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                                                                  Ingredients
                                                                  • Yes No 1 qt percent milk
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No 1 lb plum
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Preheat the oven to 175°. In an 8-by-11-inch glass or ceramic baking dish, mix the milk with the yogurt. Press a sheet of wax paper directly onto the milk mixture, followed by a sheet of foil. Put the baking dish in the oven and turn off the heat. Let stand in the oven overnight. In the morning, refrigerate the yogurt until chilled, 30 minutes.
                                                                  • Meanwhile, in a medium saucepan, combine the plums with the water and sugar and bring to a simmer. Cook over moderate heat until the plums are tender, about 10 minutes. Transfer the plums and their juices to a food processor and pulse until coarsely chopped. Transfer to a bowl and refrigerate, stirring occasionally, until chilled, about 20 minutes. Serve the compote with the yogurt in bowls.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 10 min., Cook: 5 min., Chill: 30 min., Freeze: 6 hr.

                                                                  Ingredients
                                                                  • Yes No 1 cup low fat vanilla yogurt
                                                                  • Yes No 1 banana
                                                                  • Yes No 3 cup frozen raspberry
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No craft sticks
                                                                  • Process yogurt and banana in a blender 30 seconds or until smooth. Bring raspberries and honey to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 5 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, using back of spoon to squeeze out juice and pulp. Discard skins and seeds. Cover and chill raspberry mixture 30 minutes. Pour yogurt mixture evenly into 10 (2-oz.) pop molds. Top with raspberry mixture, and swirl, if desired. Top with lid of pop mold, and insert craft sticks, leaving 1 1/2 to 2 inches sticking out of pop. Freeze 6 hours or until sticks are solidly anchored and pops are completely frozen.
                                                                  • Tip: For a different taste, substitute 3 cups fresh or frozen blueberries or halved strawberries.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10pops
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No four thick ciabatta bread
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No olive oil
                                                                  • Yes No salt
                                                                  • Yes No 20 small basil
                                                                  • Light a grill or preheat a grill pan. Grill the ciabatta until toasted and charred in spots, about 1 minute per side. Transfer to plates and rub with the garlic halves. Spoon the tomatoes and their juices over the grilled bread and drizzle with olive oil. Sprinkle with salt and basil and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 15 min.; Cook: 3 hr., 40 min.; Stand: 15 min. This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve.

                                                                  Ingredients
                                                                  • Yes No 1 18.25 oz german chocolate cake mix
                                                                  • Yes No 1 3.9 oz chocolate instant pudding mix
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 1/4 cup milk
                                                                  • Yes No 1 3.4 oz chocolate and serve pudding mix
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 1 1/2 cup miniature marshmallow
                                                                  • Yes No 1 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No vanilla ice cream
                                                                  • Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
                                                                  • Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
                                                                  • Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
                                                                  • Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
                                                                  • Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  at our local grocery. We ate a few for afternoon snacks, but then our thoughts quickly turned to dessert. Wouldn't this sweet citrus make a great jam curd? Why, yes it would!

                                                                  Ingredients
                                                                  • Yes No 1/2 cup organic orange
                                                                  • Yes No one organic orange
                                                                  • Yes No 1 tbsp organic lemon juice
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 2 large organic egg yolk
                                                                  • Yes No 1/4 cup organic sugar, granulated
                                                                  • Yes No 4 tbsp organic unsalted butter
                                                                  • Yes No pinch salt
                                                                  • Pour the orange juice into a small sauce pan over medium-high heat. Bring the juice to a rapid simmer and let it reduce down to approximately 1/4 cup. This should take 2-4 minutes.
                                                                  • Transfer the orange juice to a measuring cup to cool. Stir in the zest and lemon juice.
                                                                  • In a separate bowl, whisk together the egg, yolks, and sugar. When the orange juice has cooled to room temperature, whisk it into the egg mixture in a steady stream.
                                                                  • Place a clean bowl with a strainer over the top next to the stove.
                                                                  • Pour the egg and juice mixture back into your small sauce pan and set it over medium heat. Stir slowly but constantly until the mixture has thickened to a pudding-like consistency - about 6-8 minutes or until the mixture is 180°.
                                                                  • Strain the mixture into the clean bowl to remove the zest and any bits of cooked egg. (Alternatively, you can leave the zest in the curd for a chunkier texture.) Stir in the butter and the pinch of salt while the curd is still warm.
                                                                  • Store the curd in a clean jar with a lid. It will keep refrigerated for about a week.
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate

                                                                  Bring fruit to the table as a surprise ingredient in this colorful cole slaw recipe. The crunch of the ripe apple perfectly complements the bite of the crisp cabbage. Chill before serving to let the flavors blend.

                                                                  Ingredients
                                                                  • Yes No 2 cup shredded green cabbage
                                                                  • Yes No 2 cup shredded red cabbage
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1/2 tsp celery seed
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 large unpeeled fuji apple
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • In a large bowl, combine the green and red cabbages; set aside. In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, celery seed, salt, and pepper. Add the apple slices. Pour over the cabbage and toss gently until coated. Cover and chill 1 hour or longer. To serve, spoon into salad bowls and sprinkle with the parsley (if desired).
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup grated pepper jack cheese
                                                                  • Preheat oven to 425°F. Mist two mini muffin pans (12 cups each) with nonstick cooking spray. Melt butter in small saucepan over mediumlow heat. Add onion and cook, stirring, for 3 minutes (do not let brown). Add garlic and cook for 2 minutes longer, stirring often. Set aside to cool.
                                                                  • Whisk together flour, cornmeal, sugar, baking powder, salt, baking soda and cayenne pepper. In a separate bowl, whisk together yogurt, milk and eggs. Stir in onion mixture and cheese. Make a well in flour mixture and add milk mixture, stirring until just combined (do not overmix).
                                                                  • Spoon 1 Tbsp. of batter into each muffin cup. Bake 10 to 12 minutes, until a toothpick dipped in center of a muffin comes out clean. Place pans on a wire rack to cool for 5 minutes. Remove muffins to rack to cool slightly. Serve warm.
                                                                  Yields: 48muffins
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 2 cup ice cube
                                                                  • Yes No 3 tbsp cranberry infused moonshine
                                                                  • Yes No 1 tbsp orange liqueur
                                                                  • Yes No blood orange italian soda
                                                                  • Combine ice cubes, Cranberry-Infused Moonshine, and orange liqueur in a cocktail shaker. Cover with lid, and shake until chilled. Remove lid, and strain into a chilled glass; top with chilled blood orange Italian soda. Serve immediately.
                                                                  • Note: We tested with Grand Marnier for orange liqueur and Archer Farms soda.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1serving
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Use any combination of your favorite lettuces for this savory salad. If you can't find Comté, substitute a fragrant Gruyère or Beaufort. Prep: 25 minutes; Cook: 5 minutes; Broil: 3 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 french style bread
                                                                  • Yes No 3 oz comté cheese
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1 small radicchio
                                                                  • Yes No 1 small red lettuce
                                                                  • Yes No 1 orange
                                                                  • Yes No 12 thin slice prosciutto
                                                                  • Yes No 2 tbsp chopped pecan
                                                                  • Yes No 1/2 cup balsamic vinaigrette
                                                                  • Yes No 4 medium porcini mushroom
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Preheat oven to broil. Place bread on baking sheet, and cover each piece with 2 to 3 Comté slices. Broil 3 minutes 6 inches from heat source or until cheese melts and is bubbly and brown.
                                                                  • Toss onion and next 5 ingredients gently with Balsamic Vinaigrette.
                                                                  • Sauté mushrooms in oil 5 minutes or until tender. Top salad with mushrooms and bread rounds. Serve while cheese and mushrooms are warm.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve

                                                                  This Mexican soup was rated 5 stars because it's quick and packed with flavor. One reader called this Posole recipe "a Mexican chicken noodle soup."

                                                                  Ingredients
                                                                  • Yes No 1 lb tomatillo
                                                                  • Yes No 6 cup brown chicken stock
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 3 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 30 oz white hominy
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 8 lime
                                                                  • Discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside.
                                                                  • Place stock and the next 5 ingredients (stock through hominy) in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from bones; shred. Stir in pureed tomatillos and salt; cook for 5 minutes or until heated. Stir in chicken, and serve with cilantro, sour cream, and lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (serving size: 1 1/2 cups soup, 1 tablespoon cilantro, 1 1/2 teaspoons sour cream, and 1 lime wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  This recipe makes use of summer-fresh produce in a filling meatless entrée.

                                                                  Ingredients
                                                                  • Yes No 1 large eggplant
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 3/4 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 tsp chopped oregano
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 1 8 oz cup part-skim ricotta cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 8 oz lasagna noodles
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 2 1/2 10 oz cup shredded part-skim mozzarella cheese
                                                                  • Preheat oven to 350°.
                                                                  • Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.
                                                                  • Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.
                                                                  • Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Crispy, buttery croissants, fresh from the bakery, are a treat in themselves, but here's an easy way to jazz them up for a special breakfast-in-bed surprise.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 oz almond paste
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 4 croissant
                                                                  • Yes No 1/4 cup coarsely chopped bittersweet chocolate
                                                                  • Coarsely shred 2 1/2 ounces almond paste to make about 1/2 cup. In a bowl, stir almond paste and 2 tablespoons melted butter to form a soft paste. Slice open 4 fresh croissants. Spread almond paste mixture equally on cut sides of bottom halves, then sprinkle 1/4 cup (1 oz.) coarsely chopped semisweet or bittersweet chocolate equally over almond paste. Replace tops. Set croissants on a baking sheet and bake in a 350° oven until chocolate starts to melt, 5 to 7 minutes.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake

                                                                  I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chili and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they?ll never forget it!

                                                                  Ingredients
                                                                  • Yes No 4 corn on the cobs
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No sheep’s cheese
                                                                  • Yes No unsalted butter
                                                                  • Yes No 2 limes
                                                                  • I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chili and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they’ll never forget it!For this recipe you'll need a barbecue with a lid. About an hour before you want to cook, get your barbecue on to heat up - you want one side to be a bit hotter than the other so stack your coals higher on one side. While your barbecue is heating up, put all your corn on the cobs in a big bowl, cover with cold water and leave to soak.Once your barbecue is nice and hot drain your corn – make sure you shake off any excess water. Keeping the husks on the corn, pop them on the cooler side of the barbecue then put the lid on and leave to cook for about 20 minutes. The corn husks will act like a natural layer of greaseproof paper, allowing the kernels inside to steam and smoke beautifully.After 20 minutes, any water will have evaporated and the skins will be blackened – there should be a wonderful sweet and smoky smell. Using tongs, carefully peel back the papery husks and discard, then transfer the corn cobs to the hotter side of the barbecue. This time leave the lid open. The corn husks will start to burn off but this is exactly what you want – keep turning them for 5 to 10 minutes until all of the kernels are lightly charred.While your corn is cooking, scatter your chopped chili onto a large chopping board then grate the cheese over the top. Pop to one side for now.Once you’re happy with the corn, remove from the barbecue then chop off the papery end and discard. Pop your butter into a deep dish or platter and use tongs to place the cobs onto the butter – the heat from the corn will start to melt the butter. Roll the corn around in the butter until it's glossy and coated all over, then one by one, roll the cobs in the cheesy chili mixture, making sure they are evenly coated.Serve them lovely and hot with wedge of lime for squeezing over. Genius!Watch the video for this recipe as well.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    York
                                                                  Ingredients
                                                                  • Yes No 24 2 1/3 lb small round red potatoes
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1/4 cup italian style bread crumb
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 3/4 tsp paprika
                                                                  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil; reduce heat, and cook, uncovered, 15 minutes or until tender; drain and cool slightly.
                                                                  • Preheat oven to 450°.
                                                                  • Quarter potatoes; coat with cooking spray. Combine breadcrumbs, cheese, and paprika; sprinkle over potatoes, tossing to coat well. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 20 to 25 minutes or until coating is crispy.
                                                                  • Tip: Enjoy these crispy Parmesan cheese-coated potatoes instead of high-fat French fries.
                                                                  Yields: 8servings (serving size: 12 potato quarters)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1/4 lb spicy smoked sausage
                                                                  • Yes No 1/2 cup chopped sweet onion
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 cup corn kernel
                                                                  • Yes No 1 cup sliced okra
                                                                  • Yes No 1 cup tomato
                                                                  • Yes No salt and pepper
                                                                  • Sauté sausage in a large skillet over medium-high heat 3 minutes or until browned. Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender. Add corn, okra, and tomato; cook, stirring often, 10 minutes. Season with salt and pepper to taste.
                                                                  • Note: We tested with Conecuh Original Spicy and Hot Smoked Sausage.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoked

                                                                  Coat your fingertips with flour as you crimp the calzones to prevent the dough from sticking. Use mild Italian chicken sausage, if desired.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No dash sugar, granulated
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 cup thinly sliced red bell pepper
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb chicken apple sausage
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 cup no salt added tomato sauce
                                                                  • Yes No 1/4 cup 2% low fat cottage cheese
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, 1 cup warm water, yeast, and sugar in a large bowl; let stand 15 minutes. Gradually add 1 3/4 cups flour, 1 tablespoon oil, and 3/4 teaspoon salt; stir until a soft dough forms. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • To prepare filling, heat 1 teaspoon oil over medium-high heat in a large nonstick skillet. Add bell pepper, onion, garlic, and sausage; sauté 10 minutes or until tender. Spoon mixture into a bowl; cool slightly. Add mozzarella and remaining ingredients to sausage mixture; stir well.
                                                                  • Preheat oven to 450°.
                                                                  • Punch dough down; cover and let rest 5 minutes. Divide into 8 equal portions. Roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 1/2 cup sausage mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling; crimp edges of dough with fingers to seal. Place calzones on a large baking sheet lined with foil and coated with cooking spray. Pierce the tops of the dough once with a fork. Lightly coat the calzones with cooking spray. Bake at 450° for 14 minutes or until browned. Remove from oven. Cool completely on a wire rack.
                                                                  • Coat a sheet of foil with cooking spray. Place 1 calzone on coated side of foil; seal. Repeat procedure with remaining calzones and cooking spray. Place calzones in a heavy-duty zip-top plastic bag; freeze.
                                                                  • Preheat oven to 450°.
                                                                  • To reheat, place foil-wrapped, frozen calzones on a large baking sheet. Bake at 450° for 40 minutes or until thoroughly heated.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 calzone)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Mixed-Berry Jam
                                                                   1 h 40 m
                                                                  Ingredients
                                                                  • Yes No 1 lb strawberry
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1 lb mixed blueberries, blackberries and raspberries
                                                                  • In a large, nonreactive saucepan, toss the strawberries with the sugar and let stand, stirring occasionally, until the sugar is mostly dissolved, about 1 hour.
                                                                  • Squeeze the lemon over the strawberries, add it to the saucepan and bring to a boil, stirring until the sugar is dissolved. Cook over moderately high heat, stirring, until the strawberries are just softened, 5 minutes. Add the mixed berries and cook over moderate heat until the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam.
                                                                  • Discard the lemon and spoon the mixed-berry jam into three 1/2-pint jars, leaving about 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 31/2-pint jars
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix

                                                                  Pastry chef Mathew Rice grew up loving an Oreo-like sandwich cookie called Murray Chocolate Cremes. In this homage, he creates a malty filling for milk-chocolate wafers by mixing butter and sugar with Ovaltine.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 6 oz milk chocolate
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 cup chocolate malt powder
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Preheat the oven to 350°. Line 2 baking sheets with parchment paper.
                                                                  • MAKE THE COOKIES: In a large bowl, using an electric mixer, beat the butter with the brown sugar and granulated sugar until smooth. Add the melted chocolate and vanilla and beat until smooth. In a small bowl, whisk the flour with the cocoa powder, baking soda and salt. Add the dry ingredients to the bowl and beat at low speed just until incorporated. Roll the dough between 2 sheets of parchment paper to a scant 1/4-inch thickness and refrigerate until firm, about 15 minutes.
                                                                  • Using a 2-inch round cookie cutter, stamp out as many rounds as possible and transfer to the baking sheets, 1 inch apart. Gather the scraps and chill, with the cut-out rounds, for 10 minutes. Reroll the scraps and stamp out more rounds.
                                                                  • Bake the cookies in the lower and middle thirds of the oven for about 10 minutes, until dry and set; shift the pans halfway through baking. Transfer the cookies to a rack and let cool completely.
                                                                  • MAKE THE FILLING: In a medium bowl, using an electric mixer, beat the butter with the chocolate malt powder at medium speed until light, about 3 minutes. Add the vanilla and confectioners' sugar and beat at low speed just until combined. Transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Arrange half of the cookies on a work surface, bottom side up, and pipe a 1-inch mound of filling onto each. Sandwich with the remaining cookies, pressing to spread the filling to the edges. Serve.
                                                                  Yields: 30cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 lb lamb stew meat
                                                                  • Yes No salt
                                                                  • Yes No 2 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 cup red wine
                                                                  • Yes No 1 28 oz canned chopped tomatoes
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 12 oz rigatoni pasta
                                                                  • Yes No parmesan cheese
                                                                  • Warm oil in a pan over medium-high heat. Sprinkle lamb with salt and cook, turning occasionally, until browned, about 8 minutes. Transfer to slow cooker.
                                                                  • Drain off all but 2 Tbsp. fat from pan. Add onions and carrot; sauté 3 minutes. Pour in wine and bring to a boil, stirring to loosen brown bits at bottom of pan. Transfer mixture to slow cooker. Stir in tomatoes, garlic and rosemary. Cover and cook on low until meat shreds with a fork, 5 to 6 hours. Shred meat and season sauce with salt.
                                                                  • Bring a large pot of salted water to boil. Cook rigatoni until tender, about 10 minutes; drain. Serve rigatoni topped with stew and sprinkle with Parmesan, if desired.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 6 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew

                                                                  Traditionally, red snapper is used when making this Veracruz-style ceviche (raw fish marinated in citrus juice), but just about any type of sustainable mild white fish or shellfish will work. Thoroughly chilled ceviche is a must, so be sure to refrigerate the serving dish ahead of time and nestle it in a larger bowl filled with ice when you’re ready to assemble and serve the tostadas. What to buy: The Monterey Bay Aquarium’s Seafood Watch program recommends avoiding some varieties of red snapper. Luckily, this recipe works great with other varieties, such as wild-caught snapper from Hawaii, opakapaka (pink snapper), rock cod, halibut, or bass. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it as ceviche so he or she gives you a top-quality piece. Game plan: The ingredients can be prepped and refrigerated in separate containers a few hours ahead of time. When you’re ready to serve, the recipe comes together in about 15 minutes—just mix and marinate—making this a no-fuss starter perfect for entertaining. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 2 medium jalapeño chili pepper
                                                                  • Yes No 1/4 lb sea scallop
                                                                  • Yes No 1/4 lb red snapper fillet
                                                                  • Yes No 1 cup roma tomato
                                                                  • Yes No 1/2 cup spanish green olives
                                                                  • Yes No 1/3 cup diced shallot
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 1/4 cup pickled jalapeño pepper
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 4 tostada shells
                                                                  • Yes No 1/2 medium avocado
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 1 medium lime
                                                                  • Yes No hot sauce
                                                                    For the marinade:
                                                                  • Place the lime juice, olive oil, and cilantro in a medium nonreactive bowl and whisk to combine. Stir in the jalapeños and set aside.
                                                                    For the ceviche:
                                                                  • Add the scallops and snapper to the marinade and stir to combine. Let the seafood marinate until firm and opaque, about 5 minutes.
                                                                  • Meanwhile, combine the tomatoes, olives, shallots, cilantro, pickled jalapeños, and capers in a large nonreactive bowl.
                                                                  • When the seafood is ready, use a slotted spoon to transfer it to the tomato mixture, leaving the fresh jalapeños and marinade in the bowl. Stir to combine. (If you want more heat, remove the fresh jalapeños from the marinade, coarsely chop, and add to the ceviche.)
                                                                    To serve:
                                                                  • Divide the ceviche among the tostada shells and top each with 2 avocado slices. Sprinkle with the cilantro and serve immediately with lime wedges and hot sauce (if using).
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Active Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  A delicious way to use leftover rye bread, this sweet pudding enhances the bread's tangy flavor with the addition of spices and dried fruits. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.

                                                                  Ingredients
                                                                  • Yes No 10 oz dark rye bread
                                                                  • Yes No 1 cup minced dried apricots
                                                                  • Yes No 3/4 cup minced dried prunes
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp packed dark brown sugar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No whipping cream
                                                                  • Heat oven to 350°. Place bread on a baking sheet and bake until lightly toasted and dry, about 15 minutes. Transfer to a medium bowl and pour over 4 cups boiling water; let sit for 20 minutes. Pass bread mixture through a food mill or coarse strainer into a 4-qt. saucepan; add apricots, prunes, sugars, lemon juice, cinnamon, cloves, and salt; bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, until slightly reduced and fruit softens, about 15 minutes; season with more sugar, if you like. Let cool to room temperature; garnish with whipped cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook

                                                                  Choose any of the following ingredients to make a custom batch of fudge.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp whiskey
                                                                  • Yes No 1 cup dried cherry
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • Yes No 1 cup pistachio
                                                                  • Yes No 1 cup macadamia nut
                                                                  • Yes No 1 cup walnut halves
                                                                  • Follow instructions for chocolate or vanilla
                                                                  • fudge. If using whiskey, stir it in during
                                                                  • step 4, and proceed with recipe. If
                                                                  • using solid ingredients, stir them in during
                                                                  • step 5, when the mixture begins to
                                                                  • thicken but is still shiny, after you have
                                                                  • been stirring for about 3 minutes. Continue
                                                                  • to stir until incorporated and mixture
                                                                  • loses its sheen and lightens in color,
                                                                  • about 2 minutes more. Proceed with recipe.
                                                                  Yields: 2pounds
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 3 oz feta cheese
                                                                  • Yes No 2 1/2 tbsp organic red wine vinegar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a food processor, pulse the crumbled feta with the red wine vinegar, water, oregano and olive oil until the vinaigrette is smooth. Season with salt and pepper.
                                                                  Cuisine:YesNofrench
                                                                  Yields: ¾cup
                                                                  • Total Time: 5 minutes

                                                                  Add tangy flavor to grilled shrimp by marinating it in margarita ingredients: tequila, lime juice and orange juice, plus a little bit of cilantro and garlic. You'll have plenty of the margarita ingredients left, so make a cocktail to enjoy while the shrimp marinates.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1/4 cup tequila
                                                                  • Yes No 2 tbsp frozen orange juice concentrate
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 orange
                                                                  • Yes No 1 lime
                                                                  • Peel shrimp, leaving tails intact, and devein, if desired.
                                                                  • Stir together tequila and next 6 ingredients in a large bowl. Add shrimp; cover and chill 30 minutes.
                                                                  • Alternately thread shrimp, bell pepper, and orange and lime wedges on 8 (10- to 12-inch) skewers.
                                                                  • Grill, covered with lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or until done.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  Sauerbraten
                                                                   2 h 50 m
                                                                  Ingredients
                                                                  • Yes No 3 tbsp pickling spice
                                                                  • Yes No 2 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 cup burgundy
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 4 lb sirloin tip roast
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3/4 cup crushed gingersnap cookie
                                                                  • Tie pickling spice in a cheesecloth bag.
                                                                  • Combine spice bag, onion, and next 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add roast. Cover or seal, and chill 8 hours, turning occasionally.
                                                                  • Remove roast from marinade, reserving marinade.
                                                                  • Brown roast in hot oil in a Dutch oven. Remove roast, reserving drippings in pan. Whisk flour and sugar into reserved drippings, and cook over medium-high heat, whisking constantly, 2 minutes or until browned. Gradually stir in reserved marinade. Return roast to pan; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
                                                                  • Discard spice bag and bay leaves. Remove roast, reserving drippings in pan; slice and keep warm.
                                                                  • Stir gingersnaps into reserved drippings in Dutch oven; simmer, stirring constantly, 2 minutes. Pour mixture through a colander into a bowl. Press vegetables through colander with back of a spoon. Serve gravy with roast.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 2 hours 30 minutes
                                                                  • Total Time: 2 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    cheesecloth bag
                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 oz penne pasta
                                                                  • Yes No 2 cup chopped broccoli
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1/2 cup panko bread crumb
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3 cup low-fat milk
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/8 tsp nutmeg
                                                                  • Yes No 2 cup shredded sharp cheddar cheese
                                                                  • Yes No 1 cup shredded gruyère cheese
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 4 oz ham
                                                                  • Preheat oven to 375ºF; grease a 9-by-13-inch casserole dish. Bring a pot of salted water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook until broccoli is tender, 3 to 4 minutes longer. Drain, rinse with cold water and drain again. Pour into casserole.
                                                                  • In a saucepan over medium heat, melt butter. Remove 1 Tbsp. from pan and drizzle over panko in a small bowl. Add flour to pan; whisk until smooth and bubbling, 1 minute. Slowly whisk in milk. Add paprika and nutmeg; season with salt and pepper. Stir until sauce begins to boil, about 8 minutes. Remove from heat.
                                                                  • Stir 1 1/2 cups Cheddar and all of Gruyère and Parmesan into sauce until smooth. Stir in ham.
                                                                  • Stir sauce into pasta mixture. Sprinkle with remaining Cheddar and reserved panko. Bake until top browns and sauce bubbles, about 30 minutes.
                                                                  Yields: 6
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The night before, assemble and layer the casserole without the egg mixture (steps one and two); cover and refrigerate. Combine the egg mixture (step three), and refrigerate in a separate container. In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking. Substitute a French baguette or sourdough loaf for the flat Italian bread, ciabatta, if desired. Freeze the Brie for about 15 minutes to make chopping easier.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 1/2 cup diced yukon gold potato
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 1 cup grape tomato
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 lb ciabatta
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 oz brie cheese
                                                                  • Yes No 1 cup egg substitute
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp herbes de provence
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 cup 1% low-fat milk
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onion, potato, and bell pepper; sauté 4 minutes or until tender. Stir in tomatoes; sauté 2 minutes. Stir in 1/2 teaspoon salt. Combine onion mixture and bread.
                                                                  • Place half of bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of Brie. Top with remaining bread mixture and remaining Brie.
                                                                  • Place egg substitute and eggs in a medium bowl. Add remaining 1/2 teaspoon salt, herbes de Provence, and pepper. Add milk, stirring with a whisk until well blended. Pour egg mixture over bread mixture. Let stand 30 minutes.
                                                                  • Preheat oven to 350°.
                                                                  • Bake at 350° for 50 minutes or until set. Sprinkle with parsley. Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Say goodbye to store-bought versions: You can make fat-free, almost no-sodium stocks or broths at home in a snap with your pressure cooker. This beef broth delivers all the savory flavor of the slow-simmered recipe in about one-tenth of the cook time. Chilling the stock—as we advise in our recipe—is an easy way to remove excess fat, but you can also cool the strained liquid slightly and spoon off the excess fat for immediate use. This recipe goes with Beef Pot Roast and Gravy

                                                                  Ingredients
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 3 lb meaty beef marrow bones
                                                                  • Yes No 2 1/2 lb beef shank
                                                                  • Yes No 2 2 inch celery stalks, diagonally pieces
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 large onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/2 flat leaf parsley
                                                                  • Yes No 8 cup water
                                                                  • Preheat oven to 500°.
                                                                  • Brush tomato paste evenly over bones and shanks; place in a large roasting pan. Add celery, carrot, and onion to pan; lightly coat with cooking spray. Bake at 500° for 30 minutes.
                                                                  • Transfer bone mixture to a 6- or 8-quart pressure cooker; add peppercorns, bay leaves, and parsley. Pour 8 cups water over mixture. Close lid securely, and bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook for 35 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid, and let stand for 20 minutes. Strain stock through a cheesecloth-lined sieve into a large bowl, pressing solids to release excess moisture. Discard solids. Cover and chill overnight. Skim solidified fat from surface; discard.
                                                                  • Note: Refrigerate stock for up to 1 week or freeze for up to 3 months.
                                                                  Yields: 9cups (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No large 2 heads of broccoli
                                                                  • Yes No 8 smoked bacon, the
                                                                  • Yes No best quality you afford
                                                                  • Yes No
                                                                  • Yes No olive oil
                                                                  • Yes No 3 firm red tomatoes
                                                                  • Yes No small a of fresh chives
                                                                  • Yes No flowers
                                                                  • Yes No garlic
                                                                  • Yes No 2 tsp 2 teaspoons dijon mustard
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp 2 tablespoons white wine vinegar
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • One of the cowgirls I met said she struggled for ideas at mealtimes because the men weren’t overly keen on eating veggies. However, she did say one of the things they would eat was broccoli salad. Every diner and restaurant in Cody seemed to have one on the menu, so I created this version, which is absolutely delicious and hits all the right spots. When I cooked it for a group of ranchers, there was none left by the end of the night. Success!Use a small knife to remove the broccoli florets and cut them up into smaller ones. Basically, this is your opportunity to make the broccoli really delicate and more salady-looking, so spend a bit of time doing this. You’ll be left with the stalk, so discard the thick, dry base, then cut the remaining stalk in half lengthways and thinly slice.Blanch your broccoli florets and sliced stalks really quickly in boiling salted water for 60 seconds, just long enough to soften the broccoli but still leave it with a bit of a bite. Drain it in a colander, then spread it around a clean dish towel to steam dry (this is important because it will help the dressing cling to the broccoli). Once completely dry, transfer to a serving dish.Fry the bacon on a medium heat with a small splash of olive oil, until crisp and golden, then spoon most of the bacon bits over your broccoli. Any leftover fat in the pan can be used in your salad dressing. Pour it into a mixing bowl with all the other dressing ingredients and whisk.Add the sliced tomatoes and chopped chives to your broccoli and bacon bits. Dress it all really well, and check the seasoning. If it needs tweaking, add a splash more vinegar. If you’ve got any chive flowers, sprinkle those over the top and serve straightaway. It’s beautiful on its own or served next to any grilled or roasted meat or fish.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roast
                                                                  Star Pecan Pie
                                                                   1 h 13 m

                                                                  This versatile pie received our tasters' top rating. Display it whole during dinner where guests can admire its star-studded top and anticipate its gooey richness.

                                                                  Ingredients
                                                                  • Yes No classic pastry shell and pastry stars
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tbsp whipping cream
                                                                  • Yes No 1 cup firmly packed dark brown sugar
                                                                  • Yes No 3/4 cup light corn syrup
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup chopped pecan
                                                                  • Yes No 2/3 cup pecan halves
                                                                  • Prepare dough for Classic Pastry Shell and Pastry Stars. Roll three-fourths of dough to 1/8" thickness on a lightly floured surface. Place in a 9" pie plate; trim off excess pastry along edges. Fold edges under, and crimp. Place pastry in refrigerator while preparing Pastry Stars and pie filling.
                                                                  • Line a baking sheet with parchment paper. Roll remaining dough to 1/8" thickness on a lightly floured surface. Using a 1" star-shaped cutter, cut out 12 stars. Repeat procedure using a 1 1/2" star-shaped cutter to cut out 5 stars. Transfer stars to prepared baking sheet. Whisk together 1 egg and cream in a small bowl. Remove pastry from refrigerator. Brush egg wash over Pastry Stars and around crimped edge of pastry.
                                                                  • Whisk remaining 3 eggs in a bowl. Whisk in brown sugar and next 4 ingredients; stir in chopped pecans. Pour filling into pastry shell. Arrange pecan halves around outer edge of filling. Arrange Pastry Stars on top of pie.
                                                                  • Bake at 350° on bottom oven rack for 50 to 55 minutes or until filling is set and pastry stars are browned. Transfer to a wire rack to cool completely.
                                                                  • Pecan Pie with Grand Marnier: Prepare main recipe as directed above, but add 2 Tbsp. Grand Marnier to filling and substitute 1 tsp. orange extract for vanilla. Bake as directed.
                                                                  • Chocolate Pecan Pie: Prepare main recipe as directed above, but add 2 (1-oz.) squares unsweetened chocolate, melted, to filling along with butter. Bake as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(9") pie
                                                                  • Prep Time: 18 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    grand marnier
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Make the paste and marinade the day before; marinate the hens the day of the party.

                                                                  Ingredients
                                                                  • Yes No 4 large orange
                                                                  • Yes No 2 cup pitted dates
                                                                  • Yes No 4 1 1/2 lb rock cornish game hen
                                                                  • Yes No 2 cup cilantro
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 12 garlic clove
                                                                  • Yes No 1/2 cup pimiento stuffed green olives
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1/2 cup dry marsala
                                                                  • Yes No 1/4 cup honey
                                                                  • Arrange orange slices in 2 (13 x 9-inch) baking dishes, and sprinkle evenly with dates.
                                                                  • Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin, and trim excess fat. Split hens in half lengthwise. Place hen halves, meaty side up, on top of dates.
                                                                  • Prepare paste: Place cilantro in a food processor; pulse 4 times or until coarsely chopped. Add cardamom, cumin, coriander, and garlic, and process until finely chopped. Pat cilantro mixture onto hens; arrange olives around hens.
                                                                  • Prepare marinade: Combine vinegar, wine, and honey; stir well with a whisk until well-blended. Place in refrigerator for up to two days, if desired.
                                                                  • Slowly pour marinade over hens. Cover and marinate in refrigerator 2 to 24 hours, basting once with the vinegar mixture.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover hens, and bake at 350° for 1 hour and 25 minutes or until juices run clear, basting occassionally with the vinegar mixture. Shield wings with foil, if needed.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    baste
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 5 3 to 5 inch mint
                                                                  • Yes No 1 1/2 cup crushed crushed ice
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Yes No 2 tbsp club soda
                                                                  • With a vegetable peeler or a sharp knife, pare a 2-inch strip of peel (yellow part only) from the lemon, then cut into long, thin shreds. Cut lemon in half and rub 1 cut side on the rim of a glass (10 to 12 oz.) to moisten; save lemon for other uses. Pour 2 teaspoons sugar on a small plate and dip moist glass rim in it to coat evenly, then pour sugar into glass.
                                                                  • Add 4 mint sprigs to glass. With a wood spoon, crush mint sprigs with sugar to bruise the leaves and release the herb's flavor. Fill glass with ice. Add bourbon, then fill to rim with club soda. Let stand until glass is frosty, about 2 minutes. Garnish with lemon peel and remaining mint sprig. Sip julep through a straw, adding more sugar to taste.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bruise
                                                                    Supplies:
                                                                  • Yes No
                                                                    drinking straw
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1 1/4 lb large fennel bulb
                                                                  • Yes No 2 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup homemade stock
                                                                  • Yes No 4 1 1/3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the fennel is golden brown and almost done, about 12 minutes. Add the broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.
                                                                  • Wipe out the pan and heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Cover the pan and remove from the heat. Let steam 5 minutes. Stir in the parsley.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir

                                                                  Christmas and British food means mince pies filled with delicious home made mincemeat. Christmas mincemeat is not, as the name suggests, meat, if you look at the Christmas mincemeat recipe you will see it is sugar, fruits both fresh and dried, Brandy and suet. It is remarkably easy to make as you can see in this mincemeat recipe plus home-made mincemeat is such a treat it is worth doing. Make your mincemeat ahead of time to give it time to mature but don't worry if you are last-minute, it still tastes good.

                                                                  Ingredients
                                                                  • Yes No 6 175g oz raisin
                                                                  • Yes No 4 110g oz golden raisin
                                                                  • Yes No 10 275g oz currant
                                                                  • Yes No 4 110g oz candied, mixed
                                                                  • Yes No 6 175g oz beef suet
                                                                  • Yes No 1/2 250g lb soft, dark brown sugar
                                                                  • Yes No ½ tsp grated nutmeg
                                                                  • Yes No 2 tsp mixed spices
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No lemon zest
                                                                  • Yes No 1 cooking apple, and, no need to
                                                                  • Yes No 4 tbsp brandy
                                                                  • Makes 3 X 1 1b jars of Mincemeat In a large roomy baking bowl combine all the ingredients except the brandy. Stir really well making sure all the ingredients are evenly distributed. Cover with a clean tea towel and leave overnight. Next day, heat the oven to 225°F/110°C/¼ gas. Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2½ hours. The suet will have melted but don't worry, this is how it should be as the fat is what will help to preserve the mincemeat. Stir well and leave to one side to cool, stirring from time to time. Once cool stir the mincemeat again, add the brandy and stir again. Fill sterilised jars with the cold mincemeat, cover with a wax disc and a lid. The mincemeat will keep up to one year in a cool, dark place. Read how to sterilize jars
                                                                  Cuisine:YesNobritish
                                                                  Yields: 3x 1 lb jars
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 2 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Coca is a crust or pastry that may have a sweet or savory topping. This savory coca is an everyday Catalonian dish and would make a tasty main course dish. We used leftover Samfaina topped with ricotta cheese (which is very similar to the fresh cheeses you would find in Catalonia) and sprinkled with kosher salt. You could also top it with greens, pine nuts, and paprika.

                                                                  Ingredients
                                                                  • Yes No 1/2 catalonian crust
                                                                  • Yes No 1 1/2 tsp cornmeal
                                                                  • Yes No 3 cup samfaina
                                                                  • Yes No 1/2 2 oz cup part-skim ricotta cheese
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Preheat oven to 500°.
                                                                  • Place a baking stone in oven; preheat 30 minutes.
                                                                  • Gently stretch the Catalonian Crust into a 12-inch circle, and place on the back of a baking sheet sprinkled with cornmeal. Carefully slide the dough onto the preheated stone, using a spatula as a guide. Spread Samfaina evenly over the dough, leaving a 1/2-inch border; top evenly with ricotta cheese. Sprinkle with salt. Bake at 500° for 16 minutes or until crust is golden.
                                                                  • Wine note: The sweet-savory quality of the ricotta cheese and the boldly seasoned vegetables on this pizza call for a wine that's fresh and crisp, but not oaky. Spain's leading white wine—albariño—is perfect for the job. It's snappy and pure, with just a hint of almond and citrus. Try Nora Albariño 2006 from Rias Baixas, Spain ($13). —Karen MacNeil
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 slice of pizza)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread

                                                                  Maine's sunny coast is as close as your patio when you break into foil packets of buttery shrimp, cod, potatoes, and corn. Fill the packets up to a day ahead, refrigerate, and toss onto the grill when it's time to eat. Don't forget crusty rolls to sop up the flavorful sauce.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp diced dill weed
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 oz new red potato
                                                                  • Yes No 1 lb skinless cod fillet
                                                                  • Yes No 8 medium oz frozen uncooked shrimp
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 hard rolls
                                                                  • Heat grill to medium. In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.
                                                                  • Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. Assemble packets: On one half of each of four folded pieces of heavy-duty foil, dividing ingredients evenly, arrange potatoes in a single layer; top with cod, then shrimp. Place 2 pieces of corn on the side. Season with salt and pepper. Add a dollop of the butter mixture and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.
                                                                  • Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 12 to 14 minutes.
                                                                  • Remove from grill. Slit packets open, and transfer contents to serving bowls. Garnish with dill sprigs; serve with rolls.
                                                                  Cuisine:YesNonew england
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 30 min., Bake: 6 min., Cool: 20 min. Time-saver tip: Instead of preparing sandwiches, mix spread as directed and serve it with preserves on crackers.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup chopped walnut
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 5 oz creamy peanut butter
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 2 grain bread loaves
                                                                  • Yes No 1/4 cup apricot preserves
                                                                  • Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 5 minutes. Cool completely (about 20 minutes).
                                                                  • Stir together walnuts and next 3 ingredients. Spread on 1 side of each bread slice. Spread fig preserves on half of bread slices; top with remaining bread slices, cheese sides down. Chill sandwiches in airtight zip-top plastic bags up to 24 hours, if desired. Cut crusts from sandwiches. Cut each sandwich into 8 pieces.
                                                                  • Note: For testing purposes only, we used Saga blue cheese and Pepperidge Farm Whole Grain 15 Grain Bread.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 36 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms

                                                                  Boasting just 82 calories and a boatload of vitamin C, these double-decker popsicles feature a sweet-tart lemon layer topped with a minty watermelon layer. If you prefer one flavor over the other, double the amount of ingredients required for each layer and make single flavored pops.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup coarsely chopped mint
                                                                  • Yes No 2 cup packed watermelon
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2/3 cup lemon juice
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 1/4 tsp orange extract
                                                                  • To prepare watermelon layer, combine 1/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Bring to a boil; cook 30 seconds, stirring until sugar dissolves. Stir in mint; cover and let stand 30 minutes. Strain through a sieve into a bowl.
                                                                  • Place watermelon in a blender; process until smooth. Strain puree through a sieve into bowl with mint syrup; press with back of a spoon to extract juice. Discard solids. Stir in lime juice; cover and chill 1 hour.
                                                                  • Pour about 2 1/2 tablespoons watermelon mixture into each of 8 ice pop molds. Freeze 1 1/2 hours or until almost set. Arrange 1 wooden stick into mixture, being careful not to push through to bottom of mold. Return to freezer. Freeze 1 hour or until frozen.
                                                                  • To prepare lemon layer, combine 6 tablespoons sugar and 1/2 cup water in a small saucepan over medium-high heat. Bring to a boil; cook 30 seconds, stirring until sugar dissolves. Pour into a bowl; stir in lemon juice, orange juice, and extract. Cool 15 minutes; cover and chill at least 1 hour.
                                                                  • Remove molds from freezer. Pour about 3 tablespoons lemon mixture over frozen watermelon mixture in each mold. Freeze 2 hours or until completely frozen.
                                                                  Yields: 8servings (serving size: 1 ice pop)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    mold
                                                                  Ingredients
                                                                  • Yes No 5 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No turkey
                                                                  • Yes No canned artichoke hearts
                                                                  • Yes No scallion
                                                                  • Yes No pecan
                                                                  • Yes No feta cheese
                                                                  • Whisk together vinegar, parsley, basil, salt, and pepper. Whisk in olive oil until blended. Toss with chopped turkey, chopped artichoke hearts, sliced green onions, chopped pecans, and feta cheese.
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  Pork Lo Mein
                                                                   35 m
                                                                  Ingredients
                                                                  • Yes No 12 oz wheat spaghetti
                                                                  • Yes No 1/4 cup reduced sodium soy sauce
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 2 12 oz lean, boneless center cut pork chops
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 4 cup thinly sliced cabbage
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 scallion
                                                                  • Bring a large pot of water to boil. Cook soba noodles until tender, about 5 minutes, or as package label directs (spaghetti will take longer, about 10 minutes). Drain.
                                                                  • In a large bowl, whisk soy sauce, cornstarch, sugar, vinegar and broth. Add pork and toss to coat. Set aside to marinate for 10 minutes at room temperature.
                                                                  • Warm oil in a large nonstick wok or skillet over medium-high heat. Add pork and marinade; stir-fry until meat is no longer pink, about 3 minutes. Add cabbage and stir-fry until just wilted, about 2 minutes. Stir in carrot and snow peas; cook, stirring vigorously, until snow peas are slightly softened yet firm, about 2 minutes. Stir in noodles and toss to coat with sauce and warm through, about 1 minute. Season with salt and pepper. Divide mixture among 6 bowls, sprinkle with scallions and serve.
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Garlic Confit
                                                                   60 m
                                                                  Ingredients
                                                                  • Yes No 6 head garlic clove
                                                                  • Yes No 6 thyme
                                                                  • Yes No 3 small bay leaf
                                                                  • Yes No 3 dried red chili pepper
                                                                  • Yes No 2 cup olive oil
                                                                  • Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, about 30 minutes. Let cool.
                                                                  • Using a slotted spoon, transfer the garlic, herbs and chiles to three 1/2-pint canning jars. Pour the cooking oil on top, seal and refrigerate for up to 4 months.
                                                                  Yields: 1 ½pints
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate

                                                                  The Calatrava Bread Pudding or “Pan de Calatrava” is one of the most famous desserts of the region of Murcia. Traditionally, it is flan baked with stale bread or sponge cake with caramel sauce on top. Our version of the recipe uses anis-flavored toasts. Truely an easy dessert that's perfect to make ahead.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 8 biscotti
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 whole egg
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 2/3 125 gram cup sugar, granulated
                                                                  • This Spanish Calatrava Bread pudding dessert recipe makes 6 servings. Use a large glass baking dish.
                                                                  • To prepare the caramelized sugar sauce, put a heavy bottom skillet or saucepan over medium heat for 30 seconds. Add 1/4 cup sugar. With the back of a wooden spoon, keep sugar moving constantly in pan until sugar is completely melted, and has a rich medium brown color (caramelized). Quickly pour caramelized sugar into a large baking dish or mold. Place the anisette toasts or biscotti on the bottom of the baking dish. Set aside.
                                                                  • Pour milk into a large saucepan with cinnamon stick. Heat on high just until milk boils. Remove pan from heat and cover. In a separate pan, heat 4 cups of water for the water bath.
                                                                  • Heat oven to 360F (180C).
                                                                  • Place 1 whole egg and the 4 yolks into a bowl with the sugar and beat with hand mixer. Remove the cinnamon stick and gradually pour the milk into the egg mixture, stirring constantly.
                                                                  • Slowly pour the milk-egg mixture into the baking dish or mold. Place the dish into a 9” x 13” baking dish and carefully pour the hot water from pan into the larger dish for the water bath. Be sure that the water reaches about 3/4 of the way up the side of the dish with milk-egg mixture. Carefully pour more warm water into dish if needed.
                                                                  • Bake uncovered in the water bath at 360 degrees for approximately 45 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.
                                                                  • Carefully remove dish from the water bath. Set on a cooling rack until lukewarm, then chill thoroughly in refrigerator. This usually takes at least 1 hour.
                                                                  • When ready to serve, un-mold by running a knife around the edge of the baking dish. Place a plate or platter on the top of the baking dish. With one hand under the dish and the other on top of the plate, turn over. Tap the dish and the custard should drop onto the plate. If it does not, carefully “prod” the flan out of the dish with a small paring knife.
                                                                  • Garnish with ground hazelnuts or a sprig of mint if desired.
                                                                  • Note: This “pan de calatrava” dessert can be made with different flavors.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 tomato
                                                                  • Yes No 1/2 large cucumber
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No salt
                                                                  • Yes No hot sauce
                                                                  • In a blender or food processor, combine the tomatoes, cucumber, bell pepper, garlic, water, oil and vinegar and process until coarsely pureed. Season with salt and refrigerate until chilled. Serve with hot sauce.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 4 oz organic chicken breast half (boneless, skinless)
                                                                  • Yes No 2 tbsp organic unsalted butter
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 organic lemon
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Preheat oven to 375°F. Place a chicken breast half between two sheets of wax paper. Using a meat pounder, rolling pin or bottom of a small skillet, gently pound chicken until evenly flattened. Repeat with remaining chicken.
                                                                  • Melt butter with honey in a small saucepan over medium-low heat. Stir until smooth and blended.
                                                                  • Arrange chicken in a baking dish large enough to hold it in a single layer. Season with salt and pepper. Pour warmed honey mixture over chicken and place lemon slices on top.
                                                                  • Cover baking dish loosely with foil and bake until chicken is opaque and firm to touch, about 20 minutes.
                                                                  • Spoon juices from bottom of baking dish over chicken and lemon several times. Sprinkle chicken with rosemary.
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Years ago Rachel Klein worked in a fish store in Carroll Gardens, Brooklyn, that sold a smoked salmon-Parmesan quiche. The combination was clunky; Klein refines it for this silky custard, which she bakes in elegant egg cups, instead of a quiche crust, and tops with gravlax and peppery arugula.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No pinch white pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 2 2 by 1/2 inch oz gravlax, strips
                                                                  • Yes No 1/4 cup arugula
                                                                  • In a small saucepan, combine the cream with the milk, cheese, salt and pepper and cook over moderately high heat until bubbles appear around the edge. Remove from the heat, cover the pan and let the cream steep for 30 minutes.
                                                                  • Preheat the oven to 250°. Pour the cream into a measuring cup and slowly whisk in the egg and yolk. Pour the custard into twelve 1-ounce ovenproof egg cups.
                                                                  • Set the cups in a roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the cups. Transfer the pan to the oven and bake the custards for 1 hour, or until set. Remove the pan from the oven and let the custards cool in the water bath for 5 minutes. Remove the custards from the pan. Top them with gravlax and arugula and serve warm.
                                                                  Yields: 12
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  A Jewish potato knish (kuh-NISH) is a savory single-serving pie filled with meat, potatoes, kasha, sauerkraut, onions or cheese (and lately spinach and other ingredients) that is baked or fried. It's similar to a British pasty, Mexican empanada, Russian pirozhki and an Italian calzone. This recipe was provided by Lloyd Weinstein of Benjie's Deli in Santa Ana, Calif. The knishes can be individually quick frozen on baking sheets and transferred to freezer bags for storage, if desired. Here are step-by-step pictures of the knish-making process. Makes about 20 Potato Knishes

                                                                  Ingredients
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1 drop yellow food coloring
                                                                  • Yes No 1 lb all purpose flour
                                                                  • Yes No 6 medium potato
                                                                  • Yes No 1 lb onion
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup instant potato buds
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 3/4 tsp vitamin c powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tbsp Tabasco® Brand Pepper Sauce
                                                                  • To make the knish dough, mix the oil, eggs, salt, water and food coloring. Add the flour until a rollable dough forms, adding more flour or water if necessary. Flour a work surface and place the dough on it. Cover with plastic wrap and let rest 15 minutes. Meanwhile, prepare the potato filling by mixing together all the ingredients in a large bowl. Heat oven to 350 degrees. Roll the dough to a 1/4-inch thickness. Using a pizza cutter, cut the dough into 3-inch squares. Egg wash the squares with 1 beaten egg mixed with 1 teaspoon water. Place two cookie-size scoops of filling on each square. Then fold the ends in as for an envelope. Place knishes on a parchment-lined baking pan and brush with egg wash. Continue with rest of dough and filling. Bake for 20 minutes or until knishes are golden brown on the top and bottom. Serve warm as an appetizer, side dish or meatless main course.
                                                                  Cuisine:YesNojewish
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tobasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Hands-on time: 26 min.; Total time: 26 min. Use a mix of whatever meat you have on hand. Spicy chili-garlic sauce adds a kick and, once opened, it keeps indefinitely in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/2 cup diced bell pepper
                                                                  • Yes No 1 cup chopped shrimp
                                                                  • Yes No 1/2 cup frozen english peas
                                                                  • Yes No 3 cup cooked rice
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1 tsp asian chili garlic sauce
                                                                  • Yes No scallion
                                                                  • Heat 1 Tbsp. oil in a large skillet or wok over medium-high heat 1 to 2 minutes; add eggs, and gently stir 1 minute or until softly scrambled. Remove eggs from skillet; chop.
                                                                  • Heat remaining 2 Tbsp. oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add chopped cooked meat and peas; stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 5 minutes or until thoroughly heated. Stir in eggs. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 26 minutes
                                                                  • Total Time: 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2½fl oz milk
                                                                  • Yes No 2 vanilla pods
                                                                  • Yes No 1 lemon
                                                                  • Yes No 13fl oz double cream
                                                                  • Yes No 1½ leaves of beef gelatine, in water
                                                                  • Yes No 2½oz icing sugar
                                                                  • Yes No rhubarb
                                                                  • Yes No 2 tbsp 2 tablespoons caster sugar
                                                                  • Yes No 1 thumb sized piece of fresh ginger
                                                                  • Yes No 1 x 2.5cm/1inch cinnamon
                                                                  • Yes No 4fl oz champagne, prosecco
                                                                  • Put the milk, vanilla pods, vanilla seeds, lemon zest and half the cream into a small pan and slowly simmer for 10 minutes or until reduced by a third. Remove from the heat and stir in the soaked gelatine leaves until dissolved. Allow to cool a little, then place in the fridge, stirring occasionally until the mixture coats the back of a spoon. Remove the vanilla pods.Whip together the icing sugar with the remaining cream. Mix the two cream mixture together. Divide into four serving moulds (I use little moulds, espresso cups or small glasses). Cover and chill for at least an hour.Meanwhile chop the rhubarb into 4cm/1½inch pieces, sprinkle with the caster sugar and grill until lightly browned. Gently heat together the ginger, cinnamon and champagne or prosecco, then pour over the roasted rhubarb, cover, and leave for about 30 minutes for the flavours to do their bit.To serve, sometimes I'll dip the mould or cup into some simmering water to loosen the pannacotta a little, then turn it out on to a plate next to some rhubarb with its juice (remove the cinnamon). Or you can just put the rhubarb on top of your cups or glasses of pannacotta and serve from there. Both ways are cool. Also gorgeous served with fresh figs and honey or caramelized blood oranges.PS: Nice with a little basil.• from Happy Days with the Naked Chef
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    juice

                                                                  This delicious tuna pie is made with tuna, homemade creamy sauce, mixed vegetables, seasoning, and pastry.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 dash garlic parsley
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No dash thyme leaves, dried
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 12 oz, 6 to 7 oz large tuna, canned
                                                                  • Yes No 2 cup frozen mixed vegetables
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No pastry shell
                                                                  • In a large saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour. Add 1/2 teaspoon salt, the pepper, herb seasoning blend, paprika, and thyme. Gradually add the milk, stirring constantly. Cook, stirring constantly, until mixture is bubbling and thickened. Fold in the tuna, vegetables, Worcestershire sauce, and cheese. Taste and add more salt and seasoning if necessary. Pour mixture into a 2-quart baking dish. Preheat oven to 425°. Roll out pastry to fit top of baking dish. With a sharp knife, cut several slits in the top crust. Place pastry on the baking dish; flute edges. Place the baking dish on a baking sheet in the oven. Bake for 35 to 40 minutes, until crust is browned and mixture is bubbly. Serves 4 to 6. Related Tuna Recipes Tuna Rice Casserole Tuna Strata Tuna and Shells with Cheese Tuna with Peas and Eggs Tuna Croquettes Tuna and Cauliflower Bake Tuna with Swiss Cheese and Eggs Tuna Cottage Cheese Bake Recipe Tuna Stroganoff Recipe Tuna Noodle Casserole Recipe for Tuna Casserole with Spaghetti Tuna Casserole with Hard Cooked Eggs Tuna Casserole with Peas and Macaroni Tuna Casserole with Cashews Tuna Casserole with Biscuit Topping Tuna Noodle Delight - Tuna Casserole Tuna Macaroni Casserole Tuna Noodle Florentine Casserole Tuna Crunch Pie Tuna Salad Tuna Recipes Fresh Tuna Recipes Tuna Casserole Recipes Main Dish Casseroles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    slow cook
                                                                  Ingredients
                                                                  • Yes No 1 x good quality beef fillet
                                                                  • Yes No 2 cups sushi rice
                                                                  • Yes No groundnut oil
                                                                  • Yes No aonori ko
                                                                  • Yes No 1 tbsp 1 tablespoon sesame seeds, toasted
                                                                  • Yes No 2 punnets of interesting cress
                                                                  • Yes No 2 limes
                                                                  • Yes No 1 tsp 1 teaspoon hot chilli powder
                                                                  • Yes No 1 tsp 1 teaspoon sesame seeds, toasted
                                                                  • Yes No a pinch a pinch of poppy seeds
                                                                  • Yes No a pinch a pinch of sea salt
                                                                  • Yes No 3 tbsp 3 tablespoons tahini
                                                                  • Yes No 1 tbsp 1 tablespoon soy sauce
                                                                  • Yes No 1 tbsp sushi vinegar
                                                                  • Yes No 1 tsp 1 teaspoon icing sugar
                                                                  • Yes No 1 lime
                                                                  • My good mate Jonathan Ross is a bit obsessed with Japan so I wanted to create a dish for him that would remind him of all those brilliant Asian flavours. Carpaccio is usually served raw, but I’m searing the beef to give it a bit of colour. You’ll be able to pick up these ingredients from most good supermarkets but if you can, get yourself down to a specialist Japanese store and pick up a sachet of authentic Japanese spices – use a tablespoon of that instead of the spice mix. Cut your beef fillet in half lengthways then roll each piece tightly in cling film. Pop in the fridge overnight to firm it up and make it easy to cut.The next day, cook your rice according to packet instructions. When you’re ready to cook the beef put a large frying pan on a high heat. Put all of the spice mix ingredients in a pestle and mortar and lightly crush them. Unwrap the pieces of beef, sprinkle them with the crushed spices and pat them down to help them stick. Add a splash of groundnut oil to the pan and sear the beef for 1 minute, turning with tongs until golden on all sides – don’t forget the ends! Transfer it to a board to rest for a few minutes. Meanwhile, mix the tahini, soy, vinegar, icing sugar, a squeeze of lime juice and 1 tablespoon of water in a bowl. Spoon the sticky rice onto a serving board and scatter with the seaweed, if using, and the toasted sesame seeds. Drizzle the sauce on the side.Slice the pieces of beef as finely as you can and lay the slices slightly overlapping on the board. Snip the cress on the side and serve with lime wedges for squeezing over.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 7as a starter
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup instant rice
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/4 cup non-fat milk
                                                                  • Yes No 4 oz light processed cheese
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 10 oz frozen chopped broccoli
                                                                  • Yes No 1 10 3/4 oz condensed reduced fat, reduced sodium cream of mushroom soup
                                                                  • Preheat oven to 350°.
                                                                  • Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Bake at 350° for 45 minutes.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    velveeta
                                                                    Brands:
                                                                  • Yes No
                                                                    Velveeta

                                                                  Carrots with a tangy sweet-sour sauce.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp organic butter
                                                                  • Yes No 2 tbsp organic corn starch
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 2 tbsp organic apple cider vinegar
                                                                  • Yes No 1 cup water
                                                                  • Yes No 4 cup sliced organic carrot
                                                                  • In a skillet over medium low heat, cook butter until lightly browned; add cornstarch. Continue cooking, stirring constantly. Add salt and pepper. Combine sugar, vinegar, and water; stir until sugar is dissolved. Add sugar mixture to butter mixture. Cook over low heat, stirring constantly, until sauce is smooth and thickened. Pour over the hot cooked carrots. Serves 6. More Carrot Recipes Carrots au Gratin Carrots with Fresh Herbs Gingered Carrots Carrot Raisin Salad Simple Glazed Carrots Spicy Carrot Salad Banquet Carrots Dorothy's Heavenly Carrots Marmalade Candied Carrots Carrot Apple Cake & Frosting Carrot Cookies Carrot Casserole Carrot Bread with Pecans Carrot Soufflé Carrot Soufflé II Slow Cooked Carrot Pudding Crockpot Marmalade Carrots Carrot Recipes Index Side Dish Casseroles Vegetable Dishes Crockpot Vegetable Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1 lb beef skirt steak
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/4 cup tequila
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 7 oz green chilies
                                                                  • Yes No 1/4 lb monterey jack cheese
                                                                  • Yes No 1 10 to 12 oz firm ripe avocado
                                                                  • Yes No salt and pepper
                                                                  • Rinse steak and pat dry. Cut into 4 equal pieces.
                                                                  • Set an 11- to 12-inch frying pan with ovenproof handle over high heat; when pan is hot, add oil and tilt to coat pan bottom. Add steak and cook, turning pieces once, until browned on both sides but still rare in the center (cut to test), 6 to 7 minutes total. Remove from heat and add tequila and vinegar to pan. Light with a match (not under an exhaust fan or any flammable materials) and shake pan until flames subside.
                                                                  • Lay chilies equally on steaks; top with cheese slices. Broil 4 inches from heat just until cheese is melted, 1 to 2 minutes.
                                                                  • Meanwhile, pit, peel, and thickly slice avocado.
                                                                  • Transfer steaks to plates. Spoon any pan juices around meat. Arrange avocado equally on portions. Add salt and pepper to taste.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt

                                                                  Prep: 10 min., Cook: 30 min. Omit rum for a kid-friendly treat.

                                                                  Ingredients
                                                                  • Yes No 1 64 oz apple cider
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1 orange
                                                                  • Yes No 2 3 inch cinnamon stick
                                                                  • Yes No 1 tsp cloves, whole
                                                                  • Yes No 1 tsp whole allspice berry
                                                                  • Yes No dash nutmeg, ground
                                                                  • Yes No 1/2 cup dark rum
                                                                  • Yes No slice garnishes, cinnamon sticks, dried persimmon slices
                                                                  • Bring first 7 ingredients to a boil in a Dutch oven. Reduce heat, and simmer 30 minutes. Pour mixture through a wire-mesh strainer into a container, discarding solids. Stir in rum, if desired. Garnish, if desired, and serve warm.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This is a twist on the classic carbonara, using spring peas and bacon. A great combination and agreat one for the kids. My girls just love it.

                                                                  Ingredients
                                                                  • Yes No 1lb farfalle
                                                                  • Yes No 1 egg
                                                                  • Yes No 7 tbsp 7 tablespoons heavy cream
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No bacon
                                                                  • Yes No frozen peas
                                                                  • Yes No 2 sprigs of fresh mint
                                                                  • Yes No handful 2 handfuls of parmesan cheese
                                                                  • This is a twist on the classic carbonara, using spring peas and bacon. A great combination and agreat one for the kids. My girls just love it.First of all, bring a large pan of salted water to the boil, add the farfalle, and cook according to the package instructions. Whisk the egg in a bowl with the cream, salt and pepper. Put your pancetta or bacon into a second pan and cook until crispy and golden.When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet. When cooked, drain in a colander, saving a little of the cooking water. Add the pasta to the pancetta and stir in most of the mint, finely sliced – if the pan isn’t big enough, mix it all together in a large warmed bowl.Now you need to add the egg and cream mix to the pasta. What’s important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs, as I’ve seen in some dodgy old restaurants on the motorway! The pasta will actually cook the egg enough to give you a silky smooth sauce. Toss together and loosen with a little of the reserved cooking water if necessary. Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 10 medium fennel bulb
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 cup finely grated parmigiano-reggiano cheese
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Preheat the oven to 375°. On 2 large rimmed baking sheets, drizzle the fennel with 1/2 cup of the olive oil; season with salt and pepper. Bake for 45 minutes, until softened. Let cool for 30 minutes.
                                                                  • In a skillet, toast the panko over moderate heat until golden, 3 minutes. Transfer to a bowl; stir in the cheese and flour.
                                                                  • In the same skillet, melt the butter. Add the garlic, shallots and thyme and cook over moderate heat until the garlic is softened, 5 minutes; add to the panko. Stir in the remaining 1/2 cup of oil and the parsley. Season with salt and pepper.
                                                                  • Preheat the oven to 400°. Spread half of the fennel in a 9-by-13-inch glass or ceramic baking dish. Pour the wine over the fennel, then sprinkle half of the panko on top. Repeat with the remaining fennel and panko. Cover and bake for 20 minutes, then remove the foil and bake for 10 minutes longer, until the topping is browned and crisp. Serve hot.
                                                                  Yields: 12
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Antipasto means "before the meal." Each ingredient is called an "antipasti." Provolone is usually packaged in half-moon shapes and found on the specialty cheese aisle. We prefer the taste and texture of provolone cheese labeled "sharp" (or "piquant") over low-sodium choices. We also like the mildly seasoned Genoa salami over smoky hard salami.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb sharp provolone cheese
                                                                  • Yes No 1 small zucchini
                                                                  • Yes No 8 pepperoncini peppers
                                                                  • Yes No 4 radish
                                                                  • Yes No 1/2 cup pitted kalamata olive
                                                                  • Yes No 12 slice thin genoa salami slices
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 medium lemon
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No italian bread
                                                                  • Arrange provolone cheese and next 5 ingredients on a serving platter; drizzle with olive oil. Squeeze juice from lemon over antipasto, and sprinkle with next 3 ingredients. Serve immediately with breadsticks, crackers, or sliced Italian bread.
                                                                  • *2 Tbsp. chopped fresh parsley may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop

                                                                  Relax and rehydrate with a tall glass of spring water touched with the tastes of fresh herbs and produce.

                                                                  Ingredients
                                                                  • Yes No 6 cup mineral water
                                                                  • Yes No 12 thin slice cucumber
                                                                  • Yes No 4 thin slice lemon
                                                                  • Yes No 4 sprig mint
                                                                  • Yes No 2 sprig rosemary
                                                                  • In a 2- to 2 1/2-quart pitcher, combine water, cucumber, lemon, mint, and rosemary. Serve, or cover and chill at least 2 hours or up to 8 hours. Add ice cubes just before serving.
                                                                  Yields: 1 ½quarts; about 4 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Pumpkin Cream Cupcakes

                                                                  Ingredients
                                                                  • Yes No 1 cake mix
                                                                  • Yes No 1 jell o vanilla flavor instant pudding
                                                                  • Yes No 1 cup pumpkin
                                                                  • Yes No 1 Philadelphia Brand cream cheese
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
                                                                  • Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.
                                                                  • Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 24
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 31 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes