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                                                                  You can dress up a plain omelet in a mind-boggling number of ways. Every set of filling ingredients gives it a different personality. Some seem natural for breakfast or brunch, others for lunch. And there's nothing like a gooey cheese-filled omelet for a late-night supper. Here are some of our favorite simple combos. This recipe goes with Folded Cheese Omelet

                                                                  Ingredients
                                                                  • Yes No canned roasted red pepper
                                                                  • Yes No swiss chard
                                                                  • Yes No pecorino romano cheese
                                                                  • Yes No leek
                                                                  • Yes No butter
                                                                  • Yes No camembert cheese
                                                                  • Yes No cream cheese
                                                                  • Yes No scallion
                                                                  • Yes No 2 slice smoked salmon
                                                                  • Yes No potato
                                                                  • Yes No ricotta cheese
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp chopped fresh herbs
                                                                  • Yes No thyme
                                                                  • Yes No parsley
                                                                  • Yes No chives
                                                                  • Yes No tarragon
                                                                  • Yes No chervil
                                                                  • Layer diced canned roasted red pepper, shredded Swiss chard, and grated pecorino romano cheese.
                                                                  • Sauté thinly sliced leeks in butter; add along with sliced Camembert or brie cheese.
                                                                  • Cut cream cheese into cubes and pair with sliced green onions and a couple of slices of smoked salmon.
                                                                  • Make a hearty but chic creation with a few slices of cooked potato, some ricotta cheese, and plenty of fresh-ground black pepper.
                                                                  • Liven up any omelet by adding 1 to 2 tablespoons chopped fresh herbs to the egg mixture. Try thyme, parsley, chives, tarragon, and chervil, alone or combined.
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine

                                                                  This is the fantasy Sunday supper dish, the big oval platter of a succulent roast something— leg of lamb, turkey, snapper in a salt crust, or even lobster—surrounded by seasonal vegetables. It’s said that the great test of a home cook is the ability to pull off a perfectly roasted chicken, with crispy skin and tender, juicy meat, and we admit that it does take practice. What to buy: For this recipe, use two small birds, called fryers, each around 2 pounds; they can be ordered from your butcher. Serve one chicken for two people; each serving contains both dark and white meat.

                                                                  Ingredients
                                                                  • Yes No 2 chicken
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 5 rosemary
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp soy sauce
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 3 1/3 cup low-sodium chicken broth
                                                                  • Yes No 1/3 cup dry white vermouth
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 3 tbsp all purpose flour
                                                                    For the chicken:
                                                                  • To prepare, rinse chickens inside and out and pat dry with paper towels. Sprinkle generously inside and out with salt and pepper. Cover and refrigerate for at least 1 hour, or preferably overnight, before cooking.
                                                                  • When chickens are ready, heat the oven to 375°F and arrange the rack in the middle. Fill a small saucepan halfway with water, add lemon wedges, and bring to a boil over medium-high heat. Reduce heat to medium and simmer until rinds are thoroughly softened, about 10 minutes. Drain and reserve 6 wedges for the chicken. Finely chop remaining 2 lemon wedges and reserve separately for the sauce.
                                                                  • Strip the leaves from 3 of the rosemary sprigs and discard the stems; you should have about 3 tablespoons of needles. Combine olive oil, butter, soy sauce, garlic, and rosemary needles in a small frying pan and heat over medium heat until butter melts and garlic is golden, about 3 minutes. (The rosemary will turn crispy as it fries in the butter.) Remove the rosemary needles and garlic from the butter, and reserve each separately. Reserve the flavored butter mixture.
                                                                  • Remove chickens from the refrigerator and pat dry with paper towels. Fill the cavity of each bird with 3 lemon wedges, 1 of the remaining sprigs of rosemary, and 1/2 of the sautéed garlic. Place birds in a large baking dish or roasting pan. Brush chickens with the flavored butter and roast until the skin is crisp and the meat is thoroughly cooked but still juicy, about 60 to 65 minutes. (An instant-read thermometer inserted into the thickest part of the thigh should read 160°F to 165°F.)
                                                                    For the sauce:
                                                                  • Meanwhile, make the sauce: Combine chicken broth and vermouth in a medium saucepan and bring to a boil over medium-high heat. Once mixture boils, reduce heat to medium and simmer until liquid is reduced by about half, 10 to 12 minutes. Reduce heat to low and keep warm. When chickens are done, transfer them to a cutting board, tipping each bird as you remove it to let the juices from the cavity drip back into the pan. Cover birds with a piece of aluminum foil and pour off any excess grease from the pan. Pour hot broth mixture from the saucepan into the baking pan and deglaze, scraping up any browned bits on the bottom with a wooden spoon or spatula. Return mixture to the saucepan and bring to a simmer over medium heat.
                                                                  • Meanwhile, melt butter in a small frying pan until foamy. Add shallot, reserved chopped lemon, and reserved rosemary needles and cook, stirring frequently, until browned, about 3 minutes. Sprinkle flour over the mixture and cook, whisking constantly, until the flour is absorbed and looks slightly toasted, about 3 minutes.
                                                                  • Carefully add 1/2 cup of hot broth mixture to the frying pan, whisking constantly until completely blended. This will produce a smooth paste that will thicken the sauce. Gradually whisk the paste back into the hot stock, and simmer until the sauce is thickened, 10 to 12 minutes.
                                                                  • Let the chickens rest at least 10 minutes before serving. To serve, carve chickens, serve 2 pieces per person, and ladle sauce on top.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3/4 tsp hot paprika
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp ground fennel seed
                                                                  • Yes No 1/8 tsp turmeric, ground
                                                                  • Yes No pinch cinnamon
                                                                  • Yes No pinch fenugreek, ground
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 small lb okra
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek.
                                                                  • In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until tender, 2 minutes. Season with salt and sprinkle with the spice mixture. Cook, stirring, until fragrant, 30 seconds. Drizzle the lemon juice over the okra and serve.
                                                                  Yields: 4
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Look for seitan—also called wheat gluten—in Asian markets or the refrigerated sections of health food or specialty stores. Black bean garlic sauce is sold in the international section of some supermarkets and at Asian markets.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 oz dried shiitake mushroom
                                                                  • Yes No 2 tbsp chinese rice wine
                                                                  • Yes No 2 tbsp black bean garlic sauce
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 cup thinly sliced seitan
                                                                  • Yes No 1 tbsp diced garlic
                                                                  • Yes No 1 tbsp diced ginger
                                                                  • Yes No 4 cup green bean
                                                                  • Yes No 2 cup brown rice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No cilantro
                                                                  • Combine 2 cups boiling water and mushrooms in a small bowl; cover and let stand for 20 minutes. Drain in a colander over a bowl, reserving 1/2 cup soaking liquid. Rinse mushrooms; drain well. Discard mushroom stems; thinly slice mushroom caps.
                                                                  • Combine reserved liquid, rice wine, black bean sauce, and cornstarch in a small bowl; stir with a whisk, and set mixture aside.
                                                                  • Heat 1 tablespoon canola oil in a large nonstick skillet or wok over medium-high heat. Add seitan to pan, and stir-fry 2 minutes or until lightly browned. Place seitan in a medium bowl. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add garlic and ginger to pan; stir-fry for 30 seconds. Add mushrooms and beans; cover and cook 3 minutes. Add black bean sauce mixture to pan; cook 1 minute or until sauce slightly thickens. Add seitan to pan; cook 1 minute, stirring occasionally. Combine rice and salt; serve seitan mixture over rice. Garnish with cilantro sprigs, if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: about 1 1/2 cups seitan stir-fry and 1/2 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    lee kum kee
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Lee Kum Kee
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 20 tbsp unsalted butter
                                                                  • Yes No 1 cup creamy peanut butter
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 5 large egg
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Preheat oven to 350ºF. Line a 13-by-9-inch baking pan with foil; mist foil with cooking spray. In a small saucepan over low heat, melt chocolate with 2 sticks butter, stirring until smooth. Pour into a large bowl and let cool to room temperature.
                                                                  • In a bowl, using an electric mixer, cream peanut butter, brown sugar, cream cheese and remaining 1/2 stick butter until well combined, about 3 minutes. Beat in 1 egg.
                                                                  • Whisk 4 eggs, sugar and vanilla into bowl with melted chocolate; mix well. Stir in flour and salt. Pour batter into baking pan. Spoon reserved peanut-butter mixture on top and use a sharp knife to swirl mixtures together. Bake until a toothpick inserted into center comes out with a few moist crumbs attached, about 50 minutes. Let cool in pan on a wire rack.
                                                                  • Stir 1 to 2 tsp. cold water into confectioners' sugar until mixture forms a thick, smooth paste. Spoon into a pastry bag fitted with a small plain tip. Using a 1- to 2-inch cookie cutter, cut 12 football shapes out of brownie. Pipe laces onto brownies and allow to set before serving.
                                                                  Yields: 8
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick

                                                                  Crabmeat and asparagus is a match made in heaven. This recipe is also fantastic, however, without any crab at all. Leave it out and serve the risotto as a side dish or as a first course at a springtime dinner party.

                                                                  Ingredients
                                                                  • Yes No 1 qt homemade stock, more
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 lb asparagus, tough ends
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No 1/2 cup dry vermouth
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 lb crabmeat, picked free of shell
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Bring the broth and water to a simmer in a medium pot. Cook the asparagus in the broth until just done, about 4 minutes. Remove with a slotted spoon. Put in a colander, rinse with cold water, and drain. Keep the broth at a simmer.
                                                                  • In a large pot, melt 1 tablespoon of the butter with the oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
                                                                  • Add the vermouth and salt. Cook, stirring, until the vermouth is absorbed. Add about 1/2 cup of the simmering broth; cook, stirring frequently, until absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking, adding broth 1/2 cup at a time and letting the rice absorb it before adding more. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that isn"t absorbed should be thickened by the starch from the rice. You may not need all of the liquid, or you may need more broth or water.
                                                                  • Stir in the asparagus, crab, orange zest, garlic, parsley, pepper, and the remaining 1 tablespoon butter. Cook until heated through.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No 1 tbsp coarsely chopped rosemary
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No basic brittle
                                                                  • Coat a 12-by-17-inch
                                                                  • rimmed baking sheet with
                                                                  • cooking spray. Bring sugar
                                                                  • and corn syrup to a boil in a
                                                                  • medium saucepan, stirring
                                                                  • and brushing down sides with
                                                                  • a wet pastry brush to prevent
                                                                  • sugar crystals from forming,
                                                                  • until sugar dissolves. Cook,
                                                                  • swirling occasionally, until
                                                                  • mixture just starts to turn golden
                                                                  • around edge.
                                                                  • Stir in mix-ins. Cook, stirring
                                                                  • occasionally, until mixture
                                                                  • is pale amber, about
                                                                  • minutes. Pour onto baking
                                                                  • sheet without spreading.
                                                                  • Let cool. Break into pieces.
                                                                  Yields: 1sheet (about 9 by 11 inches)
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  With bright yellow-green clusters that look like bunches of large Muscat grapes, Green Grape tomatoes have a sweet flavor and bright acidity that call for creamy cheeses and rich fillings. A chef's favorite.

                                                                  Ingredients
                                                                  • Yes No 8 oz green grape
                                                                  • Yes No 2 1/2 oz goat cheese (chèvre)
                                                                  • Yes No black pepper
                                                                  • Stem 8 ounces Green Grape or other cherry tomatoes; cut in half lengthwise. If needed, trim a little off rounded side so tomatoes sit stably. Mound about 1/2 teaspoon chèvre (fresh goat cheese; you'll need about 2 1/2 oz. total) on each cut side. Sprinkle with fresh-ground pepper to taste.
                                                                  Yields: 20appetizers
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 5 2 lb, 6 oz medium yukon gold potato
                                                                  • Yes No 1 1/4 cup diced red bell pepper
                                                                  • Yes No 1/2 cup canola mayonnaise
                                                                  • Yes No 1/4 cup diced celery
                                                                  • Yes No 2 tbsp chopped scallion
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 large egg
                                                                  • Combine 2 teaspoons salt and potatoes in a large saucepan; cover with cold water. Bring to a boil; cook 25 minutes or until potatoes are tender. Drain; rinse with cold water. Drain and let cool; cut into 1-inch pieces. Combine potatoes, remaining 1 teaspoon salt, bell pepper, and remaining ingredients in a large bowl; toss gently to coat.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 cup 2% reduced fat milk
                                                                  • Yes No 3/4 cup sweet red pepper
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 5 cup bread flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Dissolve yeast in milk in a large bowl; let stand 5 minutes.
                                                                  • Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/2 cups flour; stir until a soft dough forms.
                                                                  • Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky).
                                                                  • 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, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes.
                                                                  • Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope. Carefully shape rope into a knot; tuck top end of knot under roll. Place roll on a prepared pan.
                                                                  • Repeat procedure with remaining dough, placing 12 rolls on each pan. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size.
                                                                  • Preheat oven to 400°.
                                                                  • Uncover rolls. Bake at 400° for 8 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 7 minutes or until rolls are golden brown on top and sound hollow when tapped.
                                                                  • Remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter. Serve warm or at room temperature.
                                                                  Yields: 24servings (serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  In the June 2009 issue of Food & Wine, Nate Appleman (of A16 and SPQR restaurants in San Francisco) recommends using mayonnaise-based marinades for grilling. Just a few pages later, Melissa Rubel gives a recipe for a mayonnaise-based Caesar style salad dressing. Why not combine the two, and make some Caesar-dressed veggies?

                                                                  Ingredients
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No 1/4 tsp anchovy paste
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No one lemon
                                                                  • Yes No 1/2 tsp mustard
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Parmesan for grating
                                                                  • Preheat broiler. In a small bowl, mix mayo, anchovy paste, garlic, lemon juice, and mustard, smashing garlic a bit. In a large broiler-safe pan (I used a 3 qt sauté pan), toss asparagus with olive oil until evenly coated, the toss with half of the Caesar dressing. Broil for 5 minutes, then toss with tongs, and broil five minutes more. Toss again, then grate parmesan on top. Return asparagus to the broiler for a few minutes until parmesan has melted and tips of the asparagus begin to shrivel.
                                                                  • Garnish with sea salt, additional parmesan, and a very generous grinding of pepper.
                                                                  • Serve with a poached or fried egg if desired.
                                                                  Cuisine:YesNosan francisco
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    fry

                                                                  This is one of those recipes that, apart from being damn tasty, is kind of slapdash but so easy to make and consistently good. You can really get some mileage out of it. The key things are to get yourself some best-quality plum tomatoes and buy some cheap balsamic vinegar, as you?ll be using a lot of it.

                                                                  Ingredients
                                                                  • Yes No 12 plum tomatoes
                                                                  • Yes No 4 cloves of garlic
                                                                  • Yes No 1 of fresh basil
                                                                  • Yes No 12 fresh bay leaves
                                                                  • Yes No 12 baby leeks
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 3/4 cup
                                                                  • Yes No 2 tbsp 2 tablespoons cheap balsamic vinegar
                                                                  • Yes No 2 tbsp 2 tablespoons extra virgin olive oil
                                                                  • This is one of those recipes that, apart from being damn tasty, is kind of slapdash but so easy to make and consistently good. You can really get some mileage out of it. The key things are to get yourself some best-quality plum tomatoes and buy some cheap balsamic vinegar, as you’ll be using a lot of it.Preheat the oven to 325°F. Score the tops of the tomatoes with a cross. Take an earthenwaredish that the tomatoes will fit snugly into, and sprinkle the garlic and basil all over the bottom of it. Stand the tomatoes next to each other in the dish, on top of the garlic and basil, then push the bay leaves well into the scores in the tomatoes and season well. Lay the leeks on a board and sprinkle generously with salt and pepper. Using a rolling pin, press down on top of the leeks to really squeeze the seasoning into them. This will also loosen their texture. Weave the leeks in and around the tomatoes. Pour over the balsamic vinegar, drizzle over the olive oil, and bake in the preheated oven for an hour. Before serving, remove the bay leaves.Try this: These tomatoes are great served as a vegetable dish, or as part of a warm salad. Also good as a base for soup, puréed to make a sauce or served over pasta.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    puree

                                                                  A sprinkling of bright, sweet mint complements the smoky grilled vegetables in this dish.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 10 oz bread flour
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 10 tsp olive oil
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp yellow cornmeal
                                                                  • Yes No 12 oz baby eggplant
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2/3 cup basic pizza sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 4 oz cup shredded fontina cheese
                                                                  • Yes No 1/4 small cup mint
                                                                  • Yes No 2 tsp thyme
                                                                  • Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
                                                                  • Prepare grill to high.
                                                                  • Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch oval on a lightly floured baking sheet sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
                                                                  • Brush eggplant, zucchini, and bell pepper with remaining 2 tablespoons oil. Grill eggplant 4 minutes on each side or until tender; place in a bowl. Grill zucchini 3 minutes on each side or until tender; add to eggplant. Place pepper quarters, skin side down, on grill rack; grill 6 minutes or until blistered. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers; add to vegetable mixture. Coarsely chop vegetables. Add garlic to vegetables; toss to combine.
                                                                  • Place pizza dough, cornmeal side up, on grill rack coated with cooking spray, and grill for 4 minutes or until blistered. Turn dough over; grill 3 minutes. Remove from grill. Spread Basic Pizza Sauce evenly over top side of crust, leaving a 1/2-inch border. Arrange vegetable mixture evenly over sauce; sprinkle evenly with remaining 1/2 teaspoon salt and black pepper. Top with cheese. Return pizza to grill rack, and grill for 4 minutes or until thoroughly cooked. Cut pizza into 10 pieces; sprinkle with mint and thyme.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings (serving size: 2 pieces)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread

                                                                  To freeze wontons, place them uncooked on a baking sheet. Freeze, then store in a zip-top plastic bag for up to 2 weeks. Add them, still frozen, to the simmering broth. To add a little spice, sprinkle with crushed red pepper.

                                                                  Ingredients
                                                                  • Yes No 4 cup spinach
                                                                  • Yes No 3/4 cup dark meat chicken
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 3/4 tsp chopped ginger
                                                                  • Yes No 3/4 tsp dark sesame oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 40 wonton wrappers
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 8 cup white chicken stock
                                                                  • Yes No crushed red chili pepper
                                                                  • Place first 7 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until coarsely chopped.
                                                                  • Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon chicken mixture into center of each wrapper. Moisten edges of wrapper with egg white; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place wonton on a baking sheet sprinkled with cornstarch. Repeat procedure with remaining wrappers, chicken mixture, and egg white. Refrigerate 20 minutes.
                                                                  • Bring stock to a simmer over medium heat; add 1/2 teaspoon salt. Add wontons; cook 4 minutes or until wontons float to the top, stirring gently. Sprinkle with crushed red pepper, if desired.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6servings (serving size: 1 1/3 cups broth and 6 wontons)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook

                                                                  Tart tomatillos keep this dip a bright green and prevent the avocado from discoloring, even after a day or two in the refrigerator. Look for tomatillos in the produce section of most large supermarkets.

                                                                  Ingredients
                                                                  • Yes No 3 6 inch pita bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 lb tomatillo
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tsp diced jalapeño chili pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/3 cup non-fat sour cream
                                                                  • Yes No 2 ripe avocados
                                                                  • Preheat oven to 375°.
                                                                  • To prepare chips, coat rough side of each pita half with cooking spray; sprinkle pita halves evenly with cumin seeds, oregano, and 1/2 teaspoon kosher salt. Cut each pita half into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 375° for 15 minutes or until golden brown.
                                                                  • To prepare dip, discard husks and stems from tomatillos. Place tomatillos in a small saucepan; cover with water. Bring to a boil; cook 5 minutes or until tender. Cool to room temperature. Place tomatillos, onion, cilantro, jalapeño, and 1/2 teaspoon salt in a blender or food processor, and process until smooth. Add sour cream and avocado; process until smooth. Serve with chips.
                                                                  Yields: 12servings (serving size: about 2 1/2 tablespoons dip and 4 chips)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Lemon complements just about everything beautifully, making it the logical flavor choice for a celebratory Champagne and vodka punch.

                                                                  Ingredients
                                                                  • Yes No 3 lemon
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 750 milliliter champagne
                                                                  • Yes No 3/4 cup vodka
                                                                  • Yes No 4 oz candied lemon peel
                                                                  • With a vegetable peeler, remove zest from each lemon in a long, continuous spiral. Juice lemons, and strain pulp (you should have 3/4 cup juice). Set aside.
                                                                  • Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil. Remove from heat. Add zest. Let syrup cool completely, about 2 hours.
                                                                  • Pour Champagne, vodka, lemon juice, and syrup into a punch bowl; stir. Serve glasses of punch with candied peels.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This Czech recipe for bear paw cookies or medvedi tlapicky is adapted from Joza Brizova's " The Czechoslovak Cookbook " (Crown Publishers Inc., 1965). Bear paws cookies are popular at Christmas time when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. Some people roll these in vanilla sugar or confectioners' sugar, but I like to dip the ends in melted chocolate and use blanched slivered almonds for claws. And don't worry if you don't have a bear paw pan, a madeleine pan will work just fine. Makes about 3 dozen Czech Bear Paws or Medvedi Tlapicky

                                                                  Ingredients
                                                                  • Yes No 2 stick butter
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1/2 cup cocoa powder
                                                                  • Yes No 3/4 cup hazelnut flour
                                                                  • Yes No 8 oz chocolate
                                                                  • Yes No slivered almond
                                                                  • Heat oven to 350 degrees. Thoroughly coat 3 bear paw molds or madeleine pans (or make them in batches) with cooking spray. In a large bowl, cream together butter and sugar. In a separate bowl, mix together flour, cinnamon, cloves, cocoa powder, and nuts. Add to butter-sugar mixture, mixing thoroughly. Press dough into prepared pans and bake for about 20 minutes or until a toothpick tests clean and the edges are turning slightly brown. Cool completely. Melt chocolate and dip wide end of "paw" into chocolate, and place on waxed or parchment paper. Insert four almond "claws" into paw while the chocolate is still wet. Let dry completely. Store covered in an airtight container.
                                                                  Cuisine:YesNoczech
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    paper

                                                                  If you keep kosher and would like to make dairy-free versions of these recipes, substitute margarine for the butter and soy milk for the regular milk. The cake can be made (without the pears) one day ahead, and stored in plastic wrap at room temperature. Note: The glistening topping of red Anjou pears lends color and flavor, and the sweet fruit holds its shape well when cooked. The taste of honey comes through in both the topping and cake, and a touch of lemon zest adds little zing to the latter.

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1/2 tsp grated lemon zest
                                                                  • Yes No pear
                                                                  • Yes No nondairy whipped topping
                                                                  • Preheat oven to 325 degrees. Butter a 10-inch springform pan. Dust with flour; tap out excess. Whisk together the flour, baking powder and soda, salt, and cinnamon in a bowl; set aside. Mix eggs and sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 minutes.
                                                                  • Whisk together honey, milk, oil, and zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan.
                                                                  • Bake until dark golden brown and a cake tester inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a thin knife around edge of cake; carefully remove sides of pan.Transfer cake to a platter. Top with pears. Serve with whipped cream or topping, if desired.
                                                                  Yields: 110-inch cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This turkey is a pleasure to offer on your table. It's incredibly moist and flavorful, and it received our highest Test Kitchens rating. Brining is an overnight process, so if you're using a frozen turkey, be sure to thaw it well in advance. Choose turkey-sized plastic oven bags for brining the turkey. Use two bags to prevent brine from leaking, and place the turkey in a large stockpot as another precaution. This recipes goes with Savory Herb Gravy.

                                                                  Ingredients
                                                                  • Yes No 8 cup apple cider
                                                                  • Yes No 2/3 cup kosher salt
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 1 tbsp whole allspice berry
                                                                  • Yes No 8 slice ginger
                                                                  • Yes No 6 whole cloves, whole
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 12 lb frozen turkey
                                                                  • Yes No 2 orange
                                                                  • Yes No 6 cup crushed ice
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 sage
                                                                  • Yes No 4 thyme
                                                                  • Yes No 4 parsley
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
                                                                  • Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
                                                                  • Preheat oven to 500º.
                                                                  • Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.
                                                                  • Reduce oven temperature to 350º.
                                                                  • Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.
                                                                  • Note: Nutritional analysis includes Savory Herb Gravy.
                                                                  Yields: 12servings (serving size: 6 ounces turkey and 3 tablespoons gravy)
                                                                    Steps:
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    oven bag
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tbsp sweet paprika
                                                                  • Yes No 1 chipotle in adobo
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 2 tsp ground caraway
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 chicken breast half (boneless, skinless)
                                                                  • Yes No 2 mild green chiles
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1/2 lb grape tomato
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • In a mortar, combine the paprika, chipotle, adobo sauce, garlic, cumin, caraway and olive oil and pound until a paste forms. Season with salt and pepper. Spread half of the harissa all over the chicken. Cover and refrigerate for at least 4 hours or overnight.
                                                                  • Light a grill or preheat a grill pan. Grill the chiles over moderately high heat until charred all over. Place the chiles in a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, seed and stem the chiles, then cut them into 1/2-inch pieces.
                                                                  • Transfer the chiles to a bowl and add the onion, tomatoes, cilantro and 1 tablespoon of the harissa. Season the salad with salt and pepper and let stand for 10 minutes.
                                                                  • Meanwhile, brush the chicken with oil; season with salt and pepper. Grill over moderate heat, turning, until cooked through, 9 minutes. Serve the chicken with the salad and remaining harissa.
                                                                  Cuisine:YesNotunisian
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  These Chocolate Victory Bars triumph over mass-market nut-and-chocolate energy bars. I started toying with this recipe when news of salmonella-tainted peanut butter broke in October 2009 and my favorite energy bars, Luna Nutz Over Chocolate, were pulled from grocery store shelves. Think of these fairly nutritious peanut-chocolate bars as less of a diet food and more like a healthy candy bar. What to buy: Crispy brown rice cereal, flax seed meal, wheat germ, and brown rice syrup are available at many health food and grocery stores. Nutritional information: Serving Size 1 Bar (1.8oz/52g), Calories 218, Total Fat 8.5g, Saturated Fat 2.4g, Trans Fat 0g, Cholesterol 0.8mg, Sodium 122mg, Total Carb 37.7g, Fiber 3.9g, Sugars 13.7g, Protein 4.8g. (Nutritional information was calculated via SparkRecipes’ Recipe Calculator.) This recipe was featured as part of our Superpower Energy Bars for School Days and Work Days project.

                                                                  Ingredients
                                                                  • Yes No oil
                                                                  • Yes No 1 1/2 cup crispy brown rice cereal
                                                                  • Yes No 1 cup rolled oat
                                                                  • Yes No 1/2 cup raw sliced almonds
                                                                  • Yes No 1/4 cup raw wheat germ
                                                                  • Yes No 2 tbsp unsweetened, untoasted, dried coconut flakes
                                                                  • Yes No 2 tbsp flax seed meal
                                                                  • Yes No 1/2 cup brown rice syrup
                                                                  • Yes No 3 tbsp natural smooth unsalted peanut butter
                                                                  • Yes No 1 tbsp packed dark brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 salt
                                                                  • Yes No 1/3 cup semisweet chocolate chip
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking pan with butter; set aside.
                                                                  • Place rice cereal, oats, almonds, wheat germ, coconut, and flax seed meal on a rimmed baking sheet, toss with your hands to combine, and spread in an even layer. Bake, stirring halfway through, until almonds are light golden brown, about 12 minutes. Transfer to a wire rack.
                                                                  • Place rice syrup, peanut butter, brown sugar, vanilla, cinnamon, and salt in a medium saucepan over medium-low heat. Stir until mixture is combined and brown sugar has dissolved. Remove from heat, immediately add cereal mixture, and stir until combined. Transfer mixture to the prepared baking pan and, using a spoon, spread it evenly, pushing it into the corners.
                                                                  • When the mixture is cool enough to handle but is still warm, evenly and firmly press it into the pan with your hands. Sprinkle with chocolate chips and place in the oven. Bake until the chips start to melt, about 2 to 3 minutes. Remove from the oven and, using a table knife or offset spatula, spread the chocolate into an even layer. Cool the pan on a wire rack for 10 minutes, then place it in the refrigerator until the chocolate is set, about 30 minutes.
                                                                  • Remove the nutty oat slab from the pan (you may need to run a knife around the perimeter to loosen it). Cut it in half to form two rectangles, then cut each rectangle widthwise into 5 bars to form 10 bars total. Wrap each bar in plastic wrap. Store at room temperature for up to 3 days or freeze for up to 3 weeks; let frozen bars come to room temperature before eating.
                                                                  Yields: 10bars
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1/4 lb smoked salmon
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 2 tsp diced cilantro
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 lime
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 1 lime
                                                                  • Make tartare: In a small bowl, combine salmon, onion, cilantro, jalapeno, and zest. Season with salt and pepper.
                                                                  • Using a paring knife or vegetable peeler, remove skin on two opposite sides of cucumber. Trim the ends, and cut cucumber crosswise into 48 slices, 1/4 inch thick. Place slices on paper towels to dry.
                                                                  • Using a butter knife or a small offset spatula, spread about 1/2 teaspoon of creme fraiche on half of the cucumber slices, and then top with a teaspoon of tartare. Place remaining cucumber slices on top, followed by a small dollop of creme fraiche and a piece of lime. Serve immediately, or chill, covered with plastic wrap, up to 1 hour.
                                                                  Yields: 10
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A lively, colorful dish for a warm weeknight. Prep and Cook Time: about 1 hour. Notes: Grill the steak at least 30 minutes and up to a day ahead (cover and chill). Dressing ingredients can also be blended up to a day ahead and chilled (stir well before using). Find salted fermented black beans in Asian markets.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 to 1 3/4 lb beef flank steak
                                                                  • Yes No 5 tbsp soy sauce
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 cup reduced sodium chicken broth
                                                                  • Yes No 1/4 cup salted fermented black beans
                                                                  • Yes No 3 tbsp dry sherry
                                                                  • Yes No 3 tbsp minced ginger
                                                                  • Yes No 6 tbsp rice vinegar
                                                                  • Yes No 2 tbsp cornstarch smoothly
                                                                  • Yes No 1 1/2 tbsp golden brown sugar
                                                                  • Yes No 1/2 cup salted peanut
                                                                  • Yes No 15 large romaine lettuce
                                                                  • Yes No 3/4 cup minced red bell pepper
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Trim fat from steak. Rinse meat, pat dry, and rub with 1 tbsp. soy sauce and the oil.
                                                                  • Lay steak on an oiled cooking grate over a solid bed of very hot coals or highest gas heat (you can hold your hand 1 to 2 in. above grate for only 1 to 2 seconds); cover gas grill. Cook until firm when pressed on thin end but still quite pink inside (cut to check), 8 to 10 minutes; turn over halfway through. Transfer steak to a plate. Let cool at least 30 minutes.
                                                                  • On a board with a sharp knife, cut steak across the grain, straight up and down, into very thin slices, keeping slices in place. Cut steak lengthwise to divide the slices into halves or quarters.
                                                                  • Combine 4 tbsp. soy sauce, broth, black beans, sherry, ginger, vinegar, cornstarch mixture, and brown sugar. In a large frying pan, stir dressing over high heat until boiling. Add steak and juices; stir until hot, about 2 minutes. Remove from heat.
                                                                  • Put peanuts in a resealable plastic bag and coarsely crush with a meat mallet or bottom of a small, heavy skillet. Stack lettuce leaves and cut thinly widthwise.
                                                                  • Mound lettuce equally into 6 wide salad or soup bowls. Spoon hot steak and dressing onto greens; sprinkle with bell pepper, green onions, and peanuts. Garnish with cilantro and serve immediately.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  Ingredients
                                                                  • Yes No 2 small banana
                                                                  • Yes No 2 small apple
                                                                  • Yes No 1 8 oz pineapple chunks in juice (canned)
                                                                  • Yes No 1/2 cup seedless red grape
                                                                  • Yes No 1/2 cup seedless green grape
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Combine first 5 ingredients in a large bowl; set aside.
                                                                  • Combine sugar and cornstarch in a small saucepan; gradually whisk in 1/2 cup water, orange juice, and lemon juice until blended.
                                                                  • Bring sugar mixture to a boil, whisking constantly, over medium heat. Boil, whisking constantly, 1 minute.
                                                                  • Pour mixture over fruit, tossing gently to coat. Cover and chill 4 hours.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Cardamom has been used in Christmas baking in Germany since the middle ages. It was an important medicinal herb and was used to help the stomach and was often chewed to hide alcohol breath after drinking. These cardamom cookies have a distinct floral-perfume and are a bit salty, which pairs well with the chocolate couverture decoration. Makes about 6 dozen cookies.

                                                                  Ingredients
                                                                  • Yes No 12 175 gram tbsp butter
                                                                  • Yes No 1/2 85 gram cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla and sugar
                                                                  • Yes No 2 tsp rum
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 3/4 tsp cardamom, ground
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1 pinch salt
                                                                  • Yes No 4 100 gram oz coating
                                                                  • Beat butter and sugars well. Mix in rum and vanilla extract, if using.
                                                                  • Sift or mix flour with cardamom, baking powder and salt and mix it into the creamed butter to make a stiff dough.
                                                                  • Form this dough into two or three rolls, 1 inch in diameter.
                                                                  • Wrap the rolls in plastic wrap and chill in the refrigerator for 2 or more hours.
                                                                  • Heat oven to 390°F.
                                                                  • Remove roll of dough from the refrigerator and place it on a cutting board. Slice the dough 1/4 inch thick and place the cookies on a cookie sheet.
                                                                  • Use a fork to create a crosshatch pattern on the cookies, flattening them somewhat.
                                                                  • Bake for 12-15 minutes or until set and starting to brown slightly.
                                                                  • Remove cookies to rack to cool.
                                                                  • Melt chocolate couverture according to package directions. Dip cookies half way in melted chocolate, place on wax paper and allow to harden.
                                                                  • These cookies can be eaten right away or keep cookies in a sealed tin in a cool spot for up to several weeks.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    seal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Combining Two Portuguese favorites—kale-and-sausage soup and a bean, sausage, and tomato stew—makes a simple, sensational one-pot meal. To keep the focus on the vegetables, we've used just a tiny amount of fresh sausage; you can add more, if you like, or substitute dried chorizo or pepperoni.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1/4 lb hot sausages
                                                                  • Yes No 2 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 lb kale, leaves
                                                                  • Yes No 3 1/3 cup diced tomato in can
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 cup drained canned cannellini bean
                                                                  • In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook, breaking the meat up with a fork, until the it loses its pink color, about 2 minutes. Add the remaining tablespoon of oil to the pan and then stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.
                                                                  • Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes. Stir in the tomatoes, salt, and pepper; bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.
                                                                  • Stir the beans into the stew and cook until warmed through, about 5 minutes. If you like, mash some of the beans with a fork to thicken the sauce.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    mash
                                                                  Ingredients
                                                                  • Yes No 1 1/2 gallon water
                                                                  • Yes No 1 4 lb chicken
                                                                  • Yes No 5 bay leaf
                                                                  • Yes No 5 parsley
                                                                  • Yes No 3 whole garlic clove
                                                                  • Yes No 1 lb andouille
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 3 tbsp minced garlic
                                                                  • Yes No 4 chicken bouillon cube
                                                                  • Yes No 1 1/4 cup vegetable oil
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tsp red chili pepper, ground
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1/2 tsp filé powder
                                                                  • Yes No cooked rice
                                                                  • Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and coarsely chop chicken; set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon broth, and return to stockpot. Add sausage and next 5 ingredients; simmer, stirring occasionally, 1 hour.
                                                                  • Heat oil in a heavy skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes). Stir into sausage mixture, and simmer, stirring occasionally, 1 hour. Stir in chicken, salt, and red and black pepper; simmer, stirring occasionally, 45 minutes. Skim off fat.
                                                                  • Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in filé powder. Serve over hot cooked rice with hot sauce, if desired.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 4 ½quarts
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 5 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 0.97 oz dry basil vinaigrette salad dressing mix
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp oil
                                                                  • Yes No 1 red and yellow bell pepper
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 cup cauliflower
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup finely shredded parmesan cheese
                                                                  • Coat chicken with mixture of flour, 1 tsp salad dressing mix and the pepper.
                                                                  • Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add chicken and cook 4 to 5 minutes per side until cooked through. Remove to a plate.
                                                                  • Add remaining 1 Tbsp oil to pan drippings. Add peppers and onion. Sauté 3 minutes or until lightly browned.
                                                                  • Stir in rest of salad dressing mix, cauliflower and 3/4 cup water. Bring to a boil, reduce heat, then cover and simmer 2 to 3 minutes until cauliflower is crisp- tender. Add chicken; sprinkle with cheese. Cover and cook just until cheese melts.
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle

                                                                  Savory cheese filling goes well with savory Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried. Naleski fillings are ideal for any type of filled Polish dumpling, like pierogi, uszka, koldunai and kulebiak. These nalesniki are a good option for a vegetarian meal. Makes about 1 1/2 cups Nalesniki Savory Cheese Filling

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup farmer's cheese
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/2 tsp salt
                                                                  • Add all ingredients to the bowl of a food processor and puree until cheese is smooth. Use immediately or refrigerate up to 1 day.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 cup cubed pumpkin
                                                                  • Yes No 3 cup low-sodium chicken broth
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup diced onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 2 tbsp minced parsley
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1 oz lean ham
                                                                  • Steam pumpkin, covered, 15 minutes or until tender; set aside.
                                                                  • Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.
                                                                  • Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion and garlic; sauté 5 minutes. Add rice; sauté 1 minute. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total). Stir in pumpkin; cook 2 minutes or until thoroughly heated. Remove from heat; stir in cheese and remaining ingredients. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb frozen edamame
                                                                  • Yes No 1/4 cup tahini
                                                                  • Yes No 4 tbsp lemon juice
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 6 4 inch wheat pitas
                                                                  • Yes No 1/4 cup italian dressing
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Bring a large pot of salted water to a boil. Cook edamame until tender, about 5 minutes. Drain, reserving 1/2 cup liquid, and rinse under cold water.
                                                                  • In a food processor, puree edamame with tahini, lemon juice, garlic, cumin, reserved cooking liquid, 1 tsp. salt, 1/2 tsp. pepper and olive oil. Pulse in parsley. Taste and season with additional salt and pepper, if desired. Cover and chill for at least 1 hour.
                                                                  • Preheat oven to 400ºF. Split each pita in half. Brush with dressing; sprinkle with Parmesan and salt. Cut each pita half into 8 wedges. Place on an ungreased baking sheet and bake until crisp and golden, about 10 minutes. Watch carefully toward end of baking time so pita chips don't burn. Let cool on baking sheet on a wire rack. Serve hummus with pita chips and crudités, if desired.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 12
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Steam beer, created in California in the 1800s, is made with lager yeast and fermented without refrigeration at ale fermentation temperatures. The result is a beer that is full-bodied and more bubbly than ale, but still clear and crisp. San Francisco bartender Joel Teitelbaum uses the unique qualities of this style of beer in a cocktail sweetened with cherry and elderflower liqueurs. What to buy: Cherry Heering is a Danish cherry liqueur invented by Peter Heering in the early 1800s. It is viscous and sweet with an intense dark-cherry flavor. A little goes a long way, so use it sparingly in cocktails. St-Germain is an elderflower liqueur that is sweet and floral. It can be found at high-end liquor stores and online. This drink was featured as part of our Beer Cocktail Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 oz st germain elderflower liqueur
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 1 oz rye whiskey
                                                                  • Yes No 1/2 oz heering cherry liqueur
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 12 oz steam beer
                                                                  • Place a pint glass in the freezer to chill.
                                                                  • Combine the St-Germain, lemon juice, rye, and Heering in a cocktail shaker and fill it halfway with ice. Shake vigorously until the outside of the shaker is frosted. Strain into the chilled pint glass and add the lemon twist. Top with the beer.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 2 tsp tomato paste
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No 1 1/2 tsp curry powder
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No one 24 inch baguette
                                                                  • Yes No 2 pickled jalapeño pepper
                                                                  • Yes No 12 cilantro
                                                                  • Preheat the oven to 400°. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain.
                                                                  • In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic and season with salt and pepper.
                                                                  • Form the meat into four 6-inch-long oval patties, about 1 inch thick. Season with the curry powder and salt and pepper. In a large skillet, heat the oil until shimmering. Cook the patties over moderate heat, turning once, until medium, about 12 minutes.
                                                                  • Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes, until lightly toasted. Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeño slices and cilantro sprigs. Close the sandwiches and serve hot.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 1 head broccoli
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp sliced sun dried tomatoes
                                                                  • Yes No 1 tbsp pine nut
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp champagne vinegar
                                                                  • Cut broccoli into 1 1/2-inch florets. Peel stems, cut in half lengthwise, and cut into 1/2-inch-thick slices on the diagonal. Combine balsamic vinegar, garlic, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, whisking well. Add 1/2 teaspoon salt to a pot of boiling water. Add broccoli stems to pot and cook for 2 minutes. Add broccoli florets to pot and cook for another minute, or until bright green. Rinse and drain. Combine the broccoli, sun-dried tomatoes, pine nuts, and balsamic mixture; toss well. Sprinkle 1/4 teaspoon each of salt and pepper on salad; drizzle with Champagne vinegar.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Make a Mediterranean-inspired side salad for dinner tonight. Pair with a lamb pita for a filling Greek feast.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup bulgur
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 1/2 cup diced english cucumber
                                                                  • Yes No 1 cup chopped parsley
                                                                  • Yes No 1 cup diced tomato
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Drain; place bulgur in large bowl.
                                                                  • Add cucumber and remaining ingredients to bulgur; toss well. Cover and chill at least 1 hour.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate

                                                                  Rori Trovato of Rori's Artisanal Creamery in Santa Barbara, California, creates all kinds of ice creams. Ironically, her son, Roman, has become lactose-intolerant. "Poor guy," Trovato says. "His mom opens an ice cream shop and he can't have any!" That's why she created this dairy-free flavor.

                                                                  Ingredients
                                                                  • Yes No 3 cup unsweetened coconut milk
                                                                  • Yes No 3 tbsp agave syrup
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2/3 cup cocoa powder, unsweetened
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1/2 cup unsweetened coconut flakes
                                                                  • Set a fine-mesh sieve in a large bowl set over a bowl of ice water.
                                                                  • In a large saucepan, whisk the coconut milk and agave syrup over moderately low heat until warm. In a medium heatproof bowl, whisk the sugar and cocoa powder. Gradually whisk in 1 cup of the warm coconut milk until smooth, then whisk in the egg yolks. Scrape the cocoa paste into the saucepan and whisk until blended. Cook the custard over moderate heat, whisking constantly, for about 6 minutes, until very hot and slightly thickened; do not let it boil. Immediately strain the custard into the prepared bowl and stir in the vanilla. Stir the custard until chilled.
                                                                  • Freeze the custard in an ice cream maker according to the manufacturers' directions. Transfer the ice cream to a large plastic container and freeze until firm, at least 4 hours.
                                                                  • In a small skillet, toast the coconut flakes over low heat until lightly browned, 4 minutes. Transfer to a plate and let cool. Serve the ice cream topped with toasted coconut.
                                                                  Cuisine:YesNorome
                                                                  Yields: 1 ½quarts
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Escarole--a yellowish green variety of chicory--is ideal for a buffet because the broad, hearty leaves don't wilt when dressed (the salad is even crunchy the next day). Prep Time: 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 3 bunch escarole, tough green outer
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 6 anchovy
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 3 large hard cooked eggs, and on the holes of a grater
                                                                  • Soak escarole in cold water and dry by rolling in a kitchen towel. Tear each leaf into 2 or 3 large pieces and chill while you make the dressing.
                                                                  • In a mortar or a food processor, pound or whirl garlic, salt, and pepper until garlic is a paste. Add chopped anchovies and pound or process to a paste. Add lemon juice and olive oil and whisk or process to combine.
                                                                  • Pour dressing over escarole leaves and toss thoroughly to coat. Arrange on a large serving platter and scatter with grated egg. Slice whole anchovies lengthwise into thin strips and arrange on top.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  Ingredients
                                                                  • Yes No 1.5 liter 1.5 litres water
                                                                  • Yes No small 2 carrots
                                                                  • Yes No 3 tomatoes, squashed
                                                                  • Yes No 1 bay
                                                                  • Yes No a of fresh parsley, one, remaining
                                                                  • Yes No 1.5kg mixed seafood
                                                                  • This risotto is something very special. You will need a mixture of seafood – try red mullet, monkfish, bream, John Dory, cod, mussels, clams, prawns and a little sliced squid. You can either use bought fish stock to make this risotto or you can have a go at making your own, as I do here. (Ask your fishmonger for the fish heads to use in the stock – these usually go into the bin, so you shouldn’t be charged for them). I’m going to make it in a slightly different way to the normal method, where I would fillet the fish before adding the bones and fish-heads to the stock, so bear with me!Put the exact amount of water into a large pan with the carrots, tomatoes, bay leaf and whole parsley sprig and bring to the boil, adding your whole fish but not your shellfish. Simmer for 10 minutes, then remove each fish from the pan and flake the flesh away from the bones. (If you have a cod head, try to remove the cheeks as they’re the best bit!) Put the meat on a plate to one side; return any bones to the stock to simmer for another 15 minutes max, skimming any froth off the surface every so often. Meanwhile start your basic risotto, adding the fennel, fennel seeds, chilli and saffron to the pan at Stage 1.Pass the stock through a colander into another pan and throw away the vegetables and bones. Add most of the fish stock to your risotto, keeping a little to finish the dish, and when the rice is nearly cooked towards the end of Stage 3, add your flaked fish and shellfish. After 3 or 4 minutes the shellfish will have opened (discard any that remain closed); then remove from the heat.As you’re not supposed to mix cheese and fish in pasta or risotto dishes we’re not going to finish it with Parmesan. Instead, at Stage 4, when you add the butter, check the seasoning, drizzle with a lug of extra virgin olive oil and squeeze over the lemon juice. To serve, divide the risotto between your plates, and spoon over the remaining stock. Drizzle with some more extra virgin olive oil and sprinkle with the remaining parsley and the reserved fennel tops.• from Jamie's Italy
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  With a scrumptious, crunchy nut topping, this casserole can be a side dish or even a sweet ending to a holiday meal. We reworked this traditional Southern recipe for the Rx for Recipes column, reducing calories by 42 percent and saturated fat by 60 percent.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb sweet potato
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 cup 1% milk
                                                                  • Yes No 2 tsp grated orange zest
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 4 tsp frozen orange juice concentrate
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Place sweet potatoes in a large saucepan; cover with lightly salted water and bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use.)
                                                                  • Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
                                                                  • Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.
                                                                  • To prepare topping: Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the sweet potato mixture.
                                                                  • Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle

                                                                  Start the stock 30 minutes into the turkey's cooking time so everything will be ready at the same time. This recipe goes with Roast Turkey with Classic Pan Gravy

                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1/2 cup parsley
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No turkey neck and giblets
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 tbsp turkey drippings
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine first 8 ingredients in a large saucepan. Bring to a boil. Reduce heat, and simmer over medium-low heat until reduced to 2 1/2 cups (about 1 1/2 hours). Strain the stock through a sieve into a bowl; discard solids.
                                                                  • Bring the wine to a boil in pan until reduced to 1/2 cup (about 3 minutes). Combine flour and turkey drippings in a bowl, stirring with a whisk until smooth. Add to pan; cook over medium heat for 1 minute, stirring constantly. Stir in the strained stock, salt, and ground black pepper; cook over medium heat 15 minutes, stirring occasionally.
                                                                  Yields: 2 ½cups (serving size: 3 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Shepherd's pie meets the classic stuffed pepper. This recipe can also be made with red, yellow, or orange bell peppers.

                                                                  Ingredients
                                                                  • Yes No 2 large green bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 lb ground round (beef)
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1.25 oz taco seasoning
                                                                  • Yes No 1 20 oz refrigerated mashed potatoes
                                                                  • Yes No 1/4 1 oz cup reduced fat cheddar cheese
                                                                  • Yes No black pepper
                                                                  • Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).
                                                                  • While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes, stirring to crumble. Add water and seasoning, and stir to combine. Cover, reduce heat, and cook 5 minutes or until done.
                                                                  • While beef cooks and peppers stand, cook the potatoes in microwave according to package directions, omitting salt and fat.
                                                                  • Spoon 1/2 cup beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 tablespoon cheese. Garnish with black pepper, if desired.
                                                                  Yields: 4servings (serving size: 1 stuffed pepper half)
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 3/4 lb pork tenderloin
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 cup water
                                                                  • Yes No 3 cup homemade stock
                                                                  • Yes No 2 2/3 cup drained canned white hominy
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No lime
                                                                  • Yes No garnish:
                                                                  • In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high.
                                                                  • Add the pork to the pot and cook, stirring occasionally, until the pork starts to brown, about 3 minutes. Stir in the garlic, water, broth, hominy, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the pork is just tender, about 10 minutes. Serve with the lime wedges and the other garnishes, if using.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Bake the corn bread up to three days in advance, and keep in a zip-top plastic bag. Combine the sauce ingredients and assemble the crab cakes the night before; refrigerate separately. Any leftover crab cakes are terrific with a green salad. This recipes goes with Buttermilk Corn Bread.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup reduced fat mayonnaise
                                                                  • Yes No 1 1/2 tbsp chopped chives
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1/4 tsp grated lemon rind
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 1/8 tsp minced garlic
                                                                  • Yes No dash black pepper
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1/3 cup minced red bell pepper
                                                                  • Yes No 1/3 cup minced green bell pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup reduced fat mayonnaise
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp hot sauce
                                                                  • Yes No 1 tsp Old Bay Seasoning
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 cup crumbled buttermilk corn bread
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No chives
                                                                  • To prepare sauce, combine first 8 ingredients; chill.
                                                                  • Preheat oven to 400°.
                                                                  • To prepare crab cakes, heat oil in a small nonstick skillet over medium-high heat. Add onions, bell peppers, and garlic to pan; sauté 3 minutes. Remove from heat; cool. Combine bell pepper mixture, 1/4 cup mayonnaise, and next 6 ingredients (through Old Bay); stir in egg. Fold in Buttermilk Corn Bread and crabmeat. Scoop mixture into 16 portions (about 1/4 cup each) onto 2 baking sheets coated with cooking spray. Lightly cover, and refrigerate 1 hour. Uncover and bake at 400° for 12 minutes or until lightly browned. Remove from baking sheet with a metal spatula. Serve with sauce. Garnish with chives, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 16servings (serving size: 1 crab cake and about 1 teaspoon mayonnaise mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Old Bay
                                                                  Ingredients
                                                                  • Yes No 2 seedless cucumber
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1/2 tbsp champagne vinegar
                                                                  • Yes No white pepper
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Using a julienne slicer, cut the cucumbers lengthwise into spaghetti-like strips, stopping when you get to the watery centers. In a bowl, sprinkle the cucumbers with salt and knead gently to soften. Rinse the cucumbers and squeeze out any excess moisture. In a bowl, whisk the sour cream with the shallot and vinegar. Season with salt and white pepper, fold in the cucumber and dill and serve.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve

                                                                  As a person of Irish heritage, I always feel a little treacherous admitting this, but honestly I don’t really like to drink Guinness. Still, once a year I do consume a bit of Guinness to celebrate St. Patrick's Day—not in a pint glass, but in Nigella Lawson’s dark, moist Chocolate Guinness Cake.

                                                                  Ingredients
                                                                  • Yes No 9 inch yield, one 9 inch cake
                                                                  • Yes No butter
                                                                  • Yes No 1 cup guinness stout
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 3/8 cup cocoa powder, unsweetened
                                                                  • Yes No 2 cup caster sugar
                                                                  • Yes No 3/8 cup sour cream
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp baking soda
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
                                                                  • Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
                                                                  Cuisine:YesNoirish
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness
                                                                  Ingredients
                                                                  • Yes No white sheet cake
                                                                  • Yes No swiss meringue buttercream
                                                                  • Yes No food coloring
                                                                  • Yes No apricot
                                                                  • Each bootie consists of two cake rounds of different heights. To make booties, trim top of sheet cake so it is level. Place trimmed cake on work surface. Using a 2 1/2-inch biscuit or cookie cutter, cut out 12 circles from cake, keeping the circles as close together as possible. Discard the scraps or save for a delicious snack.
                                                                  • To make toe pieces for booties, cut four circles in half horizontally, making eight shorter circles. Trim each short circle by cutting a straight line 1/2-inch in from the edge. Place one tall and one short circle on a piece of waxed paper or parchment. Using a dab of buttercream as glue, affix trimmed edge of shorter circle to taller one. This forms the basic bootie shape. Repeat with other pairs.
                                                                  • Using an offset spatula or a butter knife, thinly coat each bootie with a layer of buttercream to seal in the crumbs; giving the shoe shape by adding more icing to the front and top. Refrigerate the booties until the crumb coat has set. Decorate the booties one at a time. Remove from the refrigerator, and cover with a final coat of buttercream, shaping and smoothing the shoes as you go.
                                                                  • Pipe laces and trim to resemble a child's shoe: Fit couplers onto piping bags and fill halfway with tinted buttercream. To make dots and trim, use a No. 4 tip. To fashion thin, dainty laces and other delicate details, use a No. 3 tip. To pipe small stars, use a No. 13 tip. Chill booties again until buttercream is firm, then transfer to serving platters.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 8cakes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This delicious red velvet cake was shared on our forum. Use a cream cheese frosting or your favorite vanilla frosting on this popular cake. Bake it in 2 or 3 layers.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 tbsp cocoa powder
                                                                  • Yes No 1 1/2 oz red food coloring
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tbsp vinegar
                                                                  • Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°. Similar Cake Recipes Easy Chocolate Snack Cake Recipe Devils Food Cake II Upside Down German Chocolate Cake Chocolate Butter Cake Chocolate Sour Cream Cake and Frosting Chocolate Shadow Cake and Frosting Five Minute Cocoa Cake Chocolate Mayonnaise Cake Chocolate Cake Index Red Velvet Cakes
                                                                  Cuisine:YesNoamerican
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Some little rituals, like baking on Sunday for the week, provide cookbook author Eugenia Bone a kind of stress-free reprieve, and at the same time let her stock up on fuel for the family, like these muffins.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 heaping cup sour cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3/4 tsp finely grated lemon zest
                                                                  • Yes No 1 heaping cup frozen blueberry
                                                                  • MAKE THE TOPPING: Preheat the oven to 375°. In a medium bowl, combine the brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
                                                                  • MAKE THE MUFFINS: Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter.
                                                                  • Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.
                                                                  Yields: 12muffins
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you do not use the exact sizes of the pans called for in this recipe, just be sure that they are close to these sizes and that the pastry shell you make is slightly larger than the custard.

                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup sugar, granulated
                                                                  • Yes No 2 1/4 cup milk
                                                                  • Yes No 1 1/2 cup pumpkin purée
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 5 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No all purpose flour
                                                                  • Yes No pate brisee
                                                                  • Yes No crème fraiche
                                                                  • Have ready eight 4-inch metal pie pans, and prepare an ice-water bath.
                                                                  • In a small saucepan, combine 2 cups sugar and 1 cup water; set over medium-high heat. Cook, stirring, until sugar has dissolved. Cover, and bring to boil; cook until condensation washes down sides. Remove cover; boil until syrup turns deep amber in color. Quickly submerge pan in ice-water bath.
                                                                  • Working quickly, divide caramel among the pie pans; swirl each to coat bottom. Set aside to cool.
                                                                  • Heat oven to 325 degrees. Pour milk into a saucepan, and set over high heat. Bring just to a boil; set aside.
                                                                  • In a large bowl, combine pumpkin puree, remaining 3/4 cup sugar, ginger, nutmeg, cinnamon, salt, whole eggs, and egg yolks. Mix in vanilla and warm milk; pass through fine sieve, discarding solids. Divide mixture among pie pans, filling two-thirds full. Transfer pie pans to a roasting pan.
                                                                  • Loosely drape piece of foil over top of roasting pan, transfer to oven, and add enough boiling water to the roasting pan to come halfway up sides of pie pans (always fill roasting pan with boiling water after transferring to oven, to avoid burning). Bake until centers are nearly set -- a thin-bladed knife inserted into centers should come out clean -- 60 to 65 minutes. Transfer roasting pan to wire rack to cool. Remove flans from water, and dry bottoms of pie pans. Cover with plastic wrap, and refrigerate flans overnight.
                                                                  • Heat oven to 375 degrees. Have ready four 5-inch flan rings or fluted tartlet tins; line two baking sheets with parchment. On a lightly floured surface, roll out pate brisee to an 1/8-inch thickness. Cut out eight 7-inch circles. Ease a circle into each flan ring, letting excess drape over top. Fit dough into bottom corners of rings, using knuckles to work dough from top down, not from the center out. Using a rolling pin, roll over tops of rings, creating neat tops and removing any excess dough. Prick bottom of each shell several times with a fork. Transfer shells to baking sheets, and chill 30 minutes.
                                                                  • Line shells with foil, and fill with pie weights or dried beans. Bake 20 minutes, and remove foil and weights. Bake until shells are golden brown, 2 to 4 minutes more. Transfer baking sheets to a wire rack, and let shells cool, 1 hour. Remove shells from rings.
                                                                  • When ready to serve, place shells on four dessert plates. Unmold flan by running a knife carefully around edge of pan, and invert it over a shell; caramel sauce will flow, filling shell. Repeat with remaining shells and flan. Top with whipped cream or creme fraiche, if desired.
                                                                  Yields: 84-inch flans
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 1/2 tsp cocoa powder, unsweetened
                                                                  • Mix together the sugar, cornstarch, and salt in a medium saucepan. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks. Cook the pudding mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, about 15 minutes. (Do not allow to boil.) Remove from heat. Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth.Pour into eight 4-ounce ramekins, glasses, or teacups and refrigerate, covered, until well chilled, at least 2 hours and up to 48 hours. Sprinkle with the cocoa powder before serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This simple recipe for grilled salmon is easy to make and tastes truly heavenly. The special Thai marinade is a perfect match for the richness of salmon, enhancing and bringing out all of its naturally succulent taste. This recipe will show you how to cook salmon easily and quickly, and includes lots of cooking tips to help you get your salmon just right. For best results, look for wild fillets of salmon, or salmon steaks. Finish this dish with a no-cook coconut sauce, and you have the perfect salmon recipe for your barbecue or cookout!

                                                                  Ingredients
                                                                  • Yes No 4 salmon fillet
                                                                  • Yes No 4 tbsp thai sweet chili sauce
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/2 1 cup good quality coconut milk
                                                                  • Yes No 1/2 tsp dried chili
                                                                  • Yes No 1/2 ginger
                                                                  • Yes No 1/2 tbsp lime juice
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Make the marinade by combining all marinade ingredients together in a bowl. Note that the fresh coriander will gradually soften and meld with the other ingredients.
                                                                  • Rinse and pat dry the salmon fillets or steaks. Be sure to leave the skin on.
                                                                  • Place them in a large or long flat-bottomed dish and pour the marinade over.
                                                                  • Turn the salmon several times in the marinade. Allow to marinate in the refrigerator for 10-15 minutes while you warm up the grill.
                                                                  • Prepare the grill by brushing with a little vegetable oil to prevent sticking.
                                                                  • To make the coconut sambal, simply stir all the sauce ingredients together in a bowl. Stir until the sugar has dissolved, then do a taste-test for salt and sweetness. Add more fish or soy sauce if not salty enough, or more sugar if too sour for your taste. You can also add more chili if not spicy enough. If too spicy, add more coconut milk. Set aside.
                                                                  • Grill the salmon fillets or steaks, allowing fish to cook at least 2 minutes before turning (to prevent tearing the skin). Baste with some of the left-over marinade from the bottom of the bowl. Salmon is cooked when light pink in color and inner flesh is no longer translucent.
                                                                  • Serve the grilled salmon with plain rice and the coconut sambal on the side. ENJOY!
                                                                  Cuisine:YesNothai
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  Choose this lime-basil-infused salad—with chunks of beta-carotene-laced sweet potatoes and tender, high-fiber, protein-rich black soybeans—for a healthy meatless main dish you can have on the table in 15 minutes. Prep: 5 minutes; Cook: 5 minutes; Other: 5 minutes

                                                                  Ingredients
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2/3 cup wheat couscous
                                                                  • Yes No 1 16 oz refrigerated sweet potato
                                                                  • Yes No 1/4 cup fat free lime basil vinaigrette
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 15 oz no salt added black soybeans
                                                                  • Yes No 2 cup baby spinach
                                                                  • Yes No 5 tbsp crumbled reduced fat feta cheese
                                                                  • Yes No 3 scallion
                                                                  • Bring 3/4 cup water to boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
                                                                  • While couscous stands, place sweet potato on a microwave-safe plate. Microwave at HIGH 5 minutes or until tender.
                                                                  • Combine vinaigrette, pepper, and salt in a large bowl; stir well with a whisk. Add couscous, sweet potato, soybeans, and spinach; toss gently to coat. Top each serving with cheese; sprinkle evenly with onions.
                                                                  Yields: 5servings (serving size: about 1 1/3 cups couscous salad and 1 tablespoon cheese)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    eden
                                                                    Brands:
                                                                  • Yes No
                                                                    Eden Foods

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

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

                                                                  Pomegranates are a superfruit – high in antioxidants, Vitamin C and fiber. This easy Moroccan recipe combines the juice from naturally sweet pomegranate seeds with lemon juice and orange flower water. Serves 2. Also try Pomegranate Seeds Moroccan Style.

                                                                  Ingredients
                                                                  • Yes No 4 pomegranate
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 2 tsp orange flower water
                                                                  • Seed the pomegranates. Wash the seeds, and then pass them through a juicer or food mill.
                                                                  • Strain the juice if desired. Stir in the sugar, lemon juice, and orange flower water. Serve immediately over ice.
                                                                  Cuisine:YesNomorroccan
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve