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                                                                  Prep: 20 minutes; Chill: 5 hours; Bake: 1 hour 5 minutes.

                                                                  Ingredients
                                                                  • Yes No stephen's piecrust
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup salted butter
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Form Stephen's Piecrust dough into a ball, and flatten with palm of hand. Roll between 2 sheets of wax paper to a 12- to 13-inch circle. Carefully transfer to a 9-inch deep-dish pieplate, pressing to fit into bottom and up sides. Flute edges, if desired. Chill at least 1 hour.
                                                                  • Preheat oven to 325°. Line piecrust with foil, and fill with pie weights or dried beans. Bake at 325° for 15 minutes, remove weights and foil, and bake 10 minutes more or until just set. Remove from oven, and set aside.
                                                                  • Reduce oven temperature to 300°. Whisk together sugar and flour in a large bowl. Whisk in eggs gradually, and slowly add butter. Whisk in buttermilk and next 3 ingredients.
                                                                  • Pour filling into crust. Bake at 300° for 40 to 45 minutes or until just set (center will jiggle). Remove to cooling rack. Chill pie until cold, at least 4 hours or overnight.
                                                                  Yields: 1pie
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  This is a cracker of a dish to cook at home. It will really get your taste buds going as it fills the house with the most fantastic smells.

                                                                  Ingredients
                                                                  • Yes No 1kg potatoes
                                                                  • Yes No 4 lemons
                                                                  • Yes No handful a of fresh flat leaf parsley
                                                                  • Yes No 1 x 2kg free range organic chicken
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No good chorizo sausage
                                                                  • Yes No olive oil
                                                                  • Yes No 2 cloves of garlic
                                                                  • This is a cracker of a dish to cook at home. It will really get your taste buds going as it fills the house with the most fantastic smells.First preheat your oven to 220ºC/425ºF/gas 7, then place your potatoes with 2 of your lemons into a small pan of water and boil for 5 minutes. Drain, and then prick the lemons all over with a knife. (The reason for doing this is that you are going to put them inside the chicken and their wonderful juices will be released while cooking. They will burst with flavor and fragrance, and the heat from the lemons will help the chicken to cook quicker from the inside as well as making it taste and smell amazing.) Remove the parsley leaves from the stalks and put to one side. Stuff the chicken with your hot lemons and the parsley stalks. Then season the chicken and the potatoes with a little salt and freshly ground black pepper, and slice your chorizo at an angle, 0.5cm/¼ inch thick.Get yourself an appropriately sized baking tray. Take a piece of greaseproof paper and wet it under a tap so it becomes flexible, then shake it out and lay it into the baking tray. Place the potatoes into the center of the greaseproof paper, then place the chicken on top and sprinkle with the chorizo and a little of your chopped parsley. Drizzle with a little olive oil. Cook in the preheated oven for around 1 hour 20 minutes.While the chicken and potatoes are cooking you can make what the Italians call gremolata, by finely chopping the zest of your 2 remaining lemons and mixing it with the chopped parsley and garlic. Season lightly and toss together to create a really fragrant seasoning-type garnish. Remove the tray from the oven, take the chicken out and put to one side to rest. Give the potatoes a shake about and put them back in the oven for a few minutes to crisp up.Carve the chicken and divide between 4 plates, with the potatoes. The potatoes will have taken on the smoky paprika flavor from the chorizo, so if there is any juice left over in the tray, pour every last drop over the plates. When you sprinkle over the gremolata it will hit the hot juice and smell fantastic. You're going to love this one! A rocket salad goes really well with it.• from Jamie's Dinners
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 whole turkey
                                                                  • Yes No 1/4 cup firmly packed golden brown sugar
                                                                  • Yes No 2 tbsp coarse grain sea salt
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp mace, ground
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 14 oz low-sodium chicken broth
                                                                  • Yes No chicken broth
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No slice garnishes, fresh rosemary sprigs, apple slices, nuts
                                                                  • Remove giblets and neck; rinse turkey with cold water. Pat dry. Tie legs together with string; tuck wingtips under. Combine brown sugar and next 6 ingredients. Rub over turkey. Cover with plastic wrap; chill 8 hours.
                                                                  • Place turkey on a rack in a roasting pan, breast side up. Arrange onion quarters around turkey. Pour 2 cans broth in bottom of pan.
                                                                  • Bake, loosely covered with foil, at 325° for 1 1/2 hours. Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°. (Cover with foil to prevent excessive browning, if necessary.) Remove onion; discard, reserving pan drippings. Let turkey stand 15 minutes before carving.
                                                                  • Combine pan drippings and enough chicken broth to equal 2 cups in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 5 minutes or until thickened. Serve with turkey. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
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                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 8 crusty dinner rolls
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/4 cup chopped mixed herbs
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp grated parmesan cheese
                                                                  • Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.
                                                                  • Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.
                                                                  • Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  If you need to shave time off this recipe, it's better to let the steak rest 10 minutes after it's grilled, but omit the resting time beforehand. This allows time for the juices to redistribute throughout the steak.

                                                                  Ingredients
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1/3 cup reduced fat mayonnaise
                                                                  • Yes No 3 tbsp finely grated parmesan cheese
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 10 oz round focaccia bread
                                                                  • Prepare grill.
                                                                  • Combine first 7 ingredients in a small bowl. Rub spice mixture over one side of steak; let stand 10 minutes.
                                                                  • Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let steak stand 10 minutes. Cut steak diagonally across grain into thin slices.
                                                                  • Cut bell peppers in half lengthwise; discard seeds and membranes. Flatten peppers with hand. Place peppers skin-side down on grill rack; grill 12 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut each half into quarters.
                                                                  • Combine mayonnaise, cheese, juice, and 1 garlic clove in a small bowl, stirring well. Spread about 1/4 cup mayonnaise mixture onto cut side of each bread half. Arrange beef evenly over bottom half; top with peppers. Cover with top bread half, pressing gently. Cut sandwich into 4 wedges.
                                                                  Yields: 4servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 lb sweet potato
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 3/4 cup tomato purée
                                                                  • Yes No 1 qt water
                                                                  • Yes No 2 cup homemade stock
                                                                  • Yes No 1/2 cup couscous
                                                                  • Yes No 1/3 cup chopped parsley
                                                                  • In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
                                                                  • Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
                                                                  • Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
                                                                  • Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Green peppers, garlic and potato are the primary ingredients of this easy side dish. Combine them with olive oil and eggplant for a wonderful saute and serve with any type of meat.

                                                                  Ingredients
                                                                  • Yes No 4 long green mild peppers
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 3 japanese eggplant
                                                                  • Yes No 3 potatoes, and in 1/8” pieces
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • This sautéed peppers with garlic, eggplant and potatoes recipe makes 4-6 servings.
                                                                  • Rinse the green peppers and cut off stems. Slice peppers in half lengthwise and remove seeds and veins. Then, slice lengthwise again and cut in half. You should end up with pieces about 3” long and about 1-1.5” wide. Rinse the eggplant. Cut in half length-wise and then in half again. Cut the long pieces in half cross-wise. You should end up with pieces about 2”-3” long and about 3/4” thick. If you cannot purchase Japanese eggplant, use about 1/2 to 3/4 of a regular eggplant and cut into 1” to 1 1/2” chunks.
                                                                  • Pour olive oil into a large frying pan. Heat on medium high. When hot, put all ingredients in frying pan and stir often, until potatoes are browned and soft. Salt to taste.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir

                                                                  You can make this tart ruby-red relish up to three days ahead of the feast.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz frozen cranberry
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
                                                                  • Remove relish from heat. Let cool to room temperature, and serve.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  If you love fried pork chops, try this recipe. Why it's better for you: Tenderloin is low in fat, and this recipe is "fried" with just enough heart-healthy oil for the crispy crunch you crave!

                                                                  Ingredients
                                                                  • Yes No 1 cup red wine vinegar
                                                                  • Yes No 5 tbsp seedless blackberry preserves
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No 3/4 cup fine dry bread crumb
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Yes No 2 tsp sage
                                                                  • Yes No 2 large egg
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No garnishes, fresh blackberries, fresh sage leaves
                                                                  • Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium, and cook 6 minutes or until reduced by half. Stir in preserves, and cook 5 minutes. Stir in salt.
                                                                  • Remove silver skin from tenderloin, leaving a thin layer of fat covering meat. Cut pork into 8 slices. Place pork between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet.
                                                                  • Stir together breadcrumbs, pecans, and sage in a shallow bowl.
                                                                  • Dredge pork in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture.
                                                                  • Cook 4 pork slices in 2 tsp. hot oil in a large nonstick skillet over medium heat 8 minutes or until done, turning every 2 minutes. Repeat procedure with remaining pork and oil. Serve with vinegar mixture, and garnish, if desired.
                                                                  • Note: Nutritional analysis does not include garnish.
                                                                  Yields: 4servings
                                                                  • Total Time: 51 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve

                                                                  These simple tacos are an ideal showcase for tender Beef Carnitas (or Pork Carnitas). Serve with a black bean salad and frozen margaritas or ice-cold beer. You can warm the tortillas in a nonstick skillet just until lightly browned.

                                                                  Ingredients
                                                                  • Yes No 2 cup chopped plum tomato
                                                                  • Yes No 1/3 cup chopped onion
                                                                  • Yes No 1/4 cup diced avocado
                                                                  • Yes No 2 tbsp minced cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 2 cup beef carnitas
                                                                  • Yes No 1 lime
                                                                  • Combine the first 7 ingredients in a medium bowl; toss well. Warm tortillas according to package directions. Spoon 1/4 cup Beef Carnitas onto each tortilla; top each with about 3 tablespoons avocado mixture. Fold in half; serve with lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 tacos and 2 lime wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 slice white sandwich bread
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 broccolini
                                                                  • Yes No 1 lb bow tie pasta (farfalle)
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Preheat the oven to 350°. On a baking sheet, toss the bread with 1/4 cup of the oil and toast for 8 to 10 minutes, stirring once, until golden. Let cool, then stir in half each of the parsley, chives and tarragon. Season the crumbs with salt and pepper.
                                                                  • In a pot of boiling salted water, cook the broccolini until tender, 1 minute; using tongs, transfer to a cutting board and coarsely chop. Boil the pasta until al dente. Drain, reserving 1 cup of the cooking water.
                                                                  • In a deep skillet, melt the butter in the remaining 6 tablespoons of oil. Add the garlic, fennel, scallions, peas and broccolini and cook over moderate heat until the fennel is crisp-tender, about 6 minutes. Add the pasta, lemon juice and cooking water and season with salt and pepper. Cook over moderate heat until the water is nearly absorbed. Stir in the remaining herbs. Sprinkle the pasta with the bread crumbs just before serving.
                                                                  Yields: 5
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Our version of Greek-style chicken souvlaki features chunks of chicken marinated in mixture of oil, lemon juice, and oregano; the chicken is then cooked in a skillet and served over pita bread. Top the chicken with cucumber, tomato, feta cheese, and the homemade yogurt sauce.

                                                                  Ingredients
                                                                  • Yes No 4 piece flat bread
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 3/4 cup crumbled feta cheese
                                                                  • Yes No 1/4 cup pitted kalamata olive
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 1/2 tsp red wine vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 4 chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 1 small cucumber
                                                                  • Yes No 1 1/2 tbsp minced dill weed
                                                                  • Heat oven to 200° F. Wrap the bread in foil and place in oven. In a medium bowl, combine the tomatoes, onion, Feta, and olives. In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside. Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold. Tip: Greek souvlaki traditionally calls for lamb, but you can also make it with chicken breasts, turkey cutlets, or shrimp.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe for Lithuanian fruit bread or vaisiu pyragas features a sweet yeast-raised dough studded with either chopped glaceed fruits or mixed dried fruits, as I've used here. This can be considered the Lithuanian version of fruit cake but it's oh so much better than the type that gets passed around from family member to family member most Christmases. Here's a larger picture of Lithuanian Fruit Bread. Makes 2 large loaves of Lithuanian Fruit Bread or Vaisiu Pyragas

                                                                  Ingredients
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 8 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 lb dried fruit
                                                                  • Yes No 1 1/2 cup golden raisin
                                                                  • Yes No 2/3 cup chopped walnut
                                                                  • Yes No 2 oz butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp cinnamon
                                                                  • In a large bowl, mix yeast, 1/2 cup sugar, milk, 3 cups of the flour, and salt until smooth. Cover and let stand for 1 hour. Add 4 ounces melted butter, eggs, 1/2 cup sugar and remaining flour. Knead until smooth and elastic. Add chopped fruits, raisins and nuts and knead until well incorporated. Cover and let rise until doubled. Divide dough in half and, on a lightly floured surface, roll each into a rectangle about 12 x 16 inches. Spread each with melted butter and sugar mixed with cinnamon. Roll up lengthwise, tuck in ends and place in 2 large greased loaf pans. Heat oven to 400 degrees. Cover pans with greased plastic wrap and let rise until doubled. Bake for 10 minutes. Reduce heat to 350 degrees and bake 50 minutes longer. Turn out onto wire rack to cool completely. Dust with confectioners' sugar or drizzle with flat icing, if desired.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  Saffron Lassi
                                                                   1 h 10 m
                                                                  Ingredients
                                                                  • Yes No big pinch saffron
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 cup whole milk yogurt
                                                                  • In a small bowl, crumble the saffron into 1 tablespoon of the water and let stand for 5 minutes.
                                                                  • Meanwhile, in a small, microwave-safe bowl, combine the remaining 2 tablespoons of water with the sugar and microwave for about 1 minute, until the sugar is dissolved. Transfer the bowl to the freezer until the syrup is cold.
                                                                  • In a bowl, whisk the yogurt with the saffron water and sugar syrup. Refrigerate, whisking a few times, until cold and brightly colored, about 1 hour. Pour into medium glasses and serve.
                                                                  Yields: 2drinks
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 2/3 7 1/2 oz cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 2 tbsp non-fat milk
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 2/3 cup fat free caramel apple dip
                                                                  • Yes No 1/4 cup diced pecan
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
                                                                  • Combine boiling water and cocoa, stirring well with a whisk. Cool completely.
                                                                  • Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
                                                                  • Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
                                                                  • To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.
                                                                  • Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans.
                                                                  Yields: 16servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Notes: Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat. You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425° oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 canned chipotle chilies
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 2 bite size cup shreds cooked chicken
                                                                  • Yes No 24 2 3/4 inch corn tortilla chips
                                                                  • Yes No 1 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 24 cilantro
                                                                  • In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.
                                                                  • Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.
                                                                  • Bake in a 450° regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve warm.
                                                                  • Cilantro-Avocado Crema. In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice, and 2 teaspoons milk. Add salt to taste. Makes about 1/2 cup.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 24nachos; 8 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice

                                                                  Guests will never know how easy these cheesecake bars were to make! If you like, use chocolate frosting to pipe holiday shapes on the top.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/3 cup firmly packed golden brown sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 3 8 oz cream cheese
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/3 cup sour cream
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 15.5 oz ready to spread chocolate frosting
                                                                  • Yes No garnish, fresh raspberries
                                                                  • Preheat oven to 350°. Beat first 3 ingredients at medium-low speed with an electric mixer until combined. Increase speed to medium, and beat until well blended and crumbly. Pat mixture into a lightly greased 13- x 9-inch pan. Bake 13 to 15 minutes or until lightly browned.
                                                                  • Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until well blended. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour over baked crust.
                                                                  • Bake at 350º for 25 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 to 24 hours; cut into bars.
                                                                  • If desired, spoon frosting into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe a frosting monogram on each bar. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    seal
                                                                  Ingredients
                                                                  • Yes No 1 lb spaghetti
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 2 dozen littleneck clam
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Yes No black pepper
                                                                  • In a large pot of boiling salted water, cook the spaghetti until just al dente, then drain the pasta well.
                                                                  • Meanwhile, in a large, deep skillet, heat the olive oil. Add the minced garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open.
                                                                  • Add the spaghetti and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the spaghetti absorbs some of the juices, about 1 minute. Transfer the spaghetti and clams to shallow bowls and serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Since both the crepes and chocolate sauce can be made ahead, this is the simplest of desserts. If you make the sauce ahead, warm it just before serving.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup half and half
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 3 oz semisweet chocolate
                                                                  • Yes No 8 espresso crepes
                                                                  • Yes No 2 cup low fat coffee ice cream
                                                                  • Combine half-and-half and honey in a small saucepan over medium heat; cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add chocolate; stir until smooth.
                                                                  • Fold each crepe in half; fold in half again. Place 1 crepe on each of 8 plates. Top each serving with 1/4 cup coffee ice cream; drizzle with 4 teaspoons sauce.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The addition of Dijon mustard takes this supreme comfort dish into another realm. Plus, this version ditches any roux-based sauces or baking and instead gets whipped up on the stovetop in mere minutes. Game plan: If the mac ’n’ cheese is on the runny side, let it sit on the stove for a minute or two before serving to finish absorbing the half-and-half. This recipe was featured as part of our DIY TV

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb elbow macaroni pasta
                                                                  • Yes No 16 oz extra sharp cheddar cheese
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3/4 tsp hot sauce
                                                                  • Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook according to manufacturer’s instructions.
                                                                  • Drain pasta and return to the pot over very low heat. Add remaining ingredients and stir until cheese is melted. Season with additional salt and freshly ground black pepper as needed and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Watermelon Jello
                                                                   2 h 15 m

                                                                  Watermelon and mint make a classic salad combo; here we've paired them in a sleek, refreshing dessert.

                                                                  Ingredients
                                                                  • Yes No 3 unflavored gelatin
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 4 cup watermelon juice
                                                                  • Yes No watermelon balls
                                                                  • Yes No whipping cream
                                                                  • Yes No 1/4 cup thinly sliced mint
                                                                  • Sprinkle gelatin over 1 cup cold water in a small glass bowl and let stand 1 minute. Microwave on high until hot and gelatin is melted, about 1 minute. Add sugar, whisking until dissolved. Whisk mixture into watermelon juice. Divide mixture among 6 glass dishes (about 8 oz. each). Chill until set, about 2 hours.
                                                                  • Top each serving with a few melon balls, a dollop of whipped cream, and a sprinkle of mint.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you can't find lemon verbena tea, use Lemon Zinger herbal tea.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 4 lemon verbena tea bags
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1/3 cup applesauce
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, pour 1/2 cup boiling water over tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool tea to room temperature.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
                                                                  • Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add granulated sugar and brown sugar; beat well. Add brewed tea, applesauce, and canola oil; beat until well blended. Gradually add flour mixture; beat just until moist. Fold in walnuts. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
                                                                  • To prepare glaze, combine powdered sugar and rind in a small bowl. Add juice, stirring with a whisk until smooth. Drizzle glaze over cake; let stand until set.
                                                                  Yields: 12servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brew
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  This simple compote of pears, apples, and cranberries smells wonderful while it bakes. The applesauce adds body to the syrup.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup applesauce
                                                                  • Yes No 1 1/2 cup cranberry
                                                                  • Yes No 1/2 cup ruby port
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 slice lemon rind strip
                                                                  • Yes No 4 cup sliced golden delicious apple
                                                                  • Yes No 2 cup firm anjou pears
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup vanilla low fat ice cream
                                                                  • Preheat oven to 400°.
                                                                  • Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula.
                                                                  • Combine cranberries, wine, cider, sugar, and rind in a small saucepan; bring to a simmer over medium heat, stirring occasionally. Remove from heat; stir in applesauce.
                                                                  • Combine the apple and pears in an 11- x 7-inch baking dish coated with cooking spray. Pour the cranberry mixture over the apple mixture. Cover and bake at 400° for 25 minutes. Uncover and bake an additional 10 minutes or until fruit is tender, basting occasionally with liquid from dish. Remove rind. Serve compote with ice cream.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings (serving size: 1 cup compote and 1/2 cup low-fat ice cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 small lb red potato
                                                                  • Yes No 1/2 lb lean bacon
                                                                  • Yes No 1 1/4 cup mayonnaise
                                                                  • Yes No 2 tbsp barbecue sauce
                                                                  • Yes No 2 tbsp spicy mustard
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup onion sprouts
                                                                  • In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and, when they are cool enough to handle, slice them in half.
                                                                  • Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
                                                                  • In a large bowl, mix the mayonnaise with the barbecue sauce, mustard oil and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.
                                                                  • Add the celery, red onion, parsley and tarragon to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and sprouts, then serve.
                                                                  Yields: 10
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup low-fat yogurt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/4 cup almond
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 1 1/2 tbsp garam masala
                                                                  • Yes No 1 1/2 tsp pure chile powder
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No one 35 oz tomatoes in can
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • MAKE THE MASALA MARINADE In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
                                                                  • PREPARE THE CHICKEN Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
                                                                  • Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
                                                                  • Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
                                                                  • In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 9 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 large cheese takeout pizza, unsliced
                                                                  • Yes No various toppings
                                                                  • Heat oven to 400° F. Using a round cookie or biscuit cutter, cut out as many circles as possible, avoiding the crust. Transfer to a baking sheet. Sprinkle with the toppings (except the fresh herbs, if using). Bake until warm, 5 to 10 minutes. Top with any fresh herbs (if using) and serve. Tip: These miniature pizzas work well in almost any setting, from a Friday-night supper for the kids to a holiday cocktail party.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 24pizzas
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Treat yourself to this classic soda fountain specialty, made with CHOW

                                                                  Ingredients
                                                                  • Yes No chow root beer
                                                                  • Yes No 2 large vanilla bean ice cream
                                                                  • Place 1 large Mason jar or glass mug in the freezer until frosted.
                                                                  • Pour root beer into the mug and place ice cream on top.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1float
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour

                                                                  Crushed peppermint candies turn this ice cream a soft pink. This is a great make-ahead recipe; if it's frozen solid, remove it from the freezer 30 minutes before serving so it can soften.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup 2% reduced fat milk
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 14 oz fat free sweetened condensed milk
                                                                  • Yes No 2/3 cup crushed peppermint candies
                                                                  • Combine 1 1/4 cups 2% milk and egg yolks in a heavy saucepan over medium heat. Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Cool egg mixture slightly.
                                                                  • Combine egg mixture, 1 1/4 cups 2% milk, vanilla, and condensed milk in a large bowl. Cover and chill completely. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 7 celery inner rib
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 3 blood orange
                                                                  • Yes No salt
                                                                  • Yes No 4 12 oz chicken breast half (bone-in, skinless)
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup grana padano cheese
                                                                  • Yes No 2/3 cup chopped marcona almonds
                                                                  • In a large saucepan, combine the whole celery rib, garlic and peppercorns with 6 cups of water. Using a peeler, remove the zest from 2 of the oranges and add the zest to the pot. Season lightly with salt and bring to a boil. Add the chicken and simmer over low heat for 16 minutes. Remove from the heat and let the chicken stand for exactly 30 minutes. Remove the chicken and pull the meat from the bones, discarding the skin. Shred the chicken and let cool. Reserve the broth for another use.
                                                                  • Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a strainer set over a large bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Whisk in the vinegar and oil and season with salt and pepper.
                                                                  • Add the chicken, sliced celery, orange sections and cheese to the bowl and toss well. Mound the salad on a platter, sprinkle with the almonds and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Rice? In a popsicle? Oh yeah baby! You better believe it — it may sound strange, but this is one of the best frozen desserts I've put in my mouth in a long time. Coconut milk, chewy rice, and fragrant mango — these popsicles are just completely yummy, if I do say so myself!

                                                                  Ingredients
                                                                  • Yes No one 15 oz coconut milk, shaken
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No one 14 oz sweetened condensed milk
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 large mango
                                                                  • Whisk the coconut milk and whole milk together in a 4-quart (or larger) saucepan. Scrape the seeds out of the vanilla bean and stir in. Stir in the rice, and bring the whole mixture to a simmer over medium heat. Turn the heat down to low and cook for about 25 minutes, or until the rice is tender.
                                                                  • Whisk in the sweetened condensed milk, water, vanilla extract, and salt. Peel the mango and chop into 1/2-inch cubes. Fold the mango into the rice mixture.
                                                                  • Transfer the rice and mango mixture to twelve 3-ounce ice-pop molds. Insert sticks and freeze until solid — 3 to 4 hours.
                                                                  • To release the pops from the molds, run the molds briefly under warm water.
                                                                  Yields: 123-ounce popsicles. adapted from
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    freeze

                                                                  This recipe is so easy you can make it with your kids! Watch Gino in action with his little crew.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast (bone-in, skin-on)
                                                                  • Yes No 1 cup bread crumb
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 2 egg
                                                                  • Yes No salt and pepper
                                                                  • Preheat oven to 350°.
                                                                  • In a mixing bowl, beat the eggs until blended, and then add salt and pepper.
                                                                  • Roll the chicken pieces first in flour, then in the eggs, then in the breadcrumbs or crushed corn flakes.
                                                                  • Place breaded chicken pieces in a no-stick baking pan and bake for 30 minutes, until coating is brown and crunchy.
                                                                  • Serve with an assortment of dipping sauces, such as mayonnaise, ketchup, honey, mustard, yogurt, or sour cream.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  Ingredients
                                                                  • Yes No 1/2 cup drained sun dried tomatoes in oil
                                                                  • Yes No 2 tsp minced shallot
                                                                  • Yes No 2 tsp minced flat leaf parsley
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No 12 1/2 inch thick slice ciabatta bread
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup pitted oil cured italian black olives
                                                                  • Preheat the oven to 400°. In a small bowl, combine the sun-dried tomatoes with the shallot, parsley, oregano, vinegar, lemon zest, crushed red pepper and the 2 tablespoons of oil. Season with salt.
                                                                  • Brush the bread on both sides with oil and bake for about 10 minutes, until golden and crisp. Rub lightly with the garlic clove.
                                                                  • Preheat the broiler and position a rack 6 inches from the heat. Spread the ricotta in a shallow medium gratin dish in a 3/4-inch-thick layer. Drizzle with oil and broil for about 10 minutes, turning the dish occasionally, until the ricotta is bubbling and golden. Spoon the relish and olives on top. Serve with the garlic toasts.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Martha made this healthy and delicious green vegetable cocktail using a Breville Juice Fountain Elite.

                                                                  Ingredients
                                                                  • Yes No 1 cup packed spinach
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/2 cucumber
                                                                  • Yes No 1/2 ripe pear
                                                                  • Yes No 1/2 green apple
                                                                  • Yes No 1/4 ripe papaya
                                                                  • Yes No 1 piece ginger
                                                                  • Juice all ingredients in a juicer. Serve immediately.
                                                                  Yields: 15ounces
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  White wine, tarragon, and whole-grain mustard lend this potato salad traditional French flavor. Prepare it up to a day ahead.

                                                                  Ingredients
                                                                  • Yes No 3 lb yukon gold potato
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp whole grain dijon mustard
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup thinly sliced chives
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tsp chopped tarragon
                                                                  • Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.
                                                                  • Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  You'll end up with extra confit, but it keeps for at least 10 days, and is great on salads and sandwiches.

                                                                  Ingredients
                                                                  • Yes No 1 lb albacore tuna steak
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 3/4 tsp oregano leaves, dried
                                                                  • Yes No 3/4 tsp white pepper
                                                                  • Yes No 3/4 tsp ground fennel seed
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 sprig flat leaf parsley and fresh mint
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 3 lemon zest
                                                                  • Yes No 3 cup extra virgin olive oil
                                                                  • Yes No 16 slice baguette
                                                                  • Yes No flat leaf parsley, radishes, and green olives
                                                                  • Cut tuna in half lengthwise. Combine spices in a small bowl. Season tuna all over with spices and put in a 4- by 8-in. loaf pan. Chill, covered, 3 to 5 hours.
                                                                  • Preheat oven to 300°. Add bay leaf, herb sprigs, garlic, and zest to tuna, tucking them around fish; pour in enough oil to cover by 1/4 in.
                                                                  • Bake tuna 25 minutes, uncovered, lowering heat if necessary to keep oil from boiling. Let tuna cool to room temperature in oil.
                                                                  • Lift one piece of tuna from oil; separate into thick flakes. Top baguette slices with tuna, using more if needed, and arrange on a platter with olives and radishes. Scatter minced parsley over platter. Drizzle tuna with some of the oil, and flick some oil onto the olives and radishes too.
                                                                  • Make ahead: Through step 3, up to 10 days, chilled. Bring to room temperature before serving.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 16
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve

                                                                  Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor. A small amount of chopped roasted peanuts offers delightfully surprising crunch.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup mashed ripe banana
                                                                  • Yes No 1/3 cup non-fat yogurt
                                                                  • Yes No 1/3 cup creamy peanut butter
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 6 3/4 oz all purpose flour
                                                                  • Yes No 1/4 cup ground flaxseed
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 2 tbsp chopped dry roasted peanut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • Yes No 1 tbsp 1% low-fat milk
                                                                  • Yes No 1 tbsp creamy peanut butter
                                                                  • Preheat oven to 350°.
                                                                  • To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
                                                                  • To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Spain is the intersection of culinary crossroads, making the Spanish cuisine rich in flavor. Moorish food, like this lamb recipe is flavorful and surprising, combining lamb and onions with almonds and raisins. A delicious and simple main course for any time of year.

                                                                  Ingredients
                                                                  • Yes No 5 lb if bone in
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 yellow onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 1/3 cup raisin
                                                                  • Yes No 1/3 cup sherry
                                                                  • Yes No 2 tbsp almond
                                                                  • This Arab-style lamb recipe makes 4-6 servings.
                                                                  • Remove lamb from packaging and pat dry. Combine cinnamon, cumin, salt and pepper in a small bowl. Rub spice mixture on all sides of lamb. Set aside.
                                                                  • Peel and chop onions and garlic. Pour olive oil into a large heavy-bottomed frying pan and heat on medium. When oil is hot, sauté the onions and garlic until onions are translucent.
                                                                  • Place lamb in pan and brown on both sides. Once meat is browned, add 2-3 cups of stock to cover meat. Cover pan and reduce heat to a simmer. Cook slowly for 1 to 1.5 hours. Check every 15 minutes or so, adding more liquid as necessary. When done, meat should be cooked through and tender.
                                                                  • While lamb is cooking, pour sherry into a short glass or small bowl and soak the raisins. Coarsely grind the almonds.
                                                                  • About 15 minutes before cooking is complete, add the sherry, raisins and almonds to the pan. When lamb is ready, slice and serve with sauce and white rice or couscous.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup corn flakes
                                                                  • Yes No 1 cup 1% low-fat milk
                                                                  • Yes No 1 cup frozen berries
                                                                  • Pour cornflakes into a small bowl, and top with milk and berries.
                                                                  • On-the-Go Alternative: Kashi TLC Chewy Granola Bar and 6 ounces fat-free yogurt.
                                                                  Yields: 1serving (serving size: 3 cups)
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    kashi
                                                                    Brands:
                                                                  • Yes No
                                                                    Kashi

                                                                  A pair of these baked jumbo shells (conchiglioni)-filled with three cheeses and spinach-makes a great kid-size portion.

                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 1 lb spinach
                                                                  • Yes No 1 large lb pasta shells (conchigglie)
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 1 lb ricotta cheese
                                                                  • Yes No 4 oz mozzarella cheese
                                                                  • Yes No 1/4 cup finely grated parmesan cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 375 degrees. Bring a large pot of water to a boil; add salt. Boil spinach until bright green, about 30 seconds. Remove with a slotted spoon; drain. Add shells to boiling water; cook until slightly underdone. Drain. Toss with 1 teaspoon oil. Set aside.
                                                                  • Heat 2 tablespoons oil and the garlic in a large skillet over medium-low heat until garlic is fragrant, about 30 seconds. Add tomatoes; cook, stirring occasionally, until sauce has thickened slightly, 20 to 25 minutes.
                                                                  • Squeeze spinach to release excess water; coarsely chop. Stir together with cheeses and egg. Season with salt and pepper.
                                                                  • Stuff each shell with about 2 tablespoons cheese mixture. Spread 1 1/2 cups tomato sauce in a 9-by-13 inch baking dish. Arrange shells in dish; cover with more sauce, reserving some for serving. Bake 25 minutes. Serve with remaining sauce.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this recipe a classic and, as in any good gumbo, a deep, rich roux thickens the stew.

                                                                  Ingredients
                                                                  • Yes No 1 lb andouille
                                                                  • Yes No 4 bone in chicken breasts
                                                                  • Yes No vegetable oil
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 qt water
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 2 tsp creole seasoning blend
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 4 scallion
                                                                  • Yes No filé powder
                                                                  • Yes No cooked rice
                                                                  • Yes No scallion
                                                                  • Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
                                                                  • Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
                                                                  • Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
                                                                  • Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
                                                                  • Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
                                                                  • Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
                                                                  • Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 5servings
                                                                  • Prep Time: 55 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3/4 cup olive oil
                                                                  • Yes No one 2 oz oil packed anchovies, oil
                                                                  • Yes No 3 red jalapeños
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 1/4 cup packed mint
                                                                  • Yes No 1 tbsp packed marjoram
                                                                  • Yes No 24 3 oz baby lamb rib chops
                                                                  • Yes No salt and pepper
                                                                  • In a small bowl, combine the olive oil with the anchovy oil and jalapeños. On a cutting board, chop the anchovies with the garlic, mint and marjoram until minced and add to the bowl. Arrange the lamb chops in a baking dish, top with the marinade and turn to coat. Cover with plastic wrap and refrigerate overnight. Bring to room temperature before grilling.
                                                                  • Light a grill. Scrape the marinade off the lamb and season the chops with salt and black pepper. Grill over high heat, turning once or twice, until nicely charred outside and medium-rare within, about 6 minutes. Transfer the chops to a platter and let rest for 5 minutes before serving.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  Category Finalist: Sides and Salads. "I make a fairly traditional Sunday meal of chicken and potatoes for my family. I hated to see the leftovers go to waste, so I used the mashed potatoes to create these delicious rolls. I experimented with 10 variations before settling on this version. My kids and husband love the rolls so much that they never last until Tuesday!" —Catherine McMichael, Saginaw, Mich.

                                                                  Ingredients
                                                                  • Yes No 1 cup mashed baking potato
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 21 2/5 oz bread flour
                                                                  • Yes No 2 1/2 tsp active dry yeast
                                                                  • Yes No 1 1/2 tsp sea salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 4 ingredients in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until mixture is 110°. Stir with a whisk until smooth.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, yeast, and salt in a large mixing bowl. Add potato mixture to flour mixture, stirring with a fork until combined. Add eggs; stir until combined.
                                                                  • Add 9 ounces (about 2 cups) flour to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
                                                                  • Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
                                                                  • Divide dough in half. Working with one portion at a time (cover remaining dough to prevent drying), roll one portion into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place loaf, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
                                                                  • Shape remaining portion into 9 portions, and shape each into a ball. Place balls in an 8-inch square baking dish coated with cooking spray. Coat top of loaf and rolls with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.)
                                                                  • Preheat oven to 350°.
                                                                  • Bake at 350° for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom. Remove from pans; cool on wire racks.
                                                                  Cuisine:YesNomichigan
                                                                  Yields: 18servings (serving size: 1 roll or one-ninth of loaf)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake

                                                                  Create two delicious dishes in one. Reinvent the classic duo by baking fluffy mashed potatoes into the middle of meat loaf.

                                                                  Ingredients
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 1/2 tsp ground
                                                                  • Yes No 2 lb ground beef
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup fresh bread crumbs
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Preheat oven to 350 degrees. Place potatoes in a large saucepan; add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Transfer to a colander, and drain; return potatoes to pan.
                                                                  • Mash potatoes with a fork or potato masher until light and fluffy. Add butter, cream, 1/2 teaspoon salt, and a pinch of pepper; stir until combined, and set aside.
                                                                  • Combine ground beef, onion, mustard, egg, breadcrumbs, 1/4 cup ketchup, 2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Place half the mixture on a rimmed baking sheet, and form into an 11-by-6-inch loaf. Place 1 1/2 cups of mashed potatoes on top of meat mixture, leaving a 1-inch border. Place the remaining meat mixture on top; form into a loaf, encasing the potato mixture. Bake 30 minutes, then brush remaining 2 tablespoons ketchup over meat loaf. Continue baking meat loaf until firm to the touch, about 20 minutes more. Serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Entertain on the fly with a quick-cooking and delicious scallop dinner.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb sea scallop
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp bottled minced garlic
                                                                  • Yes No 2 cup grape tomato
                                                                  • Yes No 3 tbsp pesto
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels; sprinkle with salt and pepper. Lightly coat pan with cooking spray. Add scallops to pan; cook 2 minutes on each side or until golden brown. Remove scallops from pan; keep warm. Reduce heat to medium. Add rind and next 4 ingredients (through garlic) to pan; bring to a simmer. Add tomatoes; cook 45 seconds, tossing to coat.
                                                                  • Spoon about 2 teaspoons pesto on each of 4 plates. Arrange one-quarter of scallops and about 1/2 cup tomato mixture on each plate. Sprinkle with basil.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Beurre blanc is one of the first things I was asked to make in a commercial kitchen. It?s a French sauce that is surprisingly delicate, and it goes well with any green veg, like asparagus, broccoli or snow peas. There are many ways of making it, so I thought I?d show you the two that I find most convenient.

                                                                  Ingredients
                                                                  • Yes No 1 cup good white wine
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No little a fresh flat parsley leaves and a fresh tarragon
                                                                  • Yes No 1 bay
                                                                  • Yes No 4 black peppercorns
                                                                  • Yes No 2 heads of broccoli
                                                                  • Yes No florets
                                                                  • Yes No 3/4 cup unsalted butter, sea salt and freshly ground black pepper
                                                                  • Beurre blanc is one of the first things I was asked to make in a commercial kitchen. It’s a French sauce that is surprisingly delicate, and it goes well with any green veg, like asparagus, broccoli or snow peas. There are many ways of making it, so I thought I’d show you the two that I find most convenient.Put your wine, shallot, herbs and peppercorns into a small pot and bring to the boil, then simmer slowly for 3 or 4 minutes or until reduced by half and remove from the heat. The first way to make your beurre blanc is to pour the flavored wine through a sieve into a metal bowl. Place the bowl over a pan of water on a very low heat, whisk, and add the cubes of butter one at a time, whisking them in until all the butter has been used. The sauce will emulsify and look like a very loose custard. Use the beurre blanc immediately or keep whisking it over your pan of water. If you leave it too long, the sauce may split.The second way, and this is my favorite, is to pour some boiling water into a thermos flask to preheat and clean it. Pour the water away and then sieve the flavored wine into the thermos, adding all of the butter. Put the lid on tightly, place a tea towel over the lid and shake the thermos around for a few minutes. Open it very carefully (in case of any hot steam escaping) and you should have a nice beurre blanc sauce. The best thing about this method is that you can keep it in the flask and it will keep warm until you’re ready to serve the food.Steam or boil your broccoli florets until they’re soft but not overdone and mushy. Correct the seasoning of the beurre blanc and pour it over the steaming broccoli. For dinner parties it’s quite nice to send out your plain steamed broccoli first, then if you’ve used a thermos, take it out and pour it over – everyone will think you’re mad. Happy days!
                                                                  Cuisine:YesNofrench
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve

                                                                  Here's our meal tonight - slow-cooked brisket with caramelized onions and a splash of Worcestershire and soy sauce. It's so easy and delicious that we wanted to share the recipe. Ours is still in progress - the savory smell of brisket is wafting into the office, and the snow is melting outside.

                                                                  Ingredients
                                                                  • Yes No 3 lb beef brisket, ideally local and grass raised
                                                                  • Yes No olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 large onion
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 1/2 cup beef broth
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 2 tsp soy sauce
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 8 2 lb trout fillets
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/2 tsp sage leaves, dried
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Heat the oven to 250°. Cover a baking sheet with paper towels.
                                                                  • In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Sprinkle the fish with the salt and pepper. Put half the trout in the pan and cook for 2 minutes. Turn and cook until browned and just done, 1 to 2 minutes longer. Transfer the cooked fillets to the prepared baking sheet and keep warm in the oven. Add the remaining 1 tablespoon oil to the pan, cook the rest of the trout fillets, and add them to the baking sheet.
                                                                  • Wipe out the frying pan and melt the butter over low heat. Add the sage and pecans and cook, stirring, until the butter is golden brown, about 5 minutes. Stir in the parsley. Serve the trout with the butter sauce spooned over the top.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz crown royal black canadian whisky
                                                                  • Yes No 1 1/2 oz blood orange liqueur
                                                                  • Yes No 1 pitted cherry and 1 blood orange
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into an ice-filled double rocks glass and garnish with the cherry and blood orange wheel.
                                                                  Cuisine:YesNocanadian
                                                                  Yields: 1drink

                                                                  This thicker, vegetarian take on traditional Chinese rice porridge is just as comforting and simple to make. The brown rice gives the jook a hearty, nutty flavor, and stirring in gai lan at the end adds some texture and sweetness to this light, healthy dish. What to buy: Gai lan, also known as Chinese broccoli or Chinese kale, is a dark green leafy vegetable with stems that are crisp and slightly sweet. If you can’t find gai lan, substitute broccolini. Game plan: Feel free to add more garnishes like soy sauce, fried shallots, or roasted salted peanuts to spice up this dish. And if you want to include some protein, roasted tofu makes a good addition; you could also swirl in a beaten egg as the porridge cooks.

                                                                  Ingredients
                                                                  • Yes No 8 cup water
                                                                  • Yes No 2 cup low sodium vegetable broth
                                                                  • Yes No 1 cup long grain brown rice
                                                                  • Yes No 1 piece fresh ginger, skin on
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No pinch white pepper
                                                                  • Yes No 4 oz gai lan
                                                                  • Place all ingredients except the gai lan in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook, uncovered, at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 1/2 hours.
                                                                  • Turn off the heat, add the gai lan, and stir until combined and the leaves are wilted. Let sit until the residual heat cooks the gai lan stems to crisp-tender, about 5 minutes. Taste and season with additional salt and pepper as needed.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

                                                                  "White flour tortillas are the staple bread in many traditional New Mexico homes. My mother taught me to make them by showing me the measurements in her hands--a handful of this, a pinch of that. At El Rancho de las Golondrinas, a Spanish Colonial museum in Santa Fe, I was known as 'the tortilla lady' since I made many batches of this recipe for museum visitors to sample." -TM

                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 6 tbsp vegetable shortening
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 tbsp non-fat powdered milk
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal; make a well in center of mixture. Combine hot water and dry milk, and add to flour mixture. Stir until blended. Cover and let rest 20 minutes.
                                                                  • Divide dough into 18 equal portions, shaping each portion into a ball (cover remaining dough to prevent drying). Roll each ball into a 7-inch round. Heat a cast-iron skillet over medium-high heat. Cook each round 1 minute on each side or until lightly browned.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 18tortillas (serving size: 1 tortilla)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Use your favorite sliced vegetables in place of the zucchini and bell pepper; mushrooms and water chestnuts would also be good. To round out the meal, serve with quick-cooking rice stick noodles.

                                                                  Ingredients
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 1/4 cup hoisin sauce
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1 tsp low-sodium soy sauce
                                                                  • Yes No 1/2 tsp bottled minced garlic
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 1 cup presliced zucchini
                                                                  • Yes No 1 cup presliced red bell pepper
                                                                  • Yes No 1 tsp ground fresh ginger
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1 tsp sesame seed
                                                                  • Heat canola oil in a large nonstick skillet over medium-high heat. Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set side. Add pork to pan; sprinkle with black pepper and salt. Cook 3 minutes on each side or until done. Remove from pan. Add sesame oil to pan. Add zucchini, bell pepper, and ginger; stir-fry 4 minutes or until bell pepper is tender. Stir in onions and pork. Add hoisin mixture to pan; toss to coat. Sprinkle with sesame seeds.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat

                                                                  A chocolate cake enjoys an exalted presence when frosted with an irresistibly sweet, buttery spread. A garnish of shaved coconut takes the cake from diner counter to dinner-party finale.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup cake flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 5 oz semisweet chocolate
                                                                  • Yes No coconut pecan frosting
                                                                  • Yes No 1 cup flaked coconut
                                                                  • Yes No 15 pecan halves
                                                                  • Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat with cooking spray. Dust with flour, tapping out excess. Whisk together flour, baking soda, and salt.
                                                                  • Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk. Beat in chocolate. Pour batter into prepared pan, and smooth top.
                                                                  • Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack 30 minutes. Remove cake from pan, peel off parchment, and let cool completely on rack. Wrap in plastic, and refrigerate until cold, at least 1 hour (or overnight) to make it easier to slice.
                                                                  • Using a serrated knife, slice cake horizontally into 3 layers. Spread 1/3 of the frosting over bottom layer. Repeat, layering cake and frosting, finishing with frosting. Mound coconut in center, and arrange pecan halves around edge.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    finish
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Shorter pastas like orzo generally cook faster than the longer varieties. In a pinch, use canned drained wild sockeye salmon—and flake with two forks—in place of the sautéed fillets.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup orzo
                                                                  • Yes No 2 6 oz, 1 inch thick salmon fillet
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup spinach
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 4 pitted kalamata olive
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp crumbled feta cheese
                                                                  • Preheat broiler.
                                                                  • Cook pasta according to package directions, omitting salt and fat.
                                                                  • Sprinkle salmon evenly with salt, oregano, and black pepper. Place on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Let stand 5 minutes; break into bite-sized pieces with 2 forks.
                                                                  • Combine pasta, salmon, spinach, and remaining ingredients in a medium bowl; toss well.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    combine

                                                                  A sprinkling of coarse turbinado sugar gives this deep-dish dessert a crunchy golden top.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 8 cup chopped peach
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3 cup blackberry
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp turbinado sugar
                                                                  • Preheat oven to 400°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife.
                                                                  • Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.
                                                                  • Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings (serving size: 1/2 cup cobbler and 1 biscuit)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Sip this thick drink before or immediately after a morning workout. Any leftovers will last for three days (and a few workouts) in the refrigerator. Instead of sugar, fruit and pomegranate juice add natural sweetness. Experiment with different fruits for new flavors.

                                                                  Ingredients
                                                                  • Yes No 1 cup frozen sweet cherries
                                                                  • Yes No 1 cup yogurt
                                                                  • Yes No 1 cup pomegranate cherry juice
                                                                  • Yes No 1 8 oz crushed pineapple in juice
                                                                  • Yes No 1 banana
                                                                  • Place all ingredients in a blender; puree until smooth.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  Ingredients
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 3/4 cup long grain brown and wild rice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 tbsp chopped walnut
                                                                  • Melt butter in a small saucepan over medium heat. Add onion; cook 3 minutes, stirring frequently. Stir in water, rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat; stir in 1/4 teaspoon salt, parsley, chives, juice, and oil. Sprinkle each serving with walnuts.
                                                                  Yields: 4servings (serving size: 2/3 cup rice mixture and 1 1/2 teaspoons walnuts)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Fisherman's Stew
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No one 14.5 oz whole peeled tomatoes in can
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 thick lb monkfish
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Heat the olive oil in a large pot. Add the coarsely chopped onion, garlic and celery and the crushed red pepper and cook over moderately low heat, stirring frequently, until the vegetables are softened, about 10 minutes. Add the white wine and cook over moderately high heat until the wine is reduced to 1/4 cup, about 10 minutes. Stir in the peeled tomatoes and the bay leaves and season with salt and pepper, then gently stir in the pieces of fish fillet. Add the Classic Fish Stock and bring the stew to a boil, then simmer over moderate heat until the fish is tender, about 12 minutes. Add the shrimp and cook until pink, about 2 minutes longer. Season the fish stew with salt and pepper and discard the bay leaves. Serve the stew in shallow soup bowls.
                                                                  Yields: 8
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for cheese babka or babka ser (BAHB-kah SEHR) uses the same sweet yeast-raised dough of a traditional babka with the addition of a subtle cheese filling that sinks to the bottom, which becomes the top! Three risings make this cheese babka, which is baked in a babka or fluted Bundt pan, a very light cake. The dough should be slack and pourable after rising. Babka recipes also exist with doughs that can be rolled and baked in loaf pans. Here are more Eastern European Babka Recipes. Here's a larger picture of cheese babka. Makes 12 servings of Polish Cheese Babka

                                                                  Ingredients
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 12 oz farmer's cheese
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp lemon extract
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 4 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp butter
                                                                  • In medium bowl, cream together 4 ounces butter and 1/2 cup sugar. In a large bowl or stand mixer with the paddle attachment, beat salt and eggs until thick and pale yellow. Beat in the butter-sugar mixture. It may look curdled, but that is OK. In a small bowl, dissolve yeast in warm water. Add to butter-sugar-egg mixture along with lemon zest and cinnamon (if using). Beat in flour alternately with milk until smooth and dough starts to blister, about 7 minutes. The dough will be very slack. Scrape down the sides and let rise, covered, in the same bowl until doubled. Stir down dough, cover and let rise again until doubled. Meanwhile, make the filling by beating on high speed until light and slightly thickened (about 10 minutes) the cheese, egg yolks, 6 tablespoons sugar, 1/2 teaspoon salt, lemon extract (if using) and vanilla. Refrigerate until ready to use. To make the topping, in a small bowl, combine flour and sugar and cut in butter as for pie dough. Set aside. Place rack in middle of oven and heat to 350 degrees. Coat a 12-cup babka or Bundt pan with cooking spray. When dough has risen for the second time, pour into the prepared pan. Pour cheese filling on top, followed by crumb topping. The cheese and crumbs will sink to the bottom, which becomes the top once unmolded. Cover and let rise until doubled. Bake about 35-60 minutes testing with a toothpick for doneness. Start checking cake after 35 minutes because the light dough bakes fast. Remove from oven and cool in pan on a wire rack 15 minutes. Invert onto a wire rack, remove pan and cool completely before serving. The babka can be dusted with confectioners' sugar if desired.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve