often topped with sweet cooked onions. Fugazza is easy to make. The dough is just pressed into the pan - no need to roll it out. The onions are sautéed in olive oil to soften and sweeten them. Artichoke hearts, olives (black and green), pimento, thinly sliced ham, herbs, parmesan are frequent additional toppings. Use a pizza stone or a perforated pizza pan if you have them, but a regular baking sheet will work fine.

                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 2 tsp yeast
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3 large onion
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/3 cup sliced pimiento
                                                                  • Yes No 1/2 cup olive
                                                                  • Yes No 1/3 cup grated parmesan chese
                                                                  • Yes No coarse salt
                                                                  • Sprinkle the yeast over 1 cup of the water. Add the flour, salt and olive oil to large bowl or in the bowl of a standing mixer, and whisk together. Gradually stir in the water with the yeast. Stir in another 3/4 cups water and knead dough (with dough hook or by hand), adding more water if dough is too dry. Knead dough until it is very smooth, about 5 minutes in the standing mixer or 10 minutes by hand. Dough will be soft and slightly sticky. Place dough in a oiled bowl and cover loosely. Let dough rise until double in size. Slice the onions into thin rings. Heat 1/4 cup olive oil in a large skillet and cook onions and pimentos over medium-low heat until the onions are soft and turning golden, about 10 minutes. Remove from heat and let cool. Preheat oven to 425 degrees. Lightly oil a large rectangular baking pan (about 18" by 12"). Punch down the pizza dough and stretch it gently to fit the baking pan, pressing it into the corners. Brush the dough lightly with olive oil. Spread the cooked onions over the top of the dough. Cut the olives into quarters and scatter them over the onions. Sprinkle the pizza with the grated parmesan and some coarse salt. Place the pizza into the preheated oven and bake until the pizza crust appears golden and crispy. Cut pizza into rectangles, and serve hot or at room temperature.
                                                                  Cuisine:YesNosouth american
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 stick unsalted butter
                                                                  • Yes No 3 cup quick cooking rolled oats
                                                                  • Yes No 2 1/4 cup golden brown sugar
                                                                  • Yes No one 16 oz, 1 1/2 cup dulce de leche
                                                                  • Yes No 1 1/2 cup semisweet chocolate chip
                                                                  • Yes No 3/4 cup chopped pecan
                                                                  • Preheat the oven to 350°. Butter a 9-by-13-inch metal baking pan. In a large bowl, whisk 3 cups of the flour with the baking soda and salt. Add the butter, oats and brown sugar and mix until combined. In a small bowl, mix the dulce de leche with the remaining 3 tablespoons of flour.
                                                                  • Pat half of the oat mixture into the baking pan. Bake for 15 minutes. Scatter half of the chocolate chips and pecans over the crust. Dollop half of the dulce de leche mixture on top. Crumble the remaining oat mixture evenly into the pan. Cover with the remaining chocolate chips, pecans and dulce de leche. Bake for about 35 minutes, or until the edges are set. Let stand uncovered at room temperature overnight. Cut the carmelitas into bars and serve.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 24bars
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Some make their own dry jerk seasoning rub, but we found the Jamican jerk seasoning by Spice Islands to be a great substitute and time-saver. Don't let the ingredient list intimidate you, many of the items are already in your pantry.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 2 tbsp allspice, ground
                                                                  • Yes No 2 tsp thyme leaves, dried
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 1/2 tsp grated ginger
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 habanero chili pepper
                                                                  • Yes No 12 2 oz turkey cutlets
                                                                  • Yes No 1 1/2 tsp jamaican jerk seasoning
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No cranberry habanero salsa
                                                                  • To prepare marinade, combine first 17 ingredients in a blender or food processor, and process until mixture forms a paste; divide mixture in half, reserving 1/4 cup for another use.
                                                                  • To prepare turkey, combine 1/4 cup marinade, cutlets, and jerk seasoning in a zip-top plastic bag; seal and toss well to coat. Marinate in refrigerator 4 hours or overnight, turning bag occasionally.
                                                                  • Remove cutlets from bag, and discard marinade. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 cutlets, and sauté for 1 minute on each side or until done. Repeat procedure with the remaining oil and cutlets. Serve with Cranberry-Habanero Salsa.
                                                                  • Note: Try leftover marinade on chicken, pork, or shrimp.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 4servings (serving size: 3 cutlets and 1/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 cup yellow onion
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1/4 cup goat cheese (chèvre)
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 4 oz smoked salmon
                                                                  • Yes No 1 frozen puff pastry
                                                                  • Yes No 1/4 red onion, very
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Melt butter with olive oil in a large skillet over medium-low heat. Add yellow onion, and cook 20 minutes or until golden. Let cool slightly.
                                                                  • Whisk together sour cream, goat cheese, eggs, and 3/4 teaspoon pepper. Stir in yellow onion and hot-smoked salmon. (If using coldsmoked salmon, do not add at this time.)
                                                                  • Unfold the puff pastry on a parchmentor nonstick foil-lined baking sheet. Roll evenly to remove wrinkles. Fold over edges 1/2 inch, and press lightly to form a raised crust. Sprinkle with remaining 3/4 teaspoon pepper. Spread onion mixture evenly over the pastry, leaving a border of about 1/2 inch. Top with sliced red onion and half of the green onions. Bake at 425° for 20 minutes or until the pastry is golden. (If using cold-smoked salmon, cut into strips, and place on top of tart after baking.) Sprinkle with remaining green onions. Serve warm or at room temperature.
                                                                  • The case for wine: Aside from his duties as CEO and president of Carnival Cruise Lines, Bob Dickinson pursues his passion for wine. Evidence? His wine cellar contains more than 22,000 bottles, making it one of the country's largest private collections. As founder of the Presidential Wine Club, Bob insists that good wine be fun and accessible. Bob's recommendations: J. Lohr Riverstone Chardonnay; Beringer Private Reserve Chardonnay; Kongsgaard Chardonnay.
                                                                  Yields: 6appetizer servings or 4 brunch servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    president
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    President

                                                                  Leave green beans whole for a restaurant-caliber look. Or try this recipe with other vegetables, such as steamed carrots or fresh asparagus. This dish is a good example of how you should consider grams of fat as well as the percentage of calories from fat, which here is more than 30%. Yet the 1.9 grams of fat in the recipe is low.

                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/2 tsp stone ground mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Steam green beans, covered, 5 minutes or until crisp-tender. Remove from steamer; toss with remaining ingredients.
                                                                  Yields: 4servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover

                                                                  Prep: 20 min., Cook: 6 min., Bake: 6 min.

                                                                  Ingredients
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup light beer
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 coarse tsp kosher salt
                                                                  • Cut onion into 1/4-inch-thick slices, and separate into rings. Select largest 12 rings, reserving remaining onion slices for another use.
                                                                  • Whisk together buttermilk, beer, and egg white in a small bowl until blended.
                                                                  • Dredge onion rings in flour; dip into buttermilk mixture, coating well. Dredge again in flour, and place on a baking sheet.
                                                                  • Heat 2 tsp. oil in a 10-inch skillet over medium-high heat. Tilt pan to coat bottom of skillet. Add 4 onion rings to skillet, and cook 1 minute on each side or until golden. Wipe skillet clean. Repeat procedure twice with remaining onion rings and oil. Place fried onion rings on an aluminum foil-lined baking sheet coated with cooking spray.
                                                                  • Bake at 400° for 3 minutes. Turn onion rings, and bake 3 more minutes. Remove from oven, and sprinkle with salt. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3servings (serving size: 4 onion rings)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/4 cup currant
                                                                  • Yes No 1/4 cup minced lemon
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 lb spinach
                                                                  • Yes No 1/2 tsp grated nutmeg, ground
                                                                  • Yes No salt
                                                                  • In a 14- to 15-inch wok or 6- to 8-quart pan over high heat, stir butter, currants, lemon, and sugar until lemon is tinged with brown, about 3 minutes. Scrape into a bowl.
                                                                  • Add spinach leaves and nutmeg to wok. Stir often over high heat until spinach is wilted and browned bits in pan are released, 2 to 3 minutes. Stir in currant mixture and salt to taste. Pour into a bowl.
                                                                  Yields: 1 ½cups; 4 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour

                                                                  The traditional way to prepare Polish pecan cookies -- ciastka kruche z orzechami -- is by enveloping a pecan half in the fragile dough. My family took a shortcut by adding ground pecans to the dough and forming it into crescent shapes. They usually were made only at Christmas becaue they were time consuming and pecans were (and still are!) so expensive, thus we called them "Christmas crescents." I've taken a further shortcut by scooping the dough and tamping it down. The crescents have become full moons! They are similar to Russian tea cakes, snowballs and Mexican wedding cookies.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb butter
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup diced pecan
                                                                  • Yes No powdered sugar
                                                                  • Heat oven to 325 degrees. Cream butter and add sugar, vanilla and water. Mix together flour and salt, and add to creamed mixture, combining thoroughly. Add pecans until completely incorporated. Scoop onto ungreased baking sheets and tamp down with a glass dipped in confectioners' sugar. OR, form walnut-size pieces of dough into crescent shapes. Bake 20 minutes. While still warm, roll in confectioners' sugar. When cookies are thoroughly cool, roll in confectioners' sugar again and store in an airtight container. These will keep several weeks.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 12pecan cookies
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No rock salt
                                                                  • Yes No 2 1/2 dozen oysters in their shells, and, the deeper bottom shell
                                                                  • Preheat the oven to 400°. Spread a 1/2-inch-thick layer of rock salt on a large baking sheet and across the bottoms of 6 large plates.
                                                                  • Arrange the reserved oyster shells on the baking sheet. Put 1 oyster in each shell and top with 2 to 3 tablespoons of the sauce, spreading the sauce evenly out to the edge of the shell to completely cover the oyster. (Alternatively, transfer the sauce to a pastry bag fitted with a plain tip and pipe the sauce over the oysters.)
                                                                  • Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
                                                                  • Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  All the green salads we had while growing up were dressed with my mother's vinaigrette. My dad thought it was the best there ever was. Make it in a jar with a lid, and store it in the refrigerator. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp golden brown sugar
                                                                  • Yes No 3/4 tsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp worcestershire sauce
                                                                  • Yes No 2 1/2 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
                                                                  • Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.
                                                                  Yields: 1cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    emulsify

                                                                  Beef burgers are great, but every once in a while you might want something different to throw on the grill. Try this lamb burger: meaty and juicy, with loads of aromatic spices, and topped with a cooling Cucumber and Cumin Yogurt Relish that beats ketchup any day. Read more about grilling.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 1/4 cup minced white onion
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 2 tsp diced mint
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 hamburger bun
                                                                  • Yes No cucumber and cumin yogurt relish
                                                                  • Combine all of the ingredients except the bread and relish in a large bowl and mix until evenly incorporated. Form into 4 patties.
                                                                  • Heat a grill pan or outdoor grill to medium (about 350°F to 450°F). Once the grill is hot, cook the burgers about 10 minutes per side, or until the juices run clear and the patties are firm to the touch.
                                                                  • Place the lamb burgers on the buns, top with relish, and serve.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 4(4-ounce) burgers
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 thick, 1/16 inch granny smith apple, and on a mandoline
                                                                  • Yes No 4 belgian endive
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup water
                                                                  • Carefully tuck 6 apple slices between the leaves in each endive half. In a large skillet, melt the butter in the oil over high heat. Add the endives, cut sides down, and cook over moderate heat until nicely browned, about 6 minutes. Carefully turn the endives. Season with salt and pepper and add the water to the skillet. Cover and simmer over low heat until the endives are tender, 12 to 15 minutes. Uncover and cook until the liquid has evaporated. Serve hot.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  For this recipe, we used 3/4-cup paper baking molds for panettone (by Novacart; $0.25 each; surlatable.com ).

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 cup brewed coffee
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 cup espresso powder
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 6 chunk oz semisweet chocolate
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No coffee bean
                                                                  • Preheat oven to 350°. In a bowl with a mixer, beat sugar, buttermilk, coffee, oil, eggs, salt, and vanilla on medium speed until well blended.
                                                                  • Whisk together flour, 1/2 cup cocoa powder, espresso powder, baking soda, and baking powder in a bowl to blend. Gradually add to wet mixture; beat on medium speed until smooth, scraping down sides as necessary. Stir in semisweet chocolate chunks.
                                                                  • Set baking molds on a rimmed baking pan and fill each about two-thirds full. Bake until a toothpick inserted in centers (avoid chocolate chunks) comes out clean, about 27 minutes. Cool cakes completely on a rack.
                                                                  • Melt bittersweet chocolate with cream in a small saucepan over very low heat and stir with a rubber spatula until smooth and blended. Remove from heat and let cool until thick but still spreadable, about 40 minutes. Spread on cakes. Top each cake with a few coffee beans and dust with cocoa. Let frosting firm up completely before serving, at least 30 minutes.
                                                                  • Note: Nutritional analysis is per cake.
                                                                  Yields: 12
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking?a technique called velveting (see " Smooth Move ")?to preserve its succulence. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No 1 1/2 tbsp dry sherry
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp rice vinegar
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 12 oz boneless skinless chicken breast, very
                                                                  • Yes No 1 1/2 tbsp corn starch
                                                                  • Yes No 1 tbsp dry sherry
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1 egg white
                                                                  • Yes No 3 cup peanut oil
                                                                  • Yes No 12 oz chanterelle mushroom
                                                                  • Yes No 3 scallion
                                                                  • Yes No 3 dried chiles de árbol
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1/2 tsp sesame oil
                                                                  • Yes No cooked rice
                                                                  • Make the sauce: Whisk together stock, sherry, cornstarch, sugar, vinegar, salt, and pepper in a small bowl; set aside.
                                                                  • In a medium bowl, toss together chicken, cornstarch, sherry, salt, pepper, and egg white; let sit for 30 minutes, and then drain. Heat oil in a 14″ flat-bottomed wok or high-sided skillet over medium-high heat until a deep-fry thermometer reads 300°; add chicken and fry, stirring gently and constantly, until it turns white and is cooked through, about 45 seconds. Using a slotted spoon, transfer chicken to a large colander and set over a bowl to drain. Heat oil to 350°; add chanterelles to oil and fry, stirring often, until barely soft, about 30 seconds. Using a slotted spoon, transfer to colander with chicken to drain; set aside.
                                                                  • Discard all but 1 tbsp. oil, and return wok to high heat; add scallions, chiles, garlic, and ginger, and cook, stirring constantly, until fragrant, about 10 seconds. Add sauce and cook, stirring constantly, until thickened, about 20 seconds. Return chicken and chanterelles to wok and toss with sauce until well coated. Transfer to a serving platter, drizzle with sesame oil, and serve with rice.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No canola oil
                                                                  • Yes No 6 ear corn
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 scallion
                                                                  • Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside. Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking. Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes. Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 5 small corn
                                                                  • Yes No four 6 oz skin on salmon fillets
                                                                  • Yes No 20 thin slice pickled ginger
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No 1 thick, 8 oz watercress
                                                                  • Preheat the oven to 375°. In a small saucepan, boil 1/2 cup of the balsamic vinegar until reduced to 3 tablespoons, about 5 minutes. Let the reduction cool, then stir in 1 tablespoon of the canola oil.
                                                                  • Heat a grill pan. Grill the corn over high heat, turning, until nicely charred all over, about 5 minutes. Let cool. Using a serrated knife, cut the kernels from the cobs.
                                                                  • Arrange the salmon fillets skin side down on a work surface. Using the tip of a sharp knife, make five 1/2-inch-deep slits crosswise in the flesh of each fillet. Stuff 1 slice of ginger into each slit, then thread each fillet lengthwise with a short skewer.
                                                                  • In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the canola oil. Season the salmon fillets with salt and pepper and add the fillets to the skillet, skin side down. Cook over moderately high heat until the skin is lightly golden, about 3 minutes. Transfer the skillet to the oven and roast the salmon for about 6 minutes, turning once halfway through, until the skin is very crisp and the fish is just cooked through.
                                                                  • In a large bowl, whisk the remaining 2 tablespoons of balsamic vinegar with the mustard and the honey. Gradually whisk the remaining 1/4 cup of canola oil into the dressing. Add the grilled corn kernels and watercress to the bowl and toss to coat. Transfer the salad to plates and top with the skewered salmon. Drizzle the fish and salad with the balsamic vinegar reduction and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Almond paste is coarser in texture and less sweet than marzipan, but either will work for this recipe. Both can be found on the baking aisle of the supermarket. To make mini muffins, spoon 1 heaping teaspoon of batter into each of 48 miniature muffin cups; bake at 375° for 10 to 12 minutes. To get ahead, bake 2 days before the party.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 2 1/2 tbsp almond paste
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup fat free buttermilk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup raspberry
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Preheat oven to 375°.
                                                                  • Place first 3 ingredients in a food processor, and process until well blended. Add butter, and pulse 4 to 5 times or just until combined. Add the eggs, 1 at a time, pulsing 1 or 2 times after each addition. Add buttermilk, vanilla, and lemon juice; pulse until blended.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Add buttermilk mixture; stir just until moist. Gently fold in raspberries. Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with turbinado sugar. Bake at 375° for 22 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
                                                                  Yields: 12servings (serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 4 1 lb sweet italian sausages, pricked
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No salt and pepper
                                                                  • In a large skillet, heat the olive oil. Add the sausages and cook over moderate heat, turning occasionally, until browned but not cooked through, about 5 minutes.
                                                                  • Add the water to the skillet. Cover and cook until the water is nearly evaporated and the sausages are firm, about 7 minutes. Add the apples and fennel seeds and cook, stirring occasionally, until the apples are tender and browned, 8 minutes. Stir in the vinegar and season with salt and pepper. Serve in bowls atop the Cheesy Grits.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 5 oz milk chocolate
                                                                  • Yes No 3 tbsp creamy peanut butter
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Yes No 1/2 cup chocolate covered raisins
                                                                  • Combine 1 cup heavy cream, chocolate and peanut butter in a small saucepan. Warm mixture over medium heat, whisking, until chocolate is melted and mixture is smooth, about 5 minutes. Set aside to cool slightly.
                                                                  • Combine remaining 1/2 cup heavy cream and confectioners' sugar in a medium bowl and use an electric mixer or a whisk to whip until cream just holds stiff peaks.
                                                                  • Place 2 small scoops of ice cream (about 2 Tbsp. each) in each of 4 sundae or parfait glasses and sprinkle each with about 1 Tbsp. chocolate-covered raisins. Repeat with 2 more scoops of ice cream and remaining chocolate-covered raisins. Drizzle about 3 Tbsp. warm chocolate-peanut butter sauce over each sundae and then top off with a dollop of whipped cream. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Start with roasted chicken, add carrots, celery, pasta and caramelized onions to end with a very flavorful soup in only 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 cup shredded roasted chicken
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 8 cup swanson chicken broth
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 3/4 cup uncooked trumpet shaped pasta
                                                                  • Heat oil in 10" skillet over medium-high heat. Add onions and cook until they begin to brown, stirring occasionally. Reduce heat to medium. Cook until onions are tender and caramelized, stirring occasionally. Remove skillet from heat. Heat broth, black pepper, carrots and celery in 4-qt. saucepan over medium-high heat to a boil. Stir pasta and chicken in saucepan. Reduce heat to medium. Cook 10 min. or until pasta is tender. Stir in onions and serve immediately.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson
                                                                  Ingredients
                                                                  • Yes No 1 cup hazelnut
                                                                  • Yes No 1 1/3 cup almond
                                                                  • Yes No 2 1/3 cup powdered sugar
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 5 large egg white
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 1/2 oz bittersweet chocolate
                                                                  • Yes No 2/3 cup nutella
                                                                  • Preheat the oven to 350°. In a pie plate, toast the hazelnuts for about 12 minutes, or until fragrant and the skins have blistered. Transfer the hazelnuts to a kitchen towel and rub them together to remove the skins. Let the hazelnuts cool completely, then transfer them to a food processor and finely grind. Transfer to a bowl. Finely grind the almonds and add them to the hazelnuts. Using a wooden spoon, stir in the confectioner's sugar, then stir in the orange zest, the milk and the melted butter.
                                                                  • Increase the oven temperature to 375°. Brush 2 large cookie sheets with melted butter and dust with flour, tapping off any excess. Drop scant teaspoons of the batter 1 1/2 inches apart on the prepared sheets. Bake the cookies on the upper and middle racks of the oven for 12 to 14 minutes, or until browned at the edges, shifting the sheets from top to bottom and back to front halfway through. Immediately transfer the cookies to wire racks to cool. Repeat with the remaining batter. Wipe the cookie sheets clean and let them cool completely. Butter and flour the sheets before reusing.
                                                                  • In a clean bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually add the granulated sugar and beat at high speed until the whites are stiff and glossy. Sift 1/2 cup of the flour over the nut mixture and stir it in. Fold in half of the whites with a rubber spatula. Sift and fold in 1/2 cup of the flour, then fold in the rest of the egg whites.
                                                                  • Melt the chocolate in a microwave oven, about 1 minute. Stir in the Nutella. Line 2 baking sheets with wax paper. For each sandwich, drop a scant 1/2 teaspoon of the chocolate filling on the bottom of a cookie; cover with another cookie and press gently so the filling spreads to the edge. Repeat with the remaining cookies and filling.Transfer the sandwich cookies to the prepared baking sheets and refrigerate until set, about 10 minutes.
                                                                  Yields: 66cookies
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A citrus dressing brightens this Greek-inspired salad. Great-tasting leftovers are an added bonus to this recipe, so bring any extra to work the next day.

                                                                  Ingredients
                                                                  • Yes No 3 cup bow tie pasta (farfalle)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 8 oz, 3/4 inch thick tuna steak
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 1/2 cup sliced cucumber
                                                                  • Yes No 3/4 3 oz cup crumbled feta cheese
                                                                  • Yes No 1/4 cup coarsely chopped red onion
                                                                  • Yes No 1/4 cup sliced kalamata olive
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 12 cherry tomato
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain; place in a large bowl.
                                                                  • Heat a large grill pan coated with cooking spray over high heat. Sprinkle tuna with 1/8 teaspoon salt. Add tuna; cook 5 minutes on each side or until desired degree of doneness. Remove from pan; cool slightly. Cut tuna into 1-inch pieces. Add tuna, cucumber, and next 5 ingredients (cucumber through tomatoes) to pasta.
                                                                  • To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss gently to coat.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  Try a bowl for viewing ¡Three Amigos!

                                                                  Ingredients
                                                                  • Yes No 1 qt woven corn cereal
                                                                  • Yes No 3/4 cup slivered almond
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp ground chipotle chiles
                                                                  • Yes No 1/2 tsp salt
                                                                  • Combine cereal, almonds, and raisins in a large bowl.
                                                                  • Stir together oil, sugar, chipotle, and salt in a small frying pan. Warm over medium-high heat until fragrant, 1 to 2 minutes. Scrape from pan over cereal and mix to coat.
                                                                  • Make ahead: Store airtight up to 1 week.
                                                                  • Note: Nutritional analysis is per 1/2 cup.
                                                                  Yields: 10(makes 5 cups)
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    chex
                                                                    Brands:
                                                                  • Yes No
                                                                    Chex
                                                                  Ingredients
                                                                  • Yes No 1 2 lb prepared frozen mashed potatoes
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 cup meat loaf mixture
                                                                  • Yes No 1 1 cup large carrot
                                                                  • Yes No 1 1 cup celery rib
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 1/2 cup frozen peas
                                                                  • Yes No 1 14 oz potatoes
                                                                  • Heat oven to 400 F. In a saucepan, gently heat mashed potatoes and milk, stirring occasionally, until well combined. Remove from heat and stir in butter. Set aside. Heat olive oil in a large skillet over medium-high heat. Add meat-loaf mixture and cook, breaking up with a spoon, until browned, 5 to 7 minutes. Add carrot and celery, and cook 5 minutes. Sprinkle in flour, stir, then add chicken broth. Simmer 3 minutes and remove from heat. Add peas and whole potatoes. Spoon into an ovenproof casserole and top with the mashed potatoes. Bake until the top is golden, about 40 minutes.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 4 chicken thigh
                                                                  • Yes No 4 chicken drumstick
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 cup canned crushed tomatoes
                                                                  • Yes No 1/2 cup jarred pimiento
                                                                  • Yes No 1 2/3 cup drained black beans
                                                                  • Yes No 1 cup cooked rice
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 4 lime
                                                                  • In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add to the pan. Cook, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pan.
                                                                  • Add the onion to the pan and reduce the heat to moderately low. Cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds longer. Add the tomatoes and pimientos, scraping the bottom of the pan to dislodge any brown bits. Stir in the beans, rice, water, parsley, the remaining 11/2 teaspoons of salt, and the cayenne, and arrange the chicken on top in an even layer.
                                                                  • Bring to a boil and simmer until all the water is absorbed, about 12 minutes. Turn the drumsticks and reduce the heat to very low. Cover and cook until the chicken and rice are just done, about 15 minutes longer. Serve with the lime wedges, if using.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 1/2 cup grape tomato
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 tbsp crumbled goat cheese (chèvre)
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
                                                                  • Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
                                                                  • Raisin and Pine Nut variation: Omit tomatoes, garlic, vinegar, and goat cheese. Cook 1/3 cup sliced red onion and 2 tablespoons pine nuts in oil for 4 minutes. Add 2 1/2 tablespoons orange juice, 3 tablespoons raisins, and 2 teaspoons honey; cook 2 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon orange rind. Spoon over asparagus; sprinkle with pepper. Yield: 4 servings.
                                                                  • Calories 111; Fat 5.3g (sat 0.6g); Sodium 151mg
                                                                  • Sesame-Ginger Glazed variation: Omit oil, tomatoes, vinegar, salt, cheese, and pepper. Microwave 1 tablespoon lower-sodium soy sauce, 1 teaspoon honey, 1 teaspoon lime juice, 1 teaspoon minced peeled fresh ginger, and garlic on HIGH for 2 minutes. Drizzle over asparagus; sprinkle with 2 teaspoons toasted sesame seeds. Serve with lime wedges. Yield: 4 servings.
                                                                  • Calories 43; Fat 0.8g (sat 0.1g); Sodium 134mg
                                                                  • Lemon-Tarragon variation: Omit tomatoes, vinegar, and cheese; decrease pepper to 1/4 teaspoon. Combine 1/8 teaspoon lemon rind, 1 tablespoon lemon juice, 2 teaspoons chopped tarragon, garlic, 1/2 teaspoon minced shallot, 1/2 teaspoon Dijon mustard, salt, pepper, and oil. Drizzle tarragon mixture over asparagus; toss gently to coat. Yield: 4 servings.
                                                                  • Calories 49; Fat 2.3g (sat 0.3g); Sodium 153mg
                                                                  Yields: 4servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Garbanzos are a very typical ingredient in Spain, eaten quite often in the colder weather. This stew is vegetarian, but very satisfying. It can be eaten as a first course or a main course, topped with fried eggs. Although this recipe has several steps, the cooking skills required are minimal. If you can boil water and sauté vegetables, you CAN prepare this bean dish.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried garbanzo beans
                                                                  • Yes No 1 leak
                                                                  • Yes No 2 yellow onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No salt
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 3 green bell pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 yellow bell pepper
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 tomato
                                                                  • Yes No 1 oz tomato sauce
                                                                  • Yes No 6 egg
                                                                  • Note: Use roasted peppers to make preparation of this stew even easier.
                                                                  • Rinse garbanzo beans thoroughly and discard any pebbles or debris that may have been in the package. Place in a large stock pot, covering with 1-2 inches of cold water. Allow to soak overnight, or at least 8 hours.
                                                                  • After soaking, change the water in the garbanzos. Add enough water to cover garbanzos and add the leak, 1 coarsely chopped yellow onion and the carrot, cut into 2-inch pieces. Bring water to a boil, then reduce to low. Simmer for 1 hour. Add salt to taste and remove from heat. Cover pot with lid.
                                                                  • If using fresh peppers, roast them now: While the garbanzos are cooking, place whole bell peppers over a hot BBQ grill or under the broiler. Turn occasionally, so that you allow skins to bubble and blister on all sides. Then, place in a plastic bag and seal it up. Allow to stand for 15 minutes or so. Now you can open the bag and peel them with your fingers! The steam from inside the bag loosens the skins. For step-by-step details, read the article, How to Roast Bell Peppers by About.com’s Guide to Southern Cooking.
                                                                  • Once the peppers to peeled, be sure you remove the membranes, seeds and stems. Slice into strips.
                                                                  • If using roasted peppers, be sure to drain them thoroughly and remove seeds. Slice into strips.
                                                                  • Peel and thinly slice the yellow and red onions. Chop the tomato. Peel and thinly slice the cloves of garlic.
                                                                  • Pour a few tablespoons of extra virgin olive oil into a large frying pan and when hot, add onions, garlic and tomato. Saute for about 5 minutes. Then, add about ½ cup of water to pan and continue to cook another 3-4 minutes, stirring occasionally. Add strips of roasted peppers. Add salt to taste and remove from heat.
                                                                  • Sofrito is cooked tomato sauce. The Spanish use if often and it can have onions and peppers in it, or simply tomato sauce. In a small frying pan, add 2-3 tablespoons of olive oil and heat. Add 1 8-oz. can of tomato sauce and stir, cooking for 5-7 minutes or so on medium heat. Reduce heat if tomato sauce splatters too much.
                                                                  • Drain the garbanzos of liquid, but leave in the large pot. Add the pepper mixture and the sofrito to the garbanzos. Stir thoroughly and add salt, if necessary. Heat 5 minutes or so. Serve with bread. Ladle garbanzos into bowls. Top with a fried egg, if desired.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 7servings main dish
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 9 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 2/3 cup finely ground cornmeal
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup dark brown sugar
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup heavy cream to firm peaks
                                                                  • Heat oven to 350° F. In a large saucepan, over medium-high heat, bring 3 cups of the milk to a boil. In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 15 minutes. Remove from heat. Stir in the molasses, butter, brown sugar, salt, ginger, cinnamon, nutmeg, and vanilla. Transfer to a buttered 1 1/2-quart casserole dish. Set the casserole in a roasting pan, pull the oven rack out halfway, and place the pan on it. Carefully add enough hot water to the pan to reach halfway up the casserole. Cover both pans with a single large sheet of foil. Bake for 1 hour. Remove foil. Bake until the pudding is almost set but still wobbly, 1 1/2 hours more. Transfer casserole to a wire rack for at least 30 minutes. Spoon onto plates. Serve with the whipped cream and sprinkle with nutmeg. In Advance: Bake the pudding and let it cool. Set aside at room temperature for up to 4 hours. If desired, cover with foil and warm in a 250° F oven for 30 minutes.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Soaking the noodles in hot tap water (while making the sauce) eliminates the need to boil them.

                                                                  Ingredients
                                                                  • Yes No 12 10 oz dried lasagna noodles, uncooked
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/2 tsp italian seasoning
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1 lb sweet italian sausage
                                                                  • Yes No 2 28 oz peeled tomatoes in puree
                                                                  • Yes No coarse salt
                                                                  • Yes No 6 cup shredded mozzarella cheese
                                                                  • Yes No 3/4 cup shredded parmesan cheese
                                                                  • Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.
                                                                  • Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.
                                                                  • Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
                                                                  • Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Heat the broth mixture in the microwave to jump-start the cooking. Meanwhile, sauté the aromatic ingredients in your soup pot to get this dish under way. Though we like the shape of fusilli, you can also make this soup with wide egg noodles, rotini, or even orzo.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 32 oz carton fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup prechopped onion
                                                                  • Yes No 1/2 cup prechopped celery
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 6 oz fusilli pasta
                                                                  • Yes No 2 1/2 cup shredded skinless, boneless rotisserie chicken breast
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.
                                                                  • While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Two holiday dessert classics are swirled with caramel and pecans--what's not to love?

                                                                  Ingredients
                                                                  • Yes No 1 pumpkin pie
                                                                  • Yes No 1/2 gallon vanilla ice cream
                                                                  • Yes No caramel topping
                                                                  • Yes No pecan halves
                                                                  • Place pie in freezer for 1 hour; remove pie from freezer, and chop 3/4 of pie into 1" chunks. Allow ice cream to stand about 8 to 10 minutes to slightly soften. "Chunk up" ice cream into a large bowl. Gently fold in pie chunks until blended.
                                                                  • To serve, scoop each serving into wine glasses or dessert bowls. Drizzle with caramel topping, and top with pecans.
                                                                  • *We tested with a Mrs. Smith's frozen pumpkin pie, baked according to package directions. We let it cool completely on a wire rack, and then froze it briefly for easy chopping. You can use any type of pumpkin pie here--a deli baked pie or, better yet, a homemade pumpkin pie. (In fact, this idea would also work with a baked pecan pie. Just omit the toasted pecan halves.)
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    smucker
                                                                    Brands:
                                                                  • Yes No
                                                                    Smucker's
                                                                  Ingredients
                                                                  • Yes No 2 x dab, skin on
                                                                  • Yes No olive oil
                                                                  • Yes No 4 rashers smoked streaky bacon, the best quality you afford
                                                                  • Yes No 1 tbsp 1 tablespoon pine nuts
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No small a of fresh flat leaf parsley
                                                                  • Yes No 1 lemon
                                                                  • Yes No 8 cherry tomatoes, on the vine
                                                                  • Yes No a of black olives, stone in
                                                                  • Yes No 2 handfuls of interesting salad leaves
                                                                  • Yes No balsamic vinegar
                                                                  • Yes No extra virgin olive oil
                                                                  • Dab is from the beautiful flatfish family – it’s flaky, sweet, juicy and delicious and is similar to lemon sole. Virtually all dab caught – around 96% – gets thrown back into the sea, dead. I think that’s an unforgivable waste. If we could all start eating dab now and then, it would really help ease the pressure currently on the big five: cod, haddock, prawns, salmon and tuna. But unfortunately, it’s not easy to get at the moment because it’s all being thrown back, so we need to start asking for it. Let’s create a demand and get it in the shops!Don’t be nervous about cooking fish on the bone. It makes the flesh juicer and more succulent, and gives it another dimension of flavour you just can’t get with fillets. Use a small sharp knife to score the dab at 2cm intervals on both sides. Add a splash of olive oil to a large pan on a high heat. Add the bacon and pine nuts and cook for a couple of minutes, or until lightly golden. Meanwhile, scatter a pinch of salt and pepper over the fish. Sprinkle over a little of the chopped parsley and finely grate over the zest of ½ a lemon. Rub that flavouring into the fish, making sure you get it into all the cuts. Repeat on the other side. Tip the bacon and pine nuts onto a plate, add another splash of oil to the pan if you need to, followed by the dab, skin-side down. You may need to cook them in 2 batches or use 2 pans. After a couple of minutes, check to see if the fish are turning golden, and once they are, flip them over. Add the tomatoes to the pan with the olives and remaining parsley. Give the pan a good shake, then add the bacon and pine nuts. Quickly dress your salad leaves with a lug of balsamic, the juice of ½ a lemon, a pinch of salt and pepper and a couple of lugs of extra virgin olive oil. Use your clean fingers to toss it all together. Cook the fish for about 6 or 7 minutes in total. To tell if it’s cooked, put your fork into the plumpest part of the flesh and if you can easily pull it away from the bone, it’s ready. Squeeze over the juice from your remaining lemon half, give the pan one last quick shake then take off the heat and serve with the salad on the side. You could have it with new potatoes too, if you like.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.

                                                                  Ingredients
                                                                  • Yes No canola oil
                                                                  • Yes No 1 lb green apple
                                                                  • Yes No 1 tbsp wasabi paste
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 1/2 tsp unflavored powdered gelatin
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 30 shiso leaves
                                                                  • Yes No 1 tbsp unflavored powdered gelatin
                                                                  • Yes No 1/4 inch 1/4 cup water
                                                                  • Yes No 1/4 cup ponzu sauce
                                                                  • Yes No 2 tsp unflavored powdered gelatin
                                                                  • Yes No 1/2 inch 1/2 cup water
                                                                  • Yes No 3 dozen oysters on the half shell
                                                                  • Grease three 8" x 8" baking pans, line bottoms and sides with parchment paper, and grease paper; set aside.
                                                                  • Make the apple and wasabi gelée: Purée apples, wasabi, lemon juice, salt, and 2 tbsp. water in a blender. Strain mixture into a small saucepan through a fine strainer; discard solids. Add gelatin mixture to pan; cook, stirring, over medium heat until gelatin dissolves. Pour mixture into a prepared pan. Chill until set, about 2 hours.
                                                                  • Make the shiso gelée: Purée lemon juice, salt, shiso, and 6 tbsp. ice-cold water in a blender. Strain mixture into a saucepan through a fine strainer; discard solids. Add gelatin mixture to saucepan; cook over medium heat until gelatin dissolves. Pour mixture into a prepared pan; cover with plastic wrap. Chill until set, about 2 hours.
                                                                  • Make the ponzu gelée: Heat ponzu and gelatin mixture in a small saucepan over medium heat, stirring, until gelatin dissolves. Remove from heat; pour mixture into the last prepared pan. Chill until set, about 2 hours.
                                                                  • To serve, release each gelée from its pan by sliding a knife along edge. Cut each gelée into 1/4" squares; chill. Garnish each oyster with gelée cubes.
                                                                  • MAKES 3 DOZEN
                                                                  Cuisine:YesNonew york
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  For variations of this recipe ( Apricot-Orange Sweet Rolls and Pecan-Golden Raisin Sweet Rolls ), see below.

                                                                  Ingredients
                                                                  • Yes No 1 25 oz frozen roll dough, according to instructions
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 3 oz dried cherries
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3/4 tsp pumpkin pie spice
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 3 tbsp water
                                                                  • Preheat oven to 200°.
                                                                  • Place dough balls in 2 greased 9-inch round cakepans. Turn off oven. Cover dough balls with plastic wrap; let rise in oven 25 to 30 minutes or until doubled in bulk. Remove from oven. Remove and discard plastic wrap.
                                                                  • Stir together walnuts and next 4 ingredients. Sprinkle mixture evenly over dough in pans.
                                                                  • Bake at 350° for 12 to 15 minutes or until golden brown. Cool.
                                                                  • Stir together powdered sugar and 3 tablespoons hot water. Drizzle evenly over rolls.
                                                                  • Pecan-Golden Raisin Sweet Rolls: Omit walnuts, cherries, sugar, and pumpkin pie spice. Replace with 1 1/2 cups chopped pecans, 1/2 cup golden raisins,1/2 cup firmly packed dark brown sugar, and 3/4 teaspoon apple pie spice, stirring together with melted butter. Proceed as directed.
                                                                  • Apricot-Orange Sweet Rolls: Omit walnuts, cherries, 1 tablespoon sugar, and pumpkin pie spice. Replace with 1 (6-ounce) package dried apricots, chopped, and 1 tablespoon grated orange rind, stirring together with melted butter. Proceed as directed. Omit hot water, and replace with 3 tablespoons fresh orange juice, stirring together with powdered sugar. Proceed as directed.
                                                                  • Note: For testing purposes only, we used Rich's Enriched Homestyle Roll Dough.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll

                                                                  Greens and herbs are the secret to a successful and fragrant hortopita. In this recipe, sweet spinach and pungent mustard greens combine with plenty of green onions and fennel, parsley, dill, and oregano. Feta cheese adds a sour, salty component to the pie's filling.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup thinly sliced scallion
                                                                  • Yes No 1 1/2 cup minced fennel
                                                                  • Yes No 10 cup fresh spinach
                                                                  • Yes No 8 cup thinly sliced mustard greens
                                                                  • Yes No 1 1/4 5 oz cup feta cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 tbsp dill, dried
                                                                  • Yes No 1 tsp dried greek oregano
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 frozen phyllo dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No flat leaf parsley sprigs
                                                                  • Preheat oven to 375°.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 4 minutes. Add fennel; sauté 3 minutes. Remove onion mixture from pan; cool. Add spinach to pan; sauté 30 seconds or until spinach wilts. Place spinach in a colander, pressing until barely moist. Add greens to pan; sauté 30 seconds or until greens wilt. Place greens in a colander, pressing until barely moist. Combine onion mixture, spinach, greens, feta, and next 5 ingredients (feta through black pepper) in a large bowl.
                                                                  • Working with 1 phyllo sheet at a time (cover the remaining dough to keep from drying), place 2 sheets in a 13 x 9-inch baking pan coated with cooking spray. Gently press sheets into bottom and sides of pan, allowing the ends to extend over edges of pan. Coat top sheet with cooking spray. Fold 1 sheet of phyllo in half crosswise; place on sheets in bottom of pan, and coat with cooking spray. Top with 1 sheet of phyllo, gently pressing sheet into the bottom and sides of pan; coat with cooking spray. Spread greens mixture evenly over top of phyllo. Fold a sheet of phyllo in half; gently press on the greens mixture in pan, and coat with cooking spray. Top with the remaining 3 sheets of phyllo, coating each with cooking spray. Cut ends extending over pan. Fold edges of phyllo to form a rim; flatten rim with fork. Cut 4 slits with a sharp knife in top of phyllo. Bake at 375° for 50 minutes. Cool for 30 minutes. Garnish with parsley sprigs, if desired.
                                                                  • Wine Note: This dish's green flavors deserve an herbal wine. Some of the world's most fresh, green wines are New Zealand Sauvignon Blancs; try Villa Maria Private Bin (about $12).
                                                                  Cuisine:YesNoworld
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1/2 lb semisweet chocolate
                                                                  • Yes No 1/2 lb bittersweet chocolate
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tbsp instant coffee
                                                                  • Yes No 2 tbsp coffee-flavored liqueur
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup cocoa powder, unsweetened
                                                                  • Coarsely chop both chocolates and set aside. Heat the cream and instant coffee in a large saucepan, stirring to blend. When bubbles start to form along the edge of the pan, remove from heat. Scatter the chocolate over the cream, stirring gently until melted. Set aside for 8 to 10 minutes. Add the liqueur and vanilla. Stir gently, just until evenly blended. Scrape the chocolate into a shallow bowl. Cool on a rack for 15 minutes, then cover the bowl with plastic wrap and refrigerate until firm, at least 4 hours or up to 1 week. Using a teaspoon or a melon baller, scoop up enough chocolate to make balls 1 inch in diameter. Place the balls on a parchment-lined baking sheet. Refrigerate for 15 minutes. Roll the balls in the cocoa, shaking off the excess, then transfer to wax paper until ready to serve. Best when served at room temperature.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12truffles
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This blood -red punch gets its intense color from a sweet, tangy mixture of beet juice and raspberries.

                                                                  Ingredients
                                                                  • Yes No 1 powder free vinyl glove
                                                                  • Yes No water
                                                                  • Yes No 2 cup beet juice
                                                                  • Yes No 1 12 oz frozen raspberries
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 12 ice cube
                                                                  • Yes No 2 cup vodka
                                                                  • Yes No 3/4 cup grand marnier
                                                                  • Yes No 1 cup club soda
                                                                  • Make ice hands: Fill several gloves about two-thirds full with water and tie a knot in the end to seal (do not overfill gloves, as water will expand during freezing ). Drape glove over a curved object in freezer (an empty wine bottle, balled up newspaper or a bag of peas all work well) so hand appears more lifelike. Freeze at until solid, about eight hours (overnight). Put glove in punch when ready to serve.
                                                                  • To unmold ice hands: Using scissors or a craft knife, cut open the glove starting at the knotted end, and peeling and cutting it down towards the fingers. Work carefully -- the fingers are fragile. Don't panic if a finger falls off; it'll just make the hand look more ghoulish. Keep ice hands in freezer until ready to serve punch.
                                                                  • Make punch: Put beet juice, raspberries, sugar, lemon juice and ice cubes in a blender and blend until smooth, 1 to 2 minutes. Strain mixture through a medium mesh sieve into a punch bowl. Stir in vodka, Grand Marnier and seltzer. Add ice hands just before serving.
                                                                  • Note: You can find fresh beet juice at juice bars, health food stores and some supermarkets such as Whole Foods.
                                                                  Yields: 10
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Supplies:
                                                                  • Yes No
                                                                    glove
                                                                  • Yes No
                                                                    newspaper
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Try this easy-to-make recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a surefire kid-pleaser.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3/4 cup popping corn kernels
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Heat a 4-quart pot with a tight-fitting lid over. Add oil and swirl to coat bottom of pot. Add 1 popcorn kernel to pot. If popcorn kernel sizzles immediately, add remaining kernels to pot, cover, and shake. Swirl pot over burner once or twice until kernels begin to pop. Cook, swirling continuously, until popping stops. Transfer popcorn to a large bowl.
                                                                  • Pour melted butter over popcorn and toss to coat. Sprinkle with cheese and salt; toss until well combined.
                                                                  Yields: 4quarts
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine

                                                                  Send your valentine off with a sweet start to the day with these cranberry-orange muffins.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup whole wheat flour
                                                                  • Yes No 2 tbsp wheat germ
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 3/4 cup plain whole milk
                                                                  • Yes No 2 1/2 tbsp orange juice
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2 cup cranberry
                                                                  • Yes No
                                                                  • Yes No 1/4 cup turbinado sugar
                                                                  • Yes No 1 cup cranberry
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp orange juice

                                                                  This is a favorite of a lot of people around here, so we thought we’d share it. If you want to do it really fast, use a prepared graham-cracker crust.

                                                                  Ingredients
                                                                  • Yes No 2 cup graham cracker
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 14 oz cup sweetened condensed milk, from
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 3/4 cup key lime juice
                                                                  • Yes No 2 tbsp grated key lime zest
                                                                  • Heat oven to 375°F. Combine graham-cracker crumbs, butter, and sugar in a medium bowl; mix well. Press into a 9-1/2-inch deep-dish pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
                                                                  • Lower oven to 325°F. In a medium bowl, gently whisk together condensed milk and egg yolks. Add Key lime juice and zest and mix until smooth. Pour into the prepared, cooled crust to the top edge. Shake to even if needed.
                                                                  • Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
                                                                  • Chill before serving, using the freezer to quick-chill for 10-15 minutes if in a hurry. Garnish with whipped cream (about 2 cups liquid).
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  It?s worth trying to get hold of saffron for this one ? it?s available from most delis and good supermarkets. It?s not cheap, but bear in mind you won?t need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you haven?t got one, try using a high-sided roasting tray instead, with another tray as a lid.

                                                                  Ingredients
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a pinch a pinch of saffron
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No ready made mayonnaise
                                                                  • Yes No lemon juice
                                                                  • Yes No 12 mussels
                                                                  • Yes No 20 clams
                                                                  • Yes No olive oil
                                                                  • Yes No a wineglass of white wine
                                                                  • Yes No 1 x tin good quality plum tomatoes
                                                                  • Yes No bream
                                                                  • Yes No snapper
                                                                  • Yes No 2 filets of monkfish
                                                                  • Yes No tiger prawns
                                                                  • Yes No 2 crusty bread
                                                                  • Yes No handful, small a of fennel tops
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a small bunch basil
                                                                  • It’s worth trying to get hold of saffron for this one – it’s available from most delis and good supermarkets. It’s not cheap, but bear in mind you won’t need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you haven’t got one, try using a high-sided roasting tray instead, with another tray as a lid.To make the saffron aïoli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar or a flavor Shaker™ until it turns into a mush. Add a tablespoon of mayonnaise and pound again. Stir in the rest of the mayo. Taste and season with a little more lemon juice, salt and pepper.Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits. If there are any that aren’t tightly closed, give them a sharp tap. If they don’t close up, throw them away. Heat a large, wide saucepan or stewing pot and pour in a splash of olive oil. Slice up the rest of the garlic and fry it in the oil until lightly golden. Add the wine and the tomatoes and the basil stalks and bring to the boil. Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.Add all your fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on. Cook gently for about 10 minutes or until all the clams and mussels have opened and the fish filets and langoustines or prawns are cooked through. (Discard any clams or mussels that don’t open.)Toast the bread on a hot griddle pan and get out the serving bowls. Put a piece of toast in each bowl and ladle the soup over the top, making sure the fish is divided more or less evenly. Top each bowl with some fennel tops, basil leaves, a drizzle of extra virgin olive oil and a big blob of saffron aïoli. • from Cook With Jamie
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  For extra-crispy meatballs, roll them in panko before pan-frying; you'll need a little more oil.

                                                                  Ingredients
                                                                  • Yes No dipping sauce
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp thai fish sauce
                                                                  • Yes No 1 tsp sriracha red chili sauce
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp minced cilantro
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 cup diced napa cabbage
                                                                  • Yes No 1/2 cup panko
                                                                  • Yes No 1/2 lb shrimp
                                                                  • Yes No 1/4 lb ground pork
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 20 2 head medium butter lettuce leaves
                                                                  • Yes No 1/2 cup finely shredded daikon radish
                                                                  • Yes No 1/2 cup finely shredded carrot
                                                                  • Make sauce: In a bowl, stir together all ingredients until sugar dissolves. Set aside.
                                                                  • Make meatballs: In a large bowl, combine egg white, onions, cilantro, ginger, pepper, salt, and cabbage. Stir in panko. Add shrimp and pork, breaking up with your fingers, and mix well with your hands. Chill until mixture is firm enough to shape, about 15 minutes. With wet hands, roll meat mixture into 1 1/2-in. balls.
                                                                  • Heat oil in a heavy 12-in. frying pan (preferably nonstick) over medium-high heat. Cook meatballs until well browned all over, turning as needed, 8 to 10 minutes total. With a slotted spoon, transfer meatballs to paper towels, then to a platter.
                                                                  • Serve with lettuce leaves, dipping sauce, and daikon and carrot.
                                                                  • Mastering meatballs. They sound rustic, but they're delicate things that suffer from over-handling. Here are tips for making them come out right.
                                                                  • Mixing: Always start by mixing the bread crumbs (which keep the meatballs from getting tough), any liquids, and seasonings—then add the meat. Stop when the mixture looks evenly blended; don't overwork it.
                                                                  • Forming: Dampen your hands with cold water to keep the meat mixture from sticking while you roll it into balls. If it's still sticky, let it sit for a few minutes in the fridge.
                                                                  • Browning: A good crust helps meatballs retain their shape—important if they're going to simmer in a thick sauce. If you plan to eat them on their own or add them to broth, though, a light pan-frying will do the trick.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 6as an appetizer (makes 18 to 20 meatballs)
                                                                  • Prep Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 10 oz puff pastry shells
                                                                  • Yes No 4 parsley
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 12 1 lb scallop
                                                                  • Yes No 18 3/4 lb crawfish tails
                                                                  • Yes No 1 1/2 cup dry white wine
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1/4 lb mushroom
                                                                  • Yes No 1 8 oz clam juice
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No garnish, fresh parsley
                                                                  • Bake pastry shells according to package directions. Set aside.
                                                                  • Place fresh parsley sprigs, fresh thyme sprigs, and bay leaf on a 6-inch square of cheesecloth; tie with string. Set aside.
                                                                  • Melt 2 tablespoons butter in a large skillet over medium heat; add shrimp, scallops, and crawfish, and saute 4 minutes or until done. Stir in 1/2 cup wine and 2 tablespoons flour, and cook, stirring occasionally, 5 minutes. Remove from skillet, and set aside.
                                                                  • Melt 1 tablespoon butter in a Dutch oven over medium heat; add shallots and mushrooms, and saute until tender. Stir in remaining 1 cup wine and herb bag. Bring to a boil. Stir in clam juice, and cook until liquid is reduced to 1 1/2 cups (about 15 to 20 minutes). Discard herb bag.
                                                                  • Melt remaining 2 tablespoons butter in skillet over medium heat, and add 1/3 cup flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually stir into mushroom mixture.
                                                                  • Stir together yolk and sour cream. Add to mushroom mixture; cook over low heat, stirring constantly, 5 to 6 minutes. Stir in salt and pepper. Spoon evenly into pastry shells, and top with seafood sauce. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup raw cashews
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 tbsp oyster sauce
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No black pepper
                                                                  • Preheat the oven to 350°. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.
                                                                  • In a medium bowl, toss the chicken with 1 tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering. Add the chicken in an even layer and cook over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
                                                                  • Pour the chicken stock into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
                                                                  • Add the remaining 1 tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir-fry with black pepper and serve right away.
                                                                  Cuisine:YesNorhone
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve

                                                                  Shake up this classic cocktail recipe to cool off with its fresh mint flavor. Notes: Double the recipe for the mint syrup if you're planning to make more than one batch of mojitos.

                                                                  Ingredients
                                                                  • Yes No 2 cup light rum
                                                                  • Yes No 1 cup mint syrup
                                                                  • Yes No 1 cup lime juice
                                                                  • Yes No ice cube
                                                                  • Yes No mint
                                                                  • In a pitcher (at least 2 qt.), combine rum, mint syrup, and lime juice; add about 2 cups ice cubes. Pour into ice-filled glasses and garnish with mint leaves if desired.
                                                                  • Mint Syrup: In a 1- to 2-quart pan, combine 1 1/4 cups lightly packed rinsed fresh mint leaves, 1 cup water, and 1/2 cup sugar. Stir over medium heat until sugar is dissolved and mixture is simmering. Remove pan from heat, cover, and let stand 30 minutes. Pour mixture through a fine strainer into a small pitcher or bowl; discard mint leaves. Use syrup or cover and chill up to 1 week. Makes about 1 cup.
                                                                  Yields: 4cups; 6 to 8 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Maple Walnut Bread
                                                                   1 h 15 m

                                                                  Enjoy this recipe for Maple Walnut Bread. It is made in the bread machine. Also please note that there are 2 sets of ingredients. One set will make an 1-1/2 pound loaf of bread and the other will made an 2 pound loaf.

                                                                  Ingredients
                                                                  • Yes No one lb
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 1 tsp maple extract
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 2 cup bread flour
                                                                  • Yes No 1/4 cup oat bran
                                                                  • Yes No 1/4 cup whole wheat flour
                                                                  • Yes No 1 1/2 tsp active dry yeast
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No two lb
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No 1 1/2 tsp maple extract
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 1/2 cup oat bran
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 2 tsp active dry yeast
                                                                  • Yes No 3/4 cup chopped walnut
                                                                  • Place ingredients in bread pan in order listed or according to manufacturer's directions. The nuts are added at the fruit and nut signal. Depending on your machine this could be anywhere from 30 to 40 minutes into the cycle. Remember, when adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. This Maple Walnut Bread is processed at the Sweet cycle.
                                                                  Yields: 1loaf
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 large lb carrot
                                                                  • Yes No 1 large onion, very
                                                                  • Yes No 2 tbsp finely grated ginger
                                                                  • Yes No 4 1/2 cup vegetable stock
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • In a medium soup pot, melt the butter in the olive oil. Add the sliced carrots, sliced onion and grated ginger, cover and cook over moderately high heat for about 8 minutes, stirring the vegetables occasionally, until just beginning to soften. Add the vegetable stock and nutmeg to the vegetables and season liberally with salt and pepper. Cover and cook the soup over moderate heat until the carrots and onions are very soft, about 10 minutes.
                                                                  • Puree the carrot soup in batches in a blender. Return the carrot soup to the soup pot. Stir in the crème fraîche and chopped cilantro and season the carrot soup with salt and pepper. Serve the soup in shallow bowls.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  This variation on the Cosmopolitan shakes things up with the help of a little Rose’s Lime Juice.

                                                                  Ingredients
                                                                  • Yes No 2 oz absolut kurant vodka
                                                                  • Yes No 1/2 oz rose's lime juice
                                                                  • Yes No 1 oz cranberry juice
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No slice lime
                                                                  • Shake the vodka, Rose’s Lime Juice, cranberry juice, and fresh lime juice with ice; then strain into a chilled cocktail glass. Garnish with a slice of lime.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Notes: Fresh raspberries, mandarin orange segments, and cubes of almond-flavored gelatin float in a cardamom and orange syrup in this refreshing dessert. You can complete step 1 up to 1 day ahead; cover and chill. You can make the entire dessert up to 1 day ahead; cover and chill.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 unflavored gelatin
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 1/2 tsp almond extract
                                                                  • Yes No 1 8 oz orange
                                                                  • Yes No 1 tsp cardamom pods
                                                                  • Yes No 1 cup raspberry
                                                                  • Yes No 1 11 oz mandarin orange segments in can
                                                                  • In a 1- to 1 1/2-quart pan, mix 1/4 cup sugar and the gelatin. Stir in 1/3 cup cold water; let stand until gelatin is soft, about 5 minutes. Stir over medium-high heat until gelatin and sugar are dissolved, about 2 minutes. Stir in milk and almond extract. Pour into 9-inch square baking dish or pan. Chill until firm, at least 3 hours; cover if storing longer (see notes).
                                                                  • With a vegetable peeler, pare six thin 4- by 1/2-inch strips of peel from orange. Ream juice from orange and reserve. With the flat bottom of a glass, crush cardamom pods; remove and discard hulls. Place orange peel strips, black cardamom seeds, and remaining 1/2 cup sugar in a 1 1/2- to 2-quart pan. With a wooden spoon, crush peel and seeds with sugar. Add 4 cups water; stir over high heat until sugar is dissolved, about 1 minute. Let cool, then add reserved orange juice; cover and chill until cold, at least 1 1/2 hours. Pour through a fine strainer set over a large bowl.
                                                                  • Cut almond gelatin into 3/4-inch squares; also run knife around pan sides. With a wide spatula, carefully lift out cubes and add to orange-cardamom syrup. Add raspberries and mandarin oranges with their syrup; gently mix to distribute fruit evenly. Serve or cover and chill until ready to serve (see notes). Ladle into small bowls or glasses.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This super moist and flavorful banana bread is inspired by the breads and cakes popular in the Caribbean and the South American countries Suriname and Guyana. A combination of sweet potato cake (think sweet potato pone ) and tropical-style banana bread, this batter can be baked in muffins tins, a bread pan, or cake pans. Candied pecans sprinkled on top add delicious crunch.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup mashed sweet potato
                                                                  • Yes No 2 ripe banana
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/4 tsp ginger
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1/3 cup shredded coconut meat
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Yes No 1/3 cup pecan
                                                                  • Line a loaf pan with parchment paper (or line cupcake tins with papers). Preheat the oven to 400 degrees. Make the candied pecans: Melt 1/4 cup sugar with 2 tablespoons water in a nonstick skillet over medium heat. When sugar is dissolved and starting to melt, add the coarsly chopped pecans and stir. Cook until liquid is absorbed and nuts appear to have a white crystal sugar coating. Remove from heat and set aside to cool. Mash the bananas with the sweet potatoes in a large bowl. In a separate bowl, stir together the sugar, flour, baking powder, baking soda, cinnamon, ginger, and salt. In a third bowl, whisk together the eggs, buttermilk, oil, and vanilla. Stir the dry ingredients into the bananas and the sweet potatoes. Add the liquid ingredients and stir until just mixed. Stir in the finely chopped nuts and the coconut. Pour the batter into the prepared loaf pan. (If making muffins, fill muffin papers full). Chop the sugared pecans a little more finely, and sprinkle over the top of the batter. Place pan in the oven and lower the temperature to 350 degrees. Bake until cake is domed and springs back to the touch at the highest point (about 40 minutes for the loaf pan and about 12-20 minutes for the muffins, depending on their size). Remove and let cool before slicing.
                                                                  • Makes one bread loaf, about 10 jumbo muffins, or about 20 regular sized muffins.
                                                                  Cuisine:YesNocaribbean
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    crystal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Crystal
                                                                  Ingredients
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 5 oz thin tilapia fillets
                                                                  • Yes No 1 6 oz water packed marinated artichokes
                                                                  • Yes No 1 slice whole grain bread
                                                                  • Yes No 1 tbsp grated parmesan cheese
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 4 tsp chopped parsley
                                                                  • Preheat oven to 375°. Sprinkle salt and pepper over both sides of tilapia fillets; set aside. Combine artichokes, bread cubes, Parmesan cheese, and oregano in a medium bowl; mix well. Brush each fillet with 1/2 teaspoon olive oil; top with 1/4 of the artichoke mixture. Bake until fish pulls apart easily with a fork (about 15 minutes). Sprinkle each serving with 1 teaspoon chopped fresh parsley just before serving.
                                                                  Yields: 4servings (serving size: 1 fillet)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  This recipe for salty (savory) Serbian gibanica is a blend of cream cheese, cottae cheese and feta cheese between layers of filo dough that is baked until golden brown and crispy. Read this Gibanica Tell-All. Makes 6 to 8 servings of Salty Serbian Gibanica #2

                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 9 large egg
                                                                  • Yes No 2 1/2 lb large curd cottage cheese
                                                                  • Yes No 1/2 lb feta cheese
                                                                  • Yes No 1 lb phyllo dough
                                                                  • Yes No 8 oz butter
                                                                  • In a large bowl, beat cream cheese until fluffy. Add 3 eggs at a time, beating well after each addition. Add cottage cheese and feta cheese and mix well. Set aside. Heat oven to 350 degrees. Fold 2 sheets filo dough in half and place in a lightly buttered 13x9-inch pan. Lightly brush filo with butter. Spread with about 1/2 cup filling. Continue in this manner until all but 3 sheets of filo are left. Top with last 3 sheets filo and brush with remaining butter. Place on a sheet pan to catch any drips and bake about 1 hour or until golden. Let sit 15 to 20 minutes before cutting into squares and serving warm.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No a white cabbage
                                                                  • Yes No a red cabbage
                                                                  • Yes No a of radishes (about
                                                                  • Yes No 2 carrots
                                                                  • Yes No a of fresh cilantro
                                                                  • Yes No 2 jalapeño chiles
                                                                  • Yes No green chili pepper
                                                                  • Yes No onion
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2–3 limes
                                                                  • Yes No sea salt
                                                                  • This simple little salad can be quite extraordinary, but you’ve got to season it with that Mexican spirit by being brave with the lime juice, salt, and chiles, until it’s singing in your mouth. It does a great job of waking up the other things it’s served with – a few spoonfuls of this next to a grilled chicken breast or pork chop would be an absolutecelebration.Vegetable-wise, the onion, cilantro, and white cabbage are nonnegotiable; they form the base of this salad. But feel free to have a play with the other ingredients: Use things like fennel or asparagus. Basically whatever’s in season and available should be a nice addition.The easiest and quickest way to make this is to use a food processor with a slicer attachment or a mandolin. If you don’t have either of those, use a speed peeler, or simply grate everything finely.Shred your white and red cabbage into two separate piles. Put just the white cabbage into a large bowl with the radishes, carrots, and most of the cilantro. Mix everything together really well, then kick up the flavors by adding almost all the chopped chiles, the sliced red onion, and a good few lugs of extra virgin olive oil. Add most of the lime juice and a good pinch of salt, then toss together and have a taste. Just keep adjusting everything, adding more fragrance with the cilantro, heat with the last of the chiles, and acid with another squeeze of lime juice, until it’s just right for you.When you’re happy, fold in the red cabbage right before serving so it doesn’t stain everything, and tuck in.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    just right
                                                                    Brands:
                                                                  • Yes No
                                                                    Just right
                                                                  Ingredients
                                                                  • Yes No 3/4 cup pecan
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 6 oz cup semisweet chocolate chip
                                                                  • Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until toasted, 5 to 10 minutes. Transfer pecans to a bowl to cool.
                                                                  • Butter a 9-inch-square cake pan, and set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
                                                                  • In the bowl of electric mixer, combine butter and sugars. Beat until light and fluffy, 2 to 3 minutes, scraping sides occasionally. Add eggs and vanilla; beat until well combined. Add flour mixture; beat just until combined. Fold in butterscotch chips and toasted pecans.
                                                                  • Using an offset spatula, spread batter into pan. Bake until surface is golden brown and a cake tester inserted into center comes out barely clean, 45 to 55 minutes. Transfer to a wire rack to cool. Cut into squares. Store in an airtight container up to 3 days.
                                                                  Yields: 12
                                                                  Yes No
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                                                                    Steps:
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                                                                  This carrot ring recipe is made with grated carrots and is suitable for Passover. It makes a great side dish for beef brisket or apricot-baked chicken.

                                                                  Ingredients
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1 1/2 cup oil
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3 cup shredded carrot
                                                                  • Yes No 2 cup matzo meal
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Heat oven to 300 degrees. Lightly coat a medium ring mold with cooking spray. In a large bowl, cream sugar and oil. Beat in egg yolks and carrots. In a separate bowl, whisk together matzoh meal, baking soda and salt. Add to carrot mixture, mixing well. Add water and lemon juice and combine thoroughly. In a separate bowl, beat egg whites until stiff but not dry, and stir 1/3 of the whites into the carrot mixture to lighten it. Then, fold in remaining whites, trying not to deflate the volume. Pour mixture into prepared mold. Bake 15 minutes at 300 degrees. Raise heat to 375 degrees and bake an additional 20 minutes. Let cool 15 minutes before unmolding.
                                                                  Yields: 8servings of carrot ring
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
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                                                                    coat
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                                                                    mold
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                                                                    juice
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                                                                    combine
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                                                                    stir
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                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup off dry riesling
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/4 tsp unflavored powdered gelatin
                                                                  • Yes No 1 pint strawberry
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp off dry riesling
                                                                  • MAKE THE GELéE: Make the gelée In a small saucepan, combine the Riesling and sugar and bring to a low simmer over moderate heat, swirling gently until the sugar is dissolved, about 3 minutes. Remove from the heat and let cool.
                                                                  • Sprinkle the gelatin over the cooled syrup and let soften for 5 minutes. Warm the syrup over moderate heat and stir to dissolve the gelatin, about 1 minute; let cool slightly. Pour the gelée into 4 wine glasses. Cover with plastic wrap and refrigerate overnight.
                                                                  • MAKE THE CONSERVE: In a small bowl, gently stir the strawberries with the honey, sugar, lemon zest and Riesling. Let stand at room temperature for 30 minutes.
                                                                  • Spoon the strawberry conserve over the gelée and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
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                                                                    combine
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                                                                    simmer
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                                                                    sprinkle
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                                                                    cover
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                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
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                                                                    minute
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