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                                                                  Beer-Braised Beef
                                                                   8 h 11 m

                                                                  An oval 3- to 3 1/2-quart slow cooker works best for this recipe because of the shape of the meat. If you don't own an oval slow cooker, cut the meat in half to fit the one you have. Spoon this fork-tender, saucy beef over mashed potatoes.

                                                                  Ingredients
                                                                  • Yes No 1 cup refrigerated prechopped onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb boneless top round steak
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1/2 cup light beer
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1/4 tsp salt
                                                                  • Place onion in a 3- to 3 1/2-quart electric slow cooker coated with cooking spray.
                                                                  • Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add steak; cook 3 minutes on each side or until browned. Place steak over onion in cooker; pour tomatoes and beer over steak. Cover and cook on LOW for 8 hours or until steak is very tender.
                                                                  • Shred steak with 2 forks in slow cooker; stir in molasses and salt. Let steak stand 10 minutes before serving.
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                  • Prep Time: 4 minutes
                                                                  • Cook Time: 8 hours 7 minutes
                                                                  • Total Time: 8 hours 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup farro
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 oz pancetta
                                                                  • Yes No 8 radish
                                                                  • Yes No 1/4 cup raspberry vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 cup diced celery heart
                                                                  • Yes No 1/4 cup crumbled goat cheese (chèvre)
                                                                  • Bring a large saucepan of salted water to a boil. Add the farro and boil over moderately high heat until tender, about 25 minutes. Drain and cool under running water. Shake well; transfer to a large bowl.
                                                                  • Meanwhile, in a nonstick skillet, heat the oil. Add the pancetta and cook over moderate heat, turning once and pressing to flatten, until crispy, 6 minutes; transfer to a plate, leaving the fat in the skillet. Add the radishes, vinegar and honey to the skillet, season with salt and pepper and simmer over low heat until the radishes are crisp-tender and glazed, 10 minutes. Stir in the lemon juice.
                                                                  • Scrape the radishes and dressing into the farro. Add the celery hearts, celery leaves and goat cheese. Crumble the pancetta into the bowl and toss. Season with salt and pepper and serve.
                                                                  Yields: 4 ½
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sliced potato
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup sliced pitted manzanilla olives
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 2 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 8 large egg white
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Place potato in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender; drain. Cool, dice, and set aside.
                                                                  • Heat a medium nonstick skillet over medium heat. Add onion, bell pepper, and garlic; sauté 8 minutes. Add potato, olives, and oregano; cook 1 minute or until thoroughly heated. Remove from heat; stir in cheese. Set aside.
                                                                  • Combine egg whites, eggs, salt, and pepper in a bowl; stir well with a whisk.
                                                                  • Heat 1/4 teaspoon olive oil in a small nonstick skillet coated with cooking spray over medium-high heat. Add half of egg mixture to skillet. Carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon 1 cup potato mixture onto half of omelet. Carefully loosen with a spatula; fold in half. Cook an additional minute on each side. Slide onto a plate. Repeat procedure with 1/4 teaspoon olive oil, cooking spray, egg mixture, and potato mixture.
                                                                  • Note: Substitute 2 cups egg substitute for 8 egg whites and 4 eggs, if desired.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4servings (serving size: 1/2 omelet)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Raspberry jam, red wine vinegar, soy sauce, and a couple of seasonings create a rich sauce for the chicken. This recipe is low in fat, easy to whip together, and most of the ingredients can be found in your pantry. If you don't have raspberry jam, red currant, apple, or seedless blackberry jam can stand in for great results. Sautéed green beans make a great side dish for this sweet, spicy onion chicken.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast tenders
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 cup sliced onion
                                                                  • Yes No 1/2 cup seedless raspberry jam
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp ginger
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add chicken to pan; sauté 8 minutes or until chicken is done. Remove onion and chicken from pan.
                                                                  • Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.
                                                                  Yields: 4servings (serving size: 3 ounces chicken and 1 tablespoon sauce)
                                                                  • Prep Time: 7 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook

                                                                  We love these thick, satisfying cookies as humble as peanut butter cookies but not as crumbly. Dried cranberries provide a slightly tart counterpoint to the macadamia nuts' richness. The dough is somewhat sticky; chilling it briefly makes handling easier.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup macadamia nut
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/2 cup sweetened dried cranberry
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Preheat oven to 375°.
                                                                  • Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.
                                                                  • Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.
                                                                  • Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.
                                                                  • Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.
                                                                  Yields: 30servings (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These caramelized apples are meant to be slightly sweet, not overpowering and sugary, so they’re versatile in nature. Spicy-tart and thoroughly warming, these apples are a fabulous addition to crepes or homemade ice cream. They’re equally at home as an unexpected garnish for mildly spicy grilled chicken or a tropical menu from Martinique. Cook’s note: For a delicious “cheater” dessert, fill a store-bought tart shell with these apples. With the homemade goodness of the apples and apple cider reduction sauce, nobody will guess your secret!

                                                                  Ingredients
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 5 1/2 inch spicy sweet, crisp apples, and cubes
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp lemon zest
                                                                  • Yes No 1/3 cup apple cider
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • Melt the butter in a large skillet over medium heat. Add the apples to the pan and sprinkle with 1 tablespoon sugar. Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
                                                                  • Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest. Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
                                                                  • Transfer the apples from the skillet to a serving bowl with a slotted spoon. Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits. Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly. If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment. Pour the finished sauce over the warm apples and serve immediately.
                                                                  • Makes 6 servings.
                                                                  Cuisine:YesNotropical
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    finish
                                                                  Ingredients
                                                                  • Yes No 1/2 lb frozen sour cherries
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp fresh tangerine and lime juices
                                                                  • Yes No one 750 milliliter
                                                                  • Yes No crushed ice
                                                                  • Puree the cherries in a food processor. Pass the puree through a fine strainer set over a small saucepan, pressing on the solids; you should have 1/2 cup of juice. Stir in the sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar. Transfer to a small bowl and refrigerate until chilled, about 15 minutes.
                                                                  • In a large pitcher, combine the sweetened cherry juice with the yuzu juice. Slowly pour in the Champagne. Serve the Bellinis over ice.
                                                                  Yields: 10drinks
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This easy recipe for Hungarian goat cheese spread or korozott comes from Elizabeth Ledniczky of Florida. There are many variations but this is one her mother, Marika Magyarits, used to make. It's similar to liptauer cheese spread except the latter is made with sheep cheese. Both are made with sweet Hungarian paprika, which gives them a pink color. Korozott and liptauer are delicious spread on toasted or untoasted bread or in place of mayo in a sandwich, served as a raw vegetable dipper, and a great appetizer in scooped-out, boiled red potatoes. Makes about 1 cup Hungarian Goat Cheese Spread or Korozott

                                                                  Ingredients
                                                                  • Yes No 8 oz goat cheese (chèvre)
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 1 1/2 tsp sweet hungarian paprika
                                                                  • Yes No salt and pepper
                                                                  • In a medium bowl, beat together cheese and butter until smooth. Mix in remaining ingredients, adjusting the seasonings, if necessary, and refrigerate, covered, for at least 1 hour for the flavors to marry. When ready to serve, let korozott come to room temperature before spreading on toasted or untoasted bread, or instead of mayo in a sandwich.
                                                                  Cuisine:YesNohungarian
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread

                                                                  Coffee adds a background flavor that helps bring out the sweet yet bitter undertone of the molasses. This brine is also excellent with chicken thighs and drumsticks, and pork or beef ribs. Use any type of hardwood chips if hickory is not available.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 1/2 cup strong brewed coffee
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 3 tbsp dark brown sugar
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 cup ice cube
                                                                  • Yes No 4 6 oz, 1/2 inch thick bone in center cut pork chops
                                                                  • Yes No 1 cup hickory wood chips
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 8 tsp pepper garlic spice rub
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 6 ingredients in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add ice and pork; seal. Refrigerate for 3 hours, turning the bag occasionally.
                                                                  • Soak wood chips in water 1 hour. Drain well.
                                                                  • Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
                                                                  • Place wood chips on hot coals. Remove pork from bag; discard brine. Pat pork dry with paper towels. Sprinkle 1/8 teaspoon salt over pork. Rub 8 teaspoons Pepper-Garlic Spice Rub evenly over both sides of pork. Place pork on grill rack coated with cooking spray over medium-high heat; grill 2 minutes on each side. Place pork on unheated side of grill; grill 3 minutes on each side or until done. Remove from heat. Let stand 5 minutes before serving.
                                                                  Yields: 4servings (serving size: 1 chop)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                  • Yes No
                                                                    crystal
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  • Yes No
                                                                    Crystal

                                                                  Prep and Cook Time: 1 hour, 50 minutes. Notes: For a vegetarian side dish, leave out bacon and increase butter to 4 tbsp. and salt to 1 tsp.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 lb yukon gold potato
                                                                  • Yes No 1 lb bacon
                                                                  • Yes No 1 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • Yes No 2 tbsp butter
                                                                  • Preheat oven to 350°. In a bowl, stir together salt and pepper. Arrange one-third of potato slices in bottom of a buttered 9- by 13-in. baking dish. Sprinkle with 1/4 tsp. salt and pepper mixture. Top with half the bacon, 1/2 cup cheese, and 1 tsp. caraway seeds. Repeat layering.
                                                                  • Arrange remaining third of potato slices on top. Sprinkle with remaining 1/4 tsp. salt and pepper mixture, 1/2 cup cheese, and 1 tsp. caraway seeds. Dot with butter, cover with foil, and bake 30 minutes. Remove foil and bake until golden brown on top and cooked through, about 40 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 head cabbage
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 2 cup flat leaf parsley
                                                                  • Yes No 1/2 cup oregano
                                                                  • Yes No 8 thick cut strip bacon
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Combine cabbage, onion, carrot, and herbs in a large bowl. Set aside.
                                                                  • Cook bacon over medium heat, stirring often, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain; set aside.
                                                                  • Add shallot to hot bacon grease and cook, stirring occasionally over medium heat, until softened, about 2 minutes. Add mustard, sugar, and vinegar and stir to combine. Stir in oil, salt, and pepper. Pour dressing over reserved vegetables along with half the reserved bacon and toss to coat evenly. Sprinkle remaining bacon over slaw and serve immediately.
                                                                  • Make ahead: Vegetables, bacon, and vinaigrette, up to 1 day, chilled separately. Rewarm dressing and bacon and mix with slaw when ready to serve.
                                                                  • Note: Nutritional analysis is per 1-cup serving.
                                                                  Yields: 9
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These simple, striking parfaits are the kind of dessert that wows guests but requires barely more effort than cutting fruit. Ripe watermelon cubes and coconut sorbet taste delicious (and look gorgeous) together, needing only pinches of lime zest for a tropical inflection and toasted coconut for crunch.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup flaked coconut
                                                                  • Yes No 2 pint store bought coconut sorbet
                                                                  • Yes No 2 cup cubed watermelon
                                                                  • Yes No lime zest
                                                                  • Preheat oven to 375 degrees. Bake coconut flakes in a single layer on a rimmed baking sheet until toasted, about 3 minutes.
                                                                  • Divide half the sorbet among 6 tall glasses using a 2 1/4-inch ice cream scoop. Top each with a layer of watermelon, another scoop of sorbet, and then more watermelon. Sprinkle with lime zest and toasted coconut.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  With its firm texture, smoked tofu shreds easily and replaces some of the cheese that traditionally tops pizza.

                                                                  Ingredients
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 28 oz plum tomato in can
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 cup shredded smoked tofu
                                                                  • Yes No 1 1/2 6 oz cup shredded fresh mozzarella cheese
                                                                  • To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/2 cups flour, 1 tablespoon oil, and 1 teaspoon salt; stir well to form a stiff dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel tacky.) Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 45 minutes or until dough is doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
                                                                  • To prepare sauce, heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes or until sauce is thick. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper.
                                                                  • Punch the dough down. Cover and let rest 5 minutes. Divide dough into 6 equal portions; working with 1 portion at a time; shape each into a ball (cover remaining dough to prevent drying.) Roll each ball into a 6-inch circle. Place on baking sheets coated with cooking spray. Lightly coat dough with cooking spray; cover with plastic wrap. Let rest 15 minutes.
                                                                  • Prepare Grill.
                                                                  • Cut bell peppers in half lentghwise; discard seeds and membranes. Place pepper halves, skin sides down, on grill rack coated with cooking spray; grill 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips.
                                                                  • Place dough rounds on grill rack coated with cooking spray; grill 2 minutes or until lightly browned. Turn dough over. Spread 1/3 cup tomato sauce over each dough round, leaving a 1/2-inch border. Sprinkle 1/3 cup tofu and 1/4 cup cheese evenly over each pizza. Divide pepper strips evenly among pizzas. Close grill lid; grill 2 minutes or until cheese melts. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 pizza)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I discovered this dish in Italy while working on my Italian book. When full of ham, chicken and mushrooms, it?s called tetrazzini. Try my lighter vegetarian version.

                                                                  Ingredients
                                                                  • Yes No 600ml double cream
                                                                  • Yes No large 4 eggs
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No mature cheddar cheese
                                                                  • Yes No mixed smelly cheese
                                                                  • Yes No 2 handfuls of baby spinach
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No x of sun dried tomatoes in oil, and chopped
                                                                  • Yes No just spaghetti
                                                                  • Yes No knob a of butter
                                                                  • Yes No a sprigs of fresh sage
                                                                  • I discovered this dish in Italy while working on my Italian book. When full of ham, chicken and mushrooms, it’s called tetrazzini. Try my lighter vegetarian version.Preheat the oven to 180°C. In a large bowl beat the double cream and eggs with a good pinch of salt and pepper. Add the grated Cheddar, most of the smelly cheese, the spinach, chilli, sun-dried tomatoes and the cooked spaghetti. Gently stir to mix well.Melt the butter in an ovenproof frying pan, around 11inches in diameter, and swirl it around so the base of the pan is nicely coated. Slowly pour in the spaghetti mixture and shake the pan to even the mixture out. Bake in the hot oven for 30 minutes until it starts to crisp on top. At this point, take it out of the oven and use the back of a spoon to make small indents into the top of the bake. Toss the sage leaves in a little olive oil then press one into each dip with a small cube of the remaining cheese on top. Return to the oven and cook for 10 more minutes until crisp. Remove and leave to rest for a few minutes. Serve in lovely wedges with a fresh green salad on the side.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve

                                                                  Smooth, creamy caramel blends with a sharp salty note in this salted butter caramels recipe. Try serving the salted caramels with a tiny sprinkling of salt or dip them in melted chocolate for delicious contrast. Cook's note: For more details and pictures, read the step-by-step tutorial on making salted butter caramels.

                                                                  Ingredients
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 1/4 cup water
                                                                  • Line an 8-inch by 8-inch square pan with non-stick foil.
                                                                  • In a small saucepan, bring the heavy cream, butter, and sea salt to a simmer. Once the butter has melted and the cream starts to bubble, remove the pan from the heat and set it aside.
                                                                  • In a medium saucepan set over medium heat, bring the sugar, corn syrup, and water to a boil. Frequently draw a spoon or heat-proof spatula across the mixture to dissolve the sugar. Continue cooking, carefully swirling the pan, until the melted sugar mixture takes on a uniform medium caramel color.
                                                                  • Continue cooking the caramel over medium heat and gently pour in the hot cream. The mixture will bubble up; carefully stirring it down with a long-handled spoon will prevent any boil-over. Cook the salted butter caramel, stirring frequently, until it reaches 240F or forms a slightly firm ball when a teaspoon of candy is dropped into ice-cold water. The final temperature you want the candy to register is 240F, between the soft ball and hard ball stages.
                                                                  • Pour the hot salted butter caramel into the prepared pan and allow it to cool for 2 to 3 hours at room temperature. Cut the caramel into 24 pieces and serve.
                                                                  • This salted butter caramels recipe makes 24 servings.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  If you are the type of person who goes into a supermarket and buys prepacked chicken or duck breasts, thighs or drumsticks, then I really want to start you thinking along the lines of buying a whole chicken or duck. It?s far better to buy the whole bird and then remove the breasts or legs. I?ve also noticed that duck legs aren?t as popular, because the packs of duck legs never seem to shift from the supermarket shelves like the chicken ones do ? which is strange, because all they need is some slow cooking and you?ll get thin crispy skin and beautiful melt-in-your-mouth meat. Check out this recipe, which works a real treat.

                                                                  Ingredients
                                                                  • Yes No 4 fat legs of duck
                                                                  • Yes No 4 tbsp 4 tablespoons soy sauce
                                                                  • Yes No 3 tsp 3 teaspoons five spice
                                                                  • Yes No a of star anise
                                                                  • Yes No a of cinnamon
                                                                  • Yes No 1 tbsp 1 tablespoon olive oil
                                                                  • Yes No 1–2 fresh chillies
                                                                  • Yes No 16 plums
                                                                  • Yes No 2 tbsp 2 tablespoons demerara sugar
                                                                  • If you are the type of person who goes into a supermarket and buys prepacked chicken or duck breasts, thighs or drumsticks, then I really want to start you thinking along the lines of buying a whole chicken or duck. It’s far better to buy the whole bird and then remove the breasts or legs. I’ve also noticed that duck legs aren’t as popular, because the packs of duck legs never seem to shift from the supermarket shelves like the chicken ones do – which is strange, because all they need is some slow cooking and you’ll get thin crispy skin and beautiful melt-in-your-mouth meat. Check out this recipe, which works a real treat.Place the duck legs in a sandwich bag with the soy sauce, five-spice, star anise, cinnamon stick and olive oil and let them marinate for a minimum of 2 hours. To really get the flavours going, you could keep this in your fridge to marinate for up to 2 days. Then get yourself a pan, casserole or high-sided roasting tray that snugly fits the duck legs. Place the chillies, plums and sugar in the bottom of the tray and then pour the marinade from the bag over the top. Mix it all up using your fingers, and place the duck legs on top.Place the tray in a preheated oven at 170°C/325°F/gas 3 for 2 to 2½ hours until the meat falls away from the bone. Remove the star anise and cinnamon stick, then taste the sauce to see if it needs to be seasoned with a little more soy sauce. It’s now down to you how you would like to serve it. You could have it as a starter with some of the little Chinese pancakes that you can buy, or served simply with rice or noodles and the chunky, jammy plum sauce that the duck has cooked in.• from Jamie's Dinners
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 1 cauliflower
                                                                  • Yes No flour
                                                                  • Yes No vegetable oil
                                                                  • Yes No a piece of potato
                                                                  • Yes No small a of fresh flat leaf parsley
                                                                  • Yes No sea salt
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tsp 1 teaspoon cumin seeds
                                                                  • Yes No 2 tsp 2 teaspoons black mustard seeds
                                                                  • Yes No 2–3 dried red chillies
                                                                  • Yes No 1 tsp 1 teaspoon black peppercorns
                                                                  • Yes No self raising flour
                                                                  • Yes No ½ tsp teaspoon turmeric
                                                                  • Yes No beer
                                                                  • Yes No sea salt
                                                                  • This is a really unusual but delicious way to eat cauliflower. The Japanese are brilliant at making lovely crispy batter for their tempura, so when I was over there I wanted to discover their secret. It turns out there are lots of different techniques, such as using cornflour instead of plain flour, or ice-cold sparkling water instead of tap water. In this recipe I’m going to use beer, though, as it gives such a nice color and goes well with the spices. However, the best advice I was given is to fry the fritters in small batches and eat them straight away, so they’re crunchy and hot.PS: This batter recipe can be used for all sorts of things, like fish filets or thin chicken strips or any finely cut vegetable. You can leave the spices out if you prefer it plain.First make your batter. Smash up the cumin and mustard seeds, chillies and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. Check the consistency – you want it to be the thickness of double cream. If it’s too thick, whisk in the rest of the beer. Don’t worry too much about having little lumps in the batter, as they’ll just become nice crunchy bits when you start frying. Season with sea salt and put to one side.Trim the bottom off the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 2cm pieces – this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen paper. Place the cauliflower pieces in a bowl and dust with a little flour.Pour the oil into a deep saucepan – you want it to be about 10–12cm deep – and heat it to 180°C. If you don’t have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don’t get splashed. It’s best to fry them in batches so you don’t overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they’re browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen paper. Dust with sea salt and squeeze over a little lemon juice.• from Jamie at Home
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 8 cup baby spinach
                                                                  • Yes No 1 long watercress, but stem still attached
                                                                  • Yes No 2 cup frozen edamame
                                                                  • Yes No 3 scallions, both white and green parts
                                                                  • Yes No 1/3 cilantro
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 1 1/2 tbsp honey
                                                                  • Yes No 3 tbsp sesame oil
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 1/2 piece ginger
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 4 turns black pepper
                                                                  • FOR VINAIGRETTE:
                                                                  • Combine ingredients in a large mixing bowl. Whisk and set aside.
                                                                  • FOR SALAD:
                                                                  • In a large mixing bowl, toss baby spinach, trimmed watercress, scallions, edamame and picked cilantro leaves to combine. Dress lightly with vinaigrette and sprinkle with toasted sesame seeds.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 4 lb asparagus
                                                                  • Whisk together mayonnaise and next 4 ingredients. Cover and chill up to 2 days, if desired.
                                                                  • Snap off tough ends of asparagus. Cook in boiling salted water to cover 3 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain. Cover and chill, if desired. Serve with dip.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  This basic guacamole can be made with or without diced tomatoes, and it's the perfect dip for parties or snacking. It also makes a great topping for turkey burgers or burritos. Large Photo of This Guacamole

                                                                  Ingredients
                                                                  • Yes No 3 ripe haas avocados
                                                                  • Yes No 1/2 1 tbsp lime
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 1 heaping tbsp cilantro
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 small tomato
                                                                  • Cut avocados in half and remove seeds. Scoop the avocado out of the peels and mash with the lime, red onion, cilantro, finely chopped jalapeno or serrano pepper, garlic, cumin, salt, and pepper. Cover with plastic wrap and refrigerate until serving time. If desired, top with diced tomatoes or stir tomatoes into the guacamole before serving. Makes about 1 1/2 to 2 cups. Guacamole Recipes Basic Guacamole Guacamole Guacamole Dip
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  Pearl Balls
                                                                   60 m

                                                                  What makes this appetizer stand out are the grains of glutinous rice (also called sweet or sticky rice), which turn a pearly color when cooked. Note: While the preparation and cooking time for the Pearl Balls is under an hour, be sure to allow several hours for soaking the glutinous rice. The easiest method is simply to soak it overnight. *Makes approximately 28 - 30 balls.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup glutinous rice
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 1 3 tbsp large scallion
                                                                  • Yes No 2 water chestnut
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp light soy sauce
                                                                  • Yes No 1 tbsp dry sherry
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tsp corn starch
                                                                  • Soak the glutinous rice in water for at least 6 - 8 hours (preferably overnight). Drain well in a sieve or colander. Spread out the rice on a baking sheet. Note: Drain and spread out the rice just before making the pearl balls, so that the rice doesn't dry out too much. 2. Mince or grind the pork if not using ground pork. 3. In a large bowl, combine the pork, soy sauce, sherry, green onion, water chestnuts, salt, pepper, egg white and cornstarch. 4. Prepare the steamer for steaming. 5. Take about 1 tablespoon of the ground pork mixture and form into a ball. Roll lightly over the glutinous rice and place on a heatproof plate. Continue with the rest of the pork mixture, placing the balls 1/2-inch apart. (You will need at least 2 plates). 6. Place the plates in a steamer container or on a bamboo basket in a wok. Cover and steam the pearl balls over boiling water for between 25 - 35 minutes, until they are cooked through. Steam in two batches if needed. 7. Serve the pearl balls hot with soy sauce. Variation: Add a few softened Chinese black mushrooms and/or minced ginger to the pork mixture. More Dim Sum Recipes More Chinese Recipes
                                                                  Cuisine:YesNochinese
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  These sea scallops are crisp and glazed outside, then seared to keep tender and moist inside. For a simple meal, serve with orzo tossed with chopped tomato, feta cheese, basil, salt, and black pepper.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp marjoram, ground
                                                                  • Yes No 1 1/2 lb sea scallop
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No parsley
                                                                  • Combine first 3 ingredients in a large zip-top plastic bag; add scallops. Seal bag, and shake to coat.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan; keep warm.
                                                                  • Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat. Garnish with parsley sprigs, if desired.
                                                                  Yields: 4servings (serving size: 5 ounces scallops)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Romanesco broccoli, a beautiful lime-green vegetable with a dense, heavy head covered in spiraling points, is widely grown in Italy and is starting to show up in more farmers' markets here. Unlike its close cousin the cauliflower, it doesn't have a sulfurous taste; instead, its flavor is mild and gently sweet.

                                                                  Ingredients
                                                                  • Yes No 12 oz penne pasta
                                                                  • Yes No 7 tbsp olive oil
                                                                  • Yes No 2 head romanesco broccoli
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 cup sliced almonds
                                                                  • Yes No 1/4 cup shredded asiago cheese
                                                                  • Cook pasta according to package directions. Meanwhile, heat 3 tbsp. oil over medium heat in a large frying pan. Add Romanesco and 1/2 tsp. salt and cook, stirring occasionally, until tender-crisp, about 5 minutes. Add 1 tbsp. more oil to pan along with garlic and chile flakes. Cook until garlic is fragrant and light golden and Romanesco is tender, about 5 minutes more.
                                                                  • Drain pasta, reserving 1 cup pasta water, and return to pot. Stir in Romanesco mixture, lemon zest, almonds, cheese, remaining 3 tbsp. oil and 1/4 tsp. salt, and enough pasta water to moisten (about 3/4 cup).
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Browning the meat before slow cooking enhances both the appearance and flavor of the meat. Serves 6

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 petite, 14.5 oz diced tomato in can
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 2 1/2 to 3 lb eye of round roast
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 16 oz pinto beans
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No slice pickled jalapeño pepper
                                                                  • Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl.
                                                                  • Sprinkle roast evenly with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to a 5 1/2-quart slow cooker. Pour tomato mixture over roast. Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork.
                                                                  • Remove roast from slow cooker, and cut into large chunks; keep warm.
                                                                  • Skim fat from juices in slow cooker. Mash 1 1/2 cans (about 2 3/4 cups) pinto beans; add to slow cooker, and stir until combined. Stir in black beans and remaining 1/2 can pinto beans. Add roast pieces back to slow cooker; cover and cook on HIGH an additional 20 to 25 minutes. Top each serving with jalapeño pepper slices, if desired.
                                                                  Cuisine:YesNotexas
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Flavorful tri-tip steak is a cut of beef also known as bottom sirloin or sirloin tip. Compared to other styles of barbecue, this recipe for smoked tri-tip comes together quickly, making it ideal for a weeknight dinner.

                                                                  Ingredients
                                                                  • Yes No 3 cup hickory wood chips
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1 2 1/4 lb tri tip steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup santa maria salsa
                                                                  • Yes No cilantro
                                                                  • Soak wood chips in water 1 hour; drain well.
                                                                  • Combine salt, pepper, and garlic powder; sprinkle evenly over steak. Let stand at room temperature 30 minutes.
                                                                  • Remove grill rack; set aside. Prepare grill, heating one side to high and one side to medium. Place wood chips on hot coals on medium-heat side of grill; heat wood chips 10 minutes. Coat grill rack with cooking spray; place on grill.
                                                                  • Lightly coat steak with cooking spray. Place steak on grill rack over high-heat side of grill; grill 6 minutes, turning 3 times. Place steak on grill rack over medium-heat side of grill; grill 40 minutes or until a thermometer registers 140° (medium-rare) or until desired degree of doneness. Remove steak from grill; let stand 10 minutes. Cut steak diagonally across grain into thin slices. Serve with Santa Maria Salsa; garnish with cilantro sprigs, if desired.
                                                                  • Wine note: Tri-tip from California's Santa Ynez Valley goes naturally with a full-throttle merlot from the same region. Gainey Merlot 2004 (Santa Ynez Valley, California), $26, is plush and plummy, with enough structure to stand up to the steak, the char-smokiness of the wood chips, and the pungency of the salsa. --Karen MacNeil
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 8servings (serving size: 3 ounces steak and 1/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood

                                                                  You are going to love this pudding ? it has a rich, fantastic flavour and the sauce is amazing. Fresh Medjool dates are best to use, but dried ones work well too.

                                                                  Ingredients
                                                                  • Yes No fresh dates
                                                                  • Yes No 1 tsp 1 teaspoon bicarbonate of soda
                                                                  • Yes No unsalted butter
                                                                  • Yes No 170g caster sugar
                                                                  • Yes No large 2 free range eggs
                                                                  • Yes No self raising flour
                                                                  • Yes No ¼ tsp teaspoon ground mixed spice
                                                                  • Yes No ¼ tsp teaspoon ground cinnamon
                                                                  • Yes No 2 tbsp 2 tablespoons ovaltine
                                                                  • Yes No 2 tbsp 2 tablespoons natural yoghurt
                                                                  • Yes No unsalted butter
                                                                  • Yes No light muscovado sugar
                                                                  • Yes No double cream
                                                                  • You are going to love this pudding – it has a rich, fantastic flavour and the sauce is amazing. Fresh Medjool dates are best to use, but dried ones work well too.Preheat your oven to 180ºC/350ºF/gas 4. Put the dates in a bowl with the bicarbonate of soda and cover with 200ml/7fl oz of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whiz the dates in a food processor until you have a purée. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yoghurt and your puréed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon out the pudding at the table and pour over the toffee sauce.• from Jamie's Dinners
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 small yellow onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp smoked paprika
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 5 oz spinach
                                                                  • Yes No 1 5 oz canned tuna in oil
                                                                  • Yes No 1/4 cup pitted green olive
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 17.5 oz frozen puff pastry
                                                                  • Cover 1 egg with cold water in a pot; bring to a boil. Remove from heat; cover; let sit 12 minutes. Run under cold water. Peel and chop egg.
                                                                  • Preheat oven to 325ºF. Warm oil in a skillet over medium-high heat. Sauté onion 4 minutes. Add garlic, paprika, salt and crushed red pepper; sauté 1 minute.
                                                                  • Add spinach to skillet by the handful, stirring after each. Increase heat to high. Sauté 5 minutes. Transfer to a bowl; let cool. Stir in tuna, olives, lemon juice and chopped egg.
                                                                  • Line two baking sheets with parchment. Roll one sheet of pastry on a floured surface to 1/8-inch thickness. Cut out 12 3-inch rounds. Repeat with second pastry sheet. Spoon 1/2 Tbsp. of tuna mixture in center of each round. Fold pastry over; press and crimp edges. Transfer to baking sheets.
                                                                  • Whisk remaining egg with 1 tsp. water. Brush each empanada with egg wash. Bake until deep golden brown, about 35 minutes. Transfer to a wire rack and let cool 10 minutes.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 24empanadas (serving size: 2 empanadas)
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chipotle chile powder gives the crunchy chips a smoky kick that pairs well with the buttery guacamole. Use ground cumin or regular chili powder in its place, if you prefer. Prepare the chips up to a day ahead, and store in a zip-top plastic bag.

                                                                  Ingredients
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp chipotle chile powder
                                                                  • Yes No 3 tomatillo
                                                                  • Yes No 1/3 cup chopped onion
                                                                  • Yes No 1/3 cup chopped plum tomato
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 ripe avocados
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Preheat oven to 375°.
                                                                  • To prepare chips, cut each tortilla into 8 wedges; arrange tortilla wedges in a single layer on 2 baking sheets coated with cooking spray. Sprinkle wedges with 1/2 teaspoon salt and chile powder; lightly coat wedges with cooking spray. Bake at 375° for 12 minutes or until wedges are crisp and lightly browned. Cool 10 minutes.
                                                                  • To prepare guacamole, peel papery husk from tomatillos; wash, core, and finely chop. Combine tomatillos, onion, and remaining ingredients; stir well. Serve guacamole with chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 16servings (serving size: 2 tablespoons guacamole and 4 chips)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick

                                                                  You'll want to gobble up these succulent morsels immediately, but patience will be rewarded; the shrimp taste better the longer they sit in the marinade. Leave them for a couple of hours, if you have the time.

                                                                  Ingredients
                                                                  • Yes No 1 large lb shrimp, in their shells
                                                                  • Yes No 3 1/2 tsp lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tomato
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Bring a large pot of salted water to a boil. Add the shrimp, cover, and bring back to a boil. Continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain. Let the shrimp cool and then peel them.
                                                                  • In a large glass or stainless-steel bowl, combine the lemon juice with the olive oil, tomato, salt, pepper, and parsley. Add the shrimp and toss.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  Capture the essence of Indian cuisine with this easy five-ingredient recipe. Basmati rice, curry paste, and coconut milk are the keys to the bold flavor. A full tablespoon of curry paste makes this a boldly spicy dish. Use 2 teaspoons if you prefer milder flavor.

                                                                  Ingredients
                                                                  • Yes No 1 cup basmati rice
                                                                  • Yes No 1 lb chicken breast tenders
                                                                  • Yes No 2 tsp green curry paste
                                                                  • Yes No 1 14 oz cabbage
                                                                  • Yes No 2 cup tricolor prechopped bell pepper mix
                                                                  • Cook rice according to package directions, omitting salt and fat. Stir in 1/4 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; sauté 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally. Stir in bell pepper mix, 1/4 teaspoon salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender. Serve chicken mixture over rice. Sprinkle with fresh cilantro leaves, if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: about 3/4 cup rice and 3/4 cup chicken mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  When reader Betty Joyce Mills from Birmingham shared her recipe for scones (she stirs a half cup of sweetened dried cranberries into the dough), we thought they were the best we had ever tasted. Never fearing too much of a good thing, we created eight sweet and savory variations.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No waxed paper
                                                                  • Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are moistened.
                                                                  • Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
                                                                  • Bake at 450° for 13 to 15 minutes or until golden.
                                                                  • Sweet Variations
                                                                  • Chocolate-Cherry Scones: Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz.coarsely chopped semisweet chocolate with the cream.
                                                                  • Apricot-Ginger Scones: Stir in 1/2 cup finely chopped dried apricots and 2 Tbsp. finely chopped crystallized ginger with the cream. Drizzle with Vanilla Glaze after baking.
                                                                  • Cranberry-Pistachio Scones: Stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with the cream.
                                                                  • Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.
                                                                  • Savory Variations
                                                                  • Bacon, Cheddar, and Chive Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1/2 tsp. freshly ground pepper with the cream.
                                                                  • Ham-and-Swiss Scones: Omit sugar. Stir in 3/4 cup (3 oz.) shredded Swiss cheese and 3/4 cup finely chopped baked ham with the cream. Serve warm with Mustard Butter: Stir together 1/2 cup softened butter, 1 Tbsp. spicy brown mustard, and 1 Tbsp. minced sweet onion.
                                                                  • Pimiento Cheese Scones: Omit sugar. Stir in 3/4 cup (3-oz.) shredded sharp Cheddar cheese and 3 Tbsp. finely chopped pimiento with the cream.
                                                                  • Rosemary, Pear, and Asiago Scones: Omit sugar. Stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 tsp. chopped fresh rosemary with the cream.
                                                                  • Festive Touch
                                                                  • Bite-Size Scones: Pat dough into 2 (4-inch) rounds. Cut rounds into 8 wedges. Bake as directed for 12 to 13 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    grate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 lb pacific cod
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 cup corn flakes
                                                                  • Yes No 1 small broccoli
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Heat oven to 400° F. Rub the cod with the oil and season with 1/4 teaspoon salt. Dip the top side of the fish pieces (not the bottom side, from which the skin has been removed) in the corn flakes and place on a parchment- or foil-lined baking sheet. Bake until just cooked through and opaque, about 10 minutes. Meanwhile, steam the broccoli until tender, 4 to 6 minutes. In a small saucepan, over medium heat, melt the butter. Stir in the Parmesan and 1/4 teaspoon salt. Divide the fish and broccoli among individual plates. Serve with the butter sauce in small ramekins for dipping.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Chicken noodle soup is a truly universal recipe, with almost every country having at least one, if not many variations on the theme. In Lombardia the custom is to add finely chopped chicken livers to the soup, and they add a pleasing nuttiness that is very nice. And will have even haters of liver smacking their lips and asking for seconds. I know.

                                                                  Ingredients
                                                                  • Yes No 1 qt broth, ideally chicken, though the basic mixed meat italian brodo will be perfect too
                                                                  • Yes No 3/4 short, 300 gram lb fresh tagliolini, you could also use an equivalent weight of other pasta
                                                                  • Yes No 1/3 150 gram lb chicken liver
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No salt
                                                                  • Set the broth to heat. While it is heating, clean the chicken livers, removing gristle and fat. Chop them fairly finely, into quarter-inch (half cm) pieces. Heat the butter in a small pan and sauté the chicken livers, gently stirring them, for a few minutes. Salt them to taste and add them to the broth heating in the pot. When it comes to a boil, add the pasta and cook until done (if you are using fresh pasta, this will take just a couple of minutes). Serve at once. Yield: 4 servings noodle soup with chicken livers.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings soup
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  These delicious boneless short ribs get loads of flavor from red wine and beef broth mixed with packaged gravy mix, and they're so quick and easy to prepare and cook in the slow cooker. Serve these short ribs with mashed potatoes and cream-style corn, or use your own favorite vegetables on the side. If you use bone-in ribs, allow about 5 pounds for 4 to 6 people.

                                                                  Ingredients
                                                                  • Yes No 2 lb boneless short ribs
                                                                  • Yes No 4 tbsp flour
                                                                  • Yes No 1 1/2 tsp grill seasoning
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 .75 oz brown gravy mix
                                                                  • Yes No 3/4 cup dry red wine
                                                                  • Yes No 3/4 cup beef broth
                                                                  • Yes No 1 1/2 small cup pearl onion
                                                                  • In a food storage bag or plate, combine the flour and grill seasoning (or you might substitute a similar seasoning mixture). Heat olive oil over medium high heat in a large skillet. Coat the beef with the flour mixture then brown in the hot oil on all sides. In a large cup or small bowl, combine the beef broth and gravy mix. Transfer the beef to a 3 1/2- to 5-quart slow cooker and top with the onions. Pour the gravy mixture over all. Pour the red wine in the hot pan and scrape up browned bits; pour over the meat mixture. Cover and cook on LOW for 7 to 9 hours. Serve with mashed potatoes and your favorite side vegetable. Serves 4 to 6. Similar Recipes Braised Short Ribs With Leeks and Carrots Golden Short Ribs Barbecue Beef Short Ribs Slow Cooker Braised Short Ribs Short Ribs With Cabbage Cider-Braised Short Ribs Easy Slow Cooker Short Ribs With Red Wine
                                                                  Cuisine:YesNoburgundy
                                                                  Yields: 5
                                                                  • Total Time: 8 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    barbecue

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

                                                                  Ingredients
                                                                  • Yes No 2 3/4 lb medium beet
                                                                  • Yes No 8 oz green bean
                                                                  • Yes No 1 15 oz no salt added chickpeas
                                                                  • Yes No 3 tbsp diced shallot
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No 3 tbsp walnut oil
                                                                  • Yes No 2 tbsp champagne vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 medium heirloom tomato
                                                                  • Yes No 1/2 2 oz cup crumbled goat cheese (chèvre)
                                                                  • Preheat oven to 350°.
                                                                  • Leave root and 1-inch stem on beets; scrub with a brush. Wrap beets in heavy-duty foil. Bake at 350° for 1 hour and 15 minutes or until tender. Remove from oven; cool. Trim off beet roots and stems; rub off skins. Cut each beet into 8 wedges.
                                                                  • Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well. Combine beans and chickpeas in a medium bowl.
                                                                  • Combine shallots and the next 8 ingredients (through pepper) in a small bowl, stirring with a whisk. Add 2 tablespoons dressing to beets; toss well. Combine 2 tablespoons dressing and tomatoes in a bowl; toss gently to coat. Add the remaining 1/4 cup dressing to bean mixture; tossing well to combine. Place 3/4 cup bean mixture on each of 4 plates. Arrange 4 pieces each of beets and tomatoes around bean mixture. Sprinkle each serving with 2 tablespoons cheese.
                                                                  Yields: 4servings
                                                                  • Total Time: 1 hour 17 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 lb boneless sirloin steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3/4 cup reduced fat sour cream
                                                                  • Yes No 4 cup egg noodle
                                                                  • Yes No 3 tbsp minced flat leaf parsley
                                                                  • Yes No parsley
                                                                  • Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef.
                                                                  • Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.
                                                                  • Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.
                                                                  • Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 6servings (serving size: about 2/3 cup beef mixture and 2/3 cup noodles)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This simple quick-to-fix meal will fit your hectic work schedule or busy home life. Serve with walnut couscous.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup pomegranate juice
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/3 cup chopped shallot
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 4 tsp butter
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 tsp fennel seed
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1 tsp olive oil
                                                                  • Preheat oven to 450°.
                                                                  • To prepare sauce, combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 18 minutes). Remove from heat. Gradually add butter; stir with a whisk until blended. Stir in vinegar and 1/4 teaspoon salt.
                                                                  • To prepare pork, while sauce reduces, combine fennel seeds, garlic powder, cumin, 1/4 teaspoon salt, and pepper; rub over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Place skillet in oven. Bake at 450° for 18 minutes or until a thermometer registers 155° (slightly pink). Let stand 5 minutes; cut into 1/4-inch slices. Serve with sauce.
                                                                  Yields: 4servings (serving size: 3 ounces pork and about 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 20 min. Put out half of the skewers, and keep the remaining chilled until ready to serve.

                                                                  Ingredients
                                                                  • Yes No 20 1 inch, 2 1/2 cup honeydew cubes
                                                                  • Yes No 20 thin slice prosciutto
                                                                  • Yes No 20 small, 8 oz fresh mozzarella cheese balls
                                                                  • Yes No 20 4 inch bamboo or wooden skewer
                                                                  • Yes No black pepper
                                                                  • Thread 1 melon cube, 1 prosciutto slice, and 1 mozzarella ball onto each of 20 (4-inch) wooden skewers. Sprinkle with cracked pepper.
                                                                  • Note: For testing purposes only, we used Il Villaggio Mozzarella Fior di Latte Ciliegine cheese for mozzarella cheese balls.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 20skewers (serving size: 1 skewer)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle

                                                                  Carrot and corn are welcome additions to this Southern favorite. Prep: 14 minutes, Cook: 5 hours, Other: 10 minutes Slow-Cooker Size: 4-quart

                                                                  Ingredients
                                                                  • Yes No 1 10 3/4 oz cream of mushroom soup
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1 1/2 lb yellow squash
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup shredded carrot
                                                                  • Yes No 1 11 oz sweet kernel corn
                                                                  • Yes No 1 1/2 cup cornbread stuffing mix
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tsp sage leaves, dried
                                                                  • Combine soup and sour cream in a large bowl. Add vegetables, stirring gently to coat.
                                                                  • Spoon vegetable mixture into a lightly greased 4-quart slow cooker.
                                                                  • Combine stuffing mix and remaining 2 ingredients; sprinkle over vegetable mixture.
                                                                  • Cover and cook on LOW 5 hours. Uncover and let stand 10 minutes before serving.
                                                                  • Quick Menu:
                                                                  • * Cornish hens
                                                                  • * Roasted asparagus
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast

                                                                  These peppery-sweet potatoes are delicious with roasted meats. Cooking them at a high heat makes their interior tender just as the sugar-and-spice coating begins to caramelize and brown the outside.

                                                                  Ingredients
                                                                  • Yes No 6 2 1/4 lb medium sweet potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Preheat oven to 500°.
                                                                  • Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.
                                                                  Yields: 8servings (serving size: 3 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Notes: You can also use Canary or Crimson lentils. Serve this thick stew with hot cooked basmati rice.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp salad oil
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 1 qt fat skimmed chicken broth
                                                                  • Yes No 1 1/2 cup dried red chief lentils, sorted
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tsp ground dried turmeric
                                                                  • Yes No salt
                                                                  • In a 5- to 6-quart pan over medium-high heat, frequently stir oil, cumin, and cardamom just until spices are fragrant, 1 to 1 1/2 minutes. Add broth, lentils, onion, 1/4 cup cilantro, ginger, chilies, garlic, and turmeric. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring often, until lentils fall apart, about 15 minutes.
                                                                  • Ladle dal into bowls, sprinkle with more cilantro, and add salt to taste.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 5cups; 5 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle

                                                                  A popular and classic primo of the Amalfi Coast, this dish can be found on menus throughout the region in countless different versions. This recipe is an adaptation from Ristorante Lo Scoglio in Marina del Cantone. One of the waiters gave me the method after our epic lunch for la Signora’s birthday. Small world. I knew him from when I worked at Don Alfonso. He grew up with Alfonso. This camaraderie led to the secret in the recipe to be revealed—the seemingly overcooked zucchini in the method is interesting and makes for very flavorful oil in which to cook the clams.

                                                                  Ingredients
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 4 1 1/2 lb medium zucchini
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No 32 little, 3 1/2 lb neck clams
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 12 oz linguine
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Lightly crush the garlic cloves and heat with both oils in a large nonreactive sauté pan over medium heat until they start to sizzle. Adjust the heat so the garlic continues to cook evenly in the oil, releasing its own essential oils, and softens but does not brown, about 2 minutes. Add the zucchini and carefully blend with the oil. Season with salt.
                                                                  • Continue to cook slowly, stirring from time to time, until the squash is completely softened and starts to break apart but does not brown, about 20 minutes. Remove from the heat and let rest in the oil for 2 hours. Pour into a fine-mesh strainer, reserving the zucchini and oil separately. Keep the same pan, without cleaning, for cooking the clams.
                                                                  • Heat the zucchini oil in the pan over medium heat until it starts to sizzle. Add the clams, cover the pan, and turn the heat to medium-high. Cook the clams, gently shaking the pan from time to time, until they start to open, 5 to 6 minutes. Cooking time will vary, depending on the size of the clams and the thickness of the shells. Add the reserved zucchini, hot pepper flakes, and parsley. Gently stir with the clams. Set aside.
                                                                  • Boil the linguine in an abundant amount of salted water until done to taste. Reserve 1/2 cup of the pasta water before draining the linguine, adding a little of the pasta water so that the zucchini and pan liquid coat the pasta like a sauce.
                                                                  • Transfer to a warm serving platter or individual pasta bowls. Start with the pasta, then top with the clams and zucchini. Serve subito —immediately—with extra hot pepper flakes on the side.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4first-course or lunch servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Polish uszka, also known as "little ears" because of their shape, are one of the three main Polish filled dumplings/crepes along with pierogi and nalesniki. They are typically made with savory fillings and boiled in broth. Mushroom-filled uszka served in beet barszcz are a favorite for Christmas Eve wigilia dinner. They can be made into miniature versions of pierogi or into something that resembles Italian tortellini or Chinese wontons Here's an easy way to make Polish uszka. Use the nalesniki, pierogi, uszka filling of choice. Makes enough dough for about 3 dozen Polish Uszka

                                                                  Ingredients
                                                                  • Yes No 2 cup organic all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 3 tbsp water
                                                                  • Place flour in a stand mixer or large bowl. Blend in the salt and add the remaining ingredients. Knead until a smooth dough forms, adding additional water, if necessary. Remove dough from bowl, cover with plastic wrap and let rest 20 minutes. Put a large pot of broth or salted water on to boil. On a lightly floured surface, roll dough very thinly. Cut into 2-inch squares. Place a spoonful of filling on each square. Moisten two edges of the dough with water and fold in half to form a triangle, pressing out any air. Dab one of the points with water and lap the other point over and press them together. It will look a little like a tri-cornered hat. Repeat with remaining dough. Note: The dough can be cut into circles and folded as for pierogi. Drop uszka into boiling broth or water and cook 10 minutes or until tender when tested.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 8 1/2 oz brown rice
                                                                  • Yes No 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 1 chipotle in adobo
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 5 oz large poblano chili pepper
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/2 cup frozen peas
                                                                  • Yes No 1/4 cup salted roasted pumpkin seeds
                                                                  • Yes No vegetable oil
                                                                  • Yes No slice pocket pitas, lettuce, tomato slices, sour cream and salsa
                                                                  • In a food processor, pulse three-fourths of the rice with the cheese, chipotle and 1 teaspoon of salt until slightly pasty. Add the poblano, scallions, peas and pumpkin seeds and pulse until the vegetables are coarsely chopped. Transfer the mixture to a bowl and knead in the remaining rice. Using moistened hands, form the mixture into four 4-inch patties, about 3/4 inch thick, pressing to compact.
                                                                  • Preheat a grill pan or nonstick skillet. Brush the burgers with oil and grill over moderate heat until golden and crusty, about 5 minutes. Carefully flip them and grill until heated through and golden, about 5 minutes longer. Stuff the burgers into the pitas with lettuce, tomato slices, sour cream and salsa.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  Ingredients
                                                                  • Yes No 1 1/2 gallon water
                                                                  • Yes No 1 4 lb chicken
                                                                  • Yes No 5 bay leaf
                                                                  • Yes No 5 parsley
                                                                  • Yes No 3 whole garlic clove
                                                                  • Yes No 1 lb andouille
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 3 tbsp minced garlic
                                                                  • Yes No 4 chicken bouillon cube
                                                                  • Yes No 1 1/4 cup vegetable oil
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tsp red chili pepper, ground
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1/2 tsp filé powder
                                                                  • Yes No cooked rice
                                                                  • Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and coarsely chop chicken; set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon broth, and return to stockpot. Add sausage and next 5 ingredients; simmer, stirring occasionally, 1 hour.
                                                                  • Heat oil in a heavy skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes). Stir into sausage mixture, and simmer, stirring occasionally, 1 hour. Stir in chicken, salt, and red and black pepper; simmer, stirring occasionally, 45 minutes. Skim off fat.
                                                                  • Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in filé powder. Serve over hot cooked rice with hot sauce, if desired.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 4 ½quarts
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Our tender grilled chicken recipes get smoky flavor from wood chips.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 tbsp tomato ketchup
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 3 lb chicken pieces
                                                                  • Soak wood chips in water to cover 30 minutes.
                                                                  • Stir together 1/4 cup water and next 10 ingredients; set aside.
                                                                  • Drain wood chips. Place in center of a large square of aluminum foil, and fold edges to seal. Punch several holes in the top of the packet.
                                                                  • Prepare fire by piling charcoal or lava rocks on sides of grill, leaving center empty. Place foil packet on 1 side of coals; place drip pan between coals. Coat food rack with vegetable cooking spray; place on grill.
                                                                  • Arrange chicken, skin side up, over drip pan; grill, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side. Brush chicken with sauce; grill 20 to 25 more minutes or until done, basting and turning frequently.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    baste
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    mesquite
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    charcoal

                                                                  What's good about it: Spinach is a vitamin powerhouse. Cottage cheese subs for sour cream, making the dip high in protein and low in fat. Serve with whole-grain baguette toasts.

                                                                  Ingredients
                                                                  • Yes No 10 oz baby spinach
                                                                  • Yes No 1 1/4 cup low-fat cottage cheese
                                                                  • Yes No 1 1/2 oz parmesan cheese
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Put spinach in a large microwave-safe bowl and drape bowl with microwave-safe plastic wrap. Microwave until spinach is tender, stirring a couple of times, 4 to 5 minutes. Drain spinach and let stand until cool enough to handle. Squeeze out liquid, then finely chop.
                                                                  • Whirl cottage cheese, parmesan, salt, and pepper in a food processor until very smooth, about 1 minute, scraping inside of bowl as needed. Scrape into a bowl and stir in spinach. Serve dip at room temperature or chilled, with baguette toasts or crackers.
                                                                  • Make ahead: Up to 2 days, chilled.
                                                                  • Note: Nutritional analysis is per 3-Tbsp. serving.
                                                                  Yields: 2 ¼cups
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 16 oz fruity red wine
                                                                  • Yes No 8 oz cranberry juice
                                                                  • Yes No 4 oz orange juice
                                                                  • Yes No 4 oz chambord
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz sprite
                                                                  • Yes No lemon zest
                                                                  • Yes No lime zest
                                                                  • Yes No orange zest
                                                                  • In a pitcher, combine the wine, juices and Chambord; refrigerate until chilled, about 2 hours. Stir well and pour into ice-filled white wine glasses. Top each drink with 1/2 ounce Sprite and garnish with the zests.
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    chambord
                                                                  • Yes No
                                                                    sprite
                                                                    Brands:
                                                                  • Yes No
                                                                    chambord
                                                                  • Yes No
                                                                    Sprite

                                                                  Mellow balsamic vinegar and rich brown cremini mushrooms transport this dish from the 1950s to the 21st century.

                                                                  Ingredients
                                                                  • Yes No 1/2 oz dried porcini mushroom
                                                                  • Yes No 1 14 1/2 oz beef broth
                                                                  • Yes No 1 4 to 5 lb to 5 pound boneless chuck roast, neatly
                                                                  • Yes No 3 tbsp coarse salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 3 large yellow onion
                                                                  • Yes No 1 lb crimini mushroom (baby portobello)
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • *If this has not been done already, tie the meat around its "waist" with cooking twine so it doesn't fall apart during cooking.
                                                                  • Heat oven to 350° F. Combine the porcini and broth in a small saucepan and bring to a boil. Remove from heat and let stand for 10 minutes. Remove the porcini with a slotted spoon, coarsely chop, and set aside. Strain the broth through a fine sieve and set aside.
                                                                  • Rub the meat with the salt and pepper. Heat 2 tablespoons of the oil in a roasting pan or large Dutch oven over medium-high heat. Cook the meat until well browned, about 2 to 3 minutes per side. Transfer the meat to a plate and set aside.
                                                                  • Reduce heat to medium, add the remaining oil, onions, cremini mushrooms, garlic, and rosemary to the pan and cook, stirring frequently, until the mushrooms and onions are tender, about 5 to 7 minutes. Return the meat to the pot and add the porcini, strained broth, vinegar, and sugar. Over high heat, bring to a boil. Cover (with aluminum foil if using a roasting pan). Transfer to the oven and cook until the meat is very tender, about 2 1/2 to 3 hours.
                                                                  • Transfer the meat to a cutting board and cover with foil to keep warm. With a slotted spoon, remove the vegetables and reserve. Place the pan over high heat and boil the cooking liquid until reduced by half, about 15 minutes. Add the parsley, stir, and season to taste with salt and freshly ground pepper.
                                                                  • To serve, cut the pot roast across the grain into thin slices. Place them on the platter with the vegetables and spoon on some of the sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 15 min., Bake: 45 min.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 1/2 tbsp corn starch
                                                                  • Yes No 6 cup summer berries
                                                                  • Yes No 1 1/2 tsp grated lemon rind
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3/4 cup self rising yellow cornmeal mix
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1 cup milk
                                                                  • Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.
                                                                  • Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.
                                                                  • Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 1/2 tbsp diced onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 cup cola
                                                                  • Yes No 1/3 cup tomato ketchup
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1 1/2 tsp chili powder
                                                                  • Yes No 1 1/2 tbsp dark brown sugar
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 6 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat grill to medium-high heat.
                                                                  • Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion to pan; sauté 2 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in cola and next 4 ingredients (through chili powder); bring to a boil. Reduce heat, and simmer 15 minutes or until sauce reduces to 3/4 cup, stirring occasionally. Set 6 tablespoons sauce aside.
                                                                  • Combine sugar and next 3 ingredients (through cumin), stirring well. Rub spice mixture evenly over both sides of chicken. Arrange chicken on a grill rack coated with cooking spray; baste with 3 tablespoons remaining sauce. Grill 5 minutes. Turn chicken over; baste with 3 tablespoons sauce. Grill 5 minutes or until done. Serve with reserved 6 tablespoons sauce.
                                                                  Yields: 6(serving size: 1 breast half and 1 tablespoon sauce)
                                                                  • Total Time: 54 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No crisco original no stick cooking spray
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp oregano
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1/2 cup sliced black olive
                                                                  • Yes No 4 4 to 6 oz red snapper fillet
                                                                  • Yes No 1/4 cup crumbled feta cheese
                                                                  • Yes No 1/4 cup minced parsley
                                                                  • HEAT oven to 425ºF. Spray a 13 x 9-inch baking dish with no-stick cooking spray.
                                                                  • HEAT oil in arge skillet over medium heat. Add onion, garlic and oregano; sauté 2 minutes. Add diced tomatoes with juice and black olives; bring to a boil. Remove from heat.
                                                                  • PLACE fish in prepared baking dish; season both sides with salt and pepper. Spoon tomato mixture over fish. Bake 10 minutes or until fish flakes easily with a fork. Remove from oven; sprinkle with feta and parsley. Serve.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    crisco
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco

                                                                  Lightly coat the tortillas with cooking spray before heating to keep them from splitting. They can also be heated in a grill pan. Garnish with sliced green onions, if desired.

                                                                  Ingredients
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 1 lb pork tenderloin
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No 1 cup quartered grape tomato
                                                                  • Yes No 1 cup cubed avocado
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 15 oz black beans in can
                                                                  • Yes No 2 cup reduced fat sour cream
                                                                  • Yes No 1 tbsp canned chipotle chile in adobo sauce
                                                                  • Yes No 30 corn tortilla
                                                                  • Preheat oven to 425°.
                                                                  • To prepare pork, combine first 5 ingredients. Rub cumin mixture over pork. Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 4 minutes or until browned on all sides. Bake at 425° for 12 minutes or until a thermometer registers 155°. Remove pork from oven; let stand 5 minutes. Cut pork across grain into thin slices.
                                                                  • To prepare salsa, combine corn and next 7 ingredients (through beans).
                                                                  • Combine sour cream and chipotle in a blender; process until smooth.
                                                                  • Wrap tortillas, 3 at a time, in a damp paper towel. Microwave at high 20 seconds. Spoon about 1 ounce pork onto each tortilla. Top each tortilla with about 2 tablespoons salsa and about 2 teaspoons sour cream mixture. Fold in half.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 15servings (serving size: 2 tacos)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Crispy fried shrimp are stuffed into a hollowed-out baguette that's been buttered, toasted, and spread with a zesty sauce. Use more Tabasco in the sauce to suit your taste, or pass the bottle at the table so fire lovers can sprinkle it directly on their sandwiches.

                                                                  Ingredients
                                                                  • Yes No 4 6 inch lengths baguette
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2/3 cup mayonnaise
                                                                  • Yes No 2 1/2 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No cooking oil
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 3/4 cup dry bread crumb
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 1/4 large lb shrimp
                                                                  • Yes No 1/3 cup flour
                                                                  • Yes No 2 cup shredded romaine lettuce
                                                                  • Yes No 1 tomato
                                                                  • Heat the oven to 350°. Remove the soft centers of the baguette, leaving a 1/2-inch shell. Put the bread, cut-side up, on a baking sheet and brush with the butter. In a small bowl, combine the mayonnaise, mustard, and Tabasco sauce.
                                                                  • Heat about 3 inches of oil in a medium saucepan until it reaches approximately 360°. In a medium bowl, combine the milk and the egg. In another bowl, combine the bread crumbs with the salt, black pepper, and cayenne. Dip the shrimp into the flour, then into the egg mixture, and then into the bread crumbs.
                                                                  • Put about a third of the breaded shrimp into the oil and fry, turning, until golden on the outside and just done in the center, 2 to 3 minutes. Drain on paper towels. Repeat with the remaining two batches of shrimp.
                                                                  • Meanwhile, bake the pieces of baguette until crisp, about 5 minutes. Spread the sauce on both sides of the bread. Sandwich the lettuce, tomato, and fried shrimp between the bread.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Cottage cheese packs CLA, walnuts add some omega-3s, and pear contributes fiber, making this easy dish a great way to jump-start your metabolism in the morning. Resistant Starch: 1.2g

                                                                  Ingredients
                                                                  • Yes No 1/2 cup low fat, low sodium cottage cheese
                                                                  • Yes No 1 pear
                                                                  • Yes No 1 tbsp chopped walnut
                                                                  • Yes No 2 slice sourdough bread
                                                                  • Place cottage cheese in a blender or food processor; process until smooth. Transfer to a small bowl.
                                                                  • Stir pear and walnuts into cottage cheese.
                                                                  • Spread cottage cheese mixture on toast.
                                                                  Yields: 1serving (serving size: 2 pieces toast; 1 cup spread)
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread

                                                                  Prep: 20 min., Stand: 1 min., Chill: 8 hr.

                                                                  Ingredients
                                                                  • Yes No 1 cup sparkling white wine
                                                                  • Yes No 1/2 cup vodka
                                                                  • Yes No 1/4 cup peach puree
                                                                  • Yes No 1 3 oz peach flavored gelatin
                                                                  • Yes No 1 1 oz unflavored gelatin
                                                                  • Yes No 1 cup water
                                                                  • Yes No slice garnish, fresh peach slices
                                                                  • Stir together wine, vodka, and Peach Puree in an 11- x 7-inch baking dish; sprinkle gelatins over wine mixture. Let stand 1 minute.
                                                                  • Stir 1 cup boiling water into wine mixture, stirring until gelatin is dissolved. Cover and chill 8 hours or until set.
                                                                  • Cut gelatin into 64 (1-inch) cubes. Garnish, if desired.
                                                                  • *Sugar-free peach-flavored gelatin may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 16(4-cube) servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
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                                                                  Red kidney beans are very nutritious. They are, however, harder to digest than other beans, which is why they're traditionally